Firecracker Salmon

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I didn’t have much time to prep food for the week because we came home super late on Sunday from our weekend getaway. We are meeting with our trainer tomorrow night and after a training sesh, we are both exhausted and HUNGRY and need food right away!

The food God’s have graced me with their presence and have provided me with all ingredients to make the perfect Firecracker Salmon.

This is good for 2 Salmon Filet:

  • 2 Salmon filet- fresh or frozen (I have frozen. I will defrost and marinade them)
  • 2 cloves of minced garlic
  • 1 tbls brown sugar
  • I don’t even have a measurement of scallions for you. We love scallions so we chop a crazy amount into our dishes. So the amount of scallions are up to you!
  • 4 tbls Soy Sauce we use the lower sodium kind
  • 1 tbls red pepper flakes (less if you aren’t into too much heat)
  • 1/2 cup evoo
  • 4 tbls balsamic vinegar
  • 1-2 teaspoons of ground/minced ginger… My husband likes the ginger slices they give with the sushi so we always have that on hand. I just drop slices of that into the dish
  • Fresh ground pepper and a pinch of salt (seriously, just a pinch… you’re getting enough salt from the soy sauce)

There is enough of this marinade to throw in veggies too… Like, mushrooms, broccoli, peppers, onions.. mm mm mm!!!

Directions:

  • Mix all ingredients together and let fish marinade for min 2hr-24hrs (longer the better)
  • Oil the griddle pan. Place on high heat.
  • When the pan is hot enough, turn the heat down to medium-high and place filet on the griddle.
  • We cooked the filet about 5-6 min each side.

**We used a griddle pan for this. I am sure you can bake it or pan fry it but I have not tried it like that yet.**

Disclaimer:

This recipe is approved by my Husband. I have yet to join the fish lovers world.

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Cheesy Cauliflower!

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I have these moments where I need to clear out. Get rid of everything! I don’t like things… I’m pretty sure in one of my most recent posts I touched upon my hatred of chachkas. So this post is dedicated to shopping in your own kitchen.

It’s unclear why we have bags and bags of frozen cauliflower but I was determined to use it this week. Clear out the fridge/freezer and spend less on food shopping… Yes, please!

Disclaimer– this recipe is addictive. In my opinion, it tastes like a really healthy version of macaroni and cheese. If you’ve always been open to sharing your plate with others, this will change everything. You will become selfish and overprotective of your food. This will bring out a different side of you.

My husband hates cauliflower… I was tempted to make him try this last night to change his mind. But beast mode came out and I kept this to myself. More cauliflower for me….More faux mac and cheese for me.

My only regret is that since it was a test recipe, I made very little of it. I will only have enough for 3 days worth of lunches but I want it for lunch forever and ever and ever.

Low Carb Chicken Cauliflower Casserole adapted from here

Recipe yields 3 cups. I recommend doubling up.

Ingredients:

  • 1 bag frozen cauliflower (I used ShopRite steam in bag)
  • 4 oz cream cheese softened
  • 1 cup cooked chicken (I bought rotisserie and shredded it)
  • ¼ cup salsa verde (I used Herdez)
  • Pinch of salt, black pepper, paprika and garlic powder
  • ½ cup shredded cheddar cheese. Although, if you like a kick, maybe some pepperjack cheese!
  • *Optional: Chopped scallions (which I used) and chopped red/green peppers
  • *Optional: Red pepper flakes (which I used)

Directions:

  • Preheat oven to 375F
  • Microwave cauliflower as per directions on bag
  • Place cauliflower into an ovenproof dish (Pyrex is my fave)
  • Add the cream cheese, microwave for another 20- 30 seconds
  • Mix cream cheese and cauliflower together
  • Add chicken, salsa verde,seasonings, shredded cheese and the optional ingredients
  • Mix everything together and cook for 20-30 min. I like mine more crispy and crunchy so I cooked it closer to 30 minutes.

Let me know what you think and if you added any other ingredients.

 

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Oodles and Oodles and Zoodles of Fun!

The hardest part about living a low carb lifestyle is the pasta limitation. I have to be honest though, the part about not eating pasta doesn’t bother me as much as the convenience factor. It’s so easy to boil pasta and toss sauce or meat with it, right?

We have some pretty awesome alternatives that offer way more nutrition and way less carbs and calories. Zucchini noodles, spaghetti squash, carrot and sweet potato noodles to name a few. Let me know if you have any other veggie noodle ideas, I am always open to trying new things!  

I wanted to make something quick, easy, and light for dinner.

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Shrimp Zoodle Scampi

Ingredients:

  • 2 zucchinis
  • 1 lb shrimp
  • 1 onion-chopped
  • Salt and pepper to taste
  • 1-2 tsp hot sauce (we like our food with a kick!)
  • 2tbsp evoo
  • 1tbsp butter
  • 4 garlic cloves minced
  • juice from 1/2 lemon
  • 1 cup chicken broth or white cooking wine
  • grated parm cheese (optional)
  • red pepper flakes (optional)

Directions:

  • Spiralize zuchini and squeeze out as much liquid as possible, season with a pinch of salt and put to the side
  • Heat 1tbls olive oil and cook onions and garlic till translucent
  • Add broth/wine, juice from 1/2 lemon,hot sauce and shrimp
  • Sprinkle salt and pepper
  • Cook till shrimp begin to turn pink and curl this is about 5 min (don’t over cook or it’ll become too rubbery)
  • Remove shrimp from heat and add 1tbls evoo and zoodles
  • Once zoodles are cooked, toss the shrimp back in, add butter, red pepper flakes and parm cheese

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Eggs and Beans on Top of Greens

 

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“breakfast of greatness”

This is one of my favorite breakfasts.

It’s filling, it’s yummy, and it makes me feel slightly less terrible about the several decades I spent eating strawberry pop-tarts and bagel bites.

The essence of “Eggs and Beans on Top of Greens” is this:
1. Eggs
2. Beans
3.  ….on top of Greens.

It’s basic. In a good way. And like all food, this recipe can also be enjoyed for lunch and/or dinner.

Plus you can modify it easily to make it your own 🙂

In case you’d like some guidance… here is how I do it.

Ingredients

  • one or two cage free eggs
  • approx 1/4 small onion, chopped
  • a handful of mixed greens (baby spinach & arugula = perfect)
  • 1/4 can Bush’s or Heinz Vegetarian Baked Beans (SO GOOD!)
  • salt
  • coconut oil/coconut oil spray (to coat pan)
  • Optional:  olive oil
  • Optional: tomato
  • Optional: splash of asian sesame dressing

Process

  1. spray pan w/ non-stick spray, or use coconut oil to coat pan
  2. cut up onions, begin sautéing them on light flame
  3. once onions begin to brown slightly, crack egg(s) on top of onions and scramble them all together
  4. salt egg/onion concoction
  5. move egg/onion concoction to one side of pan
  6. add beans to other side of pan
  7. put a handful of mixed greens on plate
  8. add egg/onion concoction on top
  9. add beans on top
  10. Optional: add a splash of olive oil on top of your concoction
  11. Optional: add a splash of asian sesame salad dressing to your mixed greens
  12. Optional: cut up tomato, add on top

If you’re feeling extremely rowdy, add half of an avocado for an enhanced gustatory experience.

…But don’t get too wild. Any more than half, and I WILL be forced to call the breakfast police.

Enjoy 🙂

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Low Carb V-Day Dessert Alert!

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“Scale, scale on the floor, who’s the fittest of them all?” Obviously you and me because we decided not to give into temptation and eat all those delicious heart shaped candies.

This won’t be a long post because I need to make this cheesecake and let it cool before the season premier of “The Walking Dead” tonight!

Few things before we begin:

*I’ve only made this in mini meatloaf pans and it’s yielded enough for two pans. I am sure this can be done in a cake pan and a cupcake pan but I haven’t tried them yet.

*Great make-ahead dessert/treat. They freeze very well.

*I’ve kept them in the fridge, stored in ziplock bags and they held up for five days. I am not sure about any longer.

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Recipe

1- 8oz package of cream cheese

1 egg

8 Splenda packets

1 tbls vanilla extract

1 tbls Torani sugar free chocolate macadamia nut syrup (If you do not have this, I suggest using a teaspoon of vanilla extract)

*Optional: cocoa powder or crushed nuts, or fruit like blue berries, or crushed bakers chocolate

*Optional: Top it off with some fresh fruit and whipcream

I used chopped walnuts and lined the pan with the walnuts to make a “crust”

Directions

Preheat oven to 350F

Mix all ingredients together

Grease your pan (I used PAM)

If you are lining your dish with crushed walnuts, do that first and pour batter on top. If not, pour batter into dish

Bake for approx 40-45 min or until cake looks golden brown

Please make sure to refrigerate before eating. It tastes much better chilled. Last time I made them, I put them in the freezer to cool off because we were impatient and wanted them ASAP. So remember to refrigerate or freeze prior to eating.

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Kimchi pancakes

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Being that I am Russian, I suppose loving anything pickled is in my blood. I also hate throwing away unused food… Which got me thinking, what can I do with a jar of almost expired kimchi other than serving it on the side of something?

My husband and I got a Groupon for a local Korean BBQ joint that served these delicious seafood pancakes, scallion pancakes, veggie pancakes and shrimp pancakes…so why not kimchi?

Guys, listen, if you’re not a fan of kimchi, you’re about to become one. Hubby said it tastes like veggie tempura except with a little kick to it.

Did you know that kimchi has health benefits? Basically what I am saying is pancakes = healthy. YOLO!

Kimchi is low cal, low carb, low sugar, low fat and high fiber. It has probiotic benefits similar to yogurt and other dairy products. It’s good for controlling appetite, controlling blood sugar levels, and cholesterol levels. The fiber in kimchi helps keep you fuller longer.

Here is a fun chart of Kimchi Benefits:

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*Visit organicfacts.net for more info*

So, these pancakes were a last minute idea which is so not me… I am a meal planner. Charts and graphs and scribble everywhere! Imagine, “A Beautiful Mind”. I wonder what Russell Crowe’s thoughts are on playing a neurotic, food obsessed Jewish girl. Math and food, same thing, right? Anyway, I digress… sorry sorry sorry!

Kimchi pancakes:

Yields 4 medium size pancakes

Ingredients:

¼ cup kimchi drained and cut into itty bitty pieces

1 egg and 4 tablespoons egg whites

2-3 tablespoons kimchi juice (add more or less depending on spice preference)

1 tablespoon soy sauce

¼ cup chopped scallions

½ cup all purpose flour

2 tablespoons evoo

*Served with Thai Kitchen’s sweet red chili dipping sauce

Directions:

Heat pan with olive oil

Mix all ingredients together till it turns into a pancake-y batter

Drop ¼ cup of mixture onto frying pan and spread as thin as possible

Cook on each side for approx. 2 min or until golden brown

If this were planned, I would have made cauliflower fried rice and a sunny side up egg… alas, I did not have the necessary ingredients.

*You can make homemade sauce or use any store bought sauces. I imagine this would taste good with peanut or gyozo dipping sauce.

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Pretty Purple Smoothie à la Laura

 

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“drink me”

I love filling my various stomach chambers with freshly made smoothies. This delightful concoction is called the “Pretty Purple Smoothie à la Laura” because it’s pretty, it’s purple, and it was submitted to us by our friend Laura. Thanks betch.

Here’s the recipe:

  1. One cup liquid (almond milk, soy milk, water)
  2. One cup frozen blueberries
  3. 1/2 cup frozen strawberries
  4. 1 cup kale
  5. Vanilla low fat greek yogurt
  6. A couple drops vanilla extract

Laura recommends freezing the berries yourself, but I suspect that Laura is a filthy liar who has never frozen a berry in her life.

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…more lies

I’ve never tried vanilla extract in my smoothies, but I can’t imagine that it wouldn’t be amazing.

Thank you Laura!!

Enjoy 😀

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Chicken Soup for the Soul

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Last week I was on a chicken soup recipe mission because my Husband was sick and needed some good “Jewish Penicillin”. But there was just one little issue- neither of us like boiled chicken. It would be such a waste to get chicken for the purpose of flavor and then chucking it. I needed to find a way to not waste food.

I thought to myself, “why not use rotisserie chicken?” It totally worked and was so flavorful and I’ve made this concoction again for this week. This recipe was adapted  from here.

This recipe yields approx 6 servings so adjust accordingly.

Ingredients:

  • bag of carrots
  • bag of celery
  • 1.5 onions
  • 6 cups chicken broth
  • 2 cups water
  • whole rotisserie
  •  2 tbls oil or butter
  • parsley
  • salt and pepper to taste
  • dried oregano or Italian season (whatever you have on hand)
  • 1 bay leaf
  • *noodles/rice optional*

Directions:

  • Bring broth and water to a simmer
  • While the broth and water are warming up, chop up a handful of carrots, half an onion and one celery stalk- throw it into the pot
  • Season with a pinch of salt and pepper
  • Cover the pot partially. In the meantime, separate the skin and bones in one container and the meat in another
  • Place the skin, bones, and bay leaf in the pot, partially cover and simmer for another hour to release max amount of flavor
  • Chop up the rest of the chicken, carrots, onion, and celery. Put to the side
  • After the hour, grab a large bowl and a colander. Place colander over the bowl and pour mixture in. This will separate the broth from the skin and bone mixture
  • Take your chopped up veggies and oil and saute in the pot until soft
  • Pour broth back into the pot and place chopped chicken and parsley in and simmer for another 10-20 minutes
  • *Add noodles or rice when you are ready to serve

So much flavor and really easy to make. I hope you guys enjoy!

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Take a pizza my heart

Let me preface this by saying dinner was so easy to make and Hubby approved ::two thumbs up::

I introduce to you my cheat clean dinner for the week…drum roll please!!!!

*Tortilla pizza*

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Be still our hearts… friends, our pizza days are not over…just modified.

As you get to know me, you’ll see I focus on high protein-low carb meals. Carbs have always been a big problem for me. Unfortunately they don’t go straight to my ass, more like my stomach and thighs 😦 Ok, less about me and more about this pizza.

One Mission tortilla= 6 carbs Trader Giotto’s Rustica sauce = 4 carbs per 1/2 cup (trust me, you won’t need to use that much for one slice) and zero carbs for cheese and Hormel turkey pepperoni. Max carbs for this meal is 10 grams.

Here’s what you got to do:

Preheat oven to 350 F

Spray your baking sheet with cooking spray

Lay your heavenly wrap on the sheet

Spread sauce, cheese, and pepperoni on top (remember, you can substitute with any topping or no topping at all…ain’t nothing wrong with the ol’ reliable cheese and sauce)

Pop it in the oven to desired crispiness. Personally, the crispier the better. I love the crunch! – This was about 10 min.

Serve with a side salad and I’d say you got yourself a gourmet Italian dinner 😉

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Avocado Toast On Fleek

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GET INSIDE ME.

So I tend to get a bit teary-eyed when I talk about avocado toast. And fine, it’s true – I might be a Trader Joe’s fangirl.

But I want you to experience this toast.

I swear to you I am not sponsored by Trader Joe’s (if only!). But Trader Joe’s 100% Rye Bread, in particular, is my favorite for this recipe. If you have access to it, you should definitely use it for this recipe.

This toast is so simple and SO good. It’s perfect if you’re cooking for yourself or for two people.  Like many of my other recipes, you can make it all in one pan.

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Don’t stare directly into the pit.

You’ll need:
1. small amount of onion
2. one or two eggs
3. 1/2 avocado
4. one slice Rye (Preferably Trader Joe’s 100% Rye)
5. Optional but recommended: Tomato and/or Olive Oil

Directions:

  1. Do whatever you do to make your pan not stick. I use Trader Joe’s Coconut Cooking Spray
  2. Cut up onions, throw them on one corner of the pan. You’ll want to do these first, because they’ll take the longest.
  3. Once the onions have been cooking for a bit, begin toasting the Rye on another portion of the pan. At some point you should flip the Rye.
  4. Crack an egg somewhere on an unused portion of the pan. I cook it sunny side up or scramble it, but wtvr works.
  5. Dump everything from pan onto a plate. Spread avocado on toast, add onions and egg on top.  Nom nom
  6. Optional: cut up the tomatoes and cook them lightly in the span. Add them to your toast. SO good!
  7. Double Optional: Drizzle a little olive oil on the whole concoction. MMMmmmMMMMmm.
  8. Mandatory: ENJOY!!!

Let us know how you modify this recipe to fit your own tastes 🙂

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