You want fried dessert, but you don’t want to hate yourself. This takes 4.5 seconds to make, and requires two ingredients.
All you need is:
2 tbsp of coconut oil
About the bananas:
Pick bananas that are not too ripe. No matter what you do, the bananas will stick to the pan a little bit. The less ripe, the less they’ll stick. Frying them in oil will bring out the natural sweetness in any event.
I get my bananas from 7/11, because I’m a scumbag. Don’t be like me. Use better bananas.
About the oil:
I keep my coconut oil in the fridge, which means it’s hard. I let it sit out for a few minutes prior to using.
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!!!
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.**
This recipe is approved by my Husband. I have yet to join the fish lovers world.
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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.
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)
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.
1 lb shrimp
Salt and pepper to taste
1-2 tsp hot sauce (we like our food with a kick!)
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)
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