Categories
HEALTHY

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade.  The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.

We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.

The great thing about shrimp is that they are so easy to cook!  They grill up in just a matter of minutes.  The marinade on these shrimp is out of this world!  It has such a great blend of spices and flavor.

My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.

You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!

Ingredients

  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Sauce:

  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions:

  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

You can find complete recipes of this GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE in therecipecritic.com

Categories
HEALTHY VEGAN

roasted veggie pitas with avocado dip

Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around. But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
The good news is that one of my most favorite things to do on vacation is EAT. And you can do that in any temperature. And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.

INGREDIENTS :
For the Avocado Dip

  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less depending on how much heat you want)
  • juice of one lime

For the Roasted Veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons garam masala
  • ½ teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole wheat pitas
  • Greek yogurt for topping

INSTRUCTIONS :

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels.
  2. Arrange in a single layer on one large baking sheet or two baking sheets.
  3. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around.
  4. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
  5. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  6. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  7. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
  8. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt

You can find complete recipes of this roasted veggie pitas with avocado dip in pinchofyum.com

Categories
DESSERT GLUTEN FREE

SKINNY OATMEAL BROWN SUGAR MUFFINS

Even though I feel like January is the anti-desserts month, my sweet tooth didn’t get the message.
Thankfully the muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly.
It’s a dump-everything-all-at-once into one bowl and stir recipe, my favorite kind.
The muffins are very soft, moist, super springy, have wonderful chewiness, and great texture thanks in part to the oats. But there’s no oil or butter, no dairy, and just 1/4 cup of dark brown sugar in the entire batch. Really. Most of the sweetness comes via sugar-free pancake syrup. If you want to use real maple syrup, feel free, but the muffins won’t be as skinny since real syrup is packed with calories.
I used Silk Unsweetened Vanilla Almondmilk and it’s tied with Silk’s newer Unsweetened Cashewmilk as my two favorite milks for baking. Very low in calories, high in calcium and protein, very smooth, and irresistibly creamy.
I get great results every time. Switching to Silk is an easy, delicious way to start adding more plants to your diet. Like the plants Silk is made from, when your body gets everything it needs to be healthy, it blooms. Sign up for the Silk newsletter to receive recipes and healthy tips.
To keep the muffins dairy-free, I used Silk Vanilla Dairy-Free Yogurt although you can substitute with your favorite Greek yogurt or lite sour cream if that’s what you keep on hand.

INGREDIENTS :

  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry)
  • 1/2 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
  • 1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
  • 1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
  • 1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt, or to taste

INSTRUCTIONS :

  1. Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
    Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
  3. Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  4. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

You can find complete recipes of this SKINNY OATMEAL BROWN SUGAR MUFFINS in averiecooks.com

Categories
DESSERT

BERRY OAT BREAKFAST SMOOTHIE

A creamy and healthy berry oat breakfast smoothie is the perfect start to the day! Whip one up in minutes and enjoy it’s oaty fruity flavor!
Good morning!
Or afternoon. Or midnight. I have no idea when you’ll be reading this. But hopefully at some point you’ll be taking a quick glance at this in the morning time because you’ll be whipping up this oaty berry refreshing goodness for yourself. And when you do….
Good morning sunshine.

INGREDIENTS

  • ½ cup old fashioned rolled oats
  • 1 cup milk (more as needed)
  • ½ cup frozen berries
  • 3 tablespoons honey (or to taste)
  • ⅓ cup vanilla yogurt or greek yogurt
  • ¼ cup ice

INSTRUCTIONS

  1. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately.

You can find complete recipes of this BERRY OAT BREAKFAST SMOOTHIE in lecremedelacrumb.com

Categories
DESSERT

BANANA SPLIT PANCAKES

Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are a healthy spin on dessert pancakes!
Pancakes are easily one of my favorite treats. Dare I say I love them more than actual cake?
I do! Seriously! In fact when my sweet tooth gets out of hand, I’m much more likely to bake a small batch of chocolate chip pancakes than their cookie counterpart and vanilla pancakes with a dollop of whipped cream on top? Totally knock out a cake craving for a fraction of the effort and calories.
Is that weird? I really like making pancakes, yo!
#sohungry #solazy
Since my key lime pie pancakes were such a hit around here, I decided it would be fun to tackle a few more desserts in pancake form. Next up? Banana split pancakes!
Because I don’t like to “break the bank” calorically with my treats annnnd because I want to be able to fit these bad boys into weekly rotation around here, I’ve amped up the health factor on these pancakes by swapping out a few ingredients.
Coconut oil makes a fantastic sub for butter or vegetable oil while a mixture of white wheat flour and ground oats jazz up both the flavor and fiber content of these pancakes. Instead of buttermilk, they feature Almond Breeze Almondmilk and Greek yogurt with a little bit of lemon juice, a combo that yields ultra fluffy pancakes that double as a pillow.
A food pillow.
A … OK I’ll shut up now. Pancakes!!! Fruity, fluffy, fantastic pancakes!!! Need I say more?
Rhetorical question. If I talk anymore I’m certain y’all will run screaming in the other direction. On to the recipe!

Ingredients:

  • 1 cup Unsweetened Almond Breeze Almondmilk
  • 7 oz Greek yogurt (plain or vanilla)
  • 2 TBSP fresh lemon juice
  • 3/4 cup old fashioned rolled oats (or oat flour)
  • 1 + 1/4 cup white wheat flour
  • 2 TBSP sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3 TBSP coconut oil, melted + cooled slightly
  • 1/2 a banana, chopped or sliced thin

TASTY TOPPINGS:

  • sliced banana
  • chopped strawberries
  • dark chocolate chips
  • pure maple syrup

Instructions:

  1. In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
  2. Allow mixture to sit and thicken.
  3. Using a food processor, blender, or mortar and pestle, grind your oats into a flour. Coarse is fine, but the more flour-like you can get yours oats the fluffier and smoother the pancakes will be. Yum!

You can find complete recipes of this BANANA SPLIT PANCAKES in peasandcrayons.com

Categories
HEALTHY

Spinach & Bean Burrito Wrap

You’ll love that our Spinach & Bean Burrito Wraps not only tastes amazing, but they are also packed with with tons of nutrients! Each wrap has a whopping 13 grams of protein and one whole cup of spinach. These yummy wraps are a perfect choice for Meatless Mondays!

Ingredients:

  • 6 cups baby spinach, loosely packed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
  • 1/2 cup chopped romaine heart lettuce
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/2 cup salsa (recipe), optional Pico de Gallo
  • 6 tablespoons Greek yogurt, fat-free
  • Kosher or sea salt to taste
  • 6 (8″ whole grain) wraps or tortillas

Directions

  1. To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.
  2. Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

You can find complete recipes of this Spinach & Bean Burrito Wrap in skinnyms.com

Categories
DESSERT

STRAWBERRY PRETZEL PARFAITS

This dish comes to you by way of my craving for something salty and sweet and my Southern heart, of course. If you’ve never had strawberry pretzel salad in all of its Cool Whip glory, you haven’t lived. Befriend a blue-haired lady at Church, offer to mow her lawn and she’ll make you a strawberry and pretzel salad. (Did I mention you should probably cross the Mason-Dixon line before attempting this)? Once you receive your strawberry pretzel salad, you’ll notice the strawberry gelatin topping. You will think “I don’t like Jell-o.” But, grab a fork anyway. Once you dig in past the strawberry gelatin part, you’re rewarded with a creamy sweet layer and a salty-sugary pretzel crust. It might just be one of the world’s most perfect casseroles.
We’re going to ditch the gelatin and Cool Whip, friends. I want to be able to eat this for breakfast. So, grab a tub of full-fat yogurt. Yes, full fat. Mine clocked in at 3.5% fat. That’s not too far above your 2% milk. You can do it. You need creaminess in your life.
In a pretty cup, layer brown-sugar sweetened yogurt, strawberries married to their sticky sweet syrup, and crushed pretzels. Oh baby.

Ingredients

  • 12 strawberries, diced
  • 2 teaspoons granulated sugar
  • 1 cup pretzel mini twists,
  • 2 tablespoons unsalted butter, melted
  • pinch of cinnamon
  • 3/4 cup whole milk yogurt (or sour cream)
  • 2 tablespoons brown sugar

INSTRUCTIONS:

  1. Place the strawberries in a shallow dish and sprinkle the granulated sugar on top. Stir to combine. Let sit for at least 30 minutes.
  2. Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky. It’s all good.
  3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.

You can find complete recipes of this STRAWBERRY PRETZEL PARFAITS in dessertfortwo.com

Categories
HEALTHY

FAT-BURNING CHICKEN SALAD

If you love chicken salad, you know there’s one ingredient you must AVOID if you’re on a weight loss plan…
MAYONNAISE
This ingredient is killer for your waistline and your overall health. And the “low fat” or “no fat” options for mayonnaise are also a no-go.
So you’ll be happy to know that I created a fat-burning chicken salad recipe that is absolutely delicious! Give it a try and I promise you’ll never use mayonnaise again.

INGREDIENTS

  • 6 oz. cubed chicken breast
  • 1 c. plain greek yogurt (I love Fage)
  • 1/2 c. sliced celery
  • 1/2 c. small cubed apple pieces
  • 1/4 c. sliced, small cubed onion
  • 2 tbsp. raisins or craisins (optional)
  • 2 tsp. cumin spice
  • salt and pepper to taste

DIRECTIONS

  1. Mix all together and it’s ready to eat.
  2. This is fast, easy to make and so yummy! You can top it on a bed of greens or eat it plain.

You can find complete recipes of this FAT-BURNING CHICKEN SALAD in danettemay.com

Categories
HEALTHY

Skinny Chicken Taco Salad with Lime Chili Chicken

We love tacos, so this Chicken Taco Salad is a big hit in our house. My husband has been in a huge salad kick. I am not the type who can just eat a boring salad over and over again. I need to change it up and I need to feel full after eating my salad. I love this Chicken Taco Salad for this very reason, it is very filling with the chicken and the beans. Yet it has a light dressing with the Greek yogurt. If you would like you can portion into individual salad bowls like in my picture above. I love making this Chicken Taco Salad with my chili lime chicken.

INGREDIENTS:

  • 1/2 cup taco sauce
  • 1/2 cup Greek yogurt
  • 1/2 ranch dressing
  • 1 head Romaine lettuce, washed and roughly chopped
  • 2 cups grape tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 can black olives, drained
  • 2 chicken breast cooked, sliced

DIRECTIONS:

  1. First bake your chicken (or use the Chili Lime Chicken), in a baking pan add a little olive oil and rub it on the bottom of the pan so the chicken does not stick. Then cook at 400 degrees for 30-40 minutes. You want the chicken to be at 165 degrees Fahrenheit. You can let the chicken cool or you can use it warm. Then slice the chicken into thin slices.
  2. Wash and chop your lettuce into bite sized pieces and place in a large salad bowl.
  3. Then in a small bowl mix together the taco sauce, Greek yogurt and ranch dressing, this is your salad dressing. So once prepped set aside.

You can find complete recipes of this Skinny Chicken Taco Salad with Lime Chili Chicken in midgetmomma.com

Categories
HEALTHY

APPLE TUNA BITES

I’ve been really trying to watch my carbs lately and it’s not always easy, especially for lunch when grabbing a quick sandwich is so simple. I eat a ton of salads for lunch, but sometimes I need a salad break! I’ve been trying to think of other ways to enjoy some of my favorite sandwich fillings without all the bread.
I love adding chopped apples to tuna and chicken salad so instead of chopping it up and adding it in with the tuna salad, why not just eat it on top of a slice of apple?! This barely qualifies as a real recipe, but I wanted to share it with you guys because I’ve really been loving this lately and it is so easy to do for a quick, gluten-free lunch. I made a very simple tuna salad, but you can dress it up with other add-ins if you would prefer. It works with tuna or chicken salad and you can really use any type of apple is your favorite!

INGREDIENTS:

  • About 5-6 ounces tuna, drained
  • 2 tablespoons plain Greek yogurt (or mayo)
  • 2 tablespoons diced red onion
  • 1/4 cup chopped celery
  • 1 teaspoon fresh lemon juice
  • salt and pepper to taste
  • optional add-ins: chopped nuts, dried cranberries, etc.
  • 1 apple (I like honeycrisp or red delicious), sliced, core removed

DIRECTIONS:

  1. Add the tuna, yogurt, onion, celery, and the lemon juice to a bowl and mix well. Season with salt and pepper to taste.
  2. Spoon some of the mixture on top of each apple slice. Serve.

You can find complete recipes of this APPLE TUNA BITES in eat-drink-love.com