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Chili-Lime Shrimp Skewers

I unfortunately live in an apartment where grills are not allowed on individual patios and balcony’s. Luckily, this summer, they opened a new pool with built in grills for the residents to use. It has been the best addition for me so far! I have used it at least once a week.

Nothing says summer more than being able to get out and grill some yummy food. I can literally throw everything on the grill from meat to vegetables to potatoes and have minimal clean up in my own kitchen! Not to mention its super quick and makes it just that much more delicious. Before this summer, I never used a grill and at the start of summer I would just prepare everything and have my boyfriend grill it for me. But I am growing in my grilling independence and am learning how to do it. I must say, the chili lime shrimp skewers turned out amazing and they did not last very long in the house! 

This paired perfectly with my summer like creamy avocado coleslaw and flavorful mango salsa.  Although the shrimp could totally be eatin by itself, Who doesn’t like a good dip right? And avocado dip is a must try!

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Chili-Lime Shrimp Skewers
Summer time is for grilling and this chili lime flavor is giving all of the summer time vibes
Instructions
  1. add unthawed shrimp to skewer. About 6 shrimp per skewer
  2. combine olive oil and lime juice and coat each side of the shrimp.
  3. combine dried seasonings into a bowl. Generously season easy side of the shrimp withe the combined seasonings
  4. Cook on a grill for about 6 minutes each side
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Crispy Fish

The most common thing I get from people that are trying the new healthy eating lifestyle is if they have to give up fried foods. Although the answer is yes, there is a way to still enjoy it but in a way that your body will love you much more for!

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Crispy Fish
Prep Time 5 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Instructions
  1. Heat a skillet with olive oil over medium heat
  2. separate the almond flour and egg into two separate bowls
  3. make sure you pat the cod dry so that the breading can stick on the fish better
  4. Season your fish and you can also season the almond flour mix if you desire
  5. Take a piece of fish, dip it completely covering both sides, in the egg and doing the same for the fish by covering it in the almond flour
  6. Once covered completly, add fish to the hot skillet.
  7. Cook fish on each side for 4-6 minutes, checking for browning and crisping. Flip carefully.
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Whole 30 Loaded Sweet Potato Fries

It’s way to easy to be stuck in a rut with whole 30 meals and cooking. The only way i survived was by trying new recipes that were simple yet delicious. Here I will share with you my super easy recipe for loaded sweet potato fries using sweet potatoes, slow cooker pulled pork with tessemaes BBQ sauce (whole 30 compliant), and my guacamole recipe. 3 delicious things layered into one delicious meal.

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Whole 30 Loaded Sweet Potato Fries
These loaded sweet potato fries give you on really good reason to want to kee on whole 30'n
Course Dinner, Main Dish
Cuisine Whole 30
Prep Time 20 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Whole 30
Prep Time 20 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Instructions
  1. Add pork loin to slow cooker with enough water to cover it completly. Add salt if desired for flavor. Let cook on high for 4 hours
  2. Once the pork loin is close to finishing, clean, peel and slice sweet potatoes into fries. Cover with olive oil or any other oil you desire to use, add salt, pepper, and cumin to fries. Lay flat on a baking pan and put in the broiler oven on high for about 10 minutes a side or until browned.
  3. Once pork loin is done, you'll know if it can tear apart easily and is nice and tender, transfer from slow cooker into a bowl and shred the meat with a fork. once shredded, add bbq sauce to pork adding a small batch at a time until the bbq sauce is covering the meat as you would like.
  4. Layer sweet potatoes with pulled bbq'd pork and guacamole, garnish with green onions and enjoy!
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Whole 30 Breakfast Bake

Whole 30 can be really difficult. The most difficult thing I found at times was the amount of time I spent cooking in the kitchen. Creating a breakfast bake each week was the true life saver to me making it through whole 30. They lasted perfect as left overs for 3 days and even better, it was one less meal I had to make every few days! I hope you love it just as much as I do!

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Whole 30 Breakfast Bake
This go to breakfast is easy, quick, dairy free, grain free, gluten free, and whole 30 approved!
Course Breakfast
Cuisine Whole 30
Prep Time 7 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Whole 30
Prep Time 7 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Instructions
  1. Pre Heat oven to the broiler setting on high. While the oven is heating, cut and chop the potatoes (i keep the skin on white potatoes, you may remove as your preference), white onion and bacon. Also chop the green onion but set to the side.
  2. Toss Potatoes in olive oil and season with salt and pepper
  3. In a baking dish, add the potatoes, white onions, and bacon and add to oven until potatoes and bacon have started to brown
  4. Once the potatoes and bacon are starting to brown, add your greens and eggs. For the eggs, I like to make a little "home" for the eggs by moving the mixture around forming a small hollow circle that I will be able to crack the egg into.
  5. Add back into the over. You may add salt and pepper to the eggs before adding back into the oven. If you like a runny egg, I wouldn't cook more than 3-4 minutes. If you like a more well done egg, extend the time to 6-8 minutes. Again, keep your eyes on the food as the broiler can cook food very fast.
  6. Once food is done, take out the oven, top with green onions and enjoy!
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