Having a sweet tooth inspires me to look for different ways to have some sort of treat without deviating too far from my eating habits. So after getting some ideas from an online search I decided to try this…
What is it you ask? Sugar free jello with whey protein powder. I chose strawberry and banana flavor but feel free to experiment with different ones. All you have to do is follow directions on the jello box and at the end add your protein powder. Here I mixed 2 scoops of protein powder with 1 packet of jello but that may be too much and left it tasting a bit too concentrated. Start off by mixing 1 packet of jello with 1 scoop of protein.
You can pair this with fruit or in my case I added some Greek yogurt. It reminded me that as a kid I would mix my jello with ice cream…. Those were the good old days. 😉
For those that haven’t yet joined, there is still time. Just go here to get started. This is a great way to increase fruit and veggie intake without feeling intimidated by the fancy juicing process.
I’m so excited I started playing around already… Here’s a picture of the smoothie I made yesterday and boy was it tasty!
1 Hass avocado
1 small mango
2 handfuls of blueberries
1 handful strawberries
2 cups of spinach
splash of pineapple juice
1 cup almond milk
1 scoop vanilla whey protein
Add ice and blend. 🙂
Coconut shrimp has to be one of my favorite dishes. I can’t believe it’s taken me this long to try this recipe. Better late than never! I will definitely be making more of these. To see original recipe go here.
3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
-Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
-Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
-Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
-Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5 – 6 minutes or until the coconut is golden brown and the shrimp are bright pink.
The good news about this post is that this recipe is another simple but yet delicious one. The bad news is that I can’t remember the website where I got the original recipe from. I made a few changes to it making it more my style. The best part, it was hubby approved. 😉
1 lean pork tenderloin
1 carrot, chopped (I used a small package of rainbow carrots)
2 medium red onion, chopped
6 small potatoes (I used 3 medium sweet potatoes)
1/4 cup chicken broth (I used vegetable broth)
1 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 rosemary sprig
Pre-heat oven to 325F
Rub pork with salt, pepper and garlic, place in pan. Place carrots, red onions and sweet potatoes in pan. Pour broth and olive oil over the contents of the pan. Top with rosemary sprig and cover with tin foil.
Place in oven for one hour covered. Take out from oven and rotate vegetables and baste pork. Cover and place in oven for one additional hour. Remove from oven and remove foil. Place back in oven for 30 minutes. Remove and let set form 5 minutes.
I have been juicing for about six months now. The last few I have been lacking motivation to keep up…. I really do notice a difference when I’m juicing on a regular basis. More energy, less bloating, and overall wellness. So in my attempt to keep it up I have decided to join the 30 Day Green Smoothie Challenge.
It’s a free challenge that starts on April 1st. Once signed up you will receive a free e-book, emails with instructions, shopping lists and recipes. I’m so excited about this challenge and would love to have some of you join me! Just go to their website and subscribe. Leave me a comment so I know who will be joining me. 🙂
In the past few days we’ve had some cold weather here in Miami and that has me craving some warm comfort foods. I opted for this version of the Cuban Picadillo.
2 pounds ground grass-fed beef, 2 T olive oil
1 large onion (diced), 1 green pepper (seeded and diced)
4-6 cloves of garlic (minced)
1 T dried oregano, 1 tsp cumin
1 tsp ground black pepper, ½ tsp sea salt
¼ tsp cinnamon, 4 dried bay leaves
1 ½ cups diced tomatoes, ½ cup chopped black or green olives
¼ cup golden raisins (optional), ¼ c apple cider vinegar
1 small can of tomato paste, 1 cup beef broth
Brown ground beef with olive oil, onions, and green peppers. Add remaining ingredients and stir. Simmer, covered, for 10 minutes. Uncover and simmer until most of the liquid has evaporated. Remove bay leaves and serve warm.
I served mine over some spaghetti squash. I also made a few changes: used whole olives (ain’t nobody got time for all that chopping) and used red bell pepper because that’s what I had at home.
You can see the original recipe here.