Rx Girls: Miami

I can pretty much use banana for everything… anytime I want to duplicate some sort of breakfast recipe banana or egg usually does the trick. Now if you’re allergic to banana… well, I don’t know what to say. That sucks! Just kidding, I’m sure you can sub some sort of almond or coconut flour but I’ve honestly never tried it. This recipe though, calls for only 4 simple ingredients and it satisfies my desire for a larger breakfast menu! Sorry about the pic, I started eating it before I decided it was good enough to share with you guys!

Pumpkin Spice Crepes

Ingredients:

• 3 Eggs
• 1 Banana
• 2 Tbsp Coconut Milk
• Pumpkin Spice to taste

Directions:

1. Place eggs, banana, and coconut milk into a blender and mix until smooth.
2. Stir in pumpkin spice.
3. Pour a thin layer of mixture into a pan coated with coconut oil and cook on medium heat, waiting for the top of the crepe to bubble up almost completely.
4. With a large spatula, carefully fold over edges until you can flip crepe over.
5. Cook another minute or so until crispy on each side.
6. Top with pure maple syrup, honey, fresh fruit, bacon… whatever you want! My husband suggested bacon would be awesome with this. I think that stuffing the crepe with bananas or berries would be amazing… even some almond butter. Get creative!

Please share your thoughts!

What up guys?! I made an awesome breakfast this morning that I wanted to share with you all… I’ve been experimenting with how to use the pulp from my juicing in other recipes. I tried to make some bread last week but it was pretty busted. Too dense and weird for me to share… Today I was in the mood for pancakes and bacon so I went to make my usual recipe and had the idea to add the pulp into the batter. WOW.

Mo’s FruitCakes

Ingredients:

• 2 Whole Eggs
• 1 Egg White
• 1/4 Cup Fruit Puree (I used apple and pear)
• 1 1/2 Bananas
• 2 Tbsp Almond Butter
• Pinch of Sea Salt

How to:

1. Melt about 2 Tbsp coconut oil in a pan.
2. While you wait, mix/mash ingredients in bowl until it makes a thick chunky batter. You will want the egg and almond butter to be completely mixed together. *Note: using a blender makes it too watery so make sure you do this by hand, with a fork.
3. Spoon into pan on med/low heat and let cook for about 3-4 Minutes.
4. Carefully flip with a spatula and cook for another 2-3 min. These can burn easily so make sure to watch it. They should be golden brown.
5. Serve with a side of bacon!!

Recipe Idea: Grilled Bison Sirloin, Veggies, and Coconut Boniato Mash

This one doesn’t really need too much of a “recipe” guide, as long as you’ve grilled any other type of meat before. Season the meat however you want, my personal favorite is simple: Sea salt, pepper, garlic powder, olive oil. I seasoned the veggie skewers the same way. One thing I would suggest with the veggies is to wrap them in foil and rub with olive oil so they don’t dry out.

Boniato by the way is a white sweet potato. They are all over the place year-round here in South Florida… Peel it like you would a regular potato and dice it up. Boil it in water until it’s soft then drain the water. Add coconut milk, sea salt, and coconut oil (in place of butter) to taste. Amazing! Keep in mind this is a starchy root veggie so as good and tempting as it is, don’t eat it for every meal. 

Enjoy!

So it’s been a while since I’ve cooked something… I was craving some seafood and came up with this idea randomly, shot over to Publix and hoped it came out good. Win!

Shrimp and Asparagus with Coconut Garlic Tomato Sauce

Ingredients:

• 1 Bag of Pre-Cooked, tail off shrimp
• 1 Can Coconut Milk
• 2 Cans Tomato Paste
• 2 Cloves Garlic
• 1 Handful of Sun-dried Tomatoes
• 1 Bunch of Asparagus Spears
• Salt, Pepper and Lemon Juice to taste

Directions:

1. Coat pan with olive oil and add peeled garlic. Saute for 5 minutes.
2. While you wait, set a pot of water to boil for the asparagus.
3. Add the coconut milk, sun-dried tomatoes and tomato paste to pan. Season with sea salt to taste. Saute another 5 minutes.
4. Add the defrosted shrimp and stir into sauce. Simmer covered for about 10 minutes.
5. Add asparagus to boiling water and continue to cook for about 5 minutes, until desired tenderness.
6. Drain water from pot, swirl with olive oil and stir in lemon juice, sea salt and pepper.

I ate so much of this I almost put myself in a food coma. Forgot how much I like cooking… hope you guys enjoy as much as we did!

Spaghetti Squash and Buffalo Meat Sauce

Here is a recipe that I’ve been making for a while but haven’t ever posted. One of the things I hear all the time is “but I HAVE to eat carbs! I love them!” well so do I. What I don’t love though is what they do to my body, both inside and out. For me, letting go of things like bread and pasta was very difficult so I was constantly on the hunt for good tasting alternatives. Then I found spaghetti squash. I can honestly say that I don’t even notice a difference between this and real pasta, except for the fact that I don’t have stabbing stomach pain after I eat this. If you’ve been missing your pasta you have to try this!

Ingredients:

• 1 Medium Spaghetti Squash
• 1 Large Zuchinni
• 1 Package Ground Buffalo Meat
• Handful of Garlic Cloves
• 2 Small cans Tomato Paste
• 1/2 Can Coconut Milk

Directions:

1. Coat pan with olive oil and add garlic. Let simmer for 5 minutes or so.
2. While you wait, shred zuchinni into pasta-like strands using a cheese grater (or you can just cut small thin slices).
3. Poke holes all over spaghetti squash and wrap in a moist paper towel. Microwave for 6-8 minutes.
4. Add meat to pan and season to taste. Brown meat in pan.
5. Add zuchinni and continue to saute for a few minutes.
6. Stir in tomato paste and coconut milk until a sauce forms.
7. Continue cooking for 5 min on low heat.
8. While you wait, cut squash in half lengthwise and use a fork to clean out seeds. Run fork along the inside of the squash and it will easliy shred into long spaghetti-like strands.
9. Top with meat sauce and enjoy!

Lemme know what you think. I couldn’t get enough of this meal, almost went for thirds but I felt bad for my husband who only had one serving of it!

Homemade Curry Chicken Salad!

So sometimes I get a random craving for things and feel like I have to go home and make them right away… Today I was driving home and wondering what the crap I was going to eat since my meal delivery service is on hold this week. When I thought about all the chicken I have at home, this chicken salad popped into my head! This recipe is very simple as long as you have some already cooked chicken, turkey or fish at home. All you need to do is make the mayo, or use some very clean mayo from a whole foods market.

Step1 – Grapeseed Oil Mayo Ingredients:

• 1 Egg
• 1 Cup Grapeseed Oil
• Pinch of Sea Salt, Mustard Powder, & Cayenne Pepper
• Mix together using hand blender until it forms a mayo consistency. Super easy

Step 2 – Chicken Salad

• 1 Whole chicken breast, Shredded or cubed
• 1/4 Cup Diced Onion
• 1/4 Cup Diced Carrot
• 2 Tbsp Mayo
• Curry powder to taste

Directions:

1. Mix together ingredients. Top with sliced avocado or a side of sliced tomatoes.

Also a super easy, quick lunch. Note that the oil makes this dish already higher in fat so the avocado might be a bit much for some people, unless you are zoning extra fat blocks. You can always eat this on top of a bed of spinach!!

Enjoy

Time for a breakfast recipe! I did this one a while back and recently, I made some adjustments to it that make it taste even more amazing! This is a great alternative to the regular omelet or shake for breakfast… I know it can get boring sometimes. With a little creativity though, you can make some kick ass breakfast dishes. Just remember when you start getting bored what you used to eat for breakfast. For me I alternated between cereal or a bagel. Big woop, I had no variety back then either! I have a lot more options now and I don’t feel like booty after 

Cinnamon Apple Chicken V.2

Ingredients:

• Pre-cooked chicken breast, diced
• Pre-cooked sweet potato (you can cook it quick by cutting it in half long-ways, adding a little water to cover the bottom of the bowl and nuke’ it for 5 mins), diced
• 1 Apple, diced
• Handful of unsweetened Coconut Flakes
• Cinnamon to taste
• 1Tsp of Pure Honey

Directions:

1. Add chicken, apples, and sweet potato to skillet coated with coconut oil. Cook until well heated
2. Add coconut flakes, cinnamon and honey and cook for an additional 2 minutes.
3. Serve and enjoy the deliciousness!

Right now I’m pretty obsessed with lamb. Although the meat is a little fatty, the taste is delicious and every now and then I’ll grill some up. The difference between lamb chops and lamb shank is pretty obvious, way more fat and way bigger but cheaper. Anyway, this recipe was really great and the delicata squash with spinach was a perfect side dish! The sweet/salty flavor is an awesome compliment to the lamb. Lemme know what you think…

Grilled Lamb Chop with Delicata Squash

Ingredients:

• 2 Medium sized Lamb chops or 4 Lamb shanks
• 1 Delicata squash
• 1/2 package of Spinach leaves
• Salt, pepper, Garlic powder to taste

Directions:

1. Coat pan with a little coconut oil and turn to medium-high heat.
2. Poke holes with a knife into squash and microwave for 8-10 minutes.
3. Add seasoned meat and allow to cook for 3-4 minutes on each side.
4. In a separate pan saute spinach in a bit of olive oil until wilted. Season with spices.
5. Cut squash in half and scoop out seeds, then add squash to spinach and saute another minute or two.
6. Serve with lamb and enjoy!

About time for a recipe! I’ve actually made a few really good things lately so I’ll be doing the next few posts dedicated to that. Tonight was a random letsseewhatIcanputtogether dinner. We have a friend Ray who brings us fresh fish (lemme know if you are in Miami and would like his number), and last night he brought some yellowtail snapper. I decided to grill it up tonight and didn’t know exactly what to cook with it. The result?

Snapper with Coconut Tomato Sauce

Ingredients:

• 3-4 pieces of Snapper
• Half bag of crinkle cut carrots
• Half bag of fresh spinach
• Small can of Greenwise organic tomato paste
• Half a can of coconut milk
• Lemon Juice, Salt, Garlic powder, and Pepper to taste

Directions:

1. Season fish with lemon juice, salt and pepper
2. Turn burner on medium high heat and grill fish 3-4 min on each side
3. While fish is grilling place carrots, spinach and a bit of olive oil in a separate pan. Saute until spinach begins to wilt.
4. Add garlic powder, tomato paste and coconut milk and stir until desired consistency.
5. Continue to saute another 3-4 minutes.
6. Serve on top of fish and enjoy!

This was so freakin good I was scraping the bowl. Lemme know what you think!

Pumpkin Muffins!

I seriously love this time of year… I could eat pumpkin everything! I was talking with some co-workers a few weeks ago about how none of the restaurants in Miami (that I know of) carry baked stuff that isn’t loaded with sugar and frosting and who knows what else. I decided to make my own pumpkin muffins with basic ingredients that still taste awesome. These came out amazing!!! I altered the recipe to make it my own with coconut instead of almond flour, and topped with coconut flakes instead of nuts and agave instead of maple syrup. Definitely gonna make these again next week to take to the kids I work with. Makes 8 servings.

Ingredients:

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 6 eggs
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup agave nectar or honey
• pinch salt
• 1/4 cup unsweetened coconut flakes

Directions:

1. Preheat oven to 350F. Grease a muffin pan or line with paper liners.
2. Sift together coconut flour and spices together.
3. Whisk remaining ingredients together (except coconut flakes) in a separate bowl mixed well.
4. With a wooden spoon or whisk slowly stir the flour mixture into the pumpkin mixture so that no lumps are left over.
5. Divide batter between 12 muffin cups. Sprinkle with coconut flakes.
6. Bake for 25-30 minutes or till you can stick a toothpick in the center and it comes out clean. Do not over bake cause the flour can burn!

A Taste of the Rainforest

The other day a friend of mine brought me to this little vegan organic place to introduce me to this “addicting” smoothie they make called “The Rainforest”. I have to admit, it was pretty awesome, though a little heavy on the ginger. The next day I had a craving. He was right… I was addicted! Instead of going back to that vegan place though, I decided to go grab the ingredients myself and make my own version of the rainforest for breakfast.

Ingredients:

• 1 Banana
• 1/4 Avocado (the big green ones, not haas)
• 1 Cup Unsweetened Applesauce
• 3/4 Cup Papaya
• 3/4 Cup Almond Milk
• Ice

The consistency of this should be pretty thick. It’s a very filling smoothie and it’s perfect for breakfast, paired with some chicken sausage or eggs or whatever other lean protein you wanna have for breakfast! Enjoy and be careful, it’s VERY good! I’ve already made it twice this week 

Shrimp Ceviche

Ingredients:

• Sea salt for seasoning
• 1 pound medium shrimp, peeled and deveined
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces

Directions:

1. Boil water in a pot with a little bit of sea salt.
2. Add shrimp and immediately turn off heat. Let sit for 3 minutes.
3. Mix all other ingredients in a bowl, except for avocado, and let sit for 5 minutes.
4. Add shrimp, mix, and let stand for another 5 minutes before mixing in avocado.
5. Refrigerate for 15 min before serving.

Enjoy and let me know what you think!

Hey Ladies! I got some new goodies for my birthday this month… #1 awesome gift: Jack LaLane Power Juicer…. #2 awesome gift: Nesco food dehydrator! I am so stoked on both of them and can’t wait to try them out when I have some time to cut and chop and get creative. First on my list I think will be to make some pear and mango juice, then use the pulp to make coconut/pear/mango muffins! Then I’m gonna make some homemade power bars. Yum… Ok so anyway, speaking of baking and stuff, I tried out a new recipe the other day for some apple/nut muffins. Some of the girls from the box were having trouble coming up with quick on-the-go breakfast and snacks. Now, in terms of fat and carbs this recipe is great, but it’s not so hot on the protein. SO, my suggestion would be to pair it with some eggs or maybe some turkey sausage or something like that. Anyway, credit goes to everydaypaleo.com for this great recipe! I had to adjust the cooking times and I actually ended up making the almond meal myself (ground up almonds) which probably made them a little nuttier than the original recipe, but they came out great. Topped them once with a little honey and the second time with an all natural fruit spread by St. Dalfour (no added sugar, just fruit juice sweetened). Hope you guys like them as much as I did…

Paleo Apple Muffins

Ingredients:

• 2 1/4 cups almond meal
• 4 cage free eggs
• 1 organic apple finely chopped
• 1 very ripe banana
• 1/4 cup coconut oil
• 1/3 cup water
• 1/2 tsp baking soda
• 1 heaping tbsp cinnamon

Directions:

Pre heat oven to 350.  Mash the bananna in the bottom of a large mixing bowl.  Using a hand held chopper if you have one, finely chop the apple, and add to the bowl.

Add all other ingredients and mix by hand.  The batter will not be super thick, but more like a cake batter.  Using a bit more coconut oil, grease a muffin tin.  Make sure the tin is well greased so they don’t stick, or even better, use baking cups. Fill the tins about 3/4 of the way full.  Bake for 25-30 minutes or until you can insert a toothpick into the middle of a muffin and it comes out clean.

Let cool 5-10 minutes before serving. Enjoy!

So I’ve been getting bored in the kitchen… after filling up my schedule with random work throughout the day I’ve completely lost the time to cook and I end up making the same stuff every day! Anyway, tonight I was at home and decided to break out the lamb meat we bought last week. I have never cooked lamb before, but I’ve had a lamb burger at a local restaurant and I remember it being pretty good… Then once I get inspired to cook I usually want to get creative with sauces and things, so I took an old recipe for homemade mayo and spiced it up a bit. The result? Awesome dinner! I don’t put amounts for spices in my recipes because everyone’s taste is different. Sometimes I use a lot of spice, sometimes not so much. So just go at it however you want!

Having time is pretty nice 

Mini Lamb Burgers with Sautéed Root Veggies and Homemade Ginger-lemon Mayo

Ingredients:

• 1 Package ground lamb
• 1 cup carrots
• 1 cup rutabaga
• 1 handful garlic cloves

Spices: Sea salt, Pepper, Onion powder, Paprika, Garlic Powder

Directions:

1. Slice up veggies, coat pan with olive oil and cook on medium heat until slightly browned.
2. Reduce heat and cover until tender
3. Combine meat, sea salt, pepper, onion powder, paprika, garlic powder and form 2 inch burgers
4. Cook on medium heat until browned on each side

Ginger-lemon mayo:

• 1 cup extra light olive oil
• 1 tablespoon lemon juice
• 2 Eggs
• Ginger powder
• Mustard powder
• Sea salt
• Pepper

Directions:

1. Combine eggs and spices into blender of food processor and beat on low
2. Slowly add olive oil until sauce thickens to a mayo consistency
3. Use on top of burgers or veggies

Enjoy! let me know what you think 

Something Sweet

So if you are doing paleo or even just eating clean, you know that dessert is really hard to come by. I’ve had to come up with things to satisfy that sweet craving I have every now and then, and for a while I was doing oranges or even store bought coconut milk ice cream. Kind of by accident, I decided to try making my own ice cream. I had a banana that I froze so it wouldn’t go bad, and stuck it in my blender, only to discover that it makes an A-FREAKIN-MAZING ice cream!

It’s really as easy as that: Frozen banana. Blender. Cinnamon.

It can get a little annoying, like you might have to add some water to get the smoothness going, but the result is way worth the hassle. Especially when it’s slim pickin’s for dessert. Let me know what you guys think, or if you have any other quick and easy recipes like this. What do you eat to satisfy your sweet tooth?

Hey Girls! It’s been a long week… I’ve enjoyed my extra time and feel like I can provide you all with some good stuff now, starting with an AMAZING salad recipe I made this week with my husband. A friend of mine came by about a week ago and set up some trays of sunflower seeds in my back patio. This week they were fully sprouted, so we cut them down and made a salad. I encourage you guys to have some fun and experiment with preparing healthy foods in different ways so you don’t get bored (who the hell wants to eat plain old chicken with plain old veggies every night?). Healthy doesn’t have to mean boring or tasteless, actually this recipe was full of flavor…

Monanny’s Summer Salad with Citrus Dressing

Ingredients:

• Sunflower Sprouts
• Tomato
• Yellow Squash
• Zuchinni
• Avocado
• Mushrooms

Citrus Dressing:

• 2 Fresh Squeezed Oranges
• 1/2 Fresh Squeezed Lemon
• Pinch of Sea Salt
• Pinch of Pepper
• TBSP of Olive Oil
• TBSP of Grapeseed Oil

Directions:

1. Combine ingredients in bowl and mix with 3/4 of the dressing.
2. Top with any kind of protein (we used salmon).
3. Pour remaining dressing on top of salad and serve.

Post picture of your hungry husband (he prepared everything for me so I told him I would)

Ground Buffalo with Avocado Salsa and Cauliflower “Rice”

Every once in a while, I make something for dinner that my husband can’t stop talking about. Well, this was one of those meals… I love it when I can come up with something that makes him yell “this is DEFINITELY the BEST thing you have EVER made!!!”. He’s not dramatic at all, I swear…. anyway, the “rice” was courtesy of my friend Lisa, who has a blog called Paleo…Just Do It. Check it out, she has some great looking stuff on there. The “rice” was really perfect for this dish and I will definitely be using it more often in things like chili, with chicken, and of course I gotta try her shrimp and rice recipe too!

Ingredients:

• 1 Pkg Ground Buffalo
• 1/2 an Avocado
• 1/2 Large Tomato
• 1 Head of Cauliflower
• Sea Salt, Pepper, Onion powder, and Garlic powder for seasoning

Directions:

1. Heat 2 large skillets with olive oil to coat
2. While you wait, put cauliflower in food processor and pulse until it reaches a rice-like consistency.
3. Cut up avocado and mash it up so that it will easily stir into meat, and dice up the tomato.
4. Season meat and place in skillet on medium-high heat until brown.
5. Place cauliflower in second skillet on medium-high heat and stir, letting it brown. Add some salt and garlic powder if you’re feeling spicy…
6. Reduce meat to low heat and stir in tomatoes and avocado so that it creates a kind of “sauce”, then let it simmer for a few more minutes.
7. Serve on top of cauliflower “rice” and remember to breathe while you eat… enjoy!