Ingredients| 1 Tbls olive oil
1 Tbls butter
2 limes, sliced thin
4 cloves garlic, minced or crushed
1 tsp smoked paprika
½ tsp red pepper flakes (if desired)
½ cup white wine
2 lb large shrimp (peeled & deveined with tails)
1 Tbls Fresh ground pepper
½ Tbls Sea salt
½ cup fresh cilantro, chopped
Package of riced cauliflower – cooked
Heat oil over medium to high heat and allow to coat the bottom of the cast iron skillet.
Add butter and heat until it bubbles.
Add lime slices and garlic. Cook for 30-45 seconds.
Add paprika, salt, peppers & wine and allow to simmer for 2-3 minutes to reduce by half.
Add the shrimp and stir often allowing it to cook until pink. Remove from skillet and plate.
Serve with riced cauliflower and sprinkle with more cilantro if desired.
Makes 4 servings
Nutrition Facts: (not including cauliflower)
Total Fat 8g
Total Carbohydrates 2.5g
Dietary Fiber 0g
Cool & creamy dessert for those special occasions – like tonight!
nonstick cooking spray
¾ cup almond meal or almond flour
2 tablespoons butter, melted
3 cups strawberries, sliced
2 envelopes protein strawberry-banana gelatin
3 envelopes unflavored gelatin
2 cups cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar substitute, divided
1 teaspoon lemon juice
½ cup almond milk (soy or coconut work well too)
⅔ cup hot water
1 cup diet sprite or any sparkling water
Spray the sides of an 8” or 9” springform pan and line bottom with parchment paper.
Combine almond meal, ¼ cup of sugar substitute and melted butter until crumbly.
Transfer the crumb mixture to the springform pan. Use a spatula or back of spoon to press down to form a base. Chill for 10 minutes.
In a small bowl, combine 1 cup cold water, 1 envelope of protein gelatin and 2 envelopes of unflavored gelatin. Let bloom for 3 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
In a large bowl, beat the cream cheese, 1 cup sugar substitute and lemon juice together with an electric hand mixer until combined.
Add the milk and melted gelatin and beat for another 1-2 minutes, until fluffy & well combined.
Spread cheesecake mixture over the chilled crust. Chill for 10 minutes.
In a small bowl, combine the remaining 1 cup cold water with the remaining 2 envelopes (1 plain & 1 flavored) of gelatin. Let the gelatin bloom for 3 minutes. Microwave 20–30 seconds, until the gelatin is melted.
Add 1 cup sparkling water or diet soda slowly and stir to combine. Let sit for 5 minutes to cool slightly. Skim off foam and set aside.
Arrange the sliced strawberries over the cheesecake layer in a circular pattern with the flat sides facing out. Begin with the larger slices near the outside and continue toward center until filled.
Spoon half of the gelatin over the strawberries. Refrigerate for 30 minutes. Pour the remaining gelatin over the berries. Refrigerate for several hours.
Release the springform and remove the parchment – then slice & serve.
Ingredients 1 lb ground beef or turkey – your choice!
1 packet of taco seasoning
1 can Rotel tomatoes ( I like the cilantro one)
1 pkg cole slaw mix
1 4 oz. can sliced black olives
1 4 oz. can diced jalapenos – optional 1 avocado
3 green onions – sliced
Shredded cheese & sour cream for topping
Brown ground meat and stir in seasoning packet.
Add tomatoes, olives & jalapenos.
Stir in cole slaw mix and onions (save a bit for garnish).
Serve with diced avocado, shredded cheese & sour cream. Sprinkle with remaining green onion.
Makes 6 servings
Nutrition Facts: (does not include sour cream & cheese – add accordingly)
Total Fat 17g
Total Carbohydrates 10g
Dietary Fiber 4g
Note: You can control the heat on this one! Using salsa in place of the can of Rotel won’t change the nutritional data too much.
2 chicken breast halves, cooked and diced
1 red bell pepper, sliced
½ cup roasted corn
Salt & pepper to taste
1 cup salsa
½ cup Monterey Jack cheese, shredded
½ avocado, diced
1 green onion, sliced
1 lime – cut in wedges
1 package frozen riced cauliflower
Heat diced chicken in skillet and stir in red pepper, corn and ½ cup salsa and cook until heated through and pepper is slightly softened.
Heat riced cauliflower to package instructions. Divide onto plates or bowls.
Top each with chicken mixture, remaining salsa and cilantro. Sprinkle with cheese and serve. Garnish with lime wedges – squeeze over the top for a little extra zest!
Makes 4 servings
Nutrition Facts: Calories 238
Total Fat 10g
Total Carbohydrates 18g
Dietary Fiber 6g