Shrimp and Mango Black Bean Avocado Salad

Ingredients:

1 pound shrimp

1 mango, peeled and cubed

2 avocado’s peeled and cubed

1 can of black beans rinsed

Cilantro

Dried or fresh jalapeno pepper

Salt and pepper to taste

Red leaf lettuce

Chopped cucumbers

Baby tomatoes

Instructions:

Steam shrimp and peel up to the tail and put aside.

To make the Mango black bean avocado salsa:

Add chopped mango, black beans, avocado, jalapeño peppers and chopped cilantro to a bowl. Mix and season with salt and pepper to taste.

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To assemble you can add the mango, black bean avocado to a bowl and add the shrimp and use as an appetizer.

Or you can add the red leaf lettuce, baby tomatoes, cucumbers along with the mango, black bean avocado salsa and shrimp and make a lunch or dinner salad.

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Shrimp with Avocado Mango Salsa

 

 

shrimp

Ingredients

1 pound medium shrimp

1 tablespoon macadamia nut oil

1 -2 tablespoons Wheat free tamari sauce or coconut liquid aminos

3 cloves garlic chopped

salt and pepper to taste

Mango chopped

Avocado chopped

1 red pepper and green pepper chopped

1 bunch of cilantro, chopped

1 can black beans drained

1 lime

Directions:

In a bowl, add the macadamia oil,  wheat free tamari sauce, chopped garlic, and salt and pepper to taste. Add shrimp and allow to marinate.

In a bowl add mango, avocado, red pepper, chopped cilantro, and black beans. Add lime juice from the lime. Add black beans.

To serve place the avocado and mango salsa on a radicchio and lettuce leaf. Place shrimp around the salsa!

Serves:   3

Calories: 300

Protein: 11 grams

Carbohydrates: 18 grams

Fat: 12 grams

 

Salmon Sprouted Salad

Ingredients:

Trader Joe’s Wild Sockeye Salmon

Green Olives Pitted

Beet Sprouts

Cauliflower Rice

Shredded Green Cabbage

Pea Sprouts

Olive oil and Balsamic Vinegar

Salt and Pepper to Taste

IMG_3557Preparation:

Place cauliflower rice, cabbage and sprouts in a salad bowl. Add the Sockeye Salmon. Add olives. Drizzle olive oil over the salad and follow with balsamic vinegar. Enjoy!

Enjoy Omega 3, iron, vitamin C, monounsaturated fat, folate, magnesium, vitamin A, B vitamins, and zinc.

Sockeye Salmon with Calamari and White Bean Salad

Yellow Umbrella is my all time favorite place to pick up fresh fish and also unique side dishes. I wanted to make a unique salad for dinner tonight, that included a lot of flavors.  I was able to buy some sockeye salmon, calamari salad that is divine and a white bean salad with shrimp, calamari and arugula. The flavors in this salad were spicy, citrus and bitter and the taste set this salad apart. All it took was about 10 minutes to put it together! For the vegans you can omit the sockeye salmon and you have a wonderful salad full of protein and flavor.

 

IMG_2764Ingredients:

Salad mix 

grated beet

grated carrot

red pepper sliced

cucumber cubed

olives

Calamari salad (2 tablespoons, prepared by Yellow Umbrella)

White Bean Salad with arugula, shrimp, calamari (prepared by Yellow Umbrella)

Sockeye Salmon (Baked at 400 degrees for about 15-20 minutes)

Add all of the veggies to a bowl and top with salmon then calamari salad and arugula salad.

Use a lemon and squeeze some juice on the salad and add a tablespoon of olive oil along with pink himalayan sea salt and pepper to taste.

 

 

Quinoa Cannellini Bean with Mango Salsa

This is an easy dish that can be used with chicken, fish, or shrimp or can be eaten by itself for a vegan option. It is full of antioxidant nutrients and includes vitamins C,A, folate, B6, K, potassium, zinc, calcium, Iron, and manganese, One serving will give you 6 grams of fiber and 8 grams of protein. To boost the protein for the vegan’s add more beans or add nutritional yeast or tofu.

Mango Salsa:

Ingredients:

2 yellow mango chopped

2 serrano peppers chopped

2 limes

cilantro chopped

1 avocado chopped

Mix mango, peppers, cilantro and avocado together. Squeeze in lime and salt and pepper to taste. Put to the side.

Ingredients:

Cannellini beans

Arugula

Red quinoa cooked

Directions:

Place arugula on a plate. Top with quinoa then cannelloni beans then mango salsa. Add smoked paprika and salt and pepper to taste. Top with chopped toasted almonds. Enjoy!

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Chicken Meatball Soup

 

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This has become one of my favorite soups. It’s the time of year when your body needs a warm dose of immune building goodness. If you decide to make your own chicken bone broth then this soup will help to build the immune system and provide you with vitamins and minerals that will support your GI tract, and your cardiovascular system. Perfect for diabetics who are looking to keep the blood sugar lower or to balance it throughout the day.

Ingredients:

Meatballs:

1 pound free range ground chicken ( I have it ground fresh)

1 tablespoon fresh ginger grated (I will add about an extra 1 tsp. powdered ginger)

4 garlic cloves chopped

1/3 cup chopped walnuts toasted

1/4 cup chopped fennel

1/4 cup fresh parsley, finely chopped

1/2 tsp sea salt

Pinch of cayenne

1 egg, beaten (or 2 egg whites)

1/3 cup uncooked quinoa

Soup:

2 tablespoons extra-virgin olive oil

1 red onion, diced small

Sea Salt to taste

2 large carrots, diced small

2 celery stalks, diced small

4 cloves garlic, minced

1 teaspoon grated fresh ginger

8 cups Chicken broth (I make chicken bone broth)

2 cups spinach

2 cups chopped broccoli

1/4 cup fresh parsley, finely chopped

1/4 cup basil, finely chopped

1 lime, cut into quarters for garnish

To make the meatballs, line a sheet pan with wax paper. Combine the chicken, ginger, walnuts, garlic, fennel, parsley, salt, cayenne, egg and quinoa in a bowl and mix with your hands or until well combined.

 Roll it into 1-inch balls, and place them on the prepared pan.

To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrot, celery, garlic, ginger, broccoli, and ¼ teaspoon of salt and continue sautéing for about 3 minutes.

Pour in ½ cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 7 ½ cups broth and another ¼ tsp. salt and bring to a boil. Lower the heat to maintain a vigorous simmer, then gently transfer half of the meatballs into the simmering broth. (Refrigerate or freeze the remainder to use later.) Cover and allow the meatballs to simmer for 15 minutes.

 Add 2 cups spinach, parsley and basil.

Serve each bowl with a wedge of lime.