Sunday, March 20, 2016

Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

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Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

2-10.5 oz containers red cherry tomatoes
1-10.5 oz container yellow cherry tomatoes
1-14.5 oz can chick peas, drained and rinsed
1 1/2 cucumbers, peeled and sliced into quarters
2 Hass avocados, peeled, cored and diced
1/4 cup chopped fresh parsley
3 oz feta cheese, crumbled
Dressing
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tsp dijon mustard
2 cloves garlic, minced
1/4 tsp salt
1 Tbsp chopped fresh basil
3/4 tsp dried oregano
In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results.
For the dressing: In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.

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Creamy Sun Dried Tomato Pasta

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Creamy Sun Dried Tomato Pasta

2 cloves garlic
2 cups chicken broth
1.5 cups milk
8oz. fettuccine
12 pieces sun dried tomatoes
Freshly cracked pepper
¼ cup grated Parmesan
Cut the sun dried tomatoes into small pieces and set aside. Mince the garlic and sauté it with butter in a deep skillet over medium heat for 1-2 minutes, or just until it's soft and fragrant (don't let it brown).
Add the chicken broth, milk, fettuccine (I like to break it in half first), sun dried tomato pieces, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill) to the skillet. Make sure the pasta is submerged below the liquid.
Place a lid on the pasta and allow the liquid in the skillet to come to a boil. Once it reaches a boil, give it a quick stir to make sure the pasta is not stuck to the bottom. Return the lid to the top, turn the heat down to low (or just above low), and let it simmer for about 10-12 minutes, or until the pasta is tender. Stir briefly every 4-5 minutes as it simmers to keep the pasta from sticking to the bottom of the skillet.
If the pasta is still very soupy at that point, remove the lid and let it simmer for 3-5 minutes more, or until the sauce has reduced and thickened slightly. Once thickened, sprinkle the Parmesan over top and serve. The sauce will continue to thicken after the pasta is removed from the heat.

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Carrot Cake Protein Oatmeal

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CARROT CAKE PROTEIN OATMEAL

Makes 1 serving .
Ingredients:
1/2 cup old-fashioned rolled oats
1/2 cup finely shredded carrot
1 cup water
1/2 cup unsweetened coconut milk
30 g whey protein (DO NOT USE SOY ISOLATE WHEY)

Dash salt (optional)
2 tbsp. seedless raisins (optional)
1-2 tbsp. organic stevia blend
1 tbsp. truvia brown sugar blend
1 tbsp. shredded coconut flakes (optional)
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
Dash ground cloves
Toppings (optional):
1 tbsp. chopped walnuts (didn't have, but would have been nice!)
1/2 tbsp. shredded coconut flakes .
Calories (including optional ingredients): 509kcal, Fat: 16g, Sat fat: 7.5g, Carbs: 69g, Fiber: 10g, Sugar: 24g, Protein: 32g, Sodium: 281mg Calories (minus optional ingredients): 351kcal, Fat: 6.4g, Sat fat: 2.5g, Carbs: 50g, Fiber: 8g, Sugar: 11g, Protein: 29g, Sodium: 121mg

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Coconut Cupcakes

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COCONUT CUPCAKES

Cake Ingredients

1 Box White Cake Mix
1 Can Coconut Milk (set 4-5 Tbsp aside for icing)
3 Eggs
2 Tbsp Coconut Oil (melted)
1 Tsp Coconut Flavoring

Directions

In a medium bowl, combine all of the above ingredients and blend until smooth.

Place batter in lined cupcake tin about 3/4 full. Bake in a 350 degree oven for approximately 15 - 20 minutes.

Remove from oven and cool completely before frosting.

FROSTING

Frosting Ingredients
1 Cup Butter
3 Tsp Coconut Flavoring
4 Cups Icing Sugar (powdered sugar)
4-5 Tbsp Coconut Milk (reserved from cake ingredients)

Directions

Combine all frosting ingredients and mix on medium until super smooth and creamy. You can add a little more coconut milk if frosting is too stiff.

Optional - sprinkle with coconut flakes for a pretty touch!
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Wednesday, February 24, 2016

Orange Shrimp and Broccoli with Garlic Sesame Fried Rice

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Orange Shrimp and Broccoli with Garlic Sesame Fried Rice

by@ dinneratthezoo

For the shrimp & broccoli:
1 and ½ pounds large shrimp
3 cups broccoli florets
1 cup of orange juice
2 tablespoons of soy sauce
1 and ½ tablespoons of granulated sugar
1 teaspoon corn starch
salt and pepper to taste
2 tbsp of sliced green onions
2 teaspoons of sesame seeds
For the fried rice:
2 cups Jasmine Rice
1 tbsp each minced garlic and sesame oil
2 tablespoons of sesame seeds
Cook rice according to directions. While the rice is cooking, cook broccoli. Place pan on medium high heat. Add the 2 tsp of vegetable oil; after the oil is hot add the shrimp in a single layer and season to taste with salt and pepper. Cook the shrimp until pink and opaque. Remove the shrimp from the pan and set aside. Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until the mixture has reduced by half and is starting to turn syrupy. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan. Boil until sauce has thickened. Pour the sauce over the shrimp and broccoli and cover with foil to keep warm. To make the fried rice heat vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute - be careful to not let the garlic burn. Add the rice, sesame oil and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste. To serve: place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green onions and 2 teaspoons of sesame seeds. Serve immediately.

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Southwestern Chopped Salad with Buttermilk Ranch Dressing!

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Southwestern Chopped Salad with Buttermilk Ranch Dressing!

.
Ingredients:
1 tablespoon olive oil
1 large chicken breast (about 1 lb), sliced in half horizontally
2 teaspoons ground cumin
2 teaspoons chili powder (mild, not overly spicy kind)
salt, to taste
1 head Romaine lettuce, chopped
1 large orange bell pepper, chopped
2 medium tomatoes, chopped
1 avocado, chopped
4 green onions, chopped
15 oz. can black beans, rinsed and drained
1 cup corn from the can, rinsed and drained
Buttermilk Ranch dressing or dressing of choice
.
Instructions:

Cooking chicken:
1.Generously season the chicken breasts with salt, on both sides.
2.Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
3.Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately.
4.Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat.
5.Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes.
6.Slice the cooked chicken into stripes or cubes. Set aside.

Assembling the salad:
1.Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn.
2.Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing.
3.Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt at this point will really bring out all the flavors!
4.Top each salad serving with cooked chicken (cubed or sliced into stripes).
-
Recipe by: @juliasalbumblog

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Individual Cheesy Shrimp & Grits

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Individual Cheesy Shrimp & Grits

Serves 4

Ingredients

1 cup uncooked grits (I used white grits)
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
3 cups vegetable broth
1 cup water
2 tablespoons butter
3 ounces shredded white cheddar cheese
3 ounces shredded Parmesan cheese
1 tablespoon fresh chopped parsley, plus extra as garnish
1 (12-ounce) package SeaPak Shrimp Scampi
4 strips bacon, cooked and crumbled (reserve 1 tablespoon of the bacon grease)
2 cups diced cherry or grape tomatoes
2 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon lemon juice
1-1/2 teaspoons hot sauce
Nonstick cooking spray
Parchment paper

Instructions

Add a layer of parchment paper to a baking sheet and lightly spray it with the nonstick cooking spray. Set aside.
Cook the grits according to the package directions. For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium-high heat.
I brought the mixture to a boil, then reduced the heat to low, added a lid, and cooked, stirring often, for about 25 minutes.
When finished cooking, transfer the mixture to the baking sheet. Spread it out evenly in the shape of a rectangle, about 11-inches long, by 7-inches wide and 1/2-inch thick.
Refrigerate for 1-2 hours. Remove and use a sharp knife to cut the grits into squares. Place on the baking sheet.
Preheat the oven to about 225 degrees F. Add the grits to the oven to warm them through as you prepare the shrimp and sauce.
Add the shrimp to a large skillet in a single layer over medium-high heat. Cook, stirring a few times, until done, about 8 minutes. Remove and keep warm.
In a clean skillet over medium heat, add the tomatoes and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds. Add the remaining salt and pepper.
Add the wine to the skillet and toss to combine. Cook for a few minutes. Add the lemon juice and hot sauce and stir to combine.
Arrange the grits squares on individual plates. Spoon a bit of the tomato mixture over the top and arrange 3-4 shrimp over each. Garnish with the bacon crumbles and serve immediately.

By Patricia Conte/Grab a Plate

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(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆

~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

Message me if you want to get these products or if you don’t want to get left behind!

Comment or message me if you want more info. To order Wakaya Perfection products or to join the business, http://rchurch.mywakaya.com.

Sunday, March 20, 2016

Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

Creamy Sun Dried Tomato Pasta

CARROT CAKE PROTEIN OATMEAL

Makes 1 serving . Ingredients: 1/2 cup old-fashioned rolled oats 1/2 cup finely shredded carrot 1 cup water 1/2 cup unsweetened coconut milk 30 g whey protein (DO NOT USE SOY ISOLATE WHEY)

Wednesday, February 24, 2016

Orange Shrimp and Broccoli with Garlic Sesame Fried Rice

Southwestern Chopped Salad with Buttermilk Ranch Dressing!

Makes 1 serving .
Ingredients:
1/2 cup old-fashioned rolled oats
1/2 cup finely shredded carrot
1 cup water
1/2 cup unsweetened coconut milk
30 g whey protein (DO NOT USE SOY ISOLATE WHEY)