***Recipe Alert*** Coconut Crusted Shrimp

Sometimes you need to eat something other than chicken!  This is the way I felt the other night. I took a look in the freezer and my eyes spied shrimp. Shrimp- high in protein, low in fat and can be flavored in many ways. Also, quick to defrost when thrown in a bowl with some water :-p. I knew right away how I was going to prepare this shrimp! Ladies and gentlemen, I present to you: Coconut Crusted Shrimp. 

This recipe was quick, easy and flavorful. I hope you enjoy it. 

Ingredients:

2lbs shrimp, peeled and deveined, tails on

1/2c coconut flour 

2 egg, lightly beaten in bowl

1/2 unsweetened, shredded coconut 

Salt/pepper 

Curry powder (I used Madras curry powder)

Cooking oil spray 

Preparation:

Preheat oven to 375. 

Pat dry shrimp with a paper towel. Holding the shrimp by the tail, dunk in flour to coat. 

Next, dunk in egg to coat. 

Lastly, dunk in shredded coconut to coat. 

Place on a baking sheet. Repeat with remaining shrimp. 

Spray cooking oil on shrimp. 

Sprinkle salt/pepper and curry powder on shrimp. 

Bake at 375 for 25 minutes. 

Enjoy!

Servings: 4

***Recipe Alert*** Cashew Flour Bread

Cashew Flour(Meal) Bread

Ingredients

2 cups cashew flour(meal)

5 eggs

1TB vinegar

1/2tsp baking soda

Preparation

Preheat oven at 350 degrees. Mix all ingredients together. Pour batter in loaf pan. Bake at 350 for 30 min. Allow to cool before serving. 

Monday Recap...

Good Morning! I hope you guys had an awesome Monday! I had quite a few good healthy eats, got a great workout in after some time, oh and I'm all caught up with The Following.

My day started off yesterday with a coffee smoothie. In the blender went coffee, banana, unsweetened vanilla almond milk and a teaspoon of home made cashew butter.

A little while later I had two slices of my paleo bread, toasted. For lunch I had a chipotle burger on one of my paleo thins. Mmmm...mmmm good!

In between lunch and dinner I got my snack on with almonds, clementines, and sliced bell pepper.

For dinner I made the most easiest chicken of all time. I bought Jerk seasoning in the grocery store over the weekend. I coated chicken with some of this seasoning and baked it in the oven at 400 degrees for 40 minutes. This chicken came out so flavorful with a great kick of spice! I'll post up the marinade I used for you guys to see. I also pan seared some asparagus and seasoned them with salt, pepper and a little balsamic glaze. Delish.

After a little over a week I finally made it to the gym! I did a 20 minute interval workout on the treadmill followed by abs and some strength training.... Not bad at all!

Did you guys catch The Following?!?!? OMG.... I am obsessed with this show! Lets wait a day or two before talking about it... Just in case you haven't watch I don't want to spoil it.

Alright, here are some highlights from yesterday:

March Madness...

Hello and Happy Monday! You know my motto, the quicker we get Monday started the quicker it's over. I love Mondays, can't you tell :-p

I cannot believe we are already in March. Whew... Time flies but I'm looking forward to warmer weather.

Last week I was letting my body rest after getting over a bad cold. I didn't go to the gym and my appetite was a never ending pit! This week I'm back in the game. I'm going Paleo with a few of my coworkers and I was able to get all my prep work done. Yes, I did my grocery shopping, made my breads, prepped my meat and cut up my veggies! I'm ready to dive into this week!

I have recipes coming up for Paleo bread and chipotle burgers so stay tuned:-)

Here are some highlights from the weekend:

Looks like the hardest day of the week is over! Good bye Monday, hellllllo Tuesday! Oh yes, four more days to a three day weekend :-)

Yesterday was a busy day consumed with work and TWO gym sessions. The first gym session was a 1:00pm Total Body Conditioning class at NYSC. I normally love a body conditioning class but the instructor was horrible. All she did was go around telling everyone that their form was incorrect (which it wasn't) and she really didn't give a total body workout.. Or really a workout to begin with. Well, now I know to stay away from Monday's 1:00pm Total Body Conditioning with this instructor!

Anywho, since I wasted a perfectly good lunch hour on a crappy class, I hit up the NYSC again after work and did a 30 min sesh on the stair master.

My food highlights:
Breakfast: vegan oatmeal made with almond flour, milled flaxseed, almond milk and sliced almonds. This was filling but very bland. I need to keep working on this recipe.

Lunch: turkey and pastrami on home made spinach paleo bread (recipe coming this week).

Snack: mixed nuts, probably 1/4 cup

Dinner: Mexican meatloaf made with lean ground beef. Salad on the side.

Highlights from yesterday:

Last Night's Dinner: Curried Apple Squash Soup

Last night was pretty relaxing. After coming home from work, showering, taking my contacts off and putting my glasses on I set out for the kitchen to make some soup! I wanted to make soup because it was a little chilly last night. Also, I'm trying to make more of an effort to get more fiber in and eat more veggies.

Of course, first I had to get my Bollywood on and streamed music from Pandora while cooking :-) I wanted to keep dinner light and easy. I had an acorn squash from my CSA that I wanted to use. I decided to make a pot of Curried Apple Squash Soup. This soup was delicious and filling and of course...very easy! Here are the deets:

Ingredients:
1 onion, diced
1TB crushed garlic
1 acorn squash, quartered
2 apples, quartered
Quart of vegetable stock
Curry powder ( I used Madras Curry powder)
Olive oil
Pepper

Preparation:
Toss the acorn squash with a little bit of olive oil. Sprinkle thyme on top. Bake for 45 minutes at 475 in the oven. In the mean time, sauté the onion and garlic in a pot with a little olive oil. Sauté for 10 minutes then add a tablespoon of curry powder. Sauté for another couple of minutes. Add about a cup of stock to the pot and stir on low heat. Once the squash is cooked place in a blender to purée. Add a little bit of stock to get things moving along. Pour the purée in the pot and stir. Next purée the apples, add a little bit of stock to get things moving. Pour the purée in the pot. Pour remaining stock in the pot. Continue to let this simmer for another twenty minutes, stirring every so often. Check seasonings. Add more curry or black pepper to taste.

Enjoy this soup hot with some crusty bread!

Food log: Breakfast, 8:30 a.m

Chicken sausage with Paleo bread (still tweaking recipe), smeared with almond butter.