16 large Mexican wild shrimp
1/4 cup Olive oil
1/4 cup lemon juice
(In place of olive oil and lemon juice, use Baker & olive Eureka Lemon olive oil)
Urban accents Cajun Street seasoning (anything with paprika will do)
Marinate shrimp in all ingredients for at least 30 minutes and up to 3 hours.
Preheat grill on high heat
Place shrimp directly on the grill and cook 2 minutes per side.
Nonfat Greek yogurt
6 strawberries sliced
Baker & Olive Blueberry Balsamic
Place granola, berries, yogurt in a bowl
Drizzle with balsamic
Voila! Gourmet deliciousness!
Perfect Date Night Meal ! (Ok my kids dig this too!)
2 medium sized Chilean, wild Seabass filets
Cajun spice (Urban accents is the best, but anything with paprika will work)
4 large handfuls of Spinach
1 avocado diced
1 orange bell pepper diced
20 cherry tomatoes sliced in half
Shaved Parmesan cheese
Lemon vinaigrette (Tessemae's
Is the best ever! In the refrig section by produce. If you can't find this, anything lemon and olive oil based will do).
Salt and pepper
Preheat grill to med high heat for 5 minutes.
Brush Seabass generously with olive oil.
Sprinkle generously with Cajun seasoning ( really coat both sides of filet)
Grill 3-4 minutes per side (when the fish flakes easily
Set fish aside
Toss all vegetables together with vinaigrette and salt and pepper.
Divide evenly into 2 salad bowl.
Lay the seabass on top.
Voila! Healthy yummy dinner!
1 cup of arrowhead gluten free pancake mix
1 cup milk
2 heaping tbsp coconut flower
2 heaping tbsp chia seeds
3 tbsp oil of choice (I like olive)
Throw all ingredients into blender on low speed. Slowly poor oil into blender as it's mixing. Cover top and blend on high for 1 minute. Spray frying pan with cooking spray and heat on med-high. When it's fully heated (about 3 min) poor 1/4 cup mix into pan per cake. Flip when bubbly and edged begin to firm. The second side should take about half the time.
Serve with butter, maple syrup, strawberries, pomegranate seeds, or blueberries.