Lunch & Dinner

Vietnamese Summer Roll with Shrimp

A healthy and delicious summer roll packed with fresh crunchy veggies, shrimp, and buckwheat noodles

A healthy and delicious summer roll packed with fresh crunchy veggies, shrimp, and buckwheat noodles

I absolutely love Vietnamese food, and my favorite dishes are Pho and summer rolls.  I seriously could eat them every single day I love them so much.  Since it’s summertime, these summer rolls are perfectly refreshing to eat even on the hottest of days.  They are crunchy, tangy, and delicious plus they are healthy!  I have been using buckwheat soba noodles a lot lately because they taste so good and they help to stabilize my blood sugar levels.  They can be used in so many ways and offer tons of health benefits.  Here are a few:

  • complete source of protein
  • high in fiber
  • regulates blood pressure and cholesterol
  • low glycemic index and help to prevent blood sugar spikes
  • most are gluten free

Serves 8

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Ingredients

  • 1 bundle or 3 oz. buckwheat soba noodles (no salt added)
  • 1/2 lb. cooked shrimp
  • 2 carrots, shredded
  • 1/4 red cabbage, shredded
  • 1 cucumber, julienned
  • 1 red bell pepper, julienned
  • 1/4 cup cilantro, coarsely chopped
  • 8 rice paper wrappers

For the dipping sauce

  • 2 tbsp. coconut amino acids
  • 2 tbsp. rice vinegar
  • 1 tsp sesame oil
  • 1/2 lime, juiced
  • 1 clove garlic, minced

Instructions

  1. Cook soba noodles in boiling water for 3 minutes. Remove and rinse under cold water. Set aside. Shred carrots and red cabbage, then cut cucumber and bell pepper into thin strips.
  2. Dip a rice paper wrapper into a bowl of warm water for a few seconds until softened then place on a flat surface.
  3. Place the veggies, soba noodles, cilantro, then shrimp onto the middle of the rice paper and roll up by folding in each edge. The paper will stretch slightly and stick together to form a roll. The tighter you wrap it, the easier it will be to eat without the ingredients falling out.
  4. Mix the dipping sauce ingredients together in a small bowl and serve with summer rolls.
  5. Enjoy!

Chili, Lime & Garlic Chicken Kabobs

Spicy and full of flavor, these kabobs grill up nice and juicy!

Spicy and full of flavor, these kabobs grill up nice and juicy!

This recipe will make you fall in love with grilled chicken!  These kabobs have a smoky, spicy flavor and they grill up nice and juicy, not dried out.  Throw some pineapple and sweet peppers on the grill and serve with these kabobs for an amazing dinner.  Enjoy!

Prep Time:
Cook Time:
Serves 6

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Ingredients

  • Chicken Breasts (16 oz)

Ingredients for the marinade

  • 1/4 cup olive oil
  • 1 tsp sesame oil
  • 2 tbsp. chili powder
  • 1 tsp smoked paprika
  • 1 lime, juiced
  • 1 tbsp honey
  • 2 tbsp coconut amino acids*
  • 4 cloves garlic, minced
  • 2 jalapenos, finely chopped (adjust amount to make it more or less spicy)
  • salt and pepper to taste

Instructions

  1. Combine marinade ingredients and set aside
  2. Cut up chicken into 1 inch pieces and place into zip lock bag
  3. Add the marinade and refrigerate for at least 1 hour
  4. Place chicken pieces onto metal skewers and grill until thoroughly cooked through
  5. Enjoy!

Notes

Coconut amino acids can be substituted with low sodium soy sauce but I prefer to use coconut amino acids because it's lower in sodium, gluten free, and it contributes to heart and digestive health.

Coconut Crusted Mahi Mahi Nuggets

Picky eaters at home? These healthy mahi mahi nuggets will be your new favorite go to meal!

Picky eaters at home? These healthy mahi mahi nuggets will be your new favorite go to meal!

Kids and picky eaters will love these! These are a great healthy alternative to chicken nuggets and you can freeze them and re-heat for a quick dinner whenever you want.

Prep Time:
Cook Time:

Serves 6

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Ingredients

  • Mahi Mahi filets (16 oz)
  • 1 egg
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • salt and pepper to taste
  • 2 tbsp. coconut oil

Instructions

  1. Cut mahi mahi into 2 inch pieces then pat dry
  2. Whisk egg in a small bowl
  3. Combine shredded coconut, coconut flour, and salt and pepper in a large plastic container with a lid
  4. Dip mahi mahi pieces in egg then place in coconut mixture
  5. Cover with lid and gently shake until all pieces are coated
  6. Heat coconut oil in a large skillet over medium heat
  7. Add mahi mahi pieces to the skillet and cook 2-4 minutes on each side or until golden brown
  8. Remove fish pieces from skillet and let cool on a wire rack
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Tangy Shrimp and Jicama Salad

Juicy and succulent grilled shrimp on a bed of tangy jicama, cool cucumber, and bell peppers

Juicy and succulent grilled shrimp on a bed of tangy jicama, cool cucumber, and bell peppers

Fresh and tangy grilled shrimp salad is perfect for summer or anytime! Jicama is root vegetable which is low in calories and high in fiber & vitamin C. It's refreshing, crisp, and can be eaten raw, like in this salad!

Prep Time:
Cook Time:

Serves 6

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Ingredients

  • Jumbo shrimp (12 oz)
  • 1 jicama
  • 1 cucumber
  • 1 red bell pepper
  • 1/2 red onion

For the dressing

  • 3 tbsp. olive oil
  • 2 limes juiced
  • 1 tsp lime zest
  • 1 tbsp. honey
  • 1 tsp chopped garlic
  • Few pinches red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup cilantro

Instructions

  1. Toss raw shrimp with 1 tbsp. olive oil, red pepper flakes, salt and pepper then grill until cooked.
  2. Cut jicama, cucumber and bell pepper into thin matchstick like pieces.
  3. Chop onion and cilantro and put everything in a bowl.
  4. Add dressing and gently toss all ingredients together.
  5. Serve grilled shrimp over salad either room temperature or chilled.

Fish Tacos with Asian Slaw and Avocado Dressing

A fresh take on fish tacos. These are tangy, spicy, crunchy, creamy, and so delicious!

A fresh take on fish tacos. These are tangy, spicy, crunchy, creamy, and so delicious!

Who doesn’t like tacos?  My fish tacos are made from fresh mahi mahi, crunchy cabbage slaw with a tangy avocado dressing.  Love these!

Prep Time:
Cook Time: 15 Minutes
Serves 8

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Ingredients

  • 16 oz. mahi mahi
  • 1 tbs. olive oil
  • Cajun seasoning
  • 8 small flour tortillas

Ingredients for the slaw

  • 1 cup shredded cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup chopped green onion
  • 1/4 cup cilantro

Slaw dressing

  • 1 tbs sesame oil
  • 1/2 tbs rice vinegar
  • 2 tsp coconut amino acids
  • 1 lime juiced
  • 1 tbs honey
  • 1/2 tsp cayenne pepper

Avocado lime dressing

  • 1 avocado
  • 1 lime juiced
  • 2 tbs. olive oil
  • 2 tbs. plain greek yogurt
  • 2 tbs. apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Shred the cabbage and chop green onion and cilantro.
  2. Combine all slaw dressing ingredients and blend until emulsified.
  3. Combine with slaw ingredients and let sit for 1 to 2 hours or more.
  4. Coat the mahi mahi with Cajun seasoning.
  5. Heat 1 tbs olive oil in pan then sear fish on both sides
  6. Transfer fish to baking pan and bake in oven at 400 degrees until cooked through (about 10 minutes)
  7. Serve with flour tortillas, slaw, and avocado dressing.
  8. Enjoy!
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