Posted on 05 February 2010
Ingredients
- 12 large, raw, peeled and deveined shrimp
- 2 Tbsp olive oil
- Zest from 1 lime
- Juice from one lime (about 2 Tbsp)
- 1/4 teaspoon chipotle powder (or more to taste)
- 6 strips thin bacon, cut in half (12 pieces)
- Skewers (for grilling) or toothpicks (for oven)
Method
1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.
Courtesy of SimplyRecipes.com
http://simplyrecipes.com/recipes/chipotle_lime_bacon-wrapped_shrimp/
Posted on 25 January 2010
INGREDIENTS:
1 Whole Egg
2 Egg Whites
1 oz Cooked Chicken Breast
½ oz Mozzarella Cheese (optional)
1 Medium Tomato (optional)
1 Fresh Green Onion (optional)
1 Navel Orange
5 Medium Fresh Strawberries
Fresh or Dried Herbs (to taste)
Sea Salt & Fresh Ground Pepper (to taste)
DIRECTIONS:
1. Cook chicken breast as desired (grill, bake, poach) then shred or chop
2. Cut & gently cook fresh asparagus (blanch or microwave) TIP! Blanch: Cook in boiling water until medium & still bright green (5 min) : Remove from boiling water directly into bowl of ice water : This will stop the cooking to maintain crispness & vitamins
3. Whip together egg & egg whites, season with herbs, S & P
4. Pour into preheated sauté pan & allow to “set” about 2 minutes
5. Add cooked chicken & asparagus
6. Fold over ½ omelet on itself & finish cooking
7. Garnish with fresh green onions, tomato & mozzarella cheese
8. Serve with fresh strawberries & navel orange
Posted on 25 January 2010
Courtesy of the Body Balance Diet.
INGREDIENTS:
3 oz Lean Ground Beef
Butter or Romaine Lettuce Leaves
Yellow or Sweet Onion
Fresh or Dried Herbs (to taste) Sea Salt & Fresh Ground Pepper (to taste)
DIRECTIONS:
1. Fry ground beef with herbs, S & P / drain, then set aside
2. Shred or chop onion & fry in same pan
3. Arrange lettuce leaves, divide meat, onions & fresh herbs
Posted on 25 January 2010
Courtesy of the Body Balance Diet.
INGREDIENTS:
4 oz Grilled Shrimp (Steamed optional)
½ Sweet Onion
1 Tomato
½ Cucumber
1 Avocado
1 Jalapeno
Fresh Cilantro
Fresh Lime
Sea Salt & Fresh Ground Pepper (to taste)
DIRECTIONS:
1. Cook shrimp as desired
2. Chop onion, tomato, cucumber, avocado & jalapeno
3. Combine ingredients in bowl with chopped cilantro, lime juice, S & P
Posted on 24 January 2010
Ingredients:
500g mince meat, beef or lamb
1 white onion, grated
2 garlic cloves, finely grated
½ tsp ground ginger
1tsp chilli flakes
1tbs olive oil
2tsp curry powder
½ tsp turmeric
Satay Sauce:
1 small white onion, grated
2 garlic cloves, grated
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chilli flakes
Prep:
Pre-heat a grill to medium heat.
Place all kebab ingredients into a medium size mixing bowl, combine well.
Roll mixture into small sausage shapes, thread onto a skewers and place on grill for 5-6 minutes or until cooked through.
To make the almond sauce, place the oil, onion and garlic into a pan and fry on low heat for 5 minutes or until slightly browned.
Add almond butter, coconut cream and soy sauce, stir consistently until thickened. Remove from heat and stir in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.
To serve, place kebabs on some salad leaves and spoon satay sauce over the top.
Posted on 24 January 2010
Breakfast – Spinach and egg white omelet with roasted tomatoes
Snack – Avocado rolls (chopped avocado w/ your choice of added veggies dressed with lemon juice wrapped in lettuce)
Dinner – Pan-Seared scallops with roasted tomatoes and fresh basil
desired (recommended: Mashed or pan-fried slices)
Posted on 24 January 2010
Yield: 4 servings
Ingredients:
4 6oz salmon fillets
Ground black pepper
cooking spray (evo in spray bottle)
2 tbsp minced shallots
½ tsp chopped fresh rosemary
¾ cup fresh squeezed orange juice (~2 oranges)
1 tbsp organic honey (thinned like maple syrup)
Prep:
1. Cook fillets on skillet over medium-high heat for ~2 min on each side or until desired doneness. Remove from pan.
2. Saute’ shallots in the skillet ~30 seconds. Add juice and honey, cook ~1 min. Return fillets to pan, cooking ~ 1 min on each side.
3. Plate over sweet potatoes cooked as desired (recommended: Mashed or pan-fried slices)
Posted on 24 January 2010
Yield: 4 servings
Ingredients:
2 tbsp minced fresh cilantro
2 ½ tbsp fresh lime juice
1 ½ tbsp EVO
4 (6 oz chicken breast)
cooking spray (EVO in a spray bottle)
Salsa
1 cup chopped plum tomato
2 tbsp finely chopped onion
2 tbsp fresh lime juice
ground pepper
1 avocado, peeled and chopped
Prep:
Combine cilantro, lime juice and EVO in a bowl to marinate chicken breasts. Marinade ~3 min. Heat and spray a grill pan (for those beautiful grill marks) or a sauté pan. Cook chicken ~6 min on each side or until done. Plate and cover with about ¼ cup salsa.
