Quick & Simple Grilled Salmon – with a Sweet Glaze!

Quick & Simple Grilled Salmon - with a Sweet Glaze!

Quick & Simple Grilled Salmon – with a Sweet Glaze!

Ingredients:

5oz raw salmon fillet
1tbsp soy sauce
1tbsp water
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper

In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.

Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!

Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Ingredients:

2 slices of Mahler’s Low Carb/High Protein Flax & Soy bread
2oz smoked salmon
2 pieces turkey bacon
1 roma tomato – sliced
Handful of spinach
Stoneground/Dijon Mustard

Preheat broiler to high. Broil bacon on a foil lined baking sheet until crispy – flipping once or twice. While bacon is cooking toast the bread in a toaster. Spread the mustard on one or both pieces of toast and layer with spinach, smoked salmon, tomato & bacon.

Oreo Cocoa Krispy Truffles – Super simple, with just a few ingredients!

Oreo Cocoa Krispy Truffles - Super simple, with just a few ingredients!

Oreo Cocoa Krispy Truffles – Super simple, with just a few ingredients!

Oreo Cocoa Krispy Truffles – The little guy and I made some treats! This kid is Oreo OBSESSED but then again, who isn’t?!!

1/2cup cocoa krispies
5 MEGA stuff Oreos (anything less is for sissy’s!)
32 grams fat free cream cheese
CandiQuik (@candiquik) white melting chocolate (best stuff EVER)

This is a good one to get the kids involved with but it can be messy! Fun, but definitely messy. Place 4 of the Oreos in a zip lock bag and crush them either by hand or with a mallet. Dylan chose to beat them senseless! Mix the crushed Oreos, cocoa krispies & cream cheese together in a bowl until well combined – and this is where it gets messy. We found it easiest to do it by hand vs. using a spoon! Once well combined, roll into 6 even sized balls and set on wax paper. Place the balls in the freezer for 30-60 minutes to harden before dipping in chocolate. Melt chocolate in a small dish for about 60 seconds, stirring at the 30 second mark. Insert a tooth pick into the top of the ball and dip in chocolate. Set back on wax paper and repeat with the remaining 5. Place back into the refrigerator/freezer until the chocolate has set. Take the last Oreo and remove the filling. Crush the 2 cookie pieces in a small bowl. Spread some of the white filling on top of each truffle and then dip into crushed cookie. Store covered in the refrigerator.

Frozen ‘Nice Cream’ Drumstick Bites – these are AMAZING with only 4 ingredients!

Frozen 'Nice Cream' Drumstick Bites - these are AMAZING with only 4 ingredients!

Frozen ‘Nice Cream’ Drumstick Bites – these are AMAZING with only 4 ingredients!

Ingredients:

2 frozen bananas
3tbsp unsweetened vanilla almond milk
Amber Lyn sugar free dark chocolate chunks
Chopped nuts
Silicone ice cube tray

Place the frozen bananas & milk in a blender/food processor and blend until creamy & smooth. Spoon/pour into a silicone ice cubes tray mold (I used a pastry bag to make it less messy!) and place back in the freezer for 2 hours. Once frozen, melt chocolate in a microwave safe dish for 1-1:30 minutes, stirring every 20 or so seconds until melted. Remove ‘nice cream’ from the molds and place on wax paper. Insert a toothpick into the top, dip in chocolate with the help of a spoon and sprinkle with nuts. Work quickly to do the remaining bites and the place them all back in the freezer for 30 minutes to set! I’m not sure exactly how many this would have made because I ate a bunch of the ‘nice cream’ before I even poured it into the molds!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Ingredients:
5 raw shrimp
2 sliced strawberries
14grams pecans
1/2tbsp olive oil
1tsp balsamic vinegar
1/2tsp honey
1/8-1/4tsp minced garlic
Salt
Balsamic glaze or balsamic reduction
Bowl of spring mix

Peel and devein the shrimp and rinse in cool water. In a small bowl mix together the olive oil, balsamic vinegar, honey & minced garlic – set aside. Slice up the strawberries and layer in a bowl with the spring mix and pecans (toasting them is optional). Heat a small skillet over medium heat. Lightly salt the shrimp and once the pan is hot add in the sauce mixture and then the shrimp. Cook each side until it turns pink – be careful because they cook QUICKLY! Add shrimp to premade salad and drizzle with balsamic glaze.

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chicken w/marinade:
4oz raw chicken breast
1tbsp soy sauce
1tbsp water
1tbsp Better Body Foods agave nectar
1tsp sesame oil
1/4tsp minced garlic
Fresh ground pepper

Peanut Sauce:
2tbsp Better Body Foods PB Fit powdered peanut butter
1tbsp soy sauce
1.5tbsp water
1tsp Better Body Foods agave nectar
1/4tsp sriracha
1/8tsp sesame oil
1/8tsp garlic powder

1 piece of rice paper
1 slice of red cabbage – chopped
1 slice of green cabbage – chopped
Shredded carrots

Mix together all of the chicken marinade ingredients in a small bowl and set aside. Season the chicken with some fresh ground pepper and place in a zip lock bag. Pour the marinade into the bag, turn to coat and refrigerate for at least 2 hours.

Preheat oven to 400 degrees. Bake chicken on a foil lined baking sheet for 15-20 minutes depending on breast thickness. While chicken is cooking mix together all of the peanut sauce ingredients. Once chicken is done, allow to slightly cool and then cut into strips. Dip the rice paper in some warm water for about 5-10 seconds and place on a plate. Next layer the chicken with the cabbage & carrots. Carefully roll up the spring roll and cut in half.