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Mississkinny

A southern girl's cooking on a skinny girl's lifestyle

Cajun Shrimp and Asparagus

DSCN0237(1).JPGI originally found this recipe on emeals when we were following the paleo plan (if you are in a busy stage of life and need someone to just hand you a grocery list and meal plan, it’s great.  I’m not sure it benefitted our budget at all, but it was easy).  The meal itself was delicious, but it was heavy on the salt, so I lightened it up a bit.  Here ya go!  This goes great with cornbread.

  • 1-1.5 lbs large shrimp, peeled
  • 1 TB coconut oil
  • 1/4 cup lemon juice
  • 2 cloves minced garlic
  • 1-1.5 TB Cajun seasoning (if using Tony Chachere’s, I recommend only 1 TB)
  • 2 TB coconut aminos
  1. Preheat oven to 400 degrees.
  2. Place shrimp in a baking dish.
  3. Mix all ingredients together and pour over shrimp, toss to combine (don’t, like actually toss this.  Just mix it.) NOTE: I mixed this all together, including the shrimp, and put it in a covered bowl earlier in the day to make cook time a little easier.)
  4. Bake 10 minutes or until shrimp turn pink.
  • 1 clove minced garlic
  • 1 TB coconut oil
  • 1-1.5 lb asparagus, trimmed and cut into little pieces
  • 1 TB balsamic vinegar
  • 1 TB coconut aminos
  1. Heat coconut oil in a pan.  Add garlic and asparagus, and saute until asparagus is still crunchy but not raw (I think that’s called tender-crisp?  That doesn’t make any sense to me.)  That takes about 7-8 minutes-ish.
  2. Add in balsamic and aminos, cook another minute.

NOM.

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Nutritious Cornbread

 

 

DSCN0235

It’s always bothered me seeing recipes that people call “healthy.” That is such a subjective term.  I won’t go as far as to say that this cornbread recipe is “healthy” but I did change up my southern great grandmother’s recipe and lightened it up and added some protein.  And it turned out pretty durn good.  Note:  this is a sweet cornbread, not a regular one!  I know everyone has their own preferences (I don’t discriminate.  I heart cornbread in all of its delicious forms.)

  • 1 AdvoCare Vanilla Meal Replacement Shake
  • 1.5 cups white self-rising corn meal
  • 2 eggs
  • 1 cup unsweetened almond milk
  1. Pour some grapeseed oil into a cast iron skillet or muffin pan.  Place in a cold oven and then preheat to 400 degrees. (Note:  If you’re not using cast iron, it won’t get that delicious crunchy outside.  But, if you still refuse to get one, skip the whole add-it-to-the-oven-before-preheating part.)
  2. Mix all ingredients.  When the oven is preheated, give it 5 more minutes and then pour batter into the skillet or pan.  It should sizzle.  Like fajitas at a Mexican restaurant.  Or like bacon.  Whichever you prefer.)
  3. Bake for 10-12 minutes (my muffins were done in 10).

I’m baaack!

Slide11Hey y’all!  I logged back into this thing after TWO YEARS of inactivity.  I kept the site because I kept saying, “I’ll get back to the blog…next week.”  Which turned into next week, which turned into next month, in the New Year, when I have time…blah, blah, blah.  That’s life, right?  Living on Someday Isle… (Someday Isle is straight from Brian Tracy-great author)

“Someday I’ll get to the gym.”

“Someday I’ll lose weight.”

“Someday I’ll get out of debt.”

“Someday I’ll teach my kid how to tie his shoes.” (GUILTY)

“Someday I’ll quit smoking/drinking cokes/wasting time.”

It’s easy to get there.  It’s also easy to get out, but which is more comfortable?

Well, guess what?  Comfortable isn’t going to get you any closer to any of those “someday I WILL” things you need to do to live a long, happy, productive, and fulfilling life.

So what is it that you’ve been putting off because your fear of actual success at it is just too scary?  Do it.

What is it that you’ve been putting off because you “always have tomorrow” or because you “don’t have time?”  Your time is spent how you choose to spend it.  What you allow to continue is what will continue.  Want more time?  Make more time.  Simple as that.

<steps off soapbox>

So, now that my two-year trip to Someday Isle has come to a close, I have to admit- Someday Isle Stop Eating Red Velvet isn’t a real place.  So I made these.  Enjoy.

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Red Velvet Protein Fudge Balls

Add all of this to a Ninja and turn it on. Mix, then let sit in the fridge for 30 mins. Shape into balls, store in the fridge.
1 cup coconut flour
1/2 cup almond flour
4 scoops chocolate AdvoCare Post Workout Recovery
4 TBS cocoa powder
1 cup cashew butter
Package of medjool dates, pitted
1/4 cup pure maple syrup
1/4 cup coconut oil
Tsp butter extract
2 TBS red food coloring

Optional icing: 1/4 cup coconut butter, TBS pure maple syrup, half scoop vanilla AdvoCare Muscle Gain

 

 

 

Pumpkin Spice Bread/Muffins

Just trust me on this one.

  • 1 vanilla Meal Replacement Shake (I used a Pumpkin Spice, so use that if you were lucky enough to order before they ran out- and check back often, because I bet they surprise us and bring them back!)
  • 1.5 cups white whole wheat flour
  • 1 tsp baking soda OR 4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 cup canned pumpkin puree
  • 1 cup shredded zucchini (cut the ends off of a zucchini, then take it to the cheese grater.  Didn’t know you would be getting an arm workout in, didja?), placed on a handful of paper towels and squeezed to remove the extra moisture
  • 1/3 cup honey
  • 1 T coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees.  Spray baking dish with nonstick spray (did you read that in Gru’s voice?  I did.).  I made mini-muffins with this, but you could make a loaf or a bundt cake maybe.  Or regular sized muffins (that, too, sounds fun in Gru’s voice.  You’re welcome.)
  2. Mix dry ingredients in one bowl and wet ingredients in another.  When both bowls are combined, combine them together and mix until blended.
  3. My mini-muffins baked for 14 minutes, so if you’re using a different shape for this deliciousness, use a different time (obviously).
  4. Nom.

Freezer Burritos: Lunch Edition

  • 3-4 chicken breasts
  • 1 jar salsa verde
  • 1 T cumin
  • 1 bottle of beer (I used Corona)
  • whole wheat tortillas
  • pepper jack cheese, shredded (again, go easy on this one!)
  • a slow cooker
  • a freezer
  1. Add chicken, salsa, cumin, and beer to the slow cooker.  Cook on low for 3.5-4 hours.  Shred chicken with two forks.
  2. Pour cooled mixture into a strainer.
  3. Put mixture into tortillas, add cheese, roll up into burritos, and wrap in foil.
  4. Freeze.
  5. When you are ready to eat, remove foil and wrap burrito in a paper towel, then pop in the microwave for 2.5ish minutes (again, this time is approximate and you’ll have to play around to see how your microwave cooks these!).  The husband will put two of these frozen into a small plastic container and take them to work for lunch and they work just fine!

Freezer Burritos: Breakfast Edition

  • 1 dozen eggs, scrambled
  • 1 lb bacon, cooked
  • cheddar cheese, shredded (go easy on that one, cowboy)
  • whole wheat tortillas
  • foil
  • a freezer
  1. Assemble burritos.
  2. Wrap in foil.
  3. Freeze.
  4. When ready to nom nom, remove foil, wrap in a paper towel, and pop in the microwave for 2.5 mins (this is approximate, you’ll have to play around with it to see how your microwave acts).
  5. I always add sriracha to mine, the husband adds salsa.

This is something we always keep in the freezer, for when we are busy in the morning and plan on having a Meal Replacement Shake for lunch. The kids like them too- WIN!

A few of my favorite things…all roasted together

  • 4 strips nitrite free bacon, cut into small pieces
  • 20 or so brussels sprouts, halved
  • 1 apple, cored and chopped (I used a Jonagold)
  • 2 tsp red wine vinegar
  1. Preheat oven to 425 degrees.  Line a 9×13 glass baking dish with foil.
  2. Place bacon on foil, bake for 15 mins.
  3. Add brussels sprouts, bake for an additional 10 mins.
  4. Add apple, bake for an additional 10 mins.
  5. Toss in vinegar and inhale.

We had this as a side to bratwursts, and it was perfection.  Enjoy!

Slow Cooker Mexican Chicken Bowls

This recipe came out of “I don’t have everything to make anything in the fridge so I will just dump a bunch of stuff into the slow cooker and hope that it’s good.”  It was.

  • 3 chicken breasts
  • 1 cup brown rice (NOT instant)
  • 3/4 box of low sodium chicken stock (or broth.  This was just what I found in my fridge.)
  • 1 jar salsa
  • 1 can low sodium black beans, rinsed
  • your favorite taco seasonings (I used chile powder, cumin, sea salt, garlic powder, and onion powder)

Mix all up in the slow cooker and set on low for 4 hours, and then high for 2 more.  (This cook time is approximate.  It really depends on how fast your rice cooks.  Y’all know my relationship with rice.)  I shredded the chicken with 2 forks at the 4.5 hour mark so that the inside can soak up all the goodness.

Almond Pancakes

  • 3 cups almond flour
  • 6 eggs
  • 3/4 cup almond/coconut milk (or any non dairy milk, we like the almond and coconut blend.  One of the boys’ pediatricians said that this blend is best for brain development or something like that.  I’m no doctor, but this stuff is delicious.)
  • 6 T organic coconut oil
  • 3 T local honey
  • cinnamon
  1. Mix all of this together and prepare like normal pancakes.

We all used different toppings.  Batman used honey, Superman used sugar free syrup, the Husband had a mixture of those two, and I mixed some Greek yogurt with coconut oil and honey.  My mixture with some pineapple would be awesome, or maybe some berries.  This could also be good topped with my Muscle Gain filling.

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