Archive | April, 2013

It Must Be Love

11 Apr

My man has stuck with me for two whole years… it must be love!! I can’t believe he’s put up with me even when I’ve been carb-craving-crazy; whinging about muscle pain; hangry due to being 15 minutes late for a meal; sulking about missing a gym sesh; talking him out of pizza for dinner…. if that doesn’t scare him off, then nothing can haha.

Motivation: Emily Skye

74734_415516655146564_1161949994_n

 

 

Paleo Shrimp Scampi from paleocupboard.com – I made this for my boyfriend and we absolutely loved it!!

2013-03-23 12.36.10

Serves 4

1/2 cup arrowroot powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp paprika

1/4 tsp cayenne pepper (optional)

1/2 cup coconut oil (I replaced this with just coconut oil spray because it seemed like excessive oil)

1kg shrimp/prawns – shelled, deveined, tails removed

3 cloves of garlic

1 spring onion – finely chopped

1/2 cup fresh parsley – finely chopped

1/2 tsp dried oregano

1/3 cup chicken stock

1/3 cup fresh lemon juice

1/2 tsp lemon zest

Sea salt and ground black pepper to taste

Lemon wedges (optional, for serving)

Rinse the shrimp and pat dry with paper towels. Set aside

Combine arrowroot, sea salt, black pepper, parika, and cayenne pepper in a large mixing bowl and  break apart any clumps

Add shrimp to the bowl and toss to thoroughly coat in the mixture

Place a large frying pan over medium-high heat and add coconut oil

When oil is heated, add shrimp and saute for 4-5 minutes, turning often

Transfer the shrimp to a serving plate with tongs/slotted spoon, leaving the oil in the pain

Add garlic, shallots, oregano and parsley to the pan and stir constantly for about 2 minutes

Add chicken stock and lemon juice and boil for 1 minutes, scraping the bottom of the pan to remove any browned bits

Add lemon zest and stir to combine, then season with salt and pepper

Remove the pan from the heat and add the shrimp to the pan, tossing to combine with the sauce

Serve with additional chopped parsley and lemon wedges

Nutritional info: per serve

Calories: 284.3

Total fat: 1.3g

Total carbs: 16.2g 

Sugar: 0.9g

Protein: 51.6g!!!!!!

 

Berry (Cherry) Protein Bars from chocolatechillimango.com

2013-04-11 22.03.36

Serves 12

3 large egg whites (not from the packet)

15 serves Stevia

12g coconut butter

1tsp vanilla essence

10g chia seeds

50g whey protein

120g quinoa or coconut flour or almond meal (or a combination) – I used 1/2 almond meal, 1/2 coconut flour

3 tsp baking powder

165mL unsweetened almond milk

50g frozen blueberries (the original recipe used 120g fresh/frozen pitted cherries)

100g dark chocolate

10g coconut butter

Preheat oven to 180 degrees

Line a brownie pan (18cm x 28cm) with baking paper and set aside

Beat the egg whites and sweetener until frothy

Add all other ingredients, except the berries, and mix well until smooth

Stir in the cherries

Pour the batter in the pan and bake for 15 minutes

Remove and set on a wire rack to cool

Melt the dark chocolate and coconut butter together

Pour over the cool berry bar slab and spread evenly

Cut into 12 bars

Allow the chocolate to set at room temperature

Nutritional info: per serve

Calories: 141.3

Total fat: 8.8g (4.4g sat)

Total carbs: 8.3g

Sugar: 3.6g

Protein: 7.3g

 

15-Minute Chicken and Pea Sauce from www.theironyou.com – this may sound really simple and boring, but it’s really nice!! The thyme really shines

2013-04-11 22.16.14

Serves 6 (next time I’ll divide the mixture into 4 serves I think)

200g chicken mince

1/2 cup frozen green peas

1 small carrot – finely chopped

1 celery strip – finely chopped

1/2 onion – finely chopped

1 tbsp olive oil

1/2 cup white wine (or stock – I used salt-reduced chicken stock)

1/2 tsp sea salt

1 tbsp fresh thyme

Black pepper to taste

Warm oil over medium heat in a frying pan

Add onion, carrot and celery, and saute for 2 minutes or until everything is fragrant

Stir in the chicken mince

When the chicken is almost completely brown, pour in the white wine/stock and add salt

Lower the heat, cover with a lid, and cook for 6 minutes

If it looks dry, add some broth one spoonful at a time

Remove from the heat, season with pepper and sprinkle with thyme

Nutritional info: per serve

Calories: 86.5

Total fat: 4.4g (1.0g sat)

Total carbs: 3.8g

Sugar: 2.1g

Protein: 7.8g

 

Constantly challenge yourself – it reminds us that we are alive 🙂

The other day I was talking to my mum about how stressed I was and she said “it means you’re pushing yourself honey – would you rather a boring life?” x

tumblr_mdk4sgrmGi1rp02wmo1_250

Advertisements