clean eating – In search of flavor

Shrimp Tacos

May 5, 2019May 5, 2020 priyamhc09

taco 1

I like soft seafood tacos. I don’t get to eat them often, but recently I was really craving it. So here is a quick take on it. Most of them are store bought ingredients. I just spent time cooking the shrimp. Then it is just a matter of assembling and eating !!!

For the Shrimp:

1lb of peeled and deveined shrimp. Toss with zest and juice of 1 lime ,1tsp of salt, 2tsp of cumin, garlic powder and chilli powder.

Saute shrimp with some chopped scallions, till shrimp is pink.

To assemble tacos, I like the mini-flat bottom flour tortilla shells. You can use whatever shell you like. I put some store bought raw coleslaw, then a layer of salsa. Next came the shrimp, 2-3 per taco. I topped it with some guacamole and you are ready to eat ! You can add cheese, sour cream radishes or whatever you like.

Enjoy !

taco 2

Breakfast, Brunch

Blueberry-Almond Oatmeal Muffins

February 1, 2016April 4, 2020 priyamhc09

I like some variation in the morning. Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress. This is about fresh blueberries in your oatmeal muffin. Good Morning never tasted so good. I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal. I hope you like it, as much I did.

Yields about 12 muffins

Ingredients:

1.5 cups of almond meal

0.5 cups of quick cooking oatmeal

0.25 cups of AP flour

1 tbsp of baking soda

1tbsp of baking powder

2 eggs

0.5 cups of oil

0.5 cups of almond milk

0.5 water

0.25 cups of honey

zest of 1 lemon or 1tsp of lemon extract (optional)

1 pint of blueberries

sliced almonds for topping the muffins

Method:

Preheat oven to 350F

Mix all the dry ingredients in one bowl

Mix all the wet ingredients in another bowls or large measuring cup

Slowly incorporate wet into dry. The batter will be runny

Fold in the blueberries

Portion into a lined muffin pan. There might be some extra batter, I put it in a ramekin and bake it off. (serve this one with vanilla ice cream for a late night treat).

Garnish the tops with sliced almonds.

Bake for 30-35 mins, till a toothpick comes out clean.

Appetizers, Gluten-free, Mexican, Savory

A fresh snack – Tomato Avocado Salsa

January 17, 2016April 23, 2020 priyamhc09

I am obsessed with avocados! Sometimes I get sushi just for the avocados. Just because it’s winter does not mean I am not going to eat something summery. It is a really healthy snack and it goes great as a topping for tacos–look at my previous post for pulled pork tacos.

You will need:

1 avocados, chopped

2 tomatoes chopped

1 jalapeno, minced

1 bunch of cilantro, chopped

Juice of 1 (or 2) limes

1tsp of cumin

1tsp of garlic powder

salt to taste

Mix, everything !!!

I like to eat it by the spoonful, but for a more civilized take on it, you could include some chips to the party

Breakfast, Brunch

Raspberry Coconut Cereal Bake

June 10, 2014July 7, 2017 priyamhc09

Yet another gluten-free, dairy-free breakfast dish that is delicious hot or cold–perfect or those busy summer mornings when you need a good start to your day.

Ingredients:

3 cups rice cereal

1 cup unsweetened coconut flakes

1/4 cup honey

2 eggs

2 egg whites

3/4 cup almond milk

1tsp vanilla extract.

1/4 cup frozen raspberries, crumbled

non-stick cooking spray.

Method:

Preheat oven to 350F.