Mexican, Savory

Shrimp Tacos

 

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

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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

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

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Slowly incorporate wet into dry.  The batter will be runny

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Fold in the blueberries

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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).

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Garnish the tops with sliced almonds.

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

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Appetizers, Gluten-free, Mexican, Savory

A fresh snack – Tomato Avocado Salsa

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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.

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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 !!!

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

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Breakfast, Brunch

Raspberry Coconut Cereal Bake

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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.

Spray a baking dish with non-stick cooking spray.

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Spread cereal on the bottom layer and drizzle with  half the honey.

Sprinkle the coconut over the cereal and the remaining honey.

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Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.

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Crumble frozen (not thawed) berries over the top.

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Bake for 20-25mins till the eggs set.

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Serve warm or cold.

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