Grilled Marinated Shrimp

This is a very healthy and refreshing marinade recipe for shrimp. The combination of lemon juice and fresh herb make this a delicious dish for shrimp lovers. You can either roast these shrimps in the oven or BBQ them on the grill.


Main Ingredients:

Shrimp: 2 lb large, peeled


Marinade Ingredients:

Tomato paste: 2 tbsp
Olive oil: 3/4 cup
Lemon: juice of 1
Garlic: 4 cloves, minced
Fresh basil: 1 tbsp, chopped
Fresh parsley: 1/4 cup, chopped
Salt: 1 tsp
Black Pepper: 1 tsp
Cayenne pepper: 1/4 tsp
Paprika: 2 tsp


Directions:

1. Mix together all marinade ingredients in a sealable bag.

2. Add shrimps to the bag. Seal and let marinate in the fridge for about 2 hours.

3. Thread shrimps onto skewers. You can now use your grill or oven to cook the shrimps. If cooking in the oven, preheat the oven to 400 F. If cooking on the grill, preheat to medium heat.

4. Cook shrimps for 10-15 min or till done.
Check out more recipes on 1001 Recipes website!

Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce

Ingredients

• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground anise seed
• 1 dash cayenne pepper
• 4 skinless, boneless chicken breast halves
• 1 mango - peeled, seeded and diced
• 1/2 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons honey

Directions

1. In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
2. In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally.
3. Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
4. Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over grilled vegetables and top with the mango sauce.  (Shown served over rice. If you're going grain-free, the vegetables are a fantastic compliment!)

The original recipe calls for corn starch and dark rum to thicken the sauce. It works fine without it! Enjoy!

Adapted from allrecipes.com

Grilled Terriyaki Salmon

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Cooking Time: 8 minutes

Serves: 8

Yield 8 filets
Ingredients

• 32 oz Wild Salmon Filets
• 1/4 tsp Lemon Pepper
• 1 tsp Garlic Powder
• 1/3 cup Soy Sauce
• 1/3 cup Light Brown Sugar
• 1/3 cup Water
• 1/4 cup Vegetable Oil, Canola
• 1 tsp Liquid Smoke

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 30 minutes or longer.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Read more: http://www.livestrong.com/recipesPrep Time: 30 minutes

Paleo Pumpkin Bars

Try these for an On-The-Go fix!

Ingredients

• 15 oz Organic Pumpkin
• 2 egg
• 1/3 cup Egg Whites
• 1/2 cup Agave Nectar Amber
• 2 cups Almond Flour
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Directions

Easy Paleo Pumpkin Bars

combine in blender/ food processor:
1 can (15oz) pure pumpkin puree
1/3 cup egg white
2 large eggs
1 cup agave nectar
blend/pulse until whipped

combine in a bowl:
2 cups almond flour
1 tsp pumpkin pie spice (ginger, nutmeg, allspice)
1/4 tsp sea salt
1/2 tsp baking powder
add to blender and mix

Bake in a greased pan @ 350 degrees for 35 mins.

Read more: http://www.livestrong.com/recipes/

Low Fat Broccoli Frittata

• 1 cup fat free cottage cheese
• 2 whole eggs
• 4 egg whites
• 5 ounces frozen chopped broccoli - thawed
• 1/2 teaspoon parsley flakes
• salt and pepper - to taste

 

Preheat the oven 375 degrees.

Prepare a 9-inch round baking pan by spraying the inside generously with cooking spray. In a large bowl, combine the cottage cheese, eggs and egg whites. Mix until foamy. Add the broccoli and mix well. Stir in the spices. Pour mixture into prepared baking pan. Cook for about 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. (4 servings)

Low fat and packed with protein. Each serving has 188 calories, 14 grams protein and 2 grams total fat. For a variation, try replacing the broccoli with chopped spinach.

Check out more like this at Mr. Breakfast.com

Broiled Flank Steak

Ingredients:

2 lbs. Flank steak

1/4 C lime juice

Spices:

2 tsp. each: sea salt, black pepper, garlic powder

2 T dried parsley

Season flank steak with spices (1 tsp. each side) and parsley (1 T each side). Really rub the spices into the meat. Put seasoned flank steak in a ziplock bag or tupperware-type container. Pour lime juice over the steak. Let it sit at room temperature for about 15 minutes. Heat broiler. Place flank steak on a broiler pan and broil for about 5 minutes on each side. Thats it! Let it sit for about 5 minutes on the cutting board. Slice across the grain and serve! Serve this with steamed broccoli and baked sliced sweet potatoes.

From CrossFit Santa Cruz Central

Chocolate Fruit and Nut Bark

This one is for all my chocolate fans...a feel good, good for you fix!

Prep: 5 minutes  Chill: 10 minutes

Makes: about 10 servings

Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

3/4 cup dried cherries

1/2 cup unsalted pistachios

1/4 cup chopped crystalized ginger

7 ounces dark chocolate (60-70% cocoa solids), chopped into chunks

Directions:

1. Combine cherries, pistachios and ginger in medium bowl, mixing well. Line baking sheet with heavy-duty foil; chill pan.

2. Place chocolate in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Stir in half of fruit mixture; spread onto prepared pan. Using a rubber spatula, spread chocolate mixture evenly into an 11x9-inch rectangle. Immediately sprinkly remaining fruit mixture evenly over top of the chocolate mixture; chill (about 10 minutes).

3. Break into 10 (3-inch) pieces; serve.

Serving Size: 1 piece. Calories 189, Fat 9g (sat 4g, mono 4g, poly 1g); Cholesterol 25g; Sugars 18g; Fiber 3g; Iron 1mg; Sodium 21mg; Calcium 17mg

Recipe from Health Magazine, December 2010 issue