August 15, 2014

Individual Blackberry Peach Crisp

Tis the season of fresh fruit!  It's been so difficult for me to decide which fruits I want for the week, so I've been buying a little bit of everything.  I also recently found this delicious new Kashi Indigo Morning cereal that contains blueberries and blackberries.  Since I had some fresh blackberries in my fridge and a ripening peach, I decided to throw together this single serving crisp to include the cereal and fruit!  It turned out so fantastic.  The perfect crunch from the crispy cereal topping mixed with the sweetly seasoned fruit!

Individual Blackberry Peach Crisp
Serves 1
Filling Ingredients
  • 1/2 ripe peach; diced
  • 1/3 cup blackberries
  • 1 stevia packet
  • 1/4 t cinnamon
  • 1 T water
Topping Ingredients
  • 1/3 cup Kashi Indigo Morning cereal
  • 2 T old fashioned oats
  • 1/2 - 1 t local honey
  • 1/2 t coconut oil (or more honey)
  1. Preheat the oven to 350 degrees F
  2. In a ramekin dish, add all of the filling ingredients
  3. In a small bowl, combine all of the topping ingredients
  4. Spread the topping ingredients onto the filling
  5. Bake for about 15-20 minutes until the

August 12, 2014

Ginger Lime Salmon Tacos with Pineapple Lemongrass Broccoli Slaw

I had the pleasure of cooking up this delicious meal for my dad and I to enjoy last night.  My dad doesn't get to enjoy fist at home regularly because my mom doesn't eat it, but since she wasn't home the opportunity was there.  I decided on fish tacos with a broccoli slaw since I wanted to dip into my mom's herb garden to add fresh flavor to the dish.

Everything was so fresh and delicious.  Adding the fresh herbs and seasonings enhanced this dish and made it a huge success!

Ginger Lime Salmon Tacos
Pineapple Lemongrass Broccoli Slaw

Serves 2
Taco Ingredients
  •  8-10 oz. salmon
  • Zest from 1 lime
  • 1/2 lime; juiced
  • 1/2 - 1 t ground ginger
Slaw Ingredients
  • 2 cups broccoli slaw
  • 1/3 cup diced pineapple
  • 2 t pineapple juice
  • 2-3 T rice vinegar (adjust based on preference)
  • 1 stevia packet
  • 1 T fresh lemongrass; chopped
  • 1/2 lime juice
  • Pinch of ground ginger
  • 2-4 soft taco shells (depending on size)
  • Fresh lemongrass; chopped
  • Fresh pineapple sage; chopped (optional)
  1. Combine all of the taco ingredients in a large zip-lock bag and refrigerate for 4-8 hours to marinate
  2. Combine all of the slaw ingredients in a bowl and refrigerate for 4-8 hours; stirring occasionally
  3. Preheat the grill to 400 degrees F
  4. Grill the salmon, flipping once, until cooked through; about 8 minutes
  5. When the salmon is almost finished, place the taco shells on the grill and cook for 2 minutes on each side until lightly crispy
  6. Assemble the tacos by flaking apart the salmon then topping with the slaw and additional fresh herbs

August 11, 2014

Chocolate Chip Coconut Cake

Super moist with a great coconut flavor.  If you like coconut macaroons, you'll love these!

Chocolate Chip Coconut Cake
Makes 8 Slices
Nutrition per Slice: 90 calories
Fat: 2.9g, Carbs: 11.6g, Protein: 4.3g
  • 1 cup of oats (ground to flour)
  • ¼ cup coconut flour
  • 2 large egg whites
  • ½ cup plain Greek yogurt
  • ¼ cup reduced fat coconut flakes
  • 1 cup almond milk
  • 1 t baking powder
  • ½ t coconut extract
  • 3-4 stevia packets
  • ¼ cup mini chocolate chips
  1. Preheat oven to 350 degrees F and spray a loaf pan with cooking spray
  2. Measure and pour all dry ingredients (oat flour, coconut flour, coconut flakes, baking powder, and Stevia) into a large mixing bowl; except the chocolate chips
  3. Measure and pour wet ingredients (egg whites, Greek yogurt, almond milk, and coconut extract) onto dry and mix well
  4. Stir in the chocolate chips
  5. Allow to sit for a minute so the mixture settles as the batter will thicken
  6. Pour batter into the loaf tin
  7. Bake for approximately 25 minutes or until cooked through

August 06, 2014

Lemongrass Thai Salmon Burger

It's been forever since I've made salmon burgers and I've been on a Thai kick lately, so I decided to combine my two cravings into one deliciously sweet and spicy meal!

Lemongrass Thai Salmon Burger
Serves 2
  • 6-8 oz. fresh salmon; diced
  • 1/2 ground ginger
  • 1 garlic clove; minced
  • 1 t sriracha
  • 1-2 T fresh lemongrass; chopped
  • 1 T fresh cilantro; chopped
  • 4 pineapple rings
  • 1/2 t pineapple juice
  • 1/2 t sriracha
  1. Preheat the grill to medium/high temperature
  2. Combine all of the ingredients in a food processor or blender and blend until the salmon is thoroughly ground up
  3. Form into 2 equal sized patties
  4. Grill the patties on foil, flipping once, until fully cooked
  5. When the burger are almost finished, add the pineapple slices to the grill and cook for about 2 minutes on each side
  6. Combine the pineapple juice and srirach and drizzle over the grilled burger and pineapple slices

August 04, 2014

Red Velvet Protein Cheesecake

I've been on the hunt for a good protein cheesecake recipe lately and I've finally found my match!

Red Velvet Protein Cheesecake

Makes: 8 Slices
Calories per Slice: 139
Fat: 1.5g - Carbs: 9.2g - Protein: 20.8g
  • 2 scoops Cellucor Red Velvet Whey (or desired flavor)
  • 4 stevia packets
  • 16 oz. fat free cream cheese
  • 12 oz. fat free plain Greek yogurt
  • 2 eggs
  • 2 egg whites
  • 1/2 t red velvet emulsion (optional but a great flavor enhancer)
  • 10 red food color drops (if you've omitted the emulsion)
  1. Preheat the oven to 250 degrees F
  2. Line a 9" cake pan (not springform) with parchment paper and spray with cooking spray
  3. In a large bowl combine the dry ingredients
  4. Blend in the cream cheese and Greek yogurt
  5. Add the egg whites, eggs, and emulsions/food coloring and blend until smooth
  6. Transfer the batter to the baking dish
  7. Bake at 250 degrees F for 30 minutes then increase the oven temperature to 350 degrees F and bake for another 35-40 minutes
  8. Remove the cake from the oven and allow it to cool completely before removing from the cake pan
  9. Store in the refrigerator