Mains
Lobster Lemon Cream Pasta
Another quick dinner recipe! The lemon cream sauce is so flavorful – say goodbye to your bland pasta. Ingredients: 8 oz. or 1/2 package uncooked pasta, I used rigatoni 8 oz. or two medium size lobster tail 1 canned coconut cream 2 roma tomatoes, diced 1 onion, chopped 4 cloves garlic, minced 3-4 tablespoons olive…
Read MoreBlackened Shrimps
The seared shrimps are perfect with corn salsa and a little bit of steamed rice on the side. Ingredients: 1 1/2 lb. shrimps, peeled and deveined 3 tablespoons oil 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon dried thyme Juice of one lime…
Read MoreSoba Noodles with Lemon Garlic Shrimps
A quick and refreshing noodle salad. And you can also use chicken in this recipe instead of shrimps. Ingredients: 6 oz. uncooked soba noodles or half the package 1 lb. shrimps, peeled and deveined 1 teaspoon garlic powder 3 tablespoons olive oil 1 teaspoon lemon zest 1 teaspoon sesame seeds juice to one lemon Salt…
Read MoreChicken Thai Red Curry
Sautéed Chicken and Vegetables in Thai Red Curry Creamy Sauce Ingredients: 1 lb. chicken thighs, thinly sliced 1 13.5 oz. full fat coconut milk 1 bell pepper, sliced 1/4 cup soy sauce 1 1/2 tablespoons Thai red curry paste 2 teaspoons ground turmeric 1 teaspoon tapioca flour, dissolved in 1 tablespoon cold water 3 tablespoons…
Read MoreBlackened Seafood Bowl
You can certainly grill your salmon and shrimps, but in this recipe, I decided to broiled them and they came out just as delicious. Prep your seafood, marinate them ahead and freeze if you don’t have time to cook them the same day you prep. I bought wild Alaskan salmon and Argentine Pink shrimps. Quality…
Read MoreSquash and Chicken Casserole
Here’s a healthy casserole that’s full of Fall flavors. I love wild rice – it has a nutty flavor and less starchy than regular rice. Combining wild rice and brown rice makes this dish filling, this will keep you full until your next meal. I’m not too crazy about dieting, but I make sure to…
Read MoreTeriyaki Shrimps and Veggie Rice Bowl
If you’re a fan of shrimps you’ll love this recipe. I like using Argentine Red Shrimps, they’re wild caught in the Western South Atlantic area. These shrimps are a jumbo size, deveined, and then split shell which makes them an Ez Peel. To me they taste like lobster, I normally season them with salt, black…
Read MoreAsian Spring Rolls
These colorful spring rolls are so easy to make. This is an ideal salad for lunch to bring to work. I used tempeh but you can certainly use grilled chicken, shrimps, avocado, or any of your favorite high protein foods. The sauce is also great for marinating meat, fish, tofu, or just to add to…
Read MoreVeggie Taco Salad With Southwestern Rice
If you’re a big fan of taco shells but just not happy about frying them – then you’ll love this recipe. These are small-sized flour tortillas. I used 4-inch ramekins, grease them with olive oil, and pressed the flour tortillas into the pans making sure they were tucked all the way down and baked. Whoala!…
Read MoreVeggie Pochero
Pochero is a Filipino dish that’s normally made with pork and beef with lots of veggies. Today, I made the veggie version of Pochero – I love the sweet taste from the fried plantain and sweet potato. For the red sauce, I used the tomato paste and diced tomatoes and flavor it with the bay…
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