Seafood

Swordfish-Zucchini Grill

Posted on Jul 15, 2020 in Lunch/Dinner, Seafood

“Swordfish-Zucchini Grill”

Ingredients: (serves 2)
• 1 lb. fresh-caught sword fish steaks
• 1-2 cloves organic fresh garlic, minced
• 1/4 cup coconut amino acids
• 1 tsp. smoked paprika
• 2 Tbsp. fresh, organic rosemary
• 4 medium-sized, organic zucchinis, thick-sliced for grilling
• Organic avocado oil

Combine garlic, aminos, paprika and rosemary for marinade; pierce steak(s) with fork several times and add to marinade for 1+ hours

When sufficiently marinated, prepare grill or broiler to high heat for cooking sword fish; cook until desired wellness

Brush cut vegetables with avocado oil, sprinkle with seasoning of choice: 21 Seasoning, Italian, onion powder, coriander, allspice, oregano, red chili pepper flakes, etc

Place fish and veggies on pre-heated grill or into broiler and cook approximately 5-7 minutes per side

Remove to a warm plate and enjoy dinner out on your patio with a nice glass of chilled glass of Chardonnay!

YOUR HEALTHY PLATE COACH – Rita

shrimp, lunch, dinner, ketogenic, keto, paleo, easy

Sautéed Shrimp with Lime

Posted on Jul 8, 2020 in Lunch/Dinner, Seafood

“Sautéed Shrimp with Lime”

Ingredients: (serves 2-4)
• 1 lb. fresh or fresh-frozen, wild-caught shrimp
• 1/4 cup organic, non-GMO coconut milk
• 1 tsp. organic, Italian seasoning
• 1/2 tsp. organic, smoke paprika
• 2 gloves fresh organic garlic, minced
• 2 organic, fresh limes, quartered

Heat non-stick ceramic skillet to medium heat after coating with avocado oil

Thoroughly combine coconut milk with seasonings; add shrimp until well mixed

Place mixture into heated skillet and sauté until shrimp are completely cooked; 5-8 minutes and remove from skillet to plate with fresh-sliced limes

Enjoy as an appetizer or add a fresh, organic vegetable of your choice for a complete meal

YOUR HEALTHY PLATE COACH – Rita

Simple Shrimp & Broccoli

Posted on Jan 8, 2020 in Lunch/Dinner, Seafood, Veggie

“Simple Shrimp & Broccoli”

Ingredients: (serves 2)
• 1 lb. fresh or fresh-frozen, wild-caught shrimp
• 1/4 – 1/2 cup organic, non-GMO coconut milk
• 1-2 cups organic, broccoli florets
• Seasonings: 1 tsp. Italian seasoning, ½ tsp. smoke paprika, ½ tsp. garlic powder or (1 glove fresh organic garlic, minced)

Heat non-stick ceramic skillet to medium heat after coating with spray olive or coconut oil

Thoroughly combine coconut milk with seasonings; add shrimp & broccoli until well mixed

Place mixture into heated skillet and sauté until shrimp are completely cooked; 5-8 minutes and remove from skillet to bowls

As you start a new year…congratulations are due for your resolution to healthier choices, which will truly expose your strong character, fantastic accomplishment, and delectable living. Be proud to live healthier, happier, and livelier!

YOUR HEALTHY PLATE COACH – Rita

Shrimp Pad Thai

Posted on Oct 16, 2019 in Lunch/Dinner, Seafood

“Shrimp Pad Thai”

This week we are moving out of the country to a nice Thai dish to excite our palates and keep things interesting!

Ingredients: (serves 4)
• 3 Tbsp. organic toasted sesame oil
• 2 organic garlic cloves, minced
• 1 Tbsp. organic, raw unfiltered honey
• 1/3 cup organic almond butter
• 1/2 cup Native Forest brand, non-GMO, organic, unsweetened coconut milk
• 24+ frozen cooked shrimp, thawed (room temperature is perfect)
• 4 organic green onions, sliced length-wise
• 1 large handful of organic bean sprouts
• 4 handfuls of organic, uncooked spinach, chopped (about 4 cups total chopped)

In large ceramic skillet, heat sesame oil on low-med heat; add garlic

Heat for a few minutes and then add the almond butter & honey

Slowly add in coconut milk; turn heat to medium and add shrimp & onions; continue stirring until all heated through (do not boil); next add bean sprouts and quickly stir until heated

Place spinach in small pile on four plates and divide the heated mixture evenly over the spinach for four individual servings

YOUR HEALTHY PLATE COACH – Rita