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seafood gazpacho

Gazpacho is a delicious cold soup that is light, refreshing and full of flavor. Make it as spicy as you want and add your favorite seafood, and you have the perfect healthy but filling meal.

Here is how I made it:

Seafood Gazpacho Recipe:

1.5 cups cucumber, diced

1 cup red bell pepper, diced

1 cup tomato, diced

1 jalapeno, diced

3/4 cup red onion, diced

28 ounces crushed tomato

1 teaspoon minced garlic

2 tablespoons lemon juice

1 tablespoon lime juice

2 tablespoons red wine vinegar

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1/4 teaspoon pepper

1/2 teaspoon oregano

a few dashes of tabasco hot sauce

8 ounces crab

8 ounces shrimp

chopped avocado to garnish

basil to garnish

steps:

  1. In a large bowl, mix together all ingredients besides the crab, shrimp, avocado, and basil.
  2. Remove about 1 cup of the mixture and place in another large bowl or pot.
  3. Use an immersion blender to blend together the 1 cup until smooth. (if you do not have an immersion blender, a regular blender works too)
  4. Add back the 1 cup (now blended) to the larger bowl with the rest of the soup.
  5. Add the shrimp and crab. Top with basil and avocado to serve – enjoy!

 

avocado chicken salad

If you don’t like mayo or you’re just trying to eat a bit healthier, this chicken salad is the perfect recipe. Mashed avocado acts as the binder to hold this chicken salad together, adding healthy fats and amazing flavor. Feel free to change it up and add your favorite mix-ins!

Check out the quick recipe video below and enjoy!

Here is how I made it:

Avocado Chicken Salad Recipe:

1 cup cooked & shredded chicken

1/2 cup diced green apple

1/4 cup diced red onion

1/4 cup diced celery

2 tablespoons chopped basil

2 tablespoons sliced or slivered almonds

1/4 teaspoon salt
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1/4 teaspoon pepper

1 avocado

1 tablespoon lemon juice

steps:

  1. Once all your ingredients are prepped (shredded, chopped, diced etc), add the chicken, apple, onion, celery and almonds to a large bowl and mix.
  2. In a separate, smaller bowl, smash your avocado and your lemon juice together until few chunks are left.
  3. Add the avocado mixture to the chicken mixture, and toss.
  4. Add the salt, pepper, and basil. Toss again and it’s ready to serve! Wrap it up in your favorite tortilla, sandwich it between two toasted pieces of bread, or load it up on top of a salad. Enjoy!

 

 

 

 

chipotle lime hummus

Who doesn’t like hummus!? I loveee hummus, but wanted to spice it up a bit from its usual flavor. I subbed the classic lemon juice for lime juice, and added a kick with some chipotle peppers in adobo sauce.

It’s a super easy recipe to make— just combine everything in a blender or food processor! Here is how I made it:

Chipotle Lime Hummus Recipe:

1- 15 ounce can of chickpeas, drained

1 clove of garlic

1/4 cup lime juice

1/4 cup tahini

1/4 teaspoon salt

2 peppers from a can of chipotle peppers in adobo sauce (can add more if you want it really spicy)

3 tablespoons water
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3 tablespoons olive oil

optional garnishes: dash of paprika & sprinkle of chopped cilantro

steps:

  1. Add all ingredients to a blender or food processor and blend away!
  2. Season with more salt to taste. Feel free to add more water or oil until the hummus meets your desired consistency.
  3. Serve with veggies and crackers. Enjoy!

 

 

 

 

shrimp spring rolls w/ Thai peanut sauce

If you’re feeling like a light but flavor-packed bite, these spring rolls are a great option and the sauce is soooo addicting. Feel free to make it vegetarian and use tofu or extra veggies instead of shrimp!

Here is how I made them:

 

Shrimp Spring Rolls w/ Thai Peanut Sauce Recipe:

For the dipping sauce:

2/3 cup hoisin sauce

1/3 cup creamy peanut butter

3 tablespoons lime juice

1 and 1/2 tablespoons low sodium soy sauce

1/3 cup water

For the spring rolls:

rice paper spring roll wrappers

vermicelli noodles

shrimp- you can buy them precooked, but I seasoned them with salt and pepper and then sauteed them on the stove-top
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avocado slices

thai basil

veggies of choice- I used bean sprouts, thinly sliced carrots, red pepper, cucumber & lettuce

steps: 

1. If you are cooking your own shrimp, cook them first and set aside to cool as you prep your other ingredients. Also, cook the vermicelli noodles, and set aside.

2. For the sauce, whisk together all ingredients until completely combined.

3. Fill a large pan with warm water. Soak spring roll wrappers in the water for just a few seconds to soften.

4. Lay the soaked wrapper on a flat surface. 1/3 of the way in, pile all your veggies & noodles, then lay the avocado slices in a row in front of the veggies, and the shrimp in front of the avocado.

5. To roll: Roll the wrapper over just the veggie pile, then fold in the two sides, then roll over the avocado, and then again over the shrimp.

6. Serve with the dipping sauce, and enjoy!

 

shrimp2

 

 

spaghetti meatball cups

Looking for a unique appetizer for your next party or get-together? These spaghetti meatball cups are perfect. They look super impressive, but are secretly really easy to whip up. Check out the recipe overview video below!

 

Here is how I made them:

Spaghetti Meatball Cup Recipe:

for the spaghetti cups:

1/2 pound thin spaghetti

1/2 cup grated parmesan cheese

1/2 cup tomato sauce

2 eggs

for the meatballs:

1 pound ground beef

1/3 cup Italian bread crumbs

1/4 cup chopped fresh basil
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1 teaspoon minced garlic

1 teaspoon salt

pinch of red pepper flakes

1 cup tomato sauce

steps:

  1. cook your spaghetti according to directions on the package.
  2. preheat your oven to 400 degrees F.
  3. in a large bowl, mix together your spaghetti, Parmesan, tomato sauce, and eggs
  4. spray a cupcake pan with nonstick cooking spray, and press spaghetti mixture into the bottom and up the sides.
  5. in a large bowl, mix the ground beef, bread crumbs, basil, garlic, salt, and red pepper flakes.
  6. shape the meat mixture into mini meatballs, and place each in a large pan with a little olive oil over medium-high heat.
  7. brown the meatballs for a couple minutes, and then flip them each to get the opposite side browned.
  8. add in the extra tomato sauce, and simmer for around 15 minutes, or until the meatballs are cooked through.
  9. while the meatballs are cooking, place your muffin tin into the 400 degree oven, and cook for about 10 minutes, or until spaghetti is lightly browned
  10. place a mini meatball in each spaghetti cup, top with extra sauce, Parmesan, and fresh basil. Enjoy!

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