Gambas a la Plancha!

A great recipe from one of my favorite shows, Take Home Chef...

INGREDIENTS

3 tablespoons/45 ml olive oil

2 teaspoons/less than 2 g chopped fresh tarragon

1/2 teaspoon/less than 1 g dried crushed red pepper

12 large shrimp (1/2 pound/240 g), peeled and deveined

Salt

1/2 lemon

PREPARATION:

1. Combine the oil, tarragon and crushed red pepper in a medium bowl. Add the shrimp and toss to coat. Marinate the shrimp at least 30 minutes and up to 4 hours. Place a medium sauté pan over medium-high heat. Sprinkle the shrimp with salt.
2. Add the shrimp to the hot pan and cook for 1 1/2 minutes per side, or just until the shrimp are cooked through. Squeeze the lemon over the shrimp and toss thoroughly to coat with the lemon juice. Transfer the shrimp and the pan sauce to small tapas dishes and serve.

Lean, Mean and Green - a tasty breakfast smoothie

1/2 cup of coconut milk
1/2 strawberries
1/2 frozen banana
3 stalks of kale
1 serving of protein powder - I like pea protein (http://www.amazon.com/Now-Foods-Pea-Protein-lbs/dp/B001DB4MFO/ref=sr_1_1?ie=UTF8&qid=1347374762&sr=8-1&keywords=now+pea+protein)
1 TBS chia seeds/hemp seeds OR flax (if using flax seeds grind them in a coffee grinder first)
some honey to taste - depending on how sweet you like it
some water to thin

Blend and enjoy! This morning shake has 28 grams of protein, omega 3's and omega 6's, more than 6 grams of fiber and a cup of raw veggies!!

Are you ready to walk the plank?

Planks, also known as isometric exercises, are a great way to build core strength. Watch this video to assure your form is correct and then challenge yourself to a 1 minute plank. It's fun-- get someone to join you!
http://www.youtube.com/watch?v=pSHjTRCQxIw

Healthy Desserts :)

ALMOND OAT ENERGY BITES

2 1/2 cups Rolled Oats
1/2 cup Sunflower Seeds
1/2 cup Organic Raisins (very important – grapes are a highly sprayed crop)
1/2 cup Organic Dark Chocolate Chips
1 tsp. Cinnamon
2 servings of Pea protein
1/2 cup Almond Butter
1/3 cup Honey

Grind 1/2 cup oats and 1/4 cup seeds in food processor until powdery. Combine remaining 2 cups oats, remaining 1/4 cup seeds, raisins, chocolate chips and cinnamon in large bowl. Add oat/seed powder and mix well. Stir in almond butter and agave nectar in a small bowl until smooth. Transfer to dry bowl and mix until soft dough forms - you may need to add some water if the mixture is still dry. Moisten hands, and roll dough into 1-inch balls. Place in freezer 20 minutes to set, then serve or store in the fridge.

Roasted Brussels Spouts and Fennel

Get Your Veggies On!!

Roasted Brussels Sprouts and Fennel
Prep Time: 5 minutes
Cooking Time: 25 minutes
Yield: 4-6 servings

Ingredients:
1 pound Brussels sprouts
1 bulb fennel
1 tablespoon extra virgin olive oil
coarse sea salt and freshly ground pepper

Directions:
1. Preheat oven to 350 degrees.
2. Slice fennel and slice Brussels sprouts in half.
3. Drizzle oil and mix until all ingredients are covered. Sprinkle with salt and pepper.
4. Place on a baking sheet and roast for 25-30 minutes.

The New Dirty Dozen; 12 Foods to Eat Organic

The latest list of foods with the highest pesticide residue includes some familiar fruits and vegetables, and some surprises. By Dan Shapley

Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/dirty-dozen-foods#ixzz22DQ5LKHe

Dessert Balls!

Chocolate Nut Butter Balls

3 cup dates, pitted

2 cup walnuts or almonds or a combo of both
1 cup of shredded coconut

6 tablespoons cacao powder

1 teaspoon celtic sea salt

6 teaspoons vanilla extract

3 tablespoon water

Place dates, nuts, coconut, cacao powder, salt, vanilla and water in a food processor

Pulse on high speed until pasty but chunky

Remove mixture from food processor and roll into little balls

Place in the fridge to harden