Nappa Cabbage salad with baby shrimp

I <3 nappa cabbage it's delicious and very filling.

This can be shared or split into two meals



Here is what you will need:

1 head nappa cabbage
About 1/2 cup snap peas
1 small can of mandarin oranges
1/2 cup bean sprouts
6-8 sliced water chestnuts
1 teaspoon black pepper
pinch of salt
Juice from 1 lime
1 tablespoon olive oil
1/2 lb baby shrimp/ peeled and cooked.

Cut nappa cabbage into shreds put in large serving bowl and set aside.

 Combine shrimp, snap peas, some lime juice and 1/2 of the black pepper into a small bowl. Toss.

Place tossed shrimp in the middle of your salad bowl and fix the mandarin oranges and water chestnuts in an alternating pattern around the piled shrimp

Cover with some bean sprouts and top with a pinch of salt! Easy, delicious, fresh and good for you!

FOR YOUR DRESSING - Squeeze remaining lime juice into a bowl, add oil and the rest of the pepper. Drizzle over your salad and enjoy!

Whole grain linguini with shrimp in coconut broth

Some of my recipes are not original. This is one that i took and modified.
It's a really delicious dish especially if you enjoy coconut!

Coconut milk is also pretty great for you! It is high in calcium, contains good fat and a high amount of dietary fiber.

Here's what you will need:

2 - 13 1/2 oz can's of coconut milk
1 - 14 oz can of chicken stock
1 tablespoon asian fish sauce
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
1/2 a lime worth of juice
2 teaspoons hot chili sauce
2lbs raw shrimp (tails removed)
1/2 cup cilantro roughly chopped
2 teaspoons chili powder
1 lb whole grain linguini

In a large deep skillet, bring coconut milk and stock to a light boil over medium heat. Then stir in fish sauce, garlic, ginger, chili SAUCE, and lime juice. Cook for about 2 minutes.

Add shrimp and cook until opaque

Cook pasta in salted water until al dente then transfer pasta to shrimp mixture toss until warmed.

When ready to serve top with cilantro and chili powder!

Feel free to contact me with any questions regarding this or any dish!

Flank steak with roasted cauliflower and red pepper tossed with arugula

I absolutely LOVE the roasted veggie combo in this dish.  This is a very easy dish to make. I will say that the quality of the meat when using flank is super important as flank is generally tough and hard to chew. Therefore, grass fed is typically my choice.

Here's what you'll need:

1 head of cauliflower cut into florets
3 red peppers cut into 1-2 inch squares
4 large garlic cloves, peeled
2 tablespoons EVOO (extra virgin olive oil)
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1 lb) Piece grass fed flank steak
3 oz baby arugula

PRE HEAT oven to 500 degrees

1. Toss cauliflower, red pepper, garlic with 1 1/2 tablespoons evoo, 1 teaspoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
2. Spread mixture into a large shallow baking pan and roast (turning once) for about 30 minutes
3. Add remaining 1/2 tablespoon of evoo to cast iron or stainless skillet
4. Pat steak dry and season with remaining salt, pepper and thyme
5. Place steak in heated pan and saute for 5-7 minutes total for medium rare
6. Transfer to cutting board and let stand
7. Add previously roasted veggies into steak skillet or a new skillet toss briefly with a small amount of evoo and add arugula to wilt

TO SERVE:
Cut steak on and angle across the grain and arrange onto a plate(s) with the veggies!

ENJOY!

Popular belief suggests when trying to change body composition, you must heavily restrict and avoid eating the foods you love.
I am here to prove that this is not entirely true.

As a personal chef and personal trainer, I mostly entered this industry because of my strong love of food.

In this blog series I want to share some recipes I love that may not be typical of a healthy meal you are familiar with. As a professional I am capable of incorporating many meals into a nutrition program conducive for maintaining a healthy, lean body.

DISCLAIMER:

In my five years experience I have learned that people like to pull specific items out of context and "call people out" on various topics. This blog isn't here for this. I believe I will establish report with any and all readers of this blog and I encourage you to trust my ability to incorporate unconventional meal(s) into a overall successful and healthy nutrition program for most. I am not specifically addressing individuals with any medical conditions, including but not limited to - diabetes, high cholesterol, high blood pressure etc. People with specific needs, feel free to contact me individually for help as your needs with vary.
Health and fitness material can be completely subjective, and I am always open to learning, but understand I use a lot of science in most of what I do.

This recipe blog is once again, to display my love of food and to show the world you can EAT and look that way you want to.


BUON APPETITO

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