One Banana! Tonights Special treat

A month has gone by and we are still sticking to our healthier food lifestyle, yay for us right!

With that said for dinner tonight we had a tilapia filet cooked with lots of herbs, served with a few giant deliciously sweet shrimp and a sweet baked potato.

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But the star of the night was dessert! Yes dessert, that sweet satisfying treat that makes it all worth while. That sweet treat that we crave and shouldn’t have, but guess what?

Today’s sweet treat consisted in just a banana! Yes, believe it or not, it was the perfect heavenly ending to a great day at work, followed by a productive workout and a great small tasty dinner 🙂

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I started by chopping up some bananas this morning, placing them in a handy dandy ziploc bag and into the freezer they went!

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After dinner, I got my food processor out, put in the frozen banana pieces and whipped them up into a delicious banana ice-cream! Can you believe that, ice-cream out of just a banana, one ingredient, all natural, full of potassium and good for you! Imagine that 🙂

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So to wrap it all up, our night was all about a single banana and no, no dirty jokes allowed! lol and next time you have bananas that are about to die, don’t toss them out, chop them up, freeze them and use them for ice-cream, add to a smoothie or bake some banana bread ❤

Light Bites…….dinner after workout

Just like everyone else, the hubby and I are trying to make some changes in our lifestyle which involves more exercise and healthier eating.

With that in mind and the fact that we all lead a very quick pace kind of life, here are a few dinners that I made this week that didn’t take too long, where high in protein, low in carbs and easy to make……

Cilantro and Lime Shrimp with Avocado

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Quickly sautéed my shrimp with lots of garlic, lime juice, cilantro and red pepper flakes and a tiny tiny drizzle of sesame oil.

Screen Shot 2015-08-13 at 9.22.49 PMOnce they were done I put them to the side and tackled an avocado. Peeled it, sliced it and drizzled it with some fabulous Lavender Balsamic vinegar (of course you can use regular balsamic or dressing of choice or simply squeeze a lemon and season with salt and pepper).

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And that is it, half a dozen shrimp with my avocado made for the perfect sized bite after an arduous workout 🙂

Roasted Chicken and Caramelized veggies

To keep in tune with our new lifestyle yesterday we went out for a long bike ride that got slightly interrupted by a thunder storm!

Anyway, I came home tired and ready for bed but still had to tackle the dinner and next day’s lunch issue.

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I grabbed a coupe of chicken breasts from the fridge, seasoned them with salt and pepper and smothered them with about a table spoon of Bangkok Peanut Sauce.

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Placed them in a baking pan together with a whole bunch of cherry red and yellow tomatoes, some chopped onions, garlic cloves and orange and yellow peppers.

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I cooked them for about 25-30 minutes in a 300 Deg F oven, took the chicken out to make sure it didn’t dry out and left the veggies under the broiler for a few more minutes to make sure they caramelized nicely.

I sliced the chicken breasts that had been resting and drizzled another table spoon of Peanut Sauce and served it with a side of roasted veggies.

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As you can see, not much work involved and a lovely tasty nutritious meal is ready in the blink of an eye!

Quick Bites – Shrimp Tacos with Sriracha Mayo

Rush rush rush, that is all we seem to do nowadays!

In the midst of the rushing we still need to find time for our daily meals, so what about making a quick tasty meal in no time?

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For this all you need is:

  • Shrimp
  • Soft Tacos or Tortillas
  • Lettuce
  • Coleslaw (homemade or store bought)
  • Sriracha Mayo

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Cook your shrimp to taste, in this case I sautéed them in a pan with some garlic, lots of black pepper, salt and lemon juice.

Once they are cooked put them aside.

Get your soft tacos and layer them with shredded lettuce, coleslaw and shrimp and then top them off with a drizzle of Sriracha Mayo!

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And there you have it, a light healthy bite ready in 10 minutes!

Homage to Lemongrass……

Found some lemongrass in the fridge that needed my immediate attention, well that is what I like to think……

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My brain immediately decided that mixing some Lemongrass with shrimp, garlic, shallots and garlic would make for a delicious dinner!

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So time to marinate my lovely shrimp in chopped lemongrass, garlic and shallots, also found a tad of cilantro so in it went and as well as a few thai chillies that I decided needed some attention too.

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Tossed the shrimp in a bowl with all of the above, added some salt and pepper and a drizzle of my Meyer Lemon olive oil covered them with saran wrap and into the fridge they went until it was time for dinner.

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Had a problem deciding if I should skewer them and cook them in my handy dandy countertop rotisserie or should I pan cook them or maybe grill them, oh so many choices……..

As you can see I went for the pan……….turned out to be a great choice!

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As a side dish still on my lemongrass kick I decided to make some jasmine rice with a good grating of lemongrass and some coconut milk  to enhance the flavor of the shrimp.

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This turned out to be a great Homage to Lemongrass 🙂

Sushi Night at the Lundini’s

Yes its Sushi night at the Lundini Household!


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Made some shrimp, tuna and salmon rolls, some with cream cheese, cucumber and avocado, some with sriracha mayo and sesame seeds, but you get the gist…….

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Also on the menu was one of my childhood favorites! As a kid there was nothing yummier to me when going out than some palmitos con salsa golf, which would translate to hearts of palm with a mayo and ketchup mixture! Yes they are straight out of a can but they are ohhhhhh soooo good!

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Of course we had to have some lovely Sake with it! Kanpai!

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Bang Bang Shrimp vs Calories…….

So got this sudden urge to have some yummy Bang Bang Shrimp Tacos! But thought about the calories content and it took all the urge out of it!

Decided this wasn’t going to stop me so here is my low cal version of Bang Bang Shrimp Tacos in an edible Bowl!

For the Bowl – I used a soft low carb tortilla and baked it in the oven till it was nice and crispy! Used a muffin pan, sprayed it and placed the tortilla in gently to form a bowl.

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For the coleslaw – I did a kind of Asian Coleslaw with shredded cabbage, courgettes, yellow squash, fennel and some chopped cilantro.  Squeezed some lime, drizzle of sesame oil and a sprinkle of my black sesame seeds. Salt and pepper to taste.

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For the shrimp – I quickly sautĂ©ed them in a pan sprayed with olive oil until cooked through instead of dusting them in flour and deep frying them as they do in the restaurants

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For the sauce – 

  • 1/2 cup of mayonnaise ( I used the Light Olive oil version instead)
  • 1/4 cup Thai Style sweet chili sauce
  • Couple of dashes of Sriracha hot sauce (I put in a bit more as I like it spicy)

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Instead of tossing the shrimp into the sauce, I lightly drizzled it on top of the shrimp once they are in the taco.

Put some coleslaw into the bottom of your bowl, top with some shrimp and drizzle the Sauce! How simple is that?

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We went from an over 800 calories for 2 tacos, down to 400! Now is that a smart move or what!

Now time to enjoy!

Romantic home cooked Lemon Shrimp Scampi dinner with the hubby……..

Its that time again when my honey goes galivanting through the world, so decided to make a nice home cooked dinner before he is subjected to dry-dock food!

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Prepared a lovely Lemon Shrimp Scampi which we had with some White Wine and Garlic Bread.

For the Marinade

6 garlic cloves grated
2 lemons, zested and juiced
3 tablespoons olive oil
1 teaspoon red pepper flakes
1 tsp salt and 1 tsp pepper

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1 – 12oz bag of  shrimp (21 to 25), I used frozen ones
3/4 pound thin linguini
2 tablespoons butter
1 small bunch cilantro, leaves chopped

Mix the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, and the shrimp. Leave to marinate.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of the pasta water.

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Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add a 1/2 cup of the pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce.

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