Tag Archives: omega 3

Shrimp, Shrimp, the magical food….

2 Feb

I love shrimp! I love the way they look and I love the way they taste. Shrimp are extremely versatile, not to mention you can add them to any recipe and all of a sudden, it seems exotic to your taste buds and above all yummy! I usually like preparing a bunch of shrimp and saving some for later. I add them to salads or even in my morning omelet. It’s great if you’re in a rush and feels like you don’t have time to eat healthily.

The other thing that I love is how great they are for you! Shrimps are full of minerals and omega-3 fatty acids as well as vitamin B12. So in essence this is a great combo! Good to eat and yummy too. Who would have thought they were packed with such good healthy stuff. What’s great about this Easy Tiger Shrimp Recipe, is how easy it is. I will give you a little intro on how to de-shell shrimp after that you should be set. Are you ready for some shrimp?

Easy Tiger Shrimp Recipe

Ingredients
2 1/2 cups of shrimp (uncooked and shells removed)
2 cloves of garlic minced or pressed
1/3 cup of dry white wine
1/2 tsp of chili flakes
1 tsp of butter or coconut oil
salt and peppers to taste

Instructions
1. If frozen soak your shrimp in water at room temperature;
2. Once fully thawed, de-shell them by finding the spine of your shrimp, where the shell meets and creates a gap;
3. Pull the shell off but leave the tail on;
4. Set pan to medium heat add oil/butter;
5. Add chili flakes and garlic to pan and cook for about 5 minutes or until garlic is golden;
6. Add shrimp and spread evenly on pan surface;
7. When shrimp begin to get pink turn up the heat to medium and add the wine;
8. When most of the wine is gone it is a good sign because your done!

I like placing the tiger shrimp on a bed of curried quinoa. The best thing about them is that they are great to have in your fridge because they are ready for any occasion! Healthy and yummy this early preparation will take off added stress of the “what to have for dinner” factor… or at least it will give you something to munch on while you make dinner. So try this easy flavorful shrimp recipe!

If you have any questions drop me a line!

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The Big Chill is Coming— How about some Bison Chili ?

5 Nov

With the cool temperatures of fall nibbling at your ears and winter around the corner, comfort food seems to be in order. I personally like to be able to cozy up with a bowl of soup or something even heartier and watch a movie. I miss being able to have a classic chili with beans and other ingredients that make my tummy hurt. So as per usual I have been experimenting in making a chili that is healthy and yummy! In the process I discovered how great bison meat is. Bison is a great alternative meat to the classic beef chili recipe and its healthy and rich in omega 3. So do you want to give my Bison Chili a try?

Bison Chili

Ingredients
500 grams of ground Bison meat (approximately 4 cups)
2 cans of canned diced tomatoes
2 medium/large shallots
2 cloves of garlic
2 TBS of bacon lard
1 TBS of tomato paste
1 large carrot
1 large celery stalk
red chili peppers flakes
capers (optional)
diced sun dried tomatoes (optional)
salt and pepper to taste

Instructions
1. In a pot heat up bacon fat minced shallots, garlic and chili peppers
2. When the shallots start to wilt add both minced carrots and minced celery
3. Cook for about 8-12 minutes on a medium heat
4. Add bison meat and break it up with a fork
5. Let meat cook on medium heat
6. Add canned tomatoes
7. Add capers and diced sun dried tomatoes (optional)
8. Cook for about 1-2 hours on low heat

*If you don’t have bacon fat you can always use some coconut oil or butter. I recommend keeping bacon fat on hand for recipes like these.

While the chili cooks I like to taste it and see what it may be missing. If you are using canned tomatoes that seem watery I would add some tomato paste and maybe drain some of the water before adding it to the chili. Once the chili starts to thicken I either steam some spinach or prepare some quinoa. This chili is nice on it own or it can double as a sauce. Personally I think both work and give the chili a different taste every time. So try my Bison Chili and Enjoy!

If you have any questions drop me a line!


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