Category Archives: Eat, Drink, Be Merry!

Oh, fudge!

Because I’m all about that pumpkin life, here is the recipe for the super easy four ingredient pumpkin fudge I’ve been snacking on the past few weeks!

PUMPKIN FUDGE

Ingredients:
-1/2 cup almond butter (creamy)
-1/2 cup canned pumpkin
-1/2 cup coconut oil
-1/4 cup maple syrup

Pour all ingredients into a pan and stir over medium heat. Once completely mixed, pour into silicone trays or a glass dish lined with parchment paper. Freeze for at least two hours before serving.

How easy is that?

Enjoy!

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Mexican for the gluten intolerant!

I always hate going back to back with recipes on the blog, but sometimes you just have to…especially when your inbox is blowing up asking for the recipe for one of the items on your weekly meal plan!

That recipe: Zucchini Enchiladas!

If you have been following my blog for awhile, you know I am a big zucchini lover and constantly trying recipes that involve it. One of my recent favorites, zucchini ravioli, can be found here . That recipe has become one that I have made over and over and surprisingly, I don’t miss the pasta portion of it!

This recipe is one that, similar to the ravioli, is an great option for those who struggle with gluten intolerance like I do or who need to get more veggies into their diet. Again, I don’t miss the tortilla that I would’ve used in a typical enchilada recipe, so if you are skeptical, just give it a shot!

Katie’s Zucchini Enchiladas
Ingredients:
-1 large onion, chopped
-1 tbl EVOO
-2 cloves garlic, minced
-1 tsp ground cumin
-2 tsp chili powder
-3 cups shredded chicken or beef
-1 1/3 cup red enchilada sauce
-4 large zucchini, sliced with mandolin or vegetable peeler
-1 cup shredded Monterey Jack cheese
-Sour Cream or Greek Yogurt for topping
-Fresh cilantro to garnish

Using vegetable peeler or mandolin, cut a zucchini in half lengthwise and slice zucchini into thin strips. Heat oil in a large skillet, adding onion and salt. Once golden brown, add cumin, garlic, chili pepper, chicken/cooked beef, and 1 cup enchilada sauce. Stir until well combined.

Using four zucchini strips, lay them on a plate or cutting board, slightly overlapping. Add about 2 tbl of the protein mixture, then roll up and place in baking dish. Repeat until you have used all of your zucchini and mixture. Top with remaining enchilada sauce and sprinkle with cheese. Bake for 20 minutes at 350. Serve topped with sour cream or greek yogurt and cilantro.

It’s that easy!

**I sometimes prefer the green enchilada sauce when making this recipe, as you will see in this picture.

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Meatballs for everyone!

And when I say everyone, even those of you who don’t eat meat!!!!

Yesssssss that means these meatballs are meatless, and while that may sound strange, trust me, they are DELICIOUS!!!! Now I need to say this…I don’t typically seek out meatless recipes. I am a hardcore carnivore, and I love meat with every meal. However, I saw a friend post about these eggplant meatballs, and I had to try them, especially since I follow a “veggies most” mentality.

I know what you are thinking….eggplant meatballs, gross! Just try them….because I was prepared to hate them, and I freaking love the things.

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Look at this plate of deliciousness!

Eggplant Meatballs
Ingredients:

-3 cups fresh eggplant, dice into small pieces (you can leave the skin on the eggplant)
-1/4 cup fresh basil
-2 Tbl EVOO
-1/2 cup breadcrumbs
-1 tsp salt and pepper
-1/4 cup parmesan cheese
-1 tbl garlic powder
-1 egg

How to make:

Preheat oven to 400 degrees. In a saucepan, cook EVOO, eggplant, salt and pepper over medium heat for about 15 minutes, stirring occasionally to soften the eggplant. After eggplant is softened, allow it to cool for about 10 minutes, then transfer to food processor and pulse with the basil until eggplant is in smaller pieces. Combine eggplant with parmesan, bread crumbs, garlic powder, and egg. Stir until well combined. Roll mixture into balls and transfer to baking sheet lined with parchment paper. Bake for about 20 minutes until “meatballs” are golden brown and firm to the touch. Serve over zoodles or pasta with marinara or your homemade sauce!

If you are struggling with veggies, try these. If you love eggplant, try these. Just try them!

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Super easy to prep for the week!

 

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Apples: The Versatile Fruit

Fall is one of my favorite times of the year….pretty much because I’m a basic bitch that just wants all things pumpkin, flannel, and ugg. The past few years I haven’t fully embraced the wonders of the season as I have wanted to, so this year I created a fall bucket list to make sure I did all the things I have missed out on the past few years. Here’s my fall to do list!

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Naturally, I took care of that pumpkin donut right away….I had to!

Once that pesky donut has been crossed off the list, I decided I wanted to tackle the apple farm next. I’m fortunate to live in a part of Ohio where I have a ton of great apple orchards nearby, which made my decision of where to go somewhat challenging. Finally I decided on Rittman Orchards, a local orchard that many of my friends recommended. I was not disappointed.

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We couldn’t have picked a better day weather wise to pick apples!

Rittman is a great local farm that I strongly recommend to those in the Cleveland/Akron area. While we went to get apples, they also have a great market and pumpkins to pick as well. From a price perspective, apple picking was very reasonably priced. We were given a bag that cost $19 to fill it up with the apples available that day .The day we went we were able to pick Red Delicious, Melrose, and Jonagold apples, and trust me….we got our money’s worth. Check out how many apples came home to our house that day! And your eyes aren’t deceiving you….they were huge apples!

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So what did I make with all these apples??? I made lots of stuff, including two of my favorite recipes that I want to share with you today: Easy crockpot apple butter AND apple dumplings.

If you are a fan of apple butter (who isn’t), you have to try this recipe. It is super simple and turns out so, so, so good!

Katie’s Apple Butter

Ingredients:
-6 lbs apples (I use a mixture of apples…my favorites are pink ladys, honey crisp, and Melrose apples, but you can use any kind)
-1 cup brown sugar
-1/2 tsp nutmeg
-1 tbl cinnamon
-1/4 tsp salt
-1 tbl vanilla extract

How to make:

Core and peel all apples, cutting into slices and placing in a crockpot. Mix together the cinnamon, nutmeg, salt, and sugar, then toss apples with the mixture. Cook on low in your crockpot for about 10 hours. After the 10 hours is up, stir in vanilla and smash up any larger apple pieces that still are visible. Cook on low for an additional 2 hours. Allow the apples to cool, then puree in either a food processor or with an immersion blender. Store in airtight containers in either your fridge or freezer! This could double as a great gift or housewarming present, too!

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The finished product: Beautiful apple butter

When it comes to apple dumplings, I have two recipes I go between. The first is one that is much more sugary and calorie filled; the other not nearly as heavy with sugar. Since I have been trying to limit my sugar intake to just my donuts, I opted to make the healthy-ish version this go round. Again, this is a simple recipe that everyone always loves and is a great fall dessert.

Apple Dumplings

Ingredients:

For the apples:
-Puff pastry sheets (found in the frozen section at your grocery store) . If you prefer, you could make your own dough instead of purchasing it.
-6-8 medium sized apples (go for tart)
-1/2 cup sugar
-1 1/2 tsp cinnamon
-6-8 tbl unsalted butter

For the syrup:
-2 cups water
-1 cup granulated sugar
-3 tbl unsalted butter
-1/4 tsp cinnamon

How to make:

Preheat oven to 425 and spray cooking dish with nonstick spray. Core and peel apples (this is a great time to buy an apple corer if you don’t have one). Set aside. Prepare the syrup by bringing 2 cups of water, 1 cup of sugar, 3 tbl butter, and 1/4 tsp cinnamon to a boil over high heat. Once boiling, reduce to a medium heat and allow to simmer until it becomes thicker and more syrup-like. In a small bowl whisk together 1/2 cup sugar and 1 1/2 tsp cinnamon.

Cut your pastry sheets into squares (I can get four squares per sheet with the store bought kind). I set one square aside for later, so I typically make 7 at a time. Place one apple on a square, filling the core with the sugar mixture and a bit of butter. You have butter freedom here….use as much as you want or as little as you want. Bring pastry points up over apple to wrap it, tucking the ends into the core cavity. Moisten with a little water to seal, then place in a baking dish. Repeat with remaining apples.
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Pour the syrup over the apples once all have been wrapped. You can pour excess around the dumplings as well. I get next level with mine and use a cookie cutter and some extra dough to cut out a small leaf to top the dumplings, and I like an extra sprinkle of the cinnamon sugar mixture here, too. You can do something similar if you choose, or just go without. Bake for 40-45 minutes or until the crust is a light golden brown. Serve with the syrup warm and if you want to get crazy, add a scoop of vanilla ice cream.

Enjoy!

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Crostinis….because they sound fancy, right?

And who doesn’t like being a little fancy??????

With the holidays approaching rapidly, I wanted to share with you one of my favorite quick appetizers that you can serve at your holiday gatherings. I’f you’re like me and swamped during the holiday season, the quicker and easier the app the better, especially if you are entertaining and making a variety of foods to serve.

I recently made this appetizer for a luncheon I was going to with some friends and had to share the recipe with you all. To be honest, I was also going through a peach kick and kept buying them in excess, and this is perfect with peaches. However, with the winter months around the corner, we all know (especially those of you in Ohio) that produce can be a little iffy when the cold weather hits, so don’t be afraid to change up the fruit you use here. I’ve made this same recipe with strawberries, blackberries, and even blueberries.

                                                          Katie’s Peach Crostini

Ingredients:
– 10 oz goat cheese
-2 oz whipped cream cheese
-1 french baguette, sliced
-1/2 cup balsamic vinegar
-2 Tbl EVOO
-2 peaches, sliced
-1/2 cup fresh basil, chopped

Begin by laying the baguette slices on a baking sheet, drizzling with olive oil. Do not overlap slices or stack. Bake for about 7 minutes at 375 degrees or until lightly browned. In a saucepan, bring balsamic vinegar to a simmer over medium heat. Allow to simmer for about 5-7 minutes until the balsamic has a thicker syrup-like consistency. Remove from heat, and set aside, allowing to thicken slightly more.

For the whipped goat cheese, place goat cheese in food processor with the cream cheese, as well as salt and pepper to taste. Pulse until combined and mixture is smooth.

To assemble, place a spoonful of whipped goat cheese on each baguette slice, then top with one peach slice and some fresh basil. Drizzle some of the balsamic syrup over and serve.

***A few tips…….

-If your local grocery store doesn’t have baguettes on their floor, ask for them. I purchase mine from Giant Eagle, and I have learned they typically keep them frozen in the back. You also want to make sure they are the mini baguettes and not full size (unlike you want super big appetizers).

-Chop your basil into strips. I feel this not only looks better for presentation purposes but ensures you get some basil in each bite of the crostini.

-Do not use canned peaches. The excess juice in the fruit itself can make this soggy.

Enjoy!

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These sliders are a real peach.

Sliders…..they are the best, aren’t they???!!!!

Tiny little sandwiches that can help you stay on track by not overeating…..or tiny little sandwiches that you feel you need to eat ten of to eat an entire regular sized sandwich. Such a versatile food, right?

For my Labor Day picnic I wanted to do something a little different than the usual cookout foods and thought about sliders. After some trolling around on Pinterest I came across this recipe that sounded delicious and selected it to be the slider recipe on the menu!

Spicy Peach Chicken Sliders

Ingredients:
-1 large yellow onion (sliced thin)
-1 3/4 lb boneless skinless chicken breast
-1 cup peaches, sliced (you can use fresh or frozen)
-1/4 cup apple cider vinegar
-3/4 cup bbq sauce
-1 tbl chipotle peppers in adobo sauce (mince peppers
-1 tbl adobo sauce (I just use some of the remainder from the chipotle pepper can)
-1 tsp salt
-Slider buns
-Coleslaw

How to make:

In a slowcooker, place sliced onions and peaches, then top with chicken. Whisk together vinegar, bbq sauce, chipotle peppers, salt, and adobo sauce, then pour over chicken. Cover. Cook on low for about 6 hours . Use a fork or your Kitchenaid mixer (paddle attachment) to shred chicken. Serve on sliders topped with coleslaw (you can make your own or purchase). The coleslaw is a great accompaniment to the spice of the chicken!

Enjoy!

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Just a Cookie from Akron…that you need to try.

 

My heart belong to the donut, that’s for certain, but the cookie is a close second! Who am I kidding…..just gimme all the sweets!!!!

Awhile back a friend of mine told me about a local cookie she had tried that was ginormous in size and absolutely delicious. Immediately I knew I had to try one….not just because of the fact they were so large in size, but because if they were as good as she claimed I knew I just HAD to blog about them and share the love on a local small business. My readers are foodies who love trying stuff like this! A few weeks later I got my hands on a few of these cookies and a love affair with Fat T’s was born!

In typical Katie fashion, I did a fair share of creeping on this company before I tried the cookie for the first time. What can I say, I’m curious! Since my friend had picked a cookie up at a local farmer’s market, I needed to see where they were located nearby. I was delighted to see that The Northside Marketplace, a small business hub located in Akron, Ohio (you’ll see a blog on them soon…be on the lookout) carried the cookies and went there the next day to clean house with the flavors in stock.  Clean house, I did…I left with the remaining flavors and left the Fat T’s stand empty.

 

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Fat T’s For the Love of Chocolate Cookie


Guyyyyyyyyysssss……….t
hese cookies are phenomenal. I’m not even joking.  In fact, I loved them so much that I headed up to the Cleveland Flea the following weekend to ensure that I was able to try every flavor that Fat T’s had to offer. Cookie victory was mine! I took home a sampler that included the following cookies: The OG, Fat T’s Favorite Cookie, S’mummer Camp, For the Love of Chocolate, Chocolate Peanut Butter, Cinn City, and Moose House. While I loved them all, my favorite was the Fat T’s Favorite Cookie (anything with a cookie in a cookie wins me over). I am also a huge fan of the Cinn City cookie, which you can also purchase in a one pound form. Yes, you heard me right. ONE POUND!

 

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Hanging with Travis Howe, the man behind the fabulous Fat T’s cookie!


I wanted to get to know more about Fat T’s and was able to ask Travis Howe, the creator of these cookies, some questions! Here’s what he had to say!

How did the concept of Fat T’s come to be?


TH: So, long story short. I moved back to Ohio from Grad School (Illinois State University) in pursuit of my dream job of being a high school athletic director. About two months into the search nothing came to fruition, and I needed to find a way to pay for a gym membership. I toyed around with a few ideas (none of which were cookies) that could make me $40 pretty quickly. I went to the store to fill a sweet tooth and didn’t see anything I liked, so I went home and baked for the first time in my life. Sold cookies for two weeks then stopped because I made my money for a gym membership. Started to get phone calls and emails asking me when I’d be back, so I figured what the heck. About two months later, Cleveland Magazine informed me (which I originally thought was a prank by my friends) that I was named the ‘Best of CLE’ for 2017. That’s when I decided to go and make my business official. The rest is kinda history I guess hah!

2. What is your best selling cookie?

TH: My top selling cookie is The OG (chocolate chip). It’s everyone’s safety cookie. Top three sellers would be: The OG, Cinn City, and S’mummer Camp.

 

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S’mummer Camp is right there with my favorites.

3. What makes your cookies different from other cookies out there?

TH: For starters, they are roughly the size of a hockey puck. The thickness is what definitely sets them apart. After you get past the size you get to the taste. I definitely don’t skimp on the add-ins/flavor. I’m also pretty big on not taking shortcuts and putting the labor of love into my cookies. S’mummer Camp for example. There are a few companies across the nation that do a “s’mores cookie.” Their version involves putting toppings on top of a chocolate chip cookie. Mine is a graham cracker base cookie. So, if you take the toppings away mine is not just a chocolate chip cookie like everyone else’s.

All of my products I make are cookie-centric. Edible cookie dough is not a cookie, but has the idea of a cookie. The same goes for my Cookie Puddin’ line that comes out sporadically. There are a few other lines of products I am thinking of that will follow this same philosophy.

4. Where do you presently sell your cookies/ do you have your own store?

TH: A large majority of my sales take place at my weekend markets. I have sold in Akron, Canton, Cleveland, Columbus, and Cincinnati. ***I’m always looking for more markets to tap into so hit ya boi up*** A close second is through my website (www.FatTsCookies.com). I have shipped to over 35 states and 4 countries; basically, wherever there is a hungry stomach. Retail wise, I am in a retail incubator in Akron called the Northside Marketplace. I am presently in two coffee shops: Compass Coffee in the Middlebury district in Akron and Corner Cup Coffee House in Stow. As for having my own store…. I guess the #FatFam will just have to wait and see

5. Do you do custom orders?

TH: Custom orders are a little tricky. I am just a solo operation near max capacity, so custom cookies, no. I’m also pretty strict on not going under a quarter pound since that is kind of my thing. I am always open to hearing new ideas and flavors. I have a giant list of about 60 different types that have struck my curiosity.

6. Do you have a background in baking/culinary?

TH: My background in baking/culinary comes from being a fat child and watching a lot of Food Network….so no, no background.

7. What are some of the seasonal cookies people can look forward to?

TH: Since my company is almost a year old, I’m getting close to releasing some seasonal/monthly cookies from last year again. Punk’n Patch is my Fall seasonal and I’m about a month away from that rerelease. As for NEW cookies, I tend to keep those on the down low until they are available for sale.

8. Describe Fat T’s cookies in 3 words.

TH: Jaw-dropping. Unique. Thicc.

9. Can any cookie be made into a Poundtown size?

TH: I haven’t formally announced it yet so this is BREAKING NEWS. Starting on September 9th (Actual Fat T’s birthday, not the company) any of the Regular Rotation cookies will be able to be made in the #Poundtown size. This will be the Fat T’s Cookies’ version of a cookie cake.

10. Do you partner with any other local businesses?

TH: I have in the past for ingredients. For my Christmas cookies last year, I partnered with Akron Honey Company and HiHo Brewing Co. I used the spent grains from the brewing process to make a whole grain flour, reduced the beer into my own version of a simple syrup, and I used the honey to make a honey butter glaze. There are one or two other companies I can see myself partnering with for ingredients in the future for some ideas I have, but for now they are just ideas.

11. What else does the world need to know about Fat T’s?

TH: I have a partnership with Akron Creamery (a Thai-rolled ice cream shop in the Northside Marketplace) and I supply them with edible cookie dough. I am in the works with a few other ice cream shops in the Cleveland area for ice cream sandwiches. There is one other very well-known Cleveland food company I have talked to about a collaboration, but saying what type of food they make would give it away pretty quick haha.

Half of the net proceeds from the sale of my S’mummer Camp cookie go to the Akron Rotary Camp. The Akron Rotary Camp is a camp for children and adults with special needs on the Portage Lakes down here in Akron.

I am on Facebook and Instagram (@Fat_Ts_Cookies). Once you follow you are an official member of the #FatFam

Make sure you stop everything and follow Fat T’s!
IG: https://www.instagram.com/fat_ts_cookies/
FB: https://www.facebook.com/FatTsCookies/
Website: https://www.fattscookies.com/

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A whole bunch of happiness in a box

 

******************************GIVEAWAY ALERT********************************

You’ve seen me share about them on my Instagram stories….you’ve read about them on my blog…..now it’s time for a GIVEAWAY to hook one of you up with some Fat T’s cookies!

I love these cookies so much…so much that it’s difficult to choose my favorite one. The winner of this giveaway won’t have to worry about choosing one though …..you are winning a SEVEN cookie sampler pack that features one each of the regular rotation cookies AND the seasonal S’mummer Camp cookie!

CONTEST DETAILS:

  1. Go to my Instagram and like the Giveaway post with Fat T’s Cookie. 
  2. Must be following @Fat_Ts_Cookies and @sparklefitnessbabe
  3. Tag one cookie loving friend
  4. Unlimited entries, but each tag must be a separate comment!
  5. US only please!

Winners will be selected on Sunday, 8/26 at 9pm EST! Good luck!

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Crack Chicken Soup

You guys know I love my crack chicken…..I shared a recipe awhile back for my easy Instant Pot Crack Chicken (get that recipe HERE), so when I stumbled across a recipe for it in soup form, I figured it was an absolute must to try. The recipe is incredibly easy and one everyone will be begging for over and over.

Disclaimer: This isn’t a soupy soup…it is more of a creamy pasta soup, if that makes sense. If you are looking for something with a lot of liquid, you may want to change up this recipe a bit.

INGREDIENTS:
-2 carrots, diced
-2 stalks celery, diced
-1/2 yellow onions, diced
-3 cups cooked chicken, chopped (no seasoning)
-8 oz spaghetti noodles (I used whole wheat)
-2 tablespoons EVOO
-1 32oz box of low sodium chicken broth
-1 can condensed cream of chicken soup
-1 cup half and half
-1 cup sharp cheddar cheese
-1 package dry ranch seasoning mix
-salt and pepper top taste

TO MAKE:

Heat olive oil in stockpot with carrots, celery and onion. Mix in seasoning packet, then add broth and condensed chicken soup. Add spaghetti noodles, then slowly add the remaining ingredients (with the exception of the cheese and half/half), cooking for about 15 minutes or until spaghetti is cooked and veggies are tender. Finally, add in the half and half and cheese, cooking for about 3 more minutes. The spaghetti will act as a thickener, hence why it isn’t as liquidy as your typical soup. Top with crumbled bacon (if you prefer) and a sprinkle of cheese before serving.

Wasn’t that easy?

ENJOY!

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All prepped and ready for the week….just need to top with bacon and cheese before serving.

 

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It’s an Impasta!

My fellow Italian friends……

Wouldn’t it be so fab if pasta was good for you? One can wish, right?

Since I started making healthier changes and coming to realization that I have a gluten intolerance, I have been on a mission to find as many healthy versions of Italian inspired recipes that I possibly can. There’s one that has been on my radar for awhile, and I FINALLY made it last night: Zucchini Ravioli!

You guys…..these were so delicious! Here’s the recipe!

ZUCCHINI RAVIOLI
Ingredients:
-4 zucchini
-1/4 cup fresh parmesan
-1 cup low fat ricotta
-1 egg
-2 Tbl fresh oregano
-1 clove garlic
-1 1/2 cup marinara (unless you prefer more sauce)
-1/2 cup shredded mozzarella

To make:

-Preheat oven to 375, greasing 9×13 baking dish. Spread some marinara on the bottom of the dish.

-To make the “pasta”, cut zucchini in half (lengthwise), then use a vegetable peeler to slice zucchini into thin “noodles”, peeling until you reach the center. It’s okay if they are thin or uneven.

-For the filling, mix the ricotta, egg, oregano, and parmesan in a bowl. You can use other spices if you prefer (many recipes call for basil in place of the oregano).

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-To assemble the ravioli: layer two pieces of zucchini with another two, placed perpendicular. Your zucchini noodles should look like a plus sign. Spoon about a tablespoon of the ricotta mixture into center of zucchini, then fold toward the center, starting with the the vertical pieces, then the horizontal. Once folded, place the ravioli seam side down in the baking dish.

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Your ravioli should look like this:

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Once ravioli have been placed in dish, top with marinara and shredded mozzarella cheese. Bake for about 30 minutes or until the cheese is melted and starting to brown. Top with parmesan if you like and serve!

****A few things to share****

-Don’t go for large zucchini. I made the mistake of trying to use a homegrown one that was ginormous, and because of the size, it was harder to make the noodles. Medium sized work best. Size does matter!

-You can use a mandolin over a vegetable peeler if you want. I personally found the peeler much easier.

-You can change up the filling. Next time I think I will mix in some Italian sausage because I typically do a meat/cheese option in my ravioli. You could also use spinach or veggies.

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This was a fabulous swap, and I highly recommend it. You’ll be seeing this on my meal plan many many times!

Enjoy!

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Shrimply the best.

Since sharing about my new found love for my Air Fryer, I’ve been getting so many messages asking for my favorite recipes. I’m going to be honest….this air fryer has untapped potential…you need to get one, and you won’t be sorry. Allegedly you can make donuts, cakes, and all kinds of foods in this thing! Don’t worry….I’ll report back on how that goes once I try them.

Since I’ve literally been air frying errryyytthing I figured I would share my current favorite: Coconut Shrimp! I’ve recently been completing a new nutritional program my company launched that is all about mindset, so I have been focused on protein and veggies like nobody’s business. Shrimp has been my go to protein, and if you have ever been in one of my online fit clubs you know that one tip I always share about meal prep is to pick one or two proteins and change up the recipes. Protein is typically the most expensive part of meal prep, and having one protein allows you to buy in bulk and not spend an excess on groceries. When I first switched to shrimp I had a variety of recipes in mind, one being coconut shrimp, but after making this recipe in my air fryer, I canceled all other shrimp recipes for the week and made this recipe in bulk.

                                            AIR FRYER COCONUT SHRIMP
Ingredients:

-Jumbo Shrimp (I usually grab the frozen shrimp at Aldi)
-1 cup egg whites
-1 cup dried, unsweetened coconut
-1 tablespoon cornstarch
-1 cup panko
-1 cup flour (you can use white or wheat)

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Preheat airfryer and spray with coconut oil spray or cooking spray, depending on what you prefer. Mix the coconut and panko together in a bowl, then set aside. In another bowl, mix flour and cornstarch. Dip one shrimp at a time into the flour mixture, then into a bowl of egg whites, and finally into the coconut mixture. Repeat for all shrimp. Cook for 10 minutes at 350 degrees, turning shrimp after 5 minutes.

How simple is that? I absolutely love how they turned out, and if you are a fan of coconut shrimp at Red Lobster, Outback, or any other chain, trust me when I say these are just as good.

If you like dipping sauce, whip this up:

-1/2 cup oranger marmalade
-1/3 cup sweet Thai chili sauce
-pinch of salt
-pinch of cayenne pepper (optional)

Mix everything together and adjust if needed based on your desired spicy/sweetness level.

ENJOY!

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