Shrimp Ceviche with Avocado and Tomatoes

This shrimp ceviche recipe is a perfect low-carb and low-cal dish that uses fresh ingredients and is super filling. You can eat it straight out of the bowl or with some tortilla chips on the side. It’s also super simple to prepare; just chop everything up and toss it in a bowl. Total prep time is about 20 minutes. And for a large bowl of the ceviche, about 1/3 of the recipe, it’s only about 350 calories. Eating healthy ain’t so bad, huh? Enjoy!

shrimp ceviche text

Ingredients:

  • 1 pound jumbo, cooked shrimp, peeled and deveined, chopped into thirds
  • 1 1/2 cups grape tomatoes, cut into fourths
  • 2 avocados, sliced into thick chunks
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced
  • 1/2 teaspoon serrano pepper, finely diced, seeds removed (you can add more to your recipe if you want your ceviche spicier)
  • 1 teaspoon olive oil
  • 2 tablespoons chopped, fresh cilantro
  • salt and pepper to taste

Directions:

Combine the red onion, lime juice, and olive oil in a small bowl and let marinate for 5-10 minutes. While the mixture is marinating, chop up the tomatoes, avocados, and cilantro. Next, you’ll want to dice up your serrano pepper, but be very careful while you’re removing the seeds and dicing it, as the heat of the pepper can burn your skin if you’re not careful. It might be a good idea to use gloves or a plastic baggie over your hands while handling the pepper.

In a large bowl, combine the shrimp, avocado, tomato, and serrano pepper. Add the red onion, lime, and olive oil mixture and gently toss. Season with salt and pepper and the cilantro, then toss one more time.

Serves: 2-3

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Zucchini Bake with Layers of Sauce and Cheese

I’ve been trying to eat healthier these days in preparation for my upcoming trip to Thailand in April. Woohoo! My goal is to shed about ten pounds prior to the trip, but it’s been quite the struggle. I work out pretty regularly — I practice yoga, I hike, and I run, but I still haven’t had much luck with the weight loss. If only I weren’t so obsessed with food.

I started tracking my calories on this cool little website called My Fitness Pal. They have an online calorie and exercise tracking tool that you can use, or you can download the app on your phone. It’s pretty cool! And I’m already starting to notice a difference on the scale. Yay!

I don’t want to deprive myself of food, but at the same time, I know that I’m capable of making healthier choices when it comes to my eating habits. This zucchini dish, for example, is a great alternative to eggplant parmesan, without all the calories and carbohydrates.  And it tastes delicious!

Zucchini Bake

Ingredients:

  • 3-4 large zucchinis, thinly sliced (1/4 inch thick)
  • 1 26 ounce jar of your favorite tomato sauce (I love Trader Joe’s Tomato Basil Marinara)
  • 1 15 ounce can of diced tomatoes
  • 1/2 cup fresh mozzarella, cut up into small chunks (you can add more or less, depending on how “calorie friendly” you want this to be)
  • 1/4 cup freshly grated parmesan
  • 1/2 tablespoon olive oil
  • basil (optional for garnishing)
  • salt and pepper

Directions:

Preheat the oven to 375 degrees.  Heat a small drizzle of olive oil in a large, oven proof pan over medium-high heat (I used my non-stick Scan Pan for this). Pan fry the zucchini in batches, until golden brown on both sides, about two minutes per side. Add more oil in between batches if needed so that the zucchini doesn’t burn or stick to the pan.

Once all the zucchini has been cooked and removed from the pan, take the pan off the burner and put a thin layer of tomato sauce on the bottom of the pan. I like a chunkier version of sauce, so I like to mix a jar of my favorite tomato sauce in with a can of diced tomatoes. This works out especially well for this recipe and makes the sauce super thick and rich. Please note that you won’t end up using all of the sauce in this recipe.

Next, layer some of the zucchini pieces over the sauce, then top with some mozzarella and parmesan. Then do another layer of sauce, zucchini, and cheese, like you would layer a lasagna.

Once you’ve layered all the ingredients, put the pan in the oven and bake for 20-30 minutes, until the cheese and sauce is bubbling. Garnish with fresh basil or serve as is.

Serves: 2-4

Spicy Cream Cheese and Cucumber Nibbles with Turkey Bacon and Honey

I wanted a snack and I wanted it fast, but I was in no mood to dirty a bunch of pots and pans in the kitchen. I also knew that I wasn’t going to make it to the gym that day, so I wanted to keep it some-what healthy and low carb. I searched around in my refrigerator and immediately thought of the perfect idea.

 

Spicy Cream Cheese and Cucumber Nibbles with Turkey Bacon and Honey

Ingredients:

  • 1 english cucumber, sliced
  • 4 slices turkey bacon, cooked and diced
  • 4 tablespoons cream cheese
  • pinch black pepper
  • pinch cayenne pepper (a couple pinches if you want it spicy)
  • 1/2 teaspoon parsley, chopped
  • 2 teaspoons honey

Directions:

Slice cucumber into 1/4 inch slices. Cook the turkey bacon in a pan or throw it in the microwave for 60 seconds, then dice it up into small pieces. In a bowl, mix the cream cheese, black pepper, cayenne pepper, and parsley. Spread a little bit of the cream cheese mixture onto the cucumber slices, then top with the diced turkey bacon. Drizzle with honey.

Baked Egg, Ham, and Gruyere Cheese Cups

These are super easy to make, are low-carb, and taste rather delightful. Perfect for a little brunch get-together.

 

Baked Egg, Ham, and Gruyere Cheese Cups

Ingredients:

  • Round, sliced ham
  • Eggs
  • Grated gruyere cheese
  • Green onion
  • Salt & pepper
  • Olive oil or cooking spray

Directions:

Preheat the oven to 400 degrees.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper. Bake the eggs for about 10 minutes, until the white is firm and the yolk is runny. Remove each egg from the muffin tin with a spoon and top with grated cheese and scallions (however much you like).