I am all about pseduo-cooking in the summer time. Maybe it’s more appropriately called “assembling”, but sometimes I just want to throw something together that is easy, cool and fat loss friendly.
I totally made that happen the other day with this no-cook lobster avocado tower! (Yes, I agree that “tower” is a little dramatic, but I’m going with it anyway!)
A few months ago, I moved to Cape Cod. If you live on the Upper Cape, you know that the best place to go for a lobster roll is The Raw Bar. Not only are they incredibly generous with the lobster, but they know what most New Englanders know: the lobster is the star! They don’t add a whole bunch of mayo. There’s hardly any! They just keep it really simple and highlight the lobster.
When I go there, I order it “naked” – no bun – and happily eat a big pile of lobster. It’s amazing.
The other day, I didn’t feel much like cooking but I also wanted something more than lobster. I drove out to the The Raw Bar, got a naked lobster roll to go and then picked up a mango, an avocado and a jalapeno. Sounds the beginning of a great night, right? It was.
I chopped up 1/4 of the mango, the entire jalapeno (seeded) and diced the entire avocado. I chopped up the lobster and mixed everything together.
I don’t have a ring mold, so I just packed the blend into a 1-cup measure and tapped it out onto the plate with a simple summer salad of cucumber, tomato, pepper, onion and mozarella (from the grocery store).
Couldn’t be much easier, could it?
Enjoy!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
I absolutely love Mexican food & flavors. Bring on the jalapenos and guacamole! This year I am super exciting to celebrate Cinco de Mayo with my Primal Potential Masters Club! We’ll be cooking together and you’d better believe we’ll honor the festive holiday with foods we love that love us back!
It took a little planning ahead to decide how we’d eat as a group and I’m psyched about the Mexican theme! If you’re looking for an awesome cookout idea or just want to make some amazing & fat loss friendly food, consider this approach!
It can be simple and affordable to eat well and party!
First, I asked Thrive Market if they’d be willing to send us a couple of their meat & seafood boxes! They said yes! They were really excited to let the Masters Club try out their affordable, high quality chicken, beef, pork & fish. This will make cooking for a group of people so easy!
On Friday night we’ll be building our own burrito bowls!
We’ll grill chicken, steak & shrimp and everyone can choose the protein of their choice, or go vegetarian.
We’ll have cauliflower rice and salad greens so we can make our bowls over lettuce or over cauliflower rice.
We’ll set out toppings like salsa, guacamole & sour cream to top off the burrito bowls.
Everyone gets to create what works for them and there’s minimal time in the kitchen! Winning!
We’re also going to take a similar approach to Sunday brunch – build your own burrito!
Thrive Market hooked us up with their Nuco Coconut Wraps and we’ll have stations of ground beef, ground pork, bacon, eggs and veggies! You can make it vegan, vegetarian, or double meat – whatever suits your fancy! All the options will be both delicious, easy and fat loss friendly!
We’re going to cook up enough meat to have leftovers that will make lunch-time salads super quick and easy!
Even if you’re single or cooking for a small family, grilling up a bunch of meat can make the rest of the week super easy!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
I’m always on a quest to create amazing meals that are simple and fat loss friendly. I hit a homerun with these amazing paleo stuffed peppers, filled with riced cauliflower, ground meat, pancetta & jalapeno! Give them a try and let me know what you think!
Paleo Stuffed Peppers
6 bell peppers
1 jalapeno, seeded & diced
6 ounces pancetta, cubed
16 ounces ground meat (your preference!)
1 bag frozen cauliflower rice
Preheat your over to 375 degrees.
Cut the top off your off your peppers and remove the seeds.
In a large skillet, cook your pancetta until it’s crispy. Set aside in a bowl.
Add your ground meat & jalapeno into the pan. Cook thoroughly. Remove & set aside.
Add cauliflower to skillet and allow to thaw & warm.
Combine pancetta, meat/jalapeno & cauliflower in a large bowl.
I love chimichurri and I’ve got a great keto chimichurri recipe that is amazing with just about anything you put it on! You can go the traditional route and put it over steak, but it’s a perfect complement to chicken, fish and veggies, too!
If you’re new to chimichurri, it’s a sauce or marinade traditionally made with oil, vinegar, garlic & parsley. It has huge flavor and is really easy to make at home. One of my favorite things about chimichurri (other than the killer flavor) is that there’s no cooking required! That’s right – everything goes right into the blender raw!
I decided to kick it up in both health & flavor by using Primal Kitchen’s avocado oil & jalapeno.
If you give it a try, leave a comment and tell me what you paired it with and what you thought!
Keto Chimichurri
1 cup avocado oil (I used Primal Kitchen brand from Thrive Market*)
1/2 cup red wine vinegar (I used Napa Valley Naturals Organic from Thrive Market*)
3 garlic cloves, minced
1 jalapeño, seeds removed
1 green onion, chopped
2 sprigs fresh oregano
1 large handful fresh parsley
2 large handfuls fresh cilantro
1 tsp salt
juice of 1/2 a lime
Add all these items into your blender or food processor. If you have a weak blender, chop the ingredients more finely. I’m in love with my Vitamix blender – I basically threw everything in whole.
Serve over chicken, beef, fish or veggies. You can also use this as a marinade! I simply drizzled it over chicken thighs and dipped my bacon-wrapped brussels in it! Delish!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
If you haven’t noticed, I’ve been cooking a good bit more lately. If you haven’t noticed, it’s probably because you don’t follow my Instagram stories where I show what I’m eating on the regular.
Historically, I haven’t really liked to cook. It took too much time, a single recipe could cost me $50 or more at the grocery store and I’d spend 3 times as much time cooking and cleaning up as I would enjoying the meal. Plus, I’d end up with a bunch of random stuff in my fridge that I wouldn’t use again. That’s not fun for me.
But, things have changed…I’m not spending more (money or time) but I AM cooking more and really enjoying the process.
Since I started getting shipments from Thrive Market (especially their new frozen meat & fish deliveries), I’ve challenged myself to find the simplest meal I can make with what I already have, that would be both delicious & fat loss friendly. Bonus points for minimal dishes!
The other day, I realized I could make shrimp creole in one pot with the shrimp from Thrive Market, plus I’d have leftovers and if I served it over cauliflower rice it would be filling AND fat loss friendly!
So, that’s what I did! Super easy. Super good. Very few dishes. Awesome as leftovers.
Shrimp Creole Over Cauliflower Rice
3 cans diced tomatoes*
1/2 green bell pepper, diced
3 cloves garlic, minced
2 celery stalks, diced
1 jalapeno, diced
1/2 white onion, diced
1/2 tsp salt
1/2 tsp cayenne pepper*
16 oz raw shrimp*
2 bags frozen cauliflower rice
In a large pot, add tomatoes, bell pepper, garlic, celery, jalapeño, white onion, salt & cayenne. Simmer over low heat for 3-5 hours, stirring occasionally, to allow flavors to develop.
30 minutes prior to meal time, add raw shrimp and cook over low heat for 20-30 minutes (until shrimp go from gray to pink/red).
Serve over cauliflower rice!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
If creole isn’t your thing, check out the recipes I’ve put up on the blog in the last couple weeks:
