HEALTHY MEAL RECIPES
SHRIMP LETTUCE TACOS
1-2 cups of wild caught shrimp
1 head of Butter Leaf Lettuce
2-3 diced roma tomatoes
1 bushel of chopped cilantro
2-3 green onions finely chopped
1 avocado thinly sliced
FOR THE SIDE:
1-2 bushels of slightly sautéed asparagus with fresh garlic cloves to taste
Instructions: Cook shrimp, and dice all other ingredients. Use the butter leaf lettuce for the shell. Place all ingredients inside the leaves and fold shell like a taco. Then enjoy your asparagus and garlic on the side.
TUNA STUFFED AVOCADOS
1 avocado per serving
1 can of solid white albacore (make sure it is from a safe source)
½ tsp of Celtic sea salt
2 tsp fresh lemon juice
1 tsp fresh chopped dill
¼ cup of chopped purple onion
½ cup of finely chopped celery
2-3 tbs of organic sugar free mustard (California Fresh carries great selection)
FOR THE SIDE:
1 cup of baked butternut squash drizzled with 1 tsp of coconut oil and sprinkle Celtic sea salt to taste.
Instructions: Cut avocado in half and remove the seed. Take tuna and all other ingredients and mix together to form a tuna salad. Then take the tuna salad and stuff each half of the avocado with a decent size mound of the tuna salad. Bake in the oven at 350 degrees for about 7 minutes. For the side of butternut squash just slice the squash in half and place face side down and bake at 400 degrees for 30-40 minutes on a parchment paper lined cookie sheet.
SEAFOOD STUFFED NORI WRAPS
1 package of nori sheets seaweed
1 cup of wild caught fish of your choice (I love albacore, shrimp and smoked salmon)
½ cup shredded carrots
1 sliced cucumber
½ avocado thinly sliced
½ cup of organic alfalfa sprouts
1 tsp of garlic Coconut Aminos per wrap (they carry this at California Fresh Market)
INSTRUCTIONS: Cook fish to your preference. Then place all ingredients on the nori wrap, drizzle some of the garlic coconut aminos and sprinkle with Celtic sea salt to taste, fold the wrap and ENJOY!
Cheers to healthy fueling your body!
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