Fresh Asian Salad!

You know you probably need more vegetables in your life… Let me help you out!

I whipped up this delicious Asian style salad for you. When I tried it, the first thought I had was, “This is fresh tasting!” And, there aren’t any really crazy ingredients. I want y’all to go to the store, buy the goods, then make this thing. Like, now!

This dish is really filling, yet low in calories. If you’re watching your waistline, this one’s for you!

NOTE: I didn’t measure any of the ingredients. I would add a bunch of stuff, taste it, add a little more, etc. All of the amounts are approximate. Feel free to add more or less to your salad depending on your taste buds. I want you to enjoy eating those veggies!

12-16 ounces cooked, peeled, and chilled shrimp
2 cups cooked, chilled white rice
1 finely chopped zucchini
1 finely chopped small red onion
1 finely diced avocado
1 big handful of snap peas, chopped
2 big handfuls of bean sprouts
1/3 cup finely chopped cilantro
Juice of 2-3 limes
1/4 cup fish sauce
1/8 cup soy sauce or coconut aminos
1 tbsp crushed red pepper flakes

Mix everything together in a big bowl. Eat it.

Serves 8-ish. ENJOY!!!


I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!

Tuna Cakes!

Want an easy, fast, healthy dinner? Try these! And, it’s less expensive than the crab version! These are great for those days when you’ve just had so much crab that you’re kind of over it. Crab can get soooo boring meal after meal after meal… 🙂

2 cans of tuna
2 eggs
1/2 small red onion, finely chopped
2 green onion stalks, finely chopped
1 tsp dried basil
1 tsp salt
1/4 cup oats (old fashioned, quick cooking, gluten free, whatever)
1 tsp coconut oil

Combine all the ingredients except for the coconut oil in a large bowl, and mix it up.
Warm the coconut oil in a large sauce pan, and wait for the pan to get hot.
Spoon the tuna cake mixture onto the greased pan, and form into five even sized cakes.
*NOTE: the tuna cake ingredients will not stick together very well before it’s cooked. As the cakes cook, they will stick together.
Let the cakes cook for 5-7 minutes on one side. Do not try to move them, they need to set up.
CAREFULLY flip the cakes over and cook for another 5-7 minutes.

This serves two. ENJOY!!!

Tuna Cakes

And, again, I understand my photography is HORRIBLE! I can only be good at so many things…