Egg Whites + Tuna

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Ingredients:

  • 3 Egg Whites
  • 1 Can of Tuna (drained)
  • 2 Cups of Sauteed Spinach
  • 1/4 Sliced Avocado
  • 1/2 of a Tomato
  • Kosher Salt
  • Ground Pepper
  • Fresh Lemon Juice

Step 1

Spray a 7-inch non-stick frying pan with your cooking spray of choice and heat on medium heat. 

Step 2

Add the chopped spinach and cook for 1-2 minutes or until the spinach has wilted. Once this starts to happen, add your drained tuna and cook just enough to warm it up and set aside. Make sure you cover it with aluminum foil to keep warm.

Step 3

Whisk the egg whites in a bowl until light and frothy. Add a pinch of salt and pepper. Pour the eggs into the heated pan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. 

Step 4

Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute. Once the egg is able to flip, flip it and cook a little bit more.

Step 5

Meanwhile, slice your avocado and tomato and set aside.  

Step 6

Your egg edges should be starting to brown. Once this happens you can flip the cooked egg whites onto your plate, add your spinach and tuna, and top this power breakfast with your sliced avocado and tomato. Make sure you squeeze some fresh lemon or lime juice over this dish to really make all those clean flavors pop. Enjoy!

Porto-DUMB-ello Mushrooms Slowly Curled Up

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Ingredients:

  • 1 Package of 2 Portobello Mushroom Caps
  • 2 Tbsp Chopped Fresh Parsley
  • 2 Cloves of Garlic, Sliced
  • 1 Small Yellow Onion, Sliced
  • 1 Yellow Pepper, Sliced
  • 1 Red Pepper, Sliced
  • 2 Tbsp Coconut Oil
  • Sea Salt to Taste
  • Coarse Ground Pepper to Taste

Step 1

Add your coconut oil to your heated pan.

Step 2

Add garlic, onion, parsley and cook, stirring often, until soft but not browned - just enough so that the garlic starts to puff up. Season with coarse salt and ground pepper. Reduce the heat if necessary, about 4 minutes.

Step 3

Add your sliced peppers and mix just until the bite is cooked out of the peppers.

Step 4

Now add your sliced Portobello mushrooms to your pan, mix all together and season with coarse salt and ground pepper.

Step

Cook on a medium to low flame, for about 5 minutes. Just enough time for the party to really get turned up.  

Step 6

Store in a glass container for 2-3 days. Serve alongside one of your protein friend's Chicken, Fish, Steak or Eggs.

Grilled Shrimp

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Ingredients:

  • 1 - 1 1/2 Pound(s) Uncooked Shrimp
  • 1 Tsp Kosher Salt
  • 1 Tsp Ground Pepper
  • Fresh Lemon Juice
  • 1 Tbsp Fresh Rosemary
  • 1 Tbsp Coconut Oil

Step 1

Start by pre-heating your grill to about 400-500 degrees F. I like to cook my shrimp on the same day of purchase. Prior to grilling, I devein and peel my shrimp. You can grill your shrimp with or without the tail (I prefer without). Place your deveined/shelled uncooked shrimp into a small glass bowl.

Step 2

Once all of your shrimp are in the bowl, it's time to give them a little flavor by sprinkling your salt, pepper, rosemary, melted coconut oil and a squeeze of fresh lemon juice all over the uncooked shrimp. Stir and head to the grill.

Step 3

Now it is time to cook your seasoned shrimp. You have a few grilling methods to choose from: You can thread your shrimp on a metal skewer, you can use a water soaked wooden skewer or you can simply place them directly on the grill. I mostly choose the “directly on the grill” method.

Step 4

Now it is time to grill your shrimp. Place each of your shrimp soldier-like directly onto your heated grill. Plan to cook your shrimp about 3-5 minutes on each side, depending on the size of your shrimp (the bigger the shrimp, the longer it takes). Once you start seeing your shrimp turn a pinkish color and slightly curl up, you can start flipping those babies over and cook for another 3-5 minutes. Your shrimp will turn a pinkish/orange color when grilling is complete. The inside of your shrimp should be white and opaque.  Be careful not to overcook the shrimp or else it will become tough.

 
 

Step 5

Take the shrimp off the grill, place in a glass container and give another squeeze of your fresh lemon over your cooked shrimp and enjoy!

NJAPP Tip: Purchasing jumbo or colossal-sized shrimp make grilling easier, but it cuts down your portion size. I prefer the regular sized shrimp because you are able to eat about 8-9 shrimp per serving rather than 5-6 jumbo shrimp. In this case, more is definitely better. Enjoy!