Need an immunity-boosting low carb dessert recipe to fight this upcoming cold season?
I can’t believe that this year has flown by so quickly and it’s now November. With LA’s fluctuating temperature changes, it can feel like fall during the morning, summer during mid-day, and winter during the late evenings. Because of the rapid weather changes, it’s so easy to get sick. One way to boost our immunity systems is to add the Algenist’s Irish Moss supplement to our meals. Here’s what it contains and why it’s helpful for us:
Red Marine Algae & Irish Moss – fight the imbalance between free radicals and antioxidants in your body
Vitamin C & E – supports your body’s immune system
Want to make a crispy air fryer coconut shrimp dish for your staycation this summer? Sometimes it’s hard to get away to a tropical vacation. As a travel and food blogger, I am very fortunate to discover different types of cuisines from all over the world. With this, I love sharing these healthy and delicious ways to eat. Since I will be heading out to the island of Nevis in this coming week, I felt inspired to create a Caribbean inspired dish that’s low carb and keto-friendly but also taste delicious. Check out this recipe to make you feel like you are island hopping.
- 10 pieces of raw medium-size wild-caught shrimp, deveined with the tail on
- 1/2 tsp organic black pepper
- 1/4 tsp organic sea salt
- 1/4 – 1/2 tsp organic cayenne pepper (depending on your heat preference)
- 1 tsp of organic lime juice
- 1 cup of organic coconut flour
- 1 cup of organic coconut milk
- 1 cup of organic shredded coconut flakes
Mix the shrimp with the black pepper, cayenne pepper, lemon juice, and sea salt. Let it marinate for 10-30 min in the fridge.
Lightly coat the entire raw shrimp in the coconut flour; this will help absorb more coconut milk.
Quickly dip each shrimp in the coconut milk. Shake off any excess liquid.
Press the coconut flakes onto all sides of the shrimp
Place into the air fryer for 10 min at 400°F (204°C); feel free to add an extra 1-2 min to make it extra crispy.
Want to learn how to how to cook crispy low carb jicama french fries without all the oil and grease?
While some people have a sweet tooth, my body craves carbs. I love plates of pasta, slices of bread, pizzas, and fries. But I don’t love is the way that these tasty, yet decadent foods make me feel hours or days after I consume them. Often times I would feel sluggish or bloated. After years of finally feeling fed up with feeling this way, I started my weight-loss journey. I started to eat lower carbs or keto-friendly foods. Through research and speaking to fellow foodies about more low carb friendly french fry substitutes, I found many recipes online. However, I created a recipe gourmet like ones that you would find at a nice steak house.
Here is my easy recipe for crispy low carb jicama french fries with garlic, parmesan cheese, and parsley.
- 3 cups of sliced organic raw jicama (~ 1/4″ thick – same shape as french fries)
- 1 tsp of sea salt (for taste – optional)
- 1/2 tsp of organic ground black pepper (for taste – optional)
- 1 tsp of organic garlic powder
- 1-2 tbsp of organic avocado oil
- 1 tsp of grated pecorino or parmesan cheese
- 1 tsp of chopped fresh Italian parsley
*Post sponsored by Real California Milk, but recipe and opinions are my own.
Another easy side dish recipe for this holiday season is my roasted brussels sprouts with crispy turkey bacon and Real California cotija cheese. As much as I love the taste of pork bacon, I like that the turkey bacon has less fat. Inspired by my recent trip to Mexico, I wanted to include one of my new favorite Mexican-style cheeses: cotija. It is a nice complement to many savory warm dishes or cold salads that need a bit of salty flavor. I also like that this cheese crumbles like feta and can be a great substitute for your Greek salad. Check out this easy recipe:
1.5 lbs. brussels sprouts (cut in halves)
3 tsp. extra virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper
6 oz. of turkey bacon – 8-10 pieces
3 oz. of Real California Milk cotija cheese (crumbled)
1-2 tbsp. balsamic vinegar or balsamic glaze
- Preheat the oven to 425F
- Lightly toss together olive oil, salt, and black pepper with the brussels sprouts on a non-stick pan
- Bake for 30-40 min until the sprouts are tender and dark green or a toasted brown in appearance
- For the turkey bacon, lightly coat your skillet with cooking spray and turn the stove to medium heat.
- Place strips in skillet for 4 min on each side until fully cooked; longer if you want it more crispy
- Transfer the strips onto a paper towel and let cool
- Cut the bacon strips in 1/2 inch pieces
- Mix the bacon and balsamic vinegar together with the brussels sprouts
- Sprinkle the cotija cheese on top of the dish
Did you know California is the country’s leading producer of Hispanic-style cheeses? The state produces more than 25 varieties and styles of Hispanic-style cheeses bearing the Real California Milk seal. If you are curious to know where to buy Hispanic-style cheeses, check out this LINK for the product locator. Enjoy!