Monthly Archives: January 2013

Banana Pancakes

What are you doing at 6:30AM? Sleeping? Getting ready for your day? I’m in the kitchen mushing bananas. So since we saw Paleo pancakes on changeofpaceforme.com‘s Instagram…big spoon and I knew this was a must. I mush 1 banana with a fork in a bowl for every egg, (2 total for us). Sprinkle in some cinnamon and almond flour, mix til the consistency of batter and BAM…pancake mix. Melt some coconut oil on a pat on medium heat and cook evenly on each side. When flipping, somehow my inner Chinese tells me I have to use a combination of spatula and chopsticks…whatever works. We both like to melt almond butter and sprinkle coconut flakes on top of the pancakes.

This goes perfect with a couple of breakfast sausages and a cup of coffee…a meal that’ll give you energy to do anything in the morning, like carry a certain somebody’s ridiculously heavy backpack to school =). Apparently Podiatry school requires their students to take courses on bricks.

Here’s the masterpiece:

BOOYA!

Banana Pancakes

– Lil Spoon

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Garlic Shrimp

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So lately on my instagram & facebook, a lot of people have been in Hawaii and their pictures of the garlic shrimp from Giovanni’s Shrimp Truck really got me craving for it. I don’t really remember the taste of Giovanni’s, but I remembered that it was something I knew I could replicate. Anyway, what I made satisfied my cravings. I didn’t take measurements of what I used, but here are the best instructions I can come up with:

  1. Brown your minced garlic (for this dish, don’t be afraid to use a lot of garlic!)
  2. On medium to low heat, add your shrimp (I used about a pound)
  3. Now this is where my memory is a bit cloudy because I pretty much use whatever spices and dry herbs are in my pantry and I just sprinkle them in according to my mood. Paprika, onion powder, garlic powder, garlic salt were used for sure.
  4. Add in your fish sauce (A MUST–add to taste, you can go as salty or as bland as you want)
  5. Turn up the heat and stir fry all your ingredients together so the shrimp is evenly coated in all the flavors. You know the shrimp is ready when both sides are orange. Try not to overcook it.
  6. Serve the shrimp with a wedge of lemon or lime (I personally prefer lemon) and a healthy side (I recommend broccoli). I like to pour some extra sauce over the veggies.
  7. Enjoy 🙂

– Big Spoon

P.S. I know my recommendations contradict my picture, but asparagus & lime were all I had to work with…

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Chicken Tacos

Excuse the hiatus, but it’s been awhile since we’ve, well… cooked. But here we are now and we cooked together… in NEW YORK!

So Vivian had chicken…and I had free time. She came home from anatomy lab with a box of fake bones, and I came back with a Mexican party. I decided that it’d be a great idea to make healthy tacos.

We had store bought everything. Pico de gallo, guacamole, lime, avacado, green salsa, sour cream, cheese, and lettuce. You may be asking why didn’t I buy healthy ingredients and make it fresh? Well go to a New York “supermarket” at 7pm and you’ll know why. The amount of fresh produce and high prices makes you think an apocalypse is coming…and the only survivors are rich vegans.

Vivian took the chicken and cooked it with garlic salt, paprika, pepper, and onion powder. The exact amount I wouldn’t know, you’d have to ask her… and even then… it’d still be a mystery. But it turned out good!

We used lettuce as taco shells. Stacked them as high as we could with deliciousness and ate like kings…Mexican kings…healthy Mexican kings.

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