Healthy Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time 45 minutes

Makes 3-4 servings

INGREDIENTS:

  • 3 ears of corn, husks removed + wrapped in tinfoil
  • Asparagus spears, ends trimmed
  • 1 LB shrimp, shell + tail left on
  • 13 oz. Andouille sausage
  • 4 garlic cloves
  • 1 TB creole seasoning
  • 1 yellow onion, sliced
  • Parsley, chopped

TO MAKE:

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Toss the sausage and onion together with 1/2 of the creole seasoning. Spread over the baking sheet.
  3. Spray the corn with oil and top with remaining creole seasoning, then wrap in foil. Place amongst the sausage and onion on the baking sheet.
  4. Bake for 25 minutes.
  5. Toss the shrimp with the garlic and the remaining creole seasoning. Remove the baking sheet and place the shrimp and asparagus amongst everything. Bake for another 10-12 minutes.
  6. Remove from the oven + serve sprinkled with parsley.

My Fave Healthy Pancake Recipes

I love to make + freeze my own pancakes instead of buying pre-made ones so that I can control the ingredients and make them family-friendly. This is a healthy base for cakes that work for literally everyone. It makes a fluffy, flavorful base. Then, add anything you want!

Some of my combinations include:

  • fruit-based fudge (wax orchards) with banana slices + hemp hearts
  • mixed berry
  • grilled cinnamon apple
  • melted sunflower seed butter (or almond butter) with strawberries

HEALTHY PANCAKE BASE

Healthy Gluten Free Pancakes

Gluten-Free | Low-Sugar | Low-Carb | Keto-Friendly

makes 6 pancakes

  • 1 cup cassava flour
  • 1/4 cup coconut flour
  • 2 scoops protein powder, unflavored
  • 2-3 TB date syrup (lowest in sugar | for keto) or maple syrup
  • 1 tsp baking powder
  • 5 large eggs
  • 1/3 cup unsweetened coconut milk
  • 1/4 cup avocado oil
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

SERVINGS X 2 PANCAKES:

268 kcal

23g fat

19g protein

6g carbs

3g fiber

Want other pancake recipes? Check 0ut my savory cakes!

Potato Pancake with Honey Sriracha Syrup Potato Pancake with Honey Sriracha Syrup

Spinach Parmesan Pancakes Spinach Parmesan Pancakes

Veggie Noodle Lobster Carbonara Pasta

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PASS THE PASTA FOLKS!

And this pasta is a colorful bowl of healthier goodness in the form of a rehabbed recipe from your favorite Italian restaurant. I call this recipe “Partially Paleo” because I use spiralized carrots or zucchini for the noodles, but I do use a little bit of Parmesan cheese for the sauce. If you want to take it full on paleo? By all means, remove the Parmesan and use Nutritional Yeast.– a useful non-dairy replacement.

How I Rehabbed The Recipe + Why

The classic carbonara dish at a restaurant is a whopping 2 to 3-cup serving that will have you eating….drum roll please: 1,158 – 1,730 calories, 94 – 141 grams of fat, and 70-105 grams of carbohydrates!

I took it upon myself to make it healthier by replacing some ingredients. My carbonara has just 520 calories per 2-cup servings (including lobster and sauce,) has a healthier fat content, and is only 32 grams of carbohydrates.

  • Removing white flour and using veggie noodles automatically lowers your carbohydrate intake, but also adds in a more nutrient-dense noodle option. We all need creative ways to increase our daily veggie intake!
  • Using shellfish gives you protein with a low-calorie profile, which is why adding the egg for the classic finish, is not overdoing the protein or calories from protein.
  • Cutting the “bad” fat by using coconut milk instead of heavy cream is a great substitution with the biggest bang on the calorie front. While coconut milk is still a higher fat food, it is better for those arteries 🙂
  • The added density to the recipe since it is without whole grain-based fiber, I put the roasted broccolini in it so this recipe is not only flavorful, but also makes you full!
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Zucchini Noodle Lobster Carbonara

makes 2 servings

What You Need

For the Pasta Base:

  • 2 eggs, over-easy
  • 4  cups zucchini or any veggie noodle of choice
  • 1 bunch broccolini, sprayed lightly with oil + roasted at 350 degrees until lightly browned
  • 2 lobster tails; sliced from tail to front + baked at 350 degrees F for 10-12 minutes or until opaque
    • IF LOBSTER IS UNAVAILABLE: large scampi or shrimp is a great replacement or make it with pancetta or bacon instead!

For the Sauce:

  • 1 cup full fat or light coconut milk
  • ½ cup parmesan cheese
  • dash of sea salt + pepper
  • dash of red pepper flakes
  • 2 garlic cloves, minced

To Make

  1. Simply simmer the sauce ingredients all together until it thickens in a saucepan over medium heat.
  2. Serve atop raw or lightly sautéed veggie noodles with the lobster tail + an egg, over-easy.
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