Coconut Cilantro Lime Shrimp & Avocado Salad AND Carrot Pumpkin Mug Cake

Coconut Cilantro Lime Shrimp & Avocado Salad AND Carrot Pumpkin Mug Cake

The title basically says it all! I haven’t posted some recipes in a while so I figured it was about time! I was really in the mood for an island/summer inspired dish since I’m now trapped indoors all day, everyday of the week! Gonna have to get used to this work grind and find other “summer” outlets so I don’t become totally depressed. (Only Kidding!) But, it’s definitely a challenge going from summer breaks to realizing that I will no longer have anymore season long vacations *sigh*…

Anyway, this one dish did the job for me and I could have sworn I was back in Hawaii if I just closed my eyes for a few seconds….

Coconut Cilantro Lime Shrimp & Avocado Salad:
photo (80)
For the shrimp…
-1/4 fresh squeezed Lime
-1 finely sliced garlic clove
-1 TBSP of Cilantro
-1.5 TBSP Shredded unsweetened coconut
-1 TBSP of Coconut Oil
-Paprika (add to your SPICINESS liking!), Dash of pepper, salt
-Shrimp (again, this is all based on your preference)

— Cook the above in a frying pan until well done, let sit for a few minutes before adding to the salad

-1/4 cup dry Quinoa – Cook based on directions
-1/4 – 1/2 sliced Avocado
-Spinach/Iceberg Lettuce
-1/2 TBSP of shredded unsweetened coconut to top of the salad
– 1-2 TBSP of Extra Virgin Olive Oil (you don’t need much dressing as the shrimp will add some extra juice to the salad)
-1/4 fresh squeezed Lime
-1 TBSP of Cilantro

— The below is the salad “base”. Once you add the shrimp, toss the salad well, serve, and enjoy!

Carrot Pumpkin Mug Cake:
photo (81)
-1/4 cup pumpkin puree
-1 chopped date
-cinnamon
-1 tsp of vanilla extract
-1/4 cup of shredded carrots
-1 egg white
-1 tbsp of walnuts
-1 tbsp of vanilla almond milk
-1 tbsp. of oats
-honey and almond butter to drizzle

–Mix all the above together in a mug and cook for about 2-2:30 minutes. Keep an eye on the “cake” as it rises. If it starts to pour over the mug, then take it out and let it cool! *BE careful as the mug cakes come out extremely hot, so let cool before eating!* Top with Honey, cinnamon, and almond butter for a “frosting”!

Enjoyy!! Be sure to check out my instagram @Eatrunandallinbetween for daily postings (as long as i’m stocked up on groceries!!)


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