This taco dish comes together in a snap and is probably one of the most delicious tacos I have ever had! It will easily become a household fav, so don’t be shy to double up on this recipe as you’ll definitely want the leftovers.
Marinated to sweet and spicy perfection, these grilled shrimpy’s pair perfectly with just about any topping. I like to mix mine up with homemade pico de gallo, guacomole, mango, cabbage and extra cilantro.
Ingredients: (makes about 8 tacos)
6 tbsp lime juice
2 tbsp chipotle in adobo sauce
Salt & pepper
1/4 c olive oil
2 cloves garlic.
1/4 c honey
Zest of 1 lime
corn or wheat tortillas
Marinade shrimp for 2 hours or more.
Mix together, 1/2 cup fat free sour cream , 1tbsp chipotle in Adobe sauce, 1 tbsp lime juice, zest of 1 lime , 1 clove garlic, make this while shrimp marinade’s so flavours mellow.
Cut up avacodo, shredded cabbage , cilantro, mango’s , tomatoes etc. for garnishing taco’s.
Cook shrimp till pink and then put together as taco’s
Oh lord, this is a real treat! A mylk that you won’t make all the time, but a great way to jazz up your nut mylk game. Inspired by a favourite farmer’s market find (Mylko – Rose Pistachio), this combo is perfect for the holidays!
While the Rose water is a nice touch in this recipe, it’s not completely necessary. It won’t make or break this combination! It’s fragrant and lovely and offers great benefits but it adds time and you need to be super selective with where you source your roses.
The key star in this combo is the cardamon. Not a spice I usually steer towards but in this instance it is the perfect flavour partnered with the naturally sweet pistachio milk. Adding a boost when it comes to health promoting properties and combating digestive issues.
I have never been a fan of the traditional spray dry shampoos. I either spray too little or spray too much, and usually it’s the latter. And then there’s the stickiness that comes along with each spray, that I just can’t get used to. I’m sure it works for many, but it’s just not my thing!
However, this all natural magic powder is exactly what I have been looking for. A mix of clay, flours and floral petals, this powdered puff is great to use in between washes and helps add volume and control. It really is a hair game changer and truthfully has saved me many bad hair days. The puff makes for easy use with major control in how much you need and use. It’s as simple as a couple dabs of the puff or by sprinkling the powder and rubbing it in. Plus, it lasts forever, I’ve been running about one per year!
The natural ingredients of French lavender petals and French white clay work like magic. The dried petals are anti-fungal, antibacterial and help in cleaning the scalp and hair without the use of water. And the white clay absorbs oil and impurities, leaving the hair clean and refreshed, while adding a touch of volume. They really work as a killer combo and smell lovely!
I’ve been riding the nut mylk train for a couple years now and replacing dairy milk wherever I can. I’ve always stuck to the typical retail brands such Silk, Blue Diamond, Natur-a for convenience sake and I was always a bit intimidated in trying to make my own.
But at last, after trying some amazing varieties from local retailers and vendors at my favourite farmers markets, I thought I have to give this a whirl. Surely, it couldn’t be so hard and I found myself craving, the all natural, preservative free kinds. And let’s face it, the mass produced varieties with a shelf life, really don’t offer much flavour, nutrients and often have some nasty fillers like carrageenan. This recipe proves that this creamy delicious treat really is a cinch to make and is so satisfying!
For my first attempt, I am super impressed with how it turned out. Slightly sweet and silky smooth, I can literally drink this by the glass and do note, that this is not something I would ever or have ever done with mass produced almond mylk, cow milk and or any other variety. Never have I had that urge, but THIS…THIS is TOO good!
Simple ingredients make for a naturally sweet vanilla caramel flavour.
Ingredients (yields 4 cups)
1 cup of almonds, soaked
3 medjool pitted dates
¼ tsp of cinnamon
1 vanilla bean (for intense flavour – chop up the whole bean!) or half a tsp pure vanilla extract
3-4 cups of filtered water
Place almonds in bowl and cover with a couple inches of water. Soak nuts overnight (8 hours or longer).
Rinse and drain nuts.
Add all ingredients to blender and blend on high for 1 minute.
Place cheese cloth or nut bag over a large bowl and pour milk.
A lot of milk will filter right through, but you will need to squeeze the cloth/bag to ensure you get all the goodness into your bowl.
I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.
To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.
3 tbsp paprika
1 tsp himalayan sea salt
1 tbsp onion powder
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
For the Fish:
4 tilapia fillets
3 tbsp coconut oil
Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
Heat oil on med-high heat, heat until hot.
Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.