Low Carb Lox!

Who doesn’t love a thick New York style bagel smothered in cream cheese, topped with velvety ribbons of perfectly smoked salmon? Add a mimosa and this girl right here is in heaven. I love a good old fashioned lox bagel!

Unfortunately for me, if I look at a bagel I will gain 10 lbs. I am not even kidding. So I had to come up with a simple way to get my lox craving in without killing my 30 carbs a day “diet”. This is so simple it hurts. Yet so GOOD!!

The best thing about recreating this meal was that 2/3 items are basically carb free. Cream cheese can have 1-2 carbs in it which is totally fine. If you want to use cream cheese, use cream cheese. There are no rules here! 🙂 But I took it a step further. I used the following.

Mission Soft Taco Carb Control Wraps– link here


Trader Joe’s Pastrami Style Smoked Salmonss1


and 1.5 tbsp of Mascarpone cheese. Mascarpone is nice because it has 0 carbs, it’s light and just went really well.

I literally just smeared the cheese on the wrap, added 2 slices of smoked salmon and bam. Done.


Total Net Carbs= 6.

This breakfast will be for sure on repeat. If you are low carbing it, DO THIS NOW!!

Shrimp Scampi. Low carb.


For 4 servings-

  • 1 lb of shrimp deveined and no tails
  • 1/2 of the juice from a lemon
  • 2 tbsp of butter
  • 4 or 5 chopped garlic cloves
  • 2 tbsp of extra virgin olive oil
  • 1-2 tbsp of chopped fresh parsley (dried is fine if fresh is unavailable)
  • sea salt and pepper to taste
  • 1 pinch of red chili flakes
  • 1/2 cup of white wine
  1. Clean all shrimp. Remove tails and devein them.
  2. Heat olive oil and butter in a pan on medium heat.
  3. Once it’s melted, add in the wine, parsley, garlic, sea salt, pepper, chili flakes, and lemon.
  4. Bring to a quick boil and after that happens turn back to a simmer.
  5. Simmer wine mixture for 3-5 minutes.
  6. After that add pink to pan. Cook for about 5 minutes or until pink. Make sure you get both sides of the shrimp cooked. Don’t overcook or they will be rubbery!
  7. Serve immediately.

This is great. Super simple. 1 net gram of carb per serving.

Weekend Roundup.

Hi lovelies! I hope this Monday is treating you well. We had a great weekend over here. I got all my training in, the house cleaned, the house stocked up with yummy healthy food, and I got in the most awesome fishing trip!

20131014-122833.jpgSeafood purchase= 2 lbs of large Key West pink shrimp, 2 filets of Mahi, 1 lb of wild salmon, 2 yellowfin tuna filets.

20131014-122852.jpgI saw these notebooks on sale for 49 cents and HAD to have them. I especially love the red and white chevron print. I have been obsessively keeping a food journal. Bite it, WRITE IT! Now I am stocked up til winter 😀

20131014-122904.jpgThis was some of the view I had fishing out in Big Pine Channel.

20131014-123020.jpgTime to come in. Booo!

20131014-123030.jpgOne more 🙂


20131014-123103.jpgThe biggest porgy fish ever! I was cleaning and fileting fish for two hours. We ended up with 2 lbs.

20131014-123129.jpgMy handsome man. Kingsley.

20131014-123142.jpg3 mile walk today. My legs were killing me! I had a 15 minute mile pace though so I will take it.

20131014-123205.jpgand 5 miles on Saturday. It was HOT!


I have been eating meals from diet to go this week. They were nice enough to send me a week of meals for review. Those end tomorrow though and so I hope to throw up some recipes for you guys. I know for sure I am making shrimp feta salad on Wednesday. Mmm 🙂

Hope you all are well!

Chat soon loves.



Quick grilled lobster tails.

Heat grill to high.
Place a piece of foil on top of grill.
Take FROZEN lobster tails out of freezer.
Cover them with a bit of melted butter. You don’t need much.
Add meat side up to grill. Cook for 7 minutes.
Flip over and cook 4-5 more minutes.
Pull and eat!!! So good!




The Perfect Shrimp.

I have overcooked shrimp for a long time. I thought that they were supposed to taste like little rubber tires! I guess I finally learned how to cook them properly a year or so ago. I will let you in on my little secret.


Living in the Florida Keys I have a ton of fresh shrimp available to me. If you live near the water, OR you live near a nice seafood market you can trust I highly suggest picking up some fresh shrimp. How do you know it’s fresh? It will smell clean with a hint of the ocean. If it smells like bleach or off, do not buy it! You can always ask your fish monger to smell the product. I know it sounds weird  but I have been burned by a lot of seafood markets. You get home to find you have rotten shrimp. NOT COOL. If you can’t buy fresh shrimp, buy wild  frozen shrimp. Any wild shrimp will do.

Prepping shrimp is easy. If you are using frozen make sure you thaw it out completely before using.

  1. Peel shrimp. I take everything off including the tail.
  2. Take a sharp knife and run it gently along the top of the shrimp.
  3. Remove the sand vein (it’s pink or clear) and the dark colored vein (the poopy vein).
  4. Give shrimps a quick rinse.

Now you have shelled and deveined shrimp. All ready to cook.

In a large saute pan add 1 tbsp of coconut oil. You could use extra virgin olive oil, but it burns at a high temperature. Coconut oil gives the shrimp a lovely light taste.

Warm the coconut oil over a 5/6  medium heat pan.

While the oil is heating up, season shrimp. I just use sea salt and pepper.

Now you are ready! Add shrimp carefully to the hot pan.

Now this part is important. You only want to cook the shrimp 2-3 minutes on each side. TIME it.

After 2-3 minutes, carefully flip shrimp over so the other side can cook for another 2-3 minutes. Pull from heat immediately.

Serve on a bed of pasta, a salad or eat them plain. They are fantastic. Plump, juicy, and cooked perfectly. If you want to jazz it up add cilantro or lime after it’s cooked!

I promise once you cook them like this you will never overcook another shrimp again!


Veggie/Fish Bakes.

This recipe is super simple + super versatile.

  • Basically the idea is take a large square of tinfoil–
  • Place fish of choice
  • Seasonings of choice
  • Vegetables of choice inside
  • Make a pouch–and bake it until it’s nice and ready.

How simple is that? Bake at 350 degrees for 20 or so minutes or until fish flakes. There you have it. Protein, healthy carbs, and a simple dinner that can be prepped in 10 minutes or less.

Fresh fish is best, but frozen works just as well.  Mahi, Tuna, Salmon, Tilapia, Snapper, whatever you fancy.

When adding the vegetables part, think small. Chop all of the veggies you want to add in smaller pieces so everything can cook evenly.

Think Themes! You could have a mexican style fish with cilantro, peppers, onions, tomato and top it with avocado when it comes out of the oven. Or italian with tomatoes, garlic, basil. Get creative.

I went with an asian theme for this fish dish.303585_315312128569988_2069582468_n

I laid my tinfoil down, and placed a large boy choy leaf. Next I seasoned my fish with some sea salt, garlic, and pepper. After that I added some lemon. Now add the veggies.I went with garlic, ginger, red peppers, carrots, and broccoli. Lastly I added a tbsp of soy sauce over top of the whole thing.

It took about 25 minutes baking at 350. The vegetables were steamed just right, the fish was great, and it was something different.

GET CREATIVE. Can you think of a healthy fish/veggie bake that you could make right now? Share your ideas!


From sea to shining sea.

We struck out on crabs today, but got lucky to get these two colossal boys. I decided to whip up some crab cakes for lunch.20121210-160919.jpgSoaking in ice water.

20121210-160927.jpgCleaned and gutted. Ready for the steamer.

20121210-160936.jpgAll ready to be picked!

20121210-160944.jpgGetting picky with it.

20121210-160950.jpgEnded up about 5 oz.

20121210-160957.jpgMixed with secret ingredients. Not really. Ready to be broiled

20121210-162448.jpgAll ready.


Maryland Crab Cakes.

I have not made crab cakes in months, so I decided to take a stab at it. I used this recipe here with a few slight moderations.


I added basil, red and green diced peppers (for Christmas!!) extra old bay, and extra dijon mustard. They came out fantastic!!

Tip- After you make the mixture throw it in the fridge for 15-20 minutes. The mixture firms up and it’s easier to make the cakes!