A Bright Balance

The perfect recipe for a balanced life!


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Peel ‘N Eat Grilled Coconut Shrimp

Grilled Coconut Shrimp

(The perfect appetizer –you can’t just have one!)

 

Ingredients:

  • 1-2 lbs raw jumbo shrimp (deveined, shell-on)
  • 2 tbsp of Extra Virgin Olive Oil
  • ¼ cup fresh lemon juice
  • 1 can full fat coconut milk
  • 1 tsp garlic powder
  • 1 tbsp dried basil
  • Salt & pepper

 

Directions:

  • In a large mixing bowl, place all ingredients and mix well ensuring that all of the shrimp is fully coated.  Cover with tin foil or plastic wrap and let marinate in the fridge for at least one hour. (The more time the better!)
  • When ready, slide the shrimp onto kabobs.  (I use metal ones so I don’t have to worry about the wood kabobs burning.)
  • Fire up the grill!  Heat to about 300°-350° and place the shrimp kabobs evenly on the grill.  Let cook for about 3-4 minutes on each side.  (When they are bright pink in color, they are done!)
  • When they are done, use a fork to remove the shrimp from the kabobs into a large bowl or onto a serving platter.
  • Enjoy! Your guests will absolutely love these!

Download a PDF of this recipe here!

Grilled Coconut Shrimp

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Egg & Ham Salad

Egg & Ham Salad

(For best results, see our recipe for Homemade Mayo)

(This recipe serves 4-6 people)

 

Ingredients:

  • 6-8 hardboiled eggs (peeled)
  • 4-5 celery stocks (diced)
  • ¾ to ½ lb thick sliced ham (diced)
  • ½ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • Salt & pepper to taste

 

Directions:

  • In a large mixing bowl, mash up the hardboiled eggs with the mayo and lemon juice.
  • Once the eggs are mashed, add the diced celery and ham.  Stir with a large spoon and add salt & pepper to taste.
  • Place in the refrigerator for about 30 minutes to allow the ingredients to fully incorporate.
  • Scoop into a lettuce wrap or on top of a bed of spinach! Enjoy!

Download a PDF of this recipe here!

Egg & Ham Salad


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Homemade Mayo

Once you try this you will never go back to that jar stuff!

Homemade Mayo

(This is great to use with egg salad or chicken salad!)

 

Ingredients:

  • 1 egg
  • 3/4 cup of Extra Light Tasting Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • Salt to taste

 

Directions:

  • Using a blender, food processor, or hand blender, place in all of your ingredients and blend for about 30-45 seconds. The ingredients should tighten and turn into mayonnaise.
  • Place in the fridge for at least 15 minutes.
  • It’s ready to serve!

 

Download a PDF of this recipe here!

Homemade Mayo


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A Bright Balance Grocery List

Having a difficult time figuring out the most healthy options at the grocery store?  Our grocery list will assist you!  We have hand-picked and categorized healthy options that can be tailored to fit any household and any budget. Use your time wisely to prepare healthy meals and snacks that will satisfy your hunger and your taste buds!

Groceries

Groceries

Download A Bright Balance Grocery List to help you stay on-track and on-budget!

A Bright Balance Grocery List


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Spicy Mayo

(This is great to go on top of fish tacos!) 

Ingredients:

  • 1 egg
  • 3/4 cup of Extra Light Tasting Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • Chipotle powder and salt to taste

Directions:

  • Using a blender, food processor, or hand blender, place in all of your ingredients EXCEPT the Chipotle Powder and blend for about 30-45 seconds. The ingredients should tighten and turn into mayonnaise.
  • Add ½ tsp or more of the Chipotle Powder (the more you add, the spicier it will be) and stir it up.
  • Place in the fridge for at least 15 minutes.
  • It’s ready to serve!

Download a PDF of this recipe here!

Spicy Mayo

Put this on top of our Fish Tacos!


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Mexican Cabbage and Avocado Slaw

Mexican Cabbage Slaw

Mexican Cabbage Slaw

Put this on top of fish tacos or any Mexican style dish!

Ingredients:

  • 1 bag of the broccoli slaw (you can buy this in the produce section of the grocery store already prepped)
  • ½ jar of jalapeños (diced up)
  • 1 tbsp of the juice from the jalapeño jar
  • 1 tbsp lemon or lime juice
  • 1-2 avocados (diced into ½” cubes)
  • 1 large tomato (diced into ½” cubes)
  • Salt & Pepper to taste

Directions:

  • Combine all ingredients and stir thoroughly.
  • If you want a spicier slaw, you can add more jalapeños.
  • If you want a milder slaw, you can use banana peppers instead, or omit the hot peppers all together.

Download a PDF of this recipe here!

Mexican Cabbage and Avocado Slaw

Add this on top of our Fish Tacos!


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Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts

(This recipe serves 6-8 people)

Ingredients

  • 1 bag of raw Brussels sprouts (about 15-20 sprouts)
  • Salt & pepper
  • Garlic powder
  • Olive oil

 

Directions

  • Rinse the Brussels sprouts with cool water and then cut in half.
  • Place in a large mixing bowl with 2 tablespoons olive oil, 2 tsp salt, 2 tsp pepper, and 2 tsp garlic powder.
  • Toss spouts so that spices are evenly distributed.
  • Preheat oven to 350°
  • Spread spouts onto a cookie sheet in one even layer
  • Bake for about 20-30 minutes or until tender
  • Serve as a healthy side dish!

 

Download a PDF of this recipe here!

Garlic Roasted Brussels Sprouts