Egg White Omelette
2 Egg Whites
1/2 Cup Fresh Spinach
1 Small Sliced Tomato
Add contents to a bowl with a sprinkle of salt and pepper to taste. Whisk until fluffy. Cook on medium heat and flip half-way through.
*Serve with 1/2 Cup of Fresh Cut Fruit
Greek Chicken Pita
1 Whole Wheat Pita or Pita Pocket
2 Tbsp Plain Hummus
3oz Grilled Chicken Breast
1oz Fat Free Crumbled Feta
Top with Sliced Cucumber, Red Onion, and Tomatoes
* Serve with 1/2 Cup of Fresh Cut Fruit
Gluten Free Air Fryer Coconut Shrimp
1lb Peeled and Deveined Extra Large Shrimp
1-2 Cups Almond Flour
2 Large Eggs
3/4 Cup Full Fat Coconut Milk
1Cup Gluten Free Bread Crumbs
1/5 Cups Unsweetened Shredded Coconut
Salt & Pepper to Taste
In a bowl, combine almond flour with salt and pepper to taste. In another bowl, whisk together eggs and coconut milk. In a third bowl, combine gluten free bread crumbs and shredded coconut.
Pat dry the prepared shrimp. Coat in almond flour mixture, then dip into egg mixture and let the excess liquid drip off. Toss in bread crumbs and shredded coconut until evenly coated, set aside on a plate. Repeat until all shrimp are prepared. Place the plate in the refrigerator 30-60 minutes to chill and set.
Preheat the air fryer to 360°. Spray air fryer basket with non-stick cooking spray and line shrimp in basket in a single layer (you’ll likely need to do several batches). Cook for 8 minutes or until crispy, turning half way through.
Optional spicy pineapple marmalade:
Combine fresh crushed pineapple (drained) OR pineapple jam with 1T Thai chili sauce (Sambal Oelek). Serve on the side with coconut shrimp.