Just a girl with Celiac Disease going from Fat to Fit

15 min. 220 Calories per serving. Serves 2.
Ingredients:
6 egg whites
2 whole egg
1/2 cup mushroom pieces or slices. Beech Mushrooms or Shitake Mushrooms are great but any mushrooms, olives, squash, zucchini, or savory fresh vegetable will do!
1/2 cup chopped green onions – spring or scallions
30 Prawns or Large Bay Shrimp- I used Wild Key West Pink Shrimp from whole foods.
Instructions:
Heat a non-stick frying pan and add fry freshly rinsed shrimp about 2 minutes. Add mushrooms and fry together until shrimp are no-longer pink (about 5 minutes).
Pour egg whites over ingredients in pan and stir until egg white begins to resemble cottage cheese (about 1 minute).
Whisk the whole egg and pour over all ingredients, flipping gently until egg reaches desired constancy.
Garnish with fresh tomatoes, salad greens, or eat as-is. Enjoy!
Optional:
For more flavor, add fresh basil or garlic.
For a spicier version add a fresh, sliced habanero or jalapeno pepper along with the green onion.
For a heartier version replace egg whites with whole eggs.

I didn’t intend to post this recipe when I made them, but requests for the recipe on my food diary at myfitnesspal prompted me to add it! I promise next time I make them I’ll add pictures!
These are tasty, and Greg treats them like a tasty almond-brownie dessert!
15 min Prep, 15 Min in Oven. 250 Calories per bar, makes 24 bars.
Ingredients:
Wildwood Organics – Original Plain Soymilk, 6 oz
Agave Nectar, 4 tbsp
2 Whole Eggs
Adams 100% Natural Peanut Butter Crunchy, 1 container (28 T)
Baker’s Sugar, 4 Tablespoons
Baking Soda, 1 Teaspoon

Raw Almonds, chopped 8 oz
Shelled Hemp or Flax Seed, 9 tbs
Unsweetened Baking Cocoa – 0.25 cup
Gluten Free Rolled Oats, 1 cup uncooked
Whey Powder – Vanilla Flavor, 3 Scoop
Instructions:
Preheat Oven to 350. These instructions assume you have an electric stand mixer, but could be prepared with a hand held mixer or by hand.
Stir chopped almonds, hemp seed, cocoa, oats, whey powder and set aside.
Beat eggs, milk, sugar, baking soda and agave nectar in mixer until sugar is dissolved. Slowly add 1/2 the peanut butter and dry ingredients and stir till combined. Add in the remaining dry mix and peanut butter and beat on medium speed 1 minute or until mixture reaches a dough-like consistency.
If you used a peanut butter that doesn’t have oil on the top you may need to add a 1/4 to 1/2 cup of milk.
Press the mix into a 9” glass baking dish and bake at 350 degrees for 11-15 minutes, or until bars appear firm.
Let chill and cut into 24 bars and wrap in wax paper. Store in refrigerator or freezer.
Optional:
Just play with this recipe, make it your own. For lower fat and even higher protein replace the 2 eggs with 4 egg whites. Try honey instead of sugar, replace the nuts with raisins, add chocolate chips or dates, use steel cut oats instead of rolled! This is my template. Fill it out however you see fit!

This is a quick, gluten free version of the Sushi bar favorite!
5 min prep. No cooking required. 30 calories per serving, Serves 4
Ingredients:
4 Cucumbers
3 T White Wine Vinegar
3 T Seasoned Rice Vinegar
1.5 T Rice Seasoning (I use Yasai Fumi Furikake. Be sure to check ingredients and make sure the variety you use does not contain gluten.)
Instructions:
First, Slice cucumbers into thin slices using a sharp knife or food processor, set aside.
Mix Furikaki rice seasoning, white wine vinegar, and seasoned rice vinegar in small bowl. Stir gently until seasoning begins to rehydrate.
Pour seasoning mix over sliced cucumbers and toss gently till each cucumber slice is covered. Serve!
Optional:
For a more tart version, replace 1 T of seasoned rice vinegar with white wine vinegar and chill for 1-2 hours before serving. Thicker cucumber slices require more chilling time.

Fern fiddleheads, also called fiddlehead ferns or fiddlehead greens are clipped from young ferns and are harvested in the early spring! They can be found at Seattle’s neighborhood farmers markets and occasionally grocery stores. This particular batch I found at whole foods!
After Greg and I discovered these tasty gems early last year, we spent some time experimenting with how to cook them. A quick google search reveals arguments for boiling and double boiling, steaming, and frying.
Our favorite way is boiling, and then frying in butter! The fiddleheads have a thin dark skin on them which isn’t noticeable until cooked, but has a very bitter taste. When boiled about 15 minutes, the skin becomes loose and the water turns brown.
I then rinse them off and gently fry them in a pan with a hearty serving of salted butter!
Get out there and get some of these while it’s still Spring!