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youchew:

Coconut & Shrimp Cakes w. Avocado Mayo [Paleo!]

For the shrimp patties
  • 400g raw shrimp (shelled, cleaned, tails removed)
  • ½ cup dried, unsweetened coconut
  • 2 tbsp coconut flour
  • ¼ cup chopped parsley
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • Zest and juice from ½ lime and ½ orange
  • 1 tbsp Dijon mustard
  • 1 whole egg
  • 1 tsp finely chopped ancho chile
  • ¼ tsp Himalayan or fine sea salt
  • ¼ tsp ground white pepper
To bread and cook the patties
  • ½ cup dried, unsweetened coconut
  • Coconut oil, for frying
For the sauce
  • ½ cup homemade paleo mayo
  • ½ avocado
  • 3 tbsp full fat coconut milk
  • 1/8 tsp smoked ancho chile powder

http://thehealthyfoodie.com/coconut-shrimp-patties-with-avocado-mayo-dipping-sauce/

Source: youchew

prettygirlfood:

Honey-Teriyaki Glazed Salmon with Stir-Fry Veggies
INGREDIENTS (serves 4):
4 {4 ounce} pieces of Fresh Salmon
3 tablespoons Oyster Sauce
2 tablespoons Teriyaki Sauce
2 tablespoons Honey
1 tablespoon Sesame Oil
2 cloves Fresh Garlic, minced
1 tablespoon minced Fresh Ginger
2 whole Baby Bok Choy, core trimmed and roughly chopped
1 small head of Broccoli, florets trimmed
1 cup Snow Peas
Cooked Rice, for serving
DIRECTIONS:
Preheat your oven to 400 degrees and spray a non-stick sheet pan with olive oil and place the salmon on the sheet pan.
Mix together the oyster sauce, teriyaki sauce and honey in a small bowl and divide it in half. Glaze the salmon with one half of the glaze and place it in the preheated oven for 8-10 minutes
Heat a large skillet or wok over medium-high heat. Add in a tablespoon of sesame oil and a half tablespoon of another light oil {grapeseed}, add in garlic and ginger and stir for one minute. Add in the broccoli and the snow peas and cook for three minutes. Next add in the chopped baby bok choy and cook for a minute or two. Add in the reserved glaze and cook for two minutes more.
Remove the salmon from the oven. Fill a bowl with rice, and top that with the veggies and glazed salmon.

prettygirlfood:

Honey-Teriyaki Glazed Salmon with Stir-Fry Veggies

INGREDIENTS (serves 4):

  • 4 {4 ounce} pieces of Fresh Salmon
  • 3 tablespoons Oyster Sauce
  • 2 tablespoons Teriyaki Sauce
  • 2 tablespoons Honey
  • 1 tablespoon Sesame Oil
  • 2 cloves Fresh Garlic, minced
  • 1 tablespoon minced Fresh Ginger
  • 2 whole Baby Bok Choy, core trimmed and roughly chopped
  • 1 small head of Broccoli, florets trimmed
  • 1 cup Snow Peas
  • Cooked Rice, for serving

DIRECTIONS:

Preheat your oven to 400 degrees and spray a non-stick sheet pan with olive oil and place the salmon on the sheet pan.

Mix together the oyster sauce, teriyaki sauce and honey in a small bowl and divide it in half. Glaze the salmon with one half of the glaze and place it in the preheated oven for 8-10 minutes

Heat a large skillet or wok over medium-high heat. Add in a tablespoon of sesame oil and a half tablespoon of another light oil {grapeseed}, add in garlic and ginger and stir for one minute. Add in the broccoli and the snow peas and cook for three minutes. Next add in the chopped baby bok choy and cook for a minute or two. Add in the reserved glaze and cook for two minutes more.

Remove the salmon from the oven. Fill a bowl with rice, and top that with the veggies and glazed salmon.

Source: simplyscratch.com

fuck-bitches-get-bacon:

no matter how sad I am this never fails to make me laugh

fuck-bitches-get-bacon:

no matter how sad I am this never fails to make me laugh

(via heypalitsal)

Source: lolgifs.net

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Candor by crayzy-mayzy featuring short heel shoes


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