1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
1 1/2 cups mango chunks (I used a 16 ounce package of frozen mango chunks, thawed)
1 lime, juiced
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, prepare the mango puree.
To make the sauce put the mango and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.
1 pound top sirloin steak (I used two 8-ounce steaks.)
6 cups cored and diced tomatoes (I used about 8 medium tomatoes from the garden.)
4 cloves garlic, minced
1/2 medium red onion, diced, about 1/2 cup
1/2 cup basil leaves, cut chiffonade
1/4 cup extra virgin olive oil
2 Tbsp good quality balsamic vinegar
freshly ground black pepper
1 medium spaghetti squash
Prepare spaghetti squash by perforating the skin several times with a sharp knife. Be sure the knife goes all the way through to allow the squash to vent. Microwave at 70 percent power for 15 minutes. Continue to microwave at 70 percent power in 5 minute increments until the shell is soft (usually 5 to 10 more minutes). Let rest for 5 minutes. Halve the squash lengthwise, scoop out and discard the seeds, and scoop the strands into a bowl.
While squash cooks, prepare the rest of the ingredients. Cook sirloin by seasoning with salt and pepper and grilling over medium-high heat until medium rare; about 3-4 minutes on each side. Let cool slightly and cut into small dice. Cut tomatoes, garlic, onion, and basil.
Gently mix the sirloin, tomatoes, garlic, onion, and basil in a medium bowl.
Drizzle with oil and vinegar. Toss gently to coat.
Taste and season with salt and pepper, if desired.
To serve, divide spaghetti squash evenly among plates or shallow bowls. Top with bruschetta. Enjoy!