July 17 2017
This chocolate peanut butter ice cream recipe is nutritionist approved–and 100 percent okay to eat before or after your next run.
Olympic medal gymnast Shawn Johnson gives this popular app a makeover by baking the shrimp and using whole fruit instead of jam for the sauce.
1/3 cup, plus 2 Tbsp. honey
2 tsp. soy sauce
2 tsp. hot chili oil
1 lb. large shrimp, peeled and deveined
11/2 cups coconut flakes (unsweetened)
1 mango, peeled and pitted
2 Tbsp. rice vinegar (unseasoned)
1 tsp. fresh ginger, grated
Preheat oven to 400 degrees. Spray large baking sheet with cooking spray. Set aside.
Puree mango, vinegar, 1/3 cup honey and ginger in a blender or food processor. Set aside.
Combine remaining honey, soy sauce and chili oil in a medium bowl. Dip shrimp in mixture, then roll in coconut flakes. Place shrimp on baking sheet and sprinkle with leftover coconut. Bake for six to eight minutes, until shrimp are firm and coconut is golden. Serve with mango dipping sauce.
Nutritional info per serving: 504 calories, 22g fat, 25g protein, 1,325mg sodium, 47g carbohydrates, 37g sugar