Unlike our northern brethren (many of whom are currently expecting buckets of snow), South Floridians are privy to beach days throughout the year.
Even so, it gets a bit chilly -- and lately rainy -- through the winter month, which sends many of us slightly-weathered-sun-worshipping-skantliy-clad-folks indoors for weeks on end.
FYI: if it's below 70 degrees, we do wear clothes (mostly).
With mid-February here, we've hit the halfway mark to warmer sunnier weather, which means the bikinis and board shorts are about to come out again.
You should probably do something about that winter beer belly.
DeliverLean is now offering three-day Spring Forward Meal Plans designed with 1,200 to 1,400 calories to help stimulate your metabolism and increase weight loss.
We got them to divulge one of their light recipes for coconut shrimp cakes with pineapple salsa for you to make at home.
DeliverLean's Coconut Shrimp Cakes with Pineapple Salsa
One cup unsweetened coconut, Shredded
One pound cod filets
One pound shrimp, peeled and deveined
salt to taste
One tablespoon coconut oil
Step One: Place shredded coconut in a bowl.
Step Two: Blend egg, cod, shrimp and salt in a food processor until relatively smooth.
Step Three: Use your hand or a scoop to form the seafood mixture into balls about 2 inches diameter. Pat them into disc shapes, and coat them in shredded coconut.
Step Four: In a large skillet, melt coconut oil over medium heat. Fry the cakes until golden brown, about three to four minutes per side.
Half pineapple, cut into small chunks
Two tablespoons fresh cilantro
One tablespoon apple cider vinegar
One lime, juiced
Salt to taste
Step One: Puree all ingredients in a food processor until smooth.
Each four ounce serving of shrimp cakes with three ounces of pineapple salsa contains 285 calories, 18 grams of proteins, and 13 grams of carbs.
For more information on plans, visit deliverlean.com.
Follow Sara Ventiera on Twitter, @saraventiera.