Steamed Veggies & Shrimp!

When it comes to meatless options, some don't consider seafood meat. Therefore, I'll be including seafood options during Meatless Monday's. Of course, the seafood can always be removed if that's not what you want! This meal took all of about 25 minutes between prep and cooking. It was VERY filling and tasty. I hope you enjoy it as well!

Ingredients (svg. size 4):

• 1lb of gulf shrimp
• 1 lemon
• 1 whole yellow squash
• 1 whole zucchini squash
• red onion
• old bay
• garlic evoo
• whole wheat rotini
• fresh kale
• sea salt
• mccormick perfect pinch tuscan rosemary & sun dried tomato seasoning

NOTE: A STEAMER IS NEEDED TO COMPLETE THIS MEAL! 

In a large pot, boil 4 quarts of water. Add a little oil and salt to prevent noodles from sticking together. While you wait on the water to reach a boiling point, begin cutting. Slice your squash into 1/8in slices, as well as your lemon and red onion. You only need about 5 slices of onion. You don't want the flavor to over power the lemon. By this point, your water should have reached a boiling point for your pasta. Add 3/4 of a 1lb box into the boiling water. Stir occasionally. In your steamer, add a quart of water. Place on medium heat. Once your water has reached a boiling point, place your ventilated component inside of your large pot. Toss in your slices of squash, lemon, and red onion. Top with 4tbsp of garlic evoo, cover with Old Bay seasoning and cover with a lid. Because it doesn't take long for this part, be sure to keep an eye on your food to prevent veggies from becoming mushy. 

Once your shrimp and veggies have cooked, remove from heat and slightly ventilate to prevent them from continuing to cook. They should take no longer than 7-10 min to thoroughly cook. Make sure your noodles are done, remove from heat, drain and rinse with warm water. Return the noodles to the hot pot, add a handful of raw kale, 1/4 cup of evoo and season with the McCormick seasoning to taste. Mix evenly in your pot.

Plate your meal and you are ready to dive in!

Fresh Fruit Smoothie!

Having a smoothie daily has almost become my new favorite thing! Not only are they filling, but I get a good share of fruit into my system! Since incorporating homemade smoothies, the biggest change I've seen has been in my skin. Not that I had a lot of skin problems to begin with, but it's just enhanced in color and a lot less breakouts have occurred. Additionally, my energy level has drastically increased. I suggest smoothies and/or juicing for anyone looking for ways to increase energy and overall health!

Ingredients:

• 2 whole strawberries
• 1/3 pear (with skin)
• 1 banana
• handful of  blueberries
• handful of spinach
• 1/2cup almond milk
• 1/3cup oats
• 1/3cup low-fat yogurt
• 3 ginger slices
• ice

Add to your blender. Blend. Drink up!

Spicy Fiesta Salad!

During the summer months, I will be sharing recipes to include in the new segment, "Meatless Monday's!" I have a lot of viewers who are vegetarian or pescetarian. These will be dishes that I also eat. So you can trust that they will be full of flavor and fulfilling. For the first segment, I'll be sharing a twist on a Fiesta salad I made last week. Prep and cook time is no more than 25 minutes. I hope you all enjoy these dishes as much as I am. Eat well <3

Ingredients (2svg):

• fresh spinach
• fresh yellow and white corn
• sweet bell peppers
• green onion
• avocado
• lime
• tortilla strips
• morning star buffalo chicken (or another vegetarian chicken)
• bleu cheese dressing or crumbles

Follow the instructions on the box to prepare your chicken. While it's cooking in the oven, you can cut and prepare your veggies. Chop the following: 1/4 cup green onion & 1/3 peppers. Shuck your corn from the cob into a medium bowl. Then slice your lime and avocado in half. Wrap your other halves. To prevent browning and scarring,  try to eat the other half of your avocado with something else within 24hrs. In your bowl, squeeze lime juice from your lime into the bowl with the corn. Try to keep it pulp free! Mix by hand to cover all the kernels!

Now it's time to plate your salad. Cover your plate with spinach, then green onions, then peppers, then corn,  then tortilla strips, then corn, and then avocado. By this time, your chicken should be done. You can place nuggets on top or cut them into small pieces. I preferred small pieces. Lastly, scoop out the avocado from the shell. You can top with bleu cheese crumbles or dressing. I've had it with both and enjoyed them equally! Eat up and enjoy!

Fusion Shrimp!

Sometimes, life is busy and we don't have time to spend hours in the kitchen. This recipe was actually concocted while I was doing my weekly grocery shopping. It actually ended up tasting better than my taste buds imagined! This took all of about 20 minutes to prepare. When you're in a rush, grab things that are pre-made or pre-cut, like I used for this recipe. I hope that you enjoy! 

Ingredients: 

• thin rice noodles
• raw spinach
• kale
• shredded carrots
• mango corn salsa
• chopped red peppers
• chile garlic sauce
• raw shrimp (veins and tails removed)
• garlic evoo
• old bay seasoning
• fresh basil

In a 4qt pot or larger, boil 3 quarts of water. Once the water has reached its boiling point, remove from heat and a third of your noodles from the packaging. Allow them to sit for 10min or until soft. While they are softening, begin on the shrimp. 

In a large skillet, add 2tbsp on garlic evoo. Once heated, add 1/2lb of shrimp (previously lightly seasoned with Old Bay). Once they start turning pink, add 1/2 cup of mango corn salsa, 1/3 chopped red peppers, a large handful of spinach, a large handful of kale, a handful of shredded carrots, and 1tbsp of chile garlic sauce (it is HOT, so you won't need much). Cook all of this together until the shrimp has turned pink throughout. 

By this point, your noodles should be soft and ready to be plated. Drain the water off in a strainer. Place your noodles on your plate, then your Fusion Shrimp and top with fresh basil. You're ready to dive in!

                         

Post Workout Smoothie for Restoration!

I have to admit: I am obsessed with making smoothies! In addition to being an excellent way to get fruits and veggies you normally wouldn't, they are also filling! I created this one before going to workout last week. But after some research, found that this would be better for one's body POST workout. It's great for restoration since it has oats, peanut butter, and banana in it. I hope that you enjoy this twist on an Elvis Presley milkshake! Enjoy! <3

I Wanted Ice Cream After Midnight...

I have a TERRIBLE habit of eating sweets, like cupcakes, ice cream and cookies, really late at night. In addition to loads of sugar I then put into my body, I typically go straight to sleep and those calories are not burned. Last night, a craving came again. Instead of pulling out some Blue Bell Homemade Vanilla & Strawberry half & half, I created something even better. This requires no "cooking". All you need to grab is a spoon, a knife and bowl...and your ingredients, of course.

Ingredients:

• low-fat vanilla yogurt
• fresh strawberries
• fresh raspberries
• oats
• brown sugar
• ginger slices

Combine in a bowl and enjoy! This serves as a great alternative to eating fattening ice cream late at night or during the day!

Funnel Cakes!

Since I can remember, funnel cakes have been one of my most favorite desserts! I recall being a child and making sure my parents bought me one each and every time we went to Six Flags. In the last few months, I've played around with a few recipes to see what works best. I know it's not healthy, but I've gotten better with eating these. It used to be a multi-weekly treat...now it's like once a month! GROWTH :) I hope you all enjoy it!

Ingredients:

• 1 egg
• 2/3 cup milk
• 2tbsp sugar
• 1/4 tspn of vanilla extract
• 1 1/4 cup flour
• a pinch of salt
• 1 tspn baking powder
• fresh canola oil
• a gallon Ziploc bag
• powdered sugar

In a mixing bowl, mix your egg and milk. Then add each ingredient individually and mix after adding. Pour your batter into your Ziploc bag and seal it.

In your skillet, add about a cup and a half of oil. Once it's heated, you can test your oil by dropping a small drop of batter or flour and seeing the reaction. Cut a tiny hole in the corner of your freezer bag. The hole should be no larger than a small stud earring. Drizzle the batter in a weaving pattern and cook on each side for about a minute to a minute and half. Use tongs to flip when frying.

Once done, drain on a paper towel and top with powdered sugar! Add other toppings such as fresh fruit, syrup and/or whipped cream if you'd like!