Filed In: Food
-4 cups brussels sprouts (halved or quartered)
-1 Tbsp chili garlic sauce
-1/3 cup sweet chili sauce
-1 Tbsp sesame seeds
-2 Tbsp vegetable oil
-optional: red and orange bell pepper slices
Begin by preheating the oven to 400 degrees. Then chop brussels sprouts and put in a baking dish. I like to spread mine out so they get more crispy. An optional ingredient would be to add slices of red and orange bell pepper- they add awesome flavor, color, and crunch! Lightly coat your brussels sprouts in vegetable oil and place in the oven for 15 minutes. Remove from the oven and toss- if the brussels have some burnt edges then go ahead and toss in your chili garlic sauce and sweet chili sauce. If not then place them back in the oven for approximately 5 minutes. After tossing your brussels sprinkle sesame seeds over the top. This recipe serves about 4 people as a side! Enjoy!
-14 oz. can of diced tomatoes
-1/2 cup of sliced mushroom
-1/2 cups sliced red onion
-1/2 cup bell pepper
-1 tsp cayenne, cumin, & smoked paprika
-4 large cloves garlic (minced)
-S&P to taste
Begin by preheating the oven to 375 degrees. In a medium sized saucepan or skillet add olive oil. Once oil has reached medium to high heat add chopped onion, bell pepper, and mushrooms. Sauté for 5 minutes then add Galicia and sauté for 1 more minute. Add canned diced tomatoes to the veggie mix, cover with lid and reduce heat to low. Simmer for about 10-15 minutes. With a large serving spoon make 3 or 4 small divets in the shakshuka mixture. Crack eggs and put in each divet. Place the entire pan into the oven for approximately 10 minutes. Remove and let cool. Serve for breakfast, lunch, or dinner! This dish makes great leftovers as well!
-3 large avocados, or 4 medium avocados
-1/4 cup red onion (chopped finely)
-1/4 cup sundries tomatoes (chopped)
-juice of 1/2 a lime
-1/8 tsp S&P, cumin, smoked paprika, cayenne
In a mixing bowl combine peeled and pitted avocados and mash with a fork. Then add chopped onions, sundried tomatoes, lime juice, and all seasonings and mix until guacamole reaches an even consistency. Enjoy with tortilla chips or tacos!
-1/3 cup dried quinoa
-5 garlic cloves (minced)
-1/3 cup olive oil
-1/4 cup red wine vinegar
-2 tsp dijon mustard
-S & P to taste
Begin by cooking your quinoa according to package directions. In a small bowl combine the minced garlic, olive oil, red wine vinegar, dijon mustard, and S & P. Stir until the dressing reaches an even consistency- set aside. Next use a spiralizer to spiral cut your squash and zucchini. The veggies will produce long spiraled ribbons, which I like to cut into about 5 inch pieces so they are easier to eat. If you do not have a spiralizer, you can julienne your squash and zucchini into thick ribbons. Next add your quinoa and pour dressing over the top of the salad. Toss the salad until all ingredients are coated with the dressing. Enjoy!
The warm weather has finally made its way to Knoxville and I am so excited! This means hiking, laying by the pool, outdoor breweries, and new summer recipes. There are some veggies that thrive in the winter months such as kale, parsnips, butternut squash, and brussels sprouts. Spring and summer veggies are lettuce, avocados, tomatoes, and zucchini.
Typically when the summer roles around I try to move away from heartier comfort foods that I eat all winter long, and transition to lighter veggies and proteins. Shrimp is perfect for this recipe because it’s easy to make and tastes great with most seasonings. I love that this recipe is in line with a paleo diet. I’ve really been focused on cutting carbs, dairy, and excess sugar.
The reason for cutting these things out of my diet has to do with a podcast I have been listening to called The Paleo Solution. It is lead by Robb Wolf, a paleo enthusiast. He brings on GI doctors, thyroid specialists, and other guests that talk about different food experiments that they’ve been doing. It’s amazing how out gut is directly tied to our health and how our general well-being is so dependent on what you put into your body.
It’s so important to listen to your body and give it the nutrients it needs. I’ve found it easy to eat foods like this Mexican salad because the fresh veggies are packed with flavor. This meal definitely settles the argument that healthy foods don’t have any flavor…. That’s simply not true! I just add some delicious seasonings and it transforms my entire meal!
-6 medium sized shrimp
-1 tsp olive oil
-1/2 tsp lime juice
-1/4 tsp garlic powder
-S & P (to taste)
For Lime Vinaigrette Dressing…
-2 Tbsp olive oil
-1 Tbsp red wine vinegar
-1 Tbsp lime juice
-1/2-1 tsp ground cumin
-2 cloves garlic (minced)
-S & P (to taste)
-3 cups chopped romaine lettuce
-1/4 cup corn
-1/4 cup black beans
-a few slices of red onion
Begin my seasoning your shrimp with olive oil, lime juice, garlic powder, S & P. Set aside to marinate. If you want to cook your shrimp kabob style, soak your wooden skewers in water so the wood does not burn while cooking. Otherwise you can toss them in a pan and sauté them freely. To mix your dressing combine olive oil, red wine vinegar, lime juice, cumin, minced garlic, S & P- mix well. Set aside. In a mixing bowl add you chopped romaine lettuce, corn, black beans, and red onions. Toss your salad and drizzle on the lime vinaigrette dressing. Start heating a skillet with some olive oil on medium-high heat and transfer your salad to a plate. Add your shrimp and sauté freely or add your kabobs. Cook about 2 minutes each side. These shrimp cook very quickly so watch them closely. Add the shrimp on top of the salad. Add a few slice of avocado and enjoy!