Spicy Red Shrimp Tomato Zucchini Pasta.

Do you find yourself in a meal rut where you’ve been eating the same dish for four nights in a row? I’m totally guilty of this recently. I’ve been cutting back on my budget to save for a new life transition (news announcement coming soon!) and so I haven’t been investing as much in groceries or testing out new recipes due to the excess costs.

But I’ve grown tired of chicken parmesan and ventured out tonight to appease my adventurous food cravings. It was a long day at work and I knew I wouldn’t want anything too strenuous. I also wanted to make sure to pack in a ton of veggies after a weekend of splurges and ended up with a concoction of zucchini noodles and shrimp that I’ve shared below.

I obviously also enjoyed with a good glass of Jazz Cellar Syrah wine. If you test out the below recipe, I’d love to hear your thoughts, especially since this was thrown together on a whim and I ended up thoroughly enjoying it. This one is a keeper for me!

Ingredients

Disclaimer: I’ve purchased all my items from WholeFoods but all items should be able to be found at any large chain grocery store in one stop.

  • Shrimp – I’ll either buy mine from the seafood counter or have a bag of frozen on hand for nights like these.
  • Package of Zucchini Noodles
  • Tomato & Cream Sauce – I like to use the Capellino brand, which is a local product to San Francisco, has no trans fat, and is one of my favorite.
  • 2 cups Spinach
  • 1 clove Garlic
  • 1 cup cherry tomatoes
  • Crushed Red Pepper
  • Olive Oil

Directions

  1. If shrimp is frozen, let sit under running hot water until shrimp is throughly cooked. Do not let overcook or the shrimp will become rubbery.
  2. In a large frying pan, sauté zucchini noodles on high with a small amount of olive oil.
  3. In separate smaller frying pan, sauté spinach on high with a small amount of olive oil. When all leaves are covered with oil, add diced fresh garlic. Let leaves cook down.
  4. Add a dash of crushed red peppers and sliced cherry tomatoes into zucchini pan. Let cook on high until tomatoes cook down.
  5. Drain noodles of all excess water that comes from the noodles and tomatoes.
  6. Add spinach to large pan.
  7. Add tomato and cream sauce to large pan and let cook for 3-5 minutes.
  8. Add shrimp.

Enjoy, namaste.

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Three Super Simple Veggies.

Now that the holiday festivities are over, I want to make sure that I dive into healthy eating habits right away so I don’t become victim to eating nonstop treats and sweets. Now don’t be fooled, I’ll still splurge a little while I’m home for the next couple weeks but not to the extent I was the last couple days.

That is why I’m sharing three of my favorite & super easy veggie recipes today in this post. And when I say easy, it really can’t get easier than these three recipes for home cooked veggies. If you have olive oil, salt & pepper then you’re set!

Balsamic Brussel Sprouts

Brussel Sprouts

These are my new favorite side and if you’ve been following the blog Instagram you’ll notice I shared these a few weeks back on my story when I made them for a Christmas party. I think the combination makes for an amazing savory and sweet flavor between the balsamic vinegar and cabbage taste of the sprouts.

Ingredients:

  • Brussel Sprouts, Enough to fill a cake pan
  • Olive Oil
  • Salt & Pepper
  • 1 Cup Balsamic Vinegar
  • 1/2 Cup Brown Sugar
  • Optional: Dried Cranberries, Pecans, Shredded Parmesan Cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Wash the Brussel Sprouts and cut in half. Line the cake pan with the sprouts and drizzle with olive oil and sprinkle with salt and pepper. Shake pan to evenly coat all sprouts with oil.
  3. Cook on the medium rack of your oven for 35-40 minutes or until you notice the layers of sprouts starting to brown.
  4. On the stove top, bring the balsamic vinegar and brown sugar to a boil in a small saucepan. Once at a boil, bring down to medium heat and cook for 15-20 minutes or until mixture thickens.
  5. Pour glaze over Brussel Sprouts and shake the pan.
  6. If desired, toss in cranberries, pecans, or parmesan cheese.
  7. Enjoy!

Asparagus

Asparagus

Asparagus is a super simple side that can be cooked up fairly quickly. My secret is I prefer to get the larger stock Asparagus which might take a little longer to cook but they don’t wilt as easily while cooking in the oven.

Ingredients:

  • Asparagus
  • Olive Oil
  • Salt & Pepper
  • Optional: fresh garlic clove, Parmesan Cheese

Directions:

  1. Preheat oven to 400 degrees
  2. Wash and cut the ends off the asparagus.
  3. Line a baking sheet with asparagus, drizzle with olive oil and sprinkle with salt & pepper. Shake pan to evenly coat all asparagus with oil.
  4. If desired, add a diced fresh clove of garlic to the mix.
  5. Cook in the oven for 15-20 minutes.
  6. If desired, sprinkle parmesan cheese across the top and allow to melt.
  7. Enjoy!

Sauteed Zucchini 

Zucchini

I actually make these little guys often before I even start cooking and snack on them throughout with a glass a wine. They are super handy when you’re craving fried food like french fries – definitely not the same but they’ve saved me a couple times.

Ingredients:

  • 1 or 2 Zucchinis
  • Olive Oil
  • Salt & Pepper

Directions:

  1. Wash and slice zucchini into thin chips.
  2. Drizzle olive oil into a medium-size frying pan and heat over medium heat. Line pan with zucchini chips and sprinkle with salt and pepper. Make sure each chip is laying flat on the pan so they all cook evenly.
  3. Let cook until lightly brown and flip to the other side. Don’t worry if you flip too early, just flip them back over 🙂
  4. Once cooked to desire, let cool and enjoy!

 

I hope these three recipes make eating healthily a little simpler for you. These are definitely a couple simple recipe I turned to at least a couple times a week.

Let me know in the comment section if you test any of these out or if you have tasty simple recipes of your own. I’d love to hear them!

Happy Wednesday loves.