Tagged: shrimp

Enjoy the Taste of Eating Right – National Nutrition Month

G’day Mates!! Happy Tuesday!! I hope you’re all peachy-keen!! Me? I’m swell! I had a fabbbulous breakfast and I’m sippin’ on some tea (decaf earl gray, obvi), and I’ve decided it’s time to get serious with you for a moment!

I feel like some of you may know this already, particularly my fellow healthy living bloggers, but some of you may not.

March is National Nutrition Month!!

Never heard of it? Here’s a quick summary:

National Nutrition Month® is a nutrition education and information campaign sponsored annually by the Academy of Nutrition and Dietetics. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits. NNM also promotes the Academy and its members to the public and the media as the most valuable and credible source of timely, scientifically based food and nutrition information. (http://www.eatright.org/NNM/#.UxXVVvmwJiI)

I think it’s pretty evident at this point in time that proper nutrition is something that I’m extraordinarily passionate about. I’ve decided to join in on the party again this year and share my two cents with you about this year’s theme:

Enjoy the Taste of Eating Right!

According to the Academy of Nutrition and Dietetics, consumer research has proven time and time again that taste trumps nutrition in the majority of consumer food purchases.

This seems like it’s pretty obvious to me.  Take McDonald’s, for example. According to Forbes, McDonald’s ended 2013 with “lackluster earnings” – a measly $7.09 billion, up 2% from their 2012 fourth quarter earnings. What this says to me as a health conscious consumer (not in any way, shape, or form from a business standpoint) is that even posting the nutrition facts on menus hasn’t seemed to deter consumers from eating less McDonald’s. As such, I believe it is imperative that we all realize that healthy, whole, nutrient rich foods are just as capable of being as delicious (even more delicious, actually!) as the processed junk that so many people gravitate towards.

Now please keep in mind that I am nothing if not realistic. I absolutely understand that, sometimes, it’s really hard to make a healthy choice. We’re too busy, or too tired, or too broke, or too anything…these are all factors that impact the choices we make in fueling our bodies.  It’s too often, I think, that we forget that that’s really what food is: fuel! It’s what we need to keep our bodies functioning at their optimal levels. We need food, tasty or not, to live and to thrive – regardless of how busy, tired, and broke we all are! It doesn’t need to be hard to do. If we all take a little time to educate ourselves and fuel our bodies properly with foods that we enjoy, I know that we could all live and thrive with smiles on our faces, happy taste buds, and healthy bodies.

Here are some of my favorite recipes that use real, whole ingredients and help me Enjoy the Taste of Eating Right!

Barbecue Chicken Tortilla Pizzas

IMG_20130102_203759

Chocolate, Peanut Butter, and Banana Oatmeal

proats

Greek Salad

Grilled Chili Lime Shrimp with Mango Salsa

Honey Walnut Apple Crisp

apple crisp

My Favorite Chili Recipe Ever

chili!

Sweet and Spicy Pineapple, Black Bean Quinoa

sweetandspicypineapplequinoa

Tilapia Tacos with Southwest Slaw

tilapia tacos with southwest slaw

I hope you can find inspiration in these recipes!!
How are you celebrating National Nutrition Month??
And how do you Enjoy the Taste of Eating Right??

 

 

 

Real Food Recipe Roundup #2 – Shrimp Scampi

It’s Thursday, ya’ll!! That means it’s thiiiiiiiiiiiiiiiiiissssssss close to the weekend!! I’m particularly excited for a pretty chill weekend. I’ve got yoga on Saturday morning and I’m meeting some of my favorite gals for coffee on Sunday. Otherwise, I plan to read, clean, cook, and eat….and that’s about it! Does that make me lame? I don’t really care! It brings me joy…just like shrimp do!! (I am a fantastic transitioner – obvi!)

I was cravvvvvvvvvvvving shrimp for weeks. I still wish I could eat my weight in them. But alas, they cost monies. These particular shrimp were free, though, thanks to Kyle and Melinda!! (Woot! You guys rock!!) So when ya got shrimp, ya make shrimp scampi!

This recipe is sooooooooooooooo simple. The ingredient list is pretty short, too, which makes it even better in my book! And they’re all just real, tasty, albeit not the most healthy, but if you’d like you can go ahead and substitute whole grain pasta if you’d like. My hubby doesn’t love it, so this time around I stuck to plain old pasta. I also use a combination of real butter and olive oil here…the butter is important so I wouldn’t recommend omitting it completely, but if you’re more comfortable using more oil than butter I’d say go for it! Here’s the recipe!!

Twenty-Something & Starving

<a href=”http://twentysomethingandstarving.com” target=”_self”><img src=”http://i63.photobucket.com/albums/h130/Jennifer_Yoder/46133fa4-d3da-44aa-bd3a-92bd35349c37_zps9dc148ce.jpg” alt=”Twenty-Something & Starving” width=”250″ height=”150″ /></a>


 

shrimp scampi Shrimp Scampi

  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb spaghetti
  • 6 cloves of garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons unsalted butter
  • 2 teaspoons olive oil
  • 1/2 cup dry white wine
  • Salt & Pepper to taste
  • Parsley, for garnish

Bring a large, salted pot of water to boil. Prepare the spaghetti to package directions.

Meanwhile, melt the two tablespoons of butter in a large skillet over medium heat. Add the olive oil and garlic and saute for about 4 minutes until fragrant.

Add the shrimp and cook for 3 to 4 minutes on each side until pink. Add the wine, lemon zest, and lemon juice and cook for another 5 minutes until the sauce reduces just a bit. Season with salt and pepper to your liking and toss in the parsley.

Serve immediately over spaghetti!

shrimp scampi close up

Do you have a Real Food Recipe you’d like to share?! Share your Real Food Recipes with other folks like you and me who love to cook and eat!! No judgement. Nothing fake. Just the real deal!!

Shrimp, Shrimp, Shrimp

Seriously, I love shrimp so much. They’re delicious AND good for you – two of my favorite things. 🙂 So finally, here’s shrimp recipe I promised you on Monday. I hope you love it (but don’t devour it as fast as I did…you’ll be sad when it’s all gone)!

Garlic Shrimp with Parmesan Spaghetti Squash and Simple Arugula Salad

nomshrimp

serves two

For Shrimp

  • 1/2 lb shrimp of your choice, peeled and deveined
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/4 dry white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

For Spaghetti Squash

  • 1 spaghetti squash
  • 1-2 tablespoons butter or olive oil (I used smart balance)
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon oregano
  • 1-2 tablespoons grated parmesan cheese

For Arugula Salad

  • 2 cups arugula
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • Salt & Pepper to taste

To start, slice the spaghetti squash in half and scrape out any seeds and guts (just like you would a pumpkin for Halloween!). Place the squash cut side down in a microwave safe dish. Fill the dish with water so it’s about 1/4 of the way up the sides of the squash. Microwave in 6 minute intervals until the squash interior is tender and the outside can be pierced with a knife with little resistance. (I’ll typically do 3 rounds of 6 minutes for perfect squash!)

While the squash is cooking, in a small dish combine all of the salad ingredients except the arugula. Whisk well to combine. Set aside. Toss with arugula just before serving.

When the squash is cooked, scrape the inside of the squash with a fork to remove the flesh from the skin. This is how you’ll get your “spaghetti” strands from it. Combine the squash with butter, garlic, oregano, and parmesan.

For the shrimp, heat the olive oil in a large skillet over medium low heat. Add the garlic and red pepper flakes and let heat for 2 or 3 minutes until fragrant. Turn the heat to high and add the shrimp. Let cook for 3 or 4 minutes on each side. Add the wine and lemon juice and let cook for about 3 minutes more until the liquid reduced to coat the shrimp lightly. Add the lemon zest at the last moment when the shrimp are opaque and pink and gorgeous.

Serve the shrimp over the squash with the arugula salad (though really you could serve it with the shrimp on the salad and the squash on the side…or you could mix it all together… or serve it on a boat….or with a goat….or on a train…okay I’m done now, but you get the picture…the choice is yours!) and enjoy.

Summer Shrimpies!

So this post title may be a little off-putting to some. Summer shrimpies???  I know what you’re thinking.

But it’s not summer anymore, Jen. It’s September so it’s fall ,right?

No sir!

Fall does not officially start until Wednesday, September 22 and I shall embrace every day of summer we have left … as well as every last bit of summer produce AND grillin!!

Now don’t get me wrong, I love the fall.

I adore the fall, actually.

It’s my favorite season!

I love  walking around in the cool fall air in a big, comfy hoodie admiring the leaves as they begin to change colors. And then, I love coming home to a big pot of chili cooking away on my stovetop. Or something with pumpkin! Or both! *Sigh* I get all happy just thinking about it…

. . . but it’s not fall yet!

And thus, I present to you a recipe that’s super easy and scrumptious and delightful for summer…because it is, in fact, still summer.

Grilled Chili Lime Shrimp
with Mango Salsa

  • 1 lb shrimp, peeled and deveined
  • 2 large mangoes, diced
  • 1 jalapeño pepper, diced
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 bunch of cilantro, chopped fine
  • The juice of 2 limes
  • 2 teaspoons chili powder
  • Salt & Pepper to taste

For the salsa, combine mango, jalapeño, onion, bell pepper, cilantro and half of the lime juice in a large bowl. Add salt and pepper to your liking.
Chill in the refrigerator until ready to serve.

Toss shrimp in a large bowl with remaining lime juice, chili powder, salt and pepper. Let sit for about 15 minutes.

Stick the shrimp on skewers (if using wooden ones, be sure to let them soak for 20 minutes or so beforehand so they don’t burn up on the grill), about 8 per skewer. Grill for about 3 minutes on each side until the shrimp turn pink and opaque. Serve with salsa!

Pesto Flatbread Pizza

Ladies and gentlemen, I think it’s imperative to inform you that if my taste-buds could express emotions,  right now, they would be in ecstasy! They would be crying tears of joy while simultaneously doing one-handed-back-hand-springs.

I’m afraid, however, that my taste-buds are incapable of such feats. (I know. It’s sad.) Your taste-buds will have the same emotional experience if you make this evenings’ recipe for yourself. Who knows. Maybe you’ll have more luck with the one-handed-back-hand-springs.

These flatbread pizzas are INSANELY versatile! I made a shrimp version a few of us had and chicken for the rest. You could easily leave off the meat all together and load up on the veggies. I put spinach on mine. Tomatoes, peppers, and sauteed mushrooms would all be divine on this pizza,too!

The combination of succulent shrimp with creamy ricotta, gooey mozzarella and the sharp bite of pesto is quite an amazing experience. The recipe I’m sharing is enough to feed five people two pizzas each. Do yourself (and your taste-buds) a favor and make these tonight. 🙂

Pesto Flatbread Pizza

  • 10 flatbreads (I used onion flavored, they were tasty)
  • 1 (8 oz.) jar store bought pesto
  • 1 pound shrimp, peeled and deveined and chopped into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 cups baby spinach, rinsed and dried
  • 2 cups part-skim mozzarella cheese, grated
  • 1 cup part skim ricotta cheese

Preheat the oven to 350 degrees.
In a large sauce pan, heat the olive oil over medium high heat. Add the garlic and cook for about 1 minute or until fragrant.
Add the shrimp and cook for about 3 minutes more. (Shrimp will transform from their original translucent gray color to a lovely opaque pink.)
Add the wine and lemon juice and cook 2 minutes more. Remove from heat.
Spread approximately 1 tablespoon of pesto onto each flatbread. Top with small dollops of ricotta cheese and baby spinach. Divide shrimp evenly among the flatbreads. Sprinkle with shredded mozzarella.
Cook the flatbread pizzas on a large baking sheet (I used two) for about 7 minutes or until the cheese is melted.
Serve immediately. Top with red pepper flakes and oregano for an extra one-two punch of flavor!