129 days to go! Had such a good night last night with my Valentine!
Are you trying to cut down on carbs and eat more veggies? Zucchini noodles are a healthier, low carb, gluten-free alternative to pasta.
To make zucchini noodles you can use a spiral slicer. I used a spiral slicer like this one. Just a couple of quick turns and in less than a minute you will have a plate of zoodles (zucchini + noodles=zoodles).
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles (See Kelly’s Notes)
- Chopped parsley, for garnish
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Happy Monday, friends! I understand that there are about a million different chocolate chip cookie recipes out there, but if you were to make one recipe, THIS would be the one I’d recommend! The cookies have a smooth sweetness from the caramel used in the batter, and then a nice hint of salt from the sea salt on top.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 sticks butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cups semi-sweet chocolate chips
- 1 cup caramel bits or caramel candies, (Werthers) chopped
- 1 1/2 teaspoons flaky sea salt
Preheat the oven to 375 degrees F
Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
This week I am trying to stick to clean eating. I have to get some control over my eating before June! With a fun Mexican twist, this dish is packed full of so many delicious flavors, from the lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, I love a dish that doesn’t require a lot of dishes.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.
| Quinoa Stir Fry |
These days, all my purchases are pretty much made online. I love being able to compare prices, not leave the house and avoid waiting in lines. Why put on shoes and go down to the store when you could just buy what you need from the comfort of your couch? If you can relate, you’re going to love this shopping hack that I just discovered last week it’ll get you the best deals online and save you so much cash.
The secret? Honey.
Honey is a free browser app that automatically scans the Internet for every working coupon code while you’re shopping online. Then at checkout, it magically applies the best deal to your cart. Automatic coupons, how amazing is that?
Here’s how it works:
First, add Honey to your browser for free. You’ll see a little “h” button appear in your toolbar.
When you’re about to buy something online, you literally just click that button and the total price instantly drops if Honey finds a deal for you. It’s really that easy.
Do yourself a favor and get it now before you start your holiday shopping, you’re ready to go.