Tag Archives: Bell pepper

Tasty Recipe: Pineapple Shrimp Skewers

This last weekend, my friend in our apartment complex (lovingly dubbed “the courtyard”) organized a cookout/ movie night. She acquired a projector, organized the potluck, and set up all the fixin’s. We grilled and ate our weight in meat, pasta salad, and veggies, then watched a movie outside in the courtyard.

The courtyard houses some pretty awesome people and we had a great laugh. The best part was being close enough to use our own bathroom, grab a glass of water, and not have to worry about the journey home.

Anyway, I decided to try the shrimp skewers Bonnie perfected for us a few weeks ago in Maine. I tweaked Bonnie’s recipe a bit because I love grilled pineapple. The marinade was amazing and the overall product was delicious. It’s really simple and assembling the skewers can be a social activity. This is a great one. Enjoy 🙂

Pineapple Shrimp Skewers Continue reading

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Tasty Friday: Gluten Free, Dairy Free, Vegetarian Lasagna

While in Maine last week, I was so stoked to find out that Mike’s mom, Bonnie, has turned to the Nutritarian side! I try not to label the diet things because everyone has their own way and “certain knowledge,” but the word nutritarian covers a lot of basis. It basically means that we will eat anything that gives our body the largest amount of nutrients. This means that a person has to figure out what they don’t tolerate and then what makes them feel incredible.

Anyway, Bonnie is an amazing cook and I was so excited by everything she made for us. Most of it followed my rules so I could afford the random blueberry pie slice and blueberry muffin here or there without feeling like crap.

So on to the recipe! Bonnie adapted this recipe from the amazing post by Dance While You Cook: Kick Ass Lasagna.

VeganLasagna

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Just-Try-It Thursday: Frittata

This recipe is really flippin’ easy. And cheap! (I got it from an awesome blog I read regularly: Once A Month) I cooked it immediately after my workout and was eating within 20 minutes. It is a pretty basic dish though so I also had a couple of pieces of toast. One with almond butter, one with honey. It would be delicious with roasted potatoes though.

Veggie Frittata (serves 4)

Ingredients

8 eggs – keep the yolks! They’re a healthy fat.

Whatever veggies you have – I used green peppers, mushrooms, garlic, tomatoes, and a bit of spinach. Onions would be really good too.

1/2 cup almond, coconut, or full fat milk

salt and peppa

1. Chop up all the veggie and sauté the hard veggies (peppers, mushrooms, garlic, onions) in a Tbsp of oil. Medium heat for 5 minutes.

2. While they’re cooking, scramble the eggs and milk together. Use a big bowl and a whisk. Don’t stop until the eggs get frothy.

3. Add the soft veggies (tomatoes) to your sauté and spread everything out evenly.

4. Pour on the eggs. And top with any green leaves you have. Cook on medium heat for 5 minutes. Then transfer to the oven to broil for another 5 minutes.

5. Take it out and cut into it! I kept mine covered for a few minutes before eating it and it went from pretty and fluffy to sadly deflated. But it was still delicious!

Let me know how it goes! (< do this by clicking the title of this blog post and entering your message under “penny for your thoughts)

Thursday Recipe: Build-a-Salad

 

*to those interested, birthday update at the bottom of the page

Whenever I mention healthy eating, people’s automatic reaction is, “I hate salad.” Let me share something, me too. The typical restaurant salad is cold, unsavory, and wholly unsatisfying. But I’ve recently determined that they’re doing it wrong. As I’ve mentioned before, my current lifestyle goal is only eating grain for lunch and restricting carbs at dinner. This is not to lose weight but to prevent a haphazard insulin spike right before bed. So “salads” have become my go to dinner options and I’ve realized, they’re not all that bad!

To build a great salad just replace whatever carb you were going to use (pasta, rice, potatoes, etc) with dark leafy greens (I prefer spinach). This means that you get the healthy without sacrificing the hot and savory.

Recently, in the vain of cooking a big portion of one thing, I made cooked a big batch of lentils and steamed some extra veggies I had lying in my fridge. Here is the result:

^ Start with the leafy green base. Don’t worry, it will be covered up soon.

^ Add whatever warm veggies you decided to cook. I have zucchini, red bell peppers, and eggplant.

^ Pile on whatever protein you want. I made lentils but you could do any kind of meat or legume.

^ Top it off with a healthy fat like goat or sheep cheese (pretty much lactose free) and some oil based dressing like balsamic or italian. And enjoy!

* Final note: My birthday ended up being quite wonderful. My coworkers remembered and even gave me gifts. I got so much love through this blog and facebook and texting and phone calls. AND Mike came home from his business trip early! He surprised me at work with flowers, a bottle of wine, and a Gap coat that I’ve been eyeing for months. What wonderful people I have in my life. Thanks everyone 🙂

Today, just smile.