While Under Construction: Smoothie and Shrimp Recipe

Tuesday, March 18, 2014

Still working away on freshening up my blog.  There is still saw dust in the air, the smell of paint and the sound of saws running! WELCOME!! I actually LOVE going into a house that is under construction....I love seeing the walls torn down and envisioning what could be!! Then going back a week, or month, or year and see the reveal!  Hopefully my construction won't take that long. I want to tweak a few design things and there is always more technical things to work out!  I'm excited to have a new slate to create from and get back to JUST blogging!! Patience Patience.......

So as I'm smoothing out the edges of my blog, I thought I would share with you a couple of recipes that I really love.... I can remember thinking what the heck is a green smoothie!   I like to have something green everyday but I don't necessarily want to eat a salad everyday. Making a quick green smoothie gives me something with substance and the ability to grab one when I'm on the go.
2 handfuls of spinach
1/2 cup of chopped frozen pineapple and mango
1 Banana
1 Heaping Tbsp. of coconut oil
1 cup of almond milk
1/2 cup of water
This smoothie tastes like paradise to me, with the pineapple and coconut oil.  It really is really sweet and yummy.

Shrimp scampi is one of my favorites.   It's so nice to make something with fresh flavors in the middle of winter when our gardens are asleep.  I found a new recipe on Pinterest that called for coconut oil instead of butter. Wasn't sure about it at first, (since everything is better with butter) but it came out just as rich as the butter version.
1lb Med Shrimp peeled & deveined
1 Tbsp Olive Oil
2 Tbsp chopped garlic
1 1/2 c. Chardonnay white wine
Juice of a 1/2 lemon (I like to make it with the whole lemon for a stronger taste)
1 Tsp Italian seasoning
1/2 cup coconut oil
1 Tbsp parsley
1/2 c. grated Parmesan Cheese

In a skillet on med-high heat add olive oil and shrimp. Cook until tender and reduce heat. Remove shrimp and set aside.  Add garlic and cook 2-3 min. Don't allow garlic to brown. Add white wine and lemon juice. Cook until wine is reduced by half. Add Italian seasoning. Reduce heat to low and add coconut oil. Add the shrimp back into the skillet. Add parsley. Salt and Pepper to taste. Add grated Parmesan cheese.
I added pasta and steamed broccoli to mine. When the pasta is done, I take it right out of the hot water and combine it with the shrimp.

Do you have a go to fast lunch when your busy?  How about a fresh meal you like to make in the winter months to help you forget it's 0 degrees?  

Hope your having a good week, it's Spring break here!

1 comment :

Julie, Creative Little House said...
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