Romesco Garlic Shrimp With Zucchini Noodles

What a great, fast and super healthy meal! This meal was inspired from Melissa and Dallas Hartwig's "Whole 30" guide to total health and food freedom. I plan to do the Whole 30 in February!  Check it out and if you are interested, I would love to have you be apart of the group. It is free! You just need the guide and a willingness to follow along!

This meal was hubby and kid approved too!  That is always a win!  Last week I made cauliflower risotto. I thought it was great and my husband was like, "Nope. Not a fan!"

My son OBSESSES over noodles and honestly, I think the fact that the zucchini was "noodle looking" totally hooked him! He could still slurp up the noodles just as if it was spaghetti!  Too cute!

I adapted this recipe from the Whole 30 to save a little time! I used fresh tomatoes instead of the canned crushed that it called for. The book said if you plan to freeze the sauce then canned tomatoes would be better. The other thing I adapted is I used already cooked frozen shrimp. I thawed the shrimp in a colander with cold water and added them straight to the sauce when it was almost finished so that they would be heated and not be over cooked. The original recipe had you saute onions/garlic in a frying plan then add the raw shrimp and cook. I am sure that would have been great, but the sauce seemed to be enough flavour for me that I didn't feel like taking that extra step but if you choose to do that, then go for it!

I decided to add more veggies to the Romesco sauce and combine that recipe with the Tomato Sauce recipe also in the cookbook for some added nutrition.   Feel free to chose the ingredients that you would like to use! Many are optional!

To get the veggies tiny enough I also used a hand powered veggie chopper. Oh my goodness it saved SO MUCH chopping time, I couldn't believe it. It has been sitting in my cupboard forever and I thought I would dig it out to see how it worked. It was amazing! I would give this kitchen tool an A++!  You could also use a food processor if short on time for getting the veggies chopped fine, but that adds another dish to wash.  I hope you enjoy!


Prepare the Zucchini Noodles:
4 medium zucchini (about 4 cups worth)

Using a zucchini spiralizer (aka: Veggetti) , prepare your zucchini. I purchased my Veggetti for about $20 at Bed, Bath and Beyond and the investment was worth it! My Veggetti is a hand operated one, but there are many other versions to get your zucchini in spiral or noodle form!

Using the Veggetti, rotate the zucchini until it has been turned into noodles.  Discard the core and set the noodles aside until you are ready to use them.  I would make sure that you have the sauce and shrimp prepared as the noodles will not take long to steam.

Ingredients for Romesco/Tomato Sauce:

2 tbsp olive oil
1/2 c chopped almonds (*optional - this WAS in the original recipe, but I didn't use them)
1 small onion diced
1 medium carrot finely diced (*optional - not in original recipe)
2 medium celery stalks finely diced (*optional - not in original recipe)
3 cloves of minced garlic
1 tsp chili powder (If you don't want to use the chili pepper or the paprika just use 1tsp of thyme   AND oregano for a milder flavour)
1 tsp paprika
6 fresh plum tomatoes chopped (or diced tomatoes). The recipe suggests to seed the fresh tomatoes. I did not.
1 1/2 tsp red wine vinegar
1 tsp himalayan pink salt
1/2 tsp fresh ground pepper
31-40 frozen cooked shrimp, thawed
Fresh/dried parsley for garnish (*optional)

(Optional: 1/2 cup almonds, chopped -- I didn't add this in)

Steps to prepare the sauce:
In a sauce pan, heat the oil. (***If using the almonds, then add them to the oil when it is hot and toast for 3 minutes and stir often and then continue on with the rest of the steps).  Add and cook the onion, carrot and celery until the onion is transparent.  Add in the minced garlic and cook until the garlic is aromatic.  Then add the chili powder and paprika and cook another minute.

Add the plum tomatoes, red wine vinegar, and salt.  Cook until the tomaotes become soft and some liquid has formed. Make sure to stir up the tiny bits on the bottom of the pan.  Stir every 20 minutes.  I allowed my sauce to cook for about 40 minutes.  IF USING the CANNED TOMATOES, then just cook until the sauce has warmed (about 2 minutes).

Blend/puree sauce, return sauce to pan and add cooked shrimp. Warm sauce with shrimp and heat for an additional 3 minutes or until the shrimp is heated thoroughly. (I actually did not puree the sauce and found it delicious!)

Zucchini Noodles:

Add 2 cups of water to a large pot and bring to a boil. Add a colander or a steamer inside the large pot of boiling water and add the zucchini noodles.  Cover and steam the noodles for about 2-3 minutes.  Drain the noodles and transfer them to individual plates.  Top with the Romesco Sauce and garnish with fresh or dried parsley!  Enjoy! This dish would also be great with a pinch of parmesan cheese too!!

Enjoy and let me know how you like it!

Roasted Root Vegetables

One of my favourite cookbooks is called, "Everyday Paleo," by Sarah Fragoso.  I have two of her cookbooks that I found at Costco a while ago and love them! I don't follow a Paleo lifestyle but the recipes are clean, fresh and super easy!  This recipe is from the, "Everyday Paleo" cookbook! I hope you enjoy it!

One of the perks of this recipe is you can add in as much or as little of each vegetable as you like! I LOVE beets so this time added in a few more than the recipe called for.  

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Serves: 5

Ingredients

~4-6 small beets, peeled, and cut into small chunks

~2-3 small parsnips, peeled and chopped

~2 carrots, peeled and chopped

~1 medium red onion, sliced (I chopped it in this recipe)

~1 bulb garlic, cloves removed and peeled

~1/4 cup coconut oil

~1 cup fresh basil, diced (I used a few shakes of dried basil this time- fresh of course is always better)

~1/2 tsp lemon zest (grated lemon peel)

~Himalayan pink salt and black pepper to taste.

1.  Preheat oven to 400° F.

2.  *IMPORTANT!* Make sure to cut all of the veggies so that all of the pieces are approximately the same size!  This ensures even cooking. 

3. In a large mixing bowl, toss all of the vegetables & garlic cloves.

4.  let the coconut oil, pour it over the vegetables and add to the bowl the basil, lemon zest, salt and pepper.  Toss together until the veggies are coated with the oil and spices.

5.  Spread evenly on the bottom of a large baking dish and roast uncovered for 45-50 minutes, stirring once or twice during the cooking process.

I hope you enjoy! :) 

Spaghetti Squash Chicken Chow Mein

One of my lovely challengers, Terri shared a recipe and indicated how much she LOVED it so I thought I would give it a try. I LOVE chow mein and to have a healthier version than the local take-out order made sense to me! I took the recipe she used and adapted it to include my FAVE ingredients.  Again, another family favourite! When I made it, I cooked the spaghetti squash the evening prior and shredded it and then made the stir fry the next day!  It was easy peasy and quick to prepare!  10-15 mins to be exact having the squash pre-cooked!  Choose whichever works for you!

Ingredients

1 large spaghetti squash
2 chicken breasts (cooked and cubed)
1/4 c tamari (gluten free soy sauce found at the local Supermarket)  or you could use lite soy sauce
1 large clove red garlic minced ( or 3 cloves of reg. garlic, minced)
1 tbsp maple syrup
1.5 tsp freshly grated ginger
1/4 tsp white pepper (optional)
2 tbsp extra virgin olive oil
1 onion, diced
3 stalks celery, sliced diagonally
1 large carrot grated (I used my Titan peeler - peeled them into matchsticks)
1/2 c. shredded cabbage (*optional)
1 small package of fresh sliced mushrooms, rinsed

Directions: 
Cut the spaghetti squash in half, lengthwise and scoop out seeds.  Add about 1" of water to a pyrex or glass dish. Turn spaghetti squash face down (skin side up) in dish.  Bake at 400 degrees for 40 minutes or until flesh is very tender.  When done, let cool for a moment and scoop out flesh with a fork so it breaks apart into strings and set aside.  When I made it, I let it cool and then put it in the refrigerator over night.

In a small bowl, whisk together tamari, maple syrup, ginger and white pepper and set aside.

Heat olive oil and garlic in a large skillet over medium-high heat.  Add onion, celery and cook until tender (about 3-4 mins). Be sure to stir often! Then add grated carrots and shredded cabbage and cook another minute before adding sliced mushrooms. Cook another minute longer until heated through.  Stir in spaghetti squash, cooked chicken and soy sauce mixture.  Mix it until well combined, and if you are using pre-cooked spaghetti squash make sure it is heated through before serving!

Serves 4-6 ----->21 Day Fix: 2 Green, 1/2 red per serving
Enjoy!

Scallops, Vegetables & Quinoa

One of the things I have learned through this journey is the importance of Eating Clean.  One of the most valuable lessons I have acquired is in order to have a healthy body, I have to eat clean 80% of the time. Although this time of year that can be so difficult with sugary treats and baking around every corner!

What does Eating Clean Mean?
The principals that I have whole heartedly embraced when Eating Clean is avoiding foods that are over processed, contain preservatives and those that are artificial foods.  Who knew a cheese slice is not really cheese ~ it is simply an artificial food?!  I am comfortable drinking water as opposed to beverages that are sugar-loaded like juices and soda (in Canada we say "pop.").  There are of course other principles to follow but these were the main principles I knew I had to focus on first.

A great book for all the essentials for Eating Clean is "The Eat-Clean Diet Recharged" by Tosca Reno.  The nutrition guide in the 21 Day Fix is very easy to follow and applies the majority of the principals from Tosca's book!  I will share more of what I have learned in the days to come.

Scallops, Vegetables & Quinoa 
This recipe I found in Tosca's book and thought I would give it a try! It is adapted to the way I prepared it for my family this evening. Totally delish! My two year old even loved it! I hope you enjoy it!

~ 3-4 scallops per person
~ 3-4 tbsp of olive oil
~ 1 cup of quinoa (or more if you want leftovers)
~2 cups of vegetable broth (I used low sodium)
~3 med zucchini (grate strips of green zucchini skin & white part of zucchini into long strips - with the exception of seeded core - you can use the centre later in a soup if you wish.)
~3 large carrots (grated into long strips - exception of core)
~1/2 large red pepper (sliced thinly)
~ 4 green onion (sliced lengthwise and chopped

Topping:  I drizzled on the top, to complete the dish!
~1 Tbsp of lime juice (fresh or concentrate)
~2 tsp sesame seed oil
~1/4-1/2 tsp of ground ginger (I used 1/4 tsp)
~2 Tbsp of tamari sauce (low sodium)

Method:
1.  Heat half of the oil in skillet. Add scallops and pan sear 2 minutes per side over medium heat. Remove scallops from pan and set aside.
2. In remaining oil stir-fry vegetables in batches.   Add remaining oil as needed.
Cook quinoa according to package using the broth in place of the water.
3.  Once all vegetables have been stir fried, season with the topping mixture.  I layered the plate with the quinoa, vegetable mixture, scallops.  Then I drizzled the topping overtop and sprinkled with sesame seeds.  Enjoy!