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!

3 Day Quick Fix

Ok!  Believe it or not, I have never done the 3 Day Quick Fix that is included in the 21 Day Fix program when you purchase it! This is different than the 3 Day Refresh that I have done in the past. You can check out that blog post here.   That is a separate When I first began this journey I lost 9 pounds in 21 days alone so I guess it wasn't on the top of my priority list with everything else I had changed as I felt I had lost enough weight at the time.

Since having my second baby though and having less weight to lose, this challenge has been a bit more difficult in seeing fast results.  So in a crunch to lose some weight fast for an upcoming wedding, I thought I would give it a chance and it actually wasn't as hard as I thought!  So check it out and see if it is something that is for you!

The 3 Day Fix can be used as needed (but not recommended for any longer than 3 days) OR it is a good way to integrate into the end of completing the 21 Day Fix beginning with Day 19.

The PLAN:
~ Eat 6 meals per day according to the plan mapped out for you.
~Space each meal 2 hours apart.
~Drink 3.6 litres of water!
~NO SALT!  Lemon/lime juice, vinegars and spices are ok.
~Cinnamon, nutmeg or 1 tsp stevia is ok with morning oatmeal
~Drink 1 tsp of extra virgin coconut oil with meals.
~Coffee/Tea is ok -- black only and you may use 1 tsp of stevia if need be.
~You can continue your workouts!

The first thing I did was make my meal plan for the 3 days!

2. PREP
I prepped all the vegetables and all of the protein for the entire three days! I put each portion of veggies and meat into their own little ziploc bags to make for quick and easy retrieval in case my day got busy.

3.  Then I put all the veggies for each day into a larger ziploc bag and put it in the crisper in my refrigerator. I have to tell you this was a life saver having it all prepared!

Breakfast for me was the most difficult!  The plan calls for (1/2c) steel-cut oatmeal and egg whites (8 but I only did 5) and 1 tsp of EV Coconut oil to drink.  Seriously, what is oatmeal without a little maple syrup?  Ha ha!  I did get it down with the help of cinnamon being sprinkled on it but it was hard!

The rest of the meals were pretty repetitive. They alternated between fish or chicken and ground turkey for the last meal.  For Meal 2 - it included grilled chicken (3/4 c.) and steamed yams (1/4 c.). This was probably one of my fave meals throughout the 3 days!

Water is a HUGE part of the 3 days --- to the tune of drinking at least a gallon!!!  To make it seem like I wasn't over doing it, I purchased a bottle of water that was 1 litre and kept refiling it. It was nice because I knew I only had to drink 4 of them!

My EPICURE silicon steamer was phenomenal for getting me through the meals. It took only 1 min 30 seconds to heat up my veggies!  The last day I had to cook more chicken and it cooked a frozen chicken breast in less than 5 minutes!!!

If I had a "do-over" I would make sure that I was home to do this!  On Day #2 I had errands to run so wasn't consistent in getting the two morning meals after breakfast in, so I did miss a protein and a veggie that day, but I got all the rest in!

RESULTS! .... So my first round post baby in 21 Days and ending with the 3 Day Quick Fix resulted in 5 POUNDS and 7 INCHES GONE!!!!!!!   I still have a ways to go, but continuing on my journey!

If you are interested in trying out an accountability group with me then please contact me via email: sasijewelry@gmail.com or find me on Facebook! 

Energy Boosting Egg Muffins

I found this recipe online and loved it! I can't even remember where I found it?! Eek! I find them delicious and that they freeze well!  So they are incredible for on-the-go!  My hubby found them too moist after freezing them but you could always leave out the zucchini if you didn't want the extra moisture. I love them!  Recipe is below!

Recipe:

6 eggs
1/2 c. skim or 1% milk (almond milk would be fine too!)
1/4 tsp salt
1/8 tsp pepper
1 c. cheddar cheese
1/2 c. chopped zucchini
1/4 c. each red bell AND green pepper
2 tbsp chopped red onion OR 3 Onion EPICURE spice mix!

Heat oven to 350 degrees. Beat eggs, milk, salt and pepper.  Add cheese, zucchini, peppers and onion or onion mix and mix well.

Spoon evenly into 12 lightly sprayed muffin cups. I actually use the 1/4 c. measuring cup to divide the mixture evenly into each cup. So easy and very little mess!

Bake 20-22 minutes or until set.  Cool on rack for 5 minutes.  Remove from cups and serve warm or reheat!

21 Day Fix Plan?  2 egg cups = 1 red container

This morning I enjoyed an Energy Boosting Egg Cup & a chicken breakfast sausage, with Ezekiel toast (found in the Health Food Section) and 1 tsp of natural PB.  Oh and a McCafe coffee for a treat! Hope you enjoy! :)

Taco Zucchini Boats

 Taco zucchini boats are going down in my recipe book as another family favourite in my household for many reasons!  A. The boys thought they were delicious and cleaned their plates and B. it was SO quick an easy that they took no time to make--so that made me happy! I found the recipe while doing meal prep on the road as the hubby was driving and made note.  I have to give credit to the author Gina Homolka of the "skinnytaste" website (www.skinnytaste.com) for this recipe!

Typically I use ground chicken or turkey in any recipe that now calls for ground beef but this night, I did choose to use ground beef.  We typically only eat red meat 2x a week since we have changed our diet so this was a nice treat!  I hope you and your family enjoy!

Ingredients:
4 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa (I used my homemade salsa)
1b lean ground chicken, turkey or beef

Taco Seasoning:
1 tsp or each: garlic powder, chili powder, cumin, paprika and himalayan pink or sea salt ground (or to taste)
1/2 tsp oregano

1/2 small onion, chopped finely
2 tbsp green or red bell pepper, chopped finely
4 oz can of tomato sauce
1/4 cup water
1/2 cup grated cheese of your choice (I used marble)
1/4 cup chopped green onion (or cilantro would be good too!)

OPTIONAL INGREDIENTS for Toppings:
Greek yogurt in place of sour cream
Guacamole
Additional Salsa
Jalapeños

Before you get started:
Preheat oven to 400°F.
Bring a large pot of salted water to a boil.
Place the 1/2 cup of salsa on the bottom of a large glass baking dish.

Directions:
Using a small spoon, hollow out the seedy centre of each of the zucchini halves. Make sure that you still leave a thick skin on each half.  Chop up the scooped flesh of the zucchini in small pieces reserve 3/4 cup of what you have chopped--this will be used to add to the taco filling. Either discard or save the rest of the zucchini flesh for another recipe.  Using a cheese cloth or even a paper towl, squeeze the excess water out of the 3/4 cup of zucchini flesh that you have saved.

Drop zucchini halves in boiling water and cook 1-2 minutes depending how thick they are and then immediately remove them from the water and place them in the baking dish on top of the salsa.

Brown ground chicken, turkey or beef in a large frying pan or skillet making sure to break it up as it cooks.  When the meat is no longer pink, add the spices, onion, bell pepper, reserved zucchini, tomato sauce and water and stir well.  Cover and simmer on low for an additional 20 minutes

Once the taco meat is finished then fill the hollowed zucchini boats with the meat mixture using a spoon and pressing firmly until all the meat has been used up.

Top each boat with 1tbsp of shredded cheese or to your desire.  Cover with foil and bake for approx. 35 minutes until the cheese has melted and the zucchini is cooked through.

Top with scallions and serve with salsa and/or additional toppings!

21 Day Fix equivalents without any additional toppings
2 zucchini boats = 2 green, 1 red, 1 blue, 1 orange, 1/2 purple (if you added extra salsa on the side at your discretion).

Baked Zucchini with Parmesan

This recipe is my new ALL TIME favourite recipe for Zucchini! And it takes 30 mins or less to be ready and on your plate!   I had gotten in the habit of chopping zucchini, tomatoes, red onion and drizzling the veggies with olive oil and sprinkling with Panko crumbs and some Epicure 3 Onion Spices and popping it in the oven.  But lately I just find I need something quick, easy and to the point. I found this recipe online under damdelicious.net (excuse the language!) just before we moved because I was limited to dishes because most of them were packed! I followed the recipe I found and tweaked it to suit my family.  I hope you enjoy it too!  This recipe serves 4, however when I made it, I doubled the recipe and found the left overs just as good!

Ingredients

• 4 zucchini (quarter each zucchini lengthwise)
• 1/2 cup freshly grated parmesan cheese
• 1/2 tsp dried thyme 
• 1/2 tsp dried oregano 
• 1/2 tsp dried basil 
• 1/4-1/2 tsp garlic powder 
• 2 tbsp extra virgin olive oil 
• Himalayan Pink Salt or Sea salt and freshly ground black pepper (to taste) 
• Optional:  2 Tbsp chopped fresh parsley leaves for garnish

Instructions

• Preheat oven to 350 degrees F. 
• In a small bowl, combine parmesan, thyme, oregano, basil, garlic powder.  Add in some himalayan or sea salt and freshly ground pepper, to taste. 
• Place zucchini onto baking sheet and drizzle with olive oil. Sprinkle the parmesan and spice mixture. Place in the oven and bake until tender (15 minutes depending on the size of your zucchini). Then broil for 2-3 minutes, or until crisp and golden brown. 
• Optional: The website I found the original recipe suggests to coat a cooling rack with nonstick spray and place on a baking sheet and then place zucchini on the rack then sprinkle with toppings bake it that way.  I didn't have a cooling rack to try it, but it would reduce having the zucchini cook in the olive oil that falls to the bottom and create a healthier option. 
• Serve immediately, garnished with parsley, if desired.

Notes

Adapted from www. damdelicious.net  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!