Time for another blog post. Wanted to share some new recipes( not pastries or dessert again, mind you). By now, you've probably noticed I love pie, bars, and anything pumpkin( it's a weak spot of mine). Since trying a vegetarian lifestyle, I've been trying to eat less of this and minimize how much I absorb them during a year. I'm on a cleanse right now to not eat any for a couple of months. Though I know I'll never be able to completely deny the temptation to have them every couple months, I am striving to not eat as much( for the sake of getting a flat stomach someday and not getting diabetes when I get older. #lol.). At any rate, I wanted to share a couple delicious, healthy recipes I've found since becoming vegetarian. Actually, I think I would be considered, to be detailed, a - pescetarian- definition which means I abstain from eating meat and eggs, but do eat fish and dairy products.
One is a shrimp and pasta dish from the Food Network cook, Giada( It's awesome!)
combining my love of fish and pasta, it is a delicious I- will- make it - again- dish:)
2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish
Directions
Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.( Picture coming soon)
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-arugula-pesto-and-seared-jumbo-shrimp-recipe/index.html?oc=linkback
Next, is a absolutely creamy, healthy, amazingly yummy smoothie I found off. WWR.com( Wellness with Rose) Created by a certified health expert, Rose Cole, this is something I would make every morning if I had enough oranges!
One is a shrimp and pasta dish from the Food Network cook, Giada( It's awesome!)
combining my love of fish and pasta, it is a delicious I- will- make it - again- dish:)
2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish
Directions
Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.( Picture coming soon)
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-arugula-pesto-and-seared-jumbo-shrimp-recipe/index.html?oc=linkback
Next, is a absolutely creamy, healthy, amazingly yummy smoothie I found off. WWR.com( Wellness with Rose) Created by a certified health expert, Rose Cole, this is something I would make every morning if I had enough oranges!
- 1 large, ripe orange
- 1 1/2 cups of ice cubes
- 1/2 cup raw goat or cow milk or dairy-free milk of your choice (coconut, almond, ect.)
- 2 tsp real vanilla extract
- 3 Tbs raw coconut palm sugar ( or a healthy organic sugar)
- 4-5 drops of liquid stevia (optional)
Place your peeled orange in a blender and blend very thoroughly.
Add the remaining ingredients and blend again. Serve immediately.
The secret to a super thick, and creamy shake is blend, blend, blend. Trust me, it makes a difference!
Last of all, a favorite smoothie with pumpkin in it off a vegetarian website. Substituting sugar for maple syrup( for health reasons), I find this a great way to get a vegetable and enjoy my pumpkin craving being satisfied:)
- ½ cup pumpkin puree
- 1 cup soy milk
- ¼ cup soy yogurt (plain or vanilla)
- 1 banana
- 5-6 ice cubes
- ¼ teaspoon pumpkin pie spice (or a dash of cinnamon, nutmeg and allspice)
- 1 tablespoon maple syrup
