It’s that time again! Time to share some new dishes from a blogger I have been reading for a while but haven’t had a chance to cook from. Why now? Because it is is reveal time for the
And this month I knew it was going to be fun because I had CHELSY over at MANGIA!! ITALIAN FOOD!!! But – FORTUNATELY – healthy Italian! Which was perfect considering I am trying to eat healthier these days. I was a little worried at first because so many of the blogs have great food but lots of ingredients I am not eating these days – sugar, beef, cheese, pasta – so finding lots of good, healthy recipes on Chelsy’s blog was a definite plus for me.
Let me tell you about Chelsy: Personal Trainer, gluten free recipe developer, foodie, Italian.
One statement caught me eye when she was listing facts about herself
“I will choose grocery shopping over mall shopping any day!”
I started through her awesome recipes and finally had to quit Pinning. I though Pinterest might kick me off for putting TOO many pictures/recipes up in one day. And then, of course I had to go through and find just a few and then narrow that down to my usual three. NOT. AN. EASY. JOB! But then, with all the great bloggers in the SRC, it never is!
Here is what I ended up with:
with Granola. And granola with a twist – made with QUINOA! I have only recently discovered quinoa so whenever I find a new recipe I HAVE to try it.
Granola with sliced almonds, coconut, maple syrup, cinnamon. All the good things. You can find her recipe for QUINOA GRANOLA on her blog. The only change I made in her recipe was to use dried cranberries instead of the goji berries she had listed. Only because I couldn’t find any.
Healthy Supper –
Bada-Bing! Shrimp and Sauce
What a great name!! It is more than just shrimp in tomato sauce. It’s BADA-BING! And it WAS!
1/4 lb. fresh shrimp, peeled and deveined
1/4 c. white wine vinegar
3 TBS. water
1 0.7 oz packet Italian Salad Dressing Mix
1/4 c. olive oil
1/4 c. water
1 med.- lrg. yellow onion, chopped and diced
10 cloves of garlic, diced
1/4 c. fresh basil leaves, chopped
Palmful of Italian Seasoning
Palmful of Oregano, dried
3 8 oz. cans of No Salt Added Tomato Sauce (Like to add my own salt)
1 14.5 oz. can of No Salt Added dice tomatoes
1/4 c. Sweet white wine
Place the shrimp in a small bowl.
Prepare the dressing: put 1/4 c. white wine vinegar and 3 TBS. water into a salad shaker. Add dressing packet and shake the bottle until mixed. Add 1/4 c. olive oil and 1/4 c. water to the bottle and shake vigorously.
Pour the dressing over the shrimp and let marinate while preparing the sauce.
For the sauce.
Chop the onion, garlic, and basil.
Heat a large saucepan with olive oil over low-medium heat. Add onions and garlic and stir continuously with a spatula until lightly browned. Add the shrimp to the saucepan and cook until they are slightly pink.
Remove the shrimp from the saucepan after 3-4 minutes and place in a clean bowl. Add tomato sauces, diced tomatoes, spices, basil, and wine to the saucepan. Let the sauce simmer for 15-20 minutes.
Remove the saucepan from the heat and add the shrimp.
To serve, garnish with freshly shaved Parmesan.
I served mine over high fiber pasta. It would be amazing with some garlic linguini.
I think Sweet Potatoes are my favorite veggie. You can fry them, sautee them, bake them, roast them. They are sweet. AND they are so good for you. Chelsy’s are roasted after mixing them with curry, vanilla, shallots, and browned butter (This is the kinda sorta part). They were sweet and full of flavor. I did add a little extra curry powder to mine because I really like the flavor. And the vanilla adds just a hint of sweet. I could eat these every day!!
I enjoyed my visit with Chelsy. I have been reading her blog for a while now and cooking some of her food but I have never blogged them. And probably never told her how much I enjoy my visits. So there you are, Chelsy.
Check with the other members of Secret Recipe Club below and see what they found to cook this month.