more quick, weeknight meals! i hear y'all! shrimp is suuuuper easy and fast to make. you need this yumminess in your life. i normally grill or sauté them, but baking is even easier cause you don't have to constantly stir or even flip them halfway through cooking. this recipe could not be any yummier or quicker to get on the table!Read More
if ya haven't seen my HIIT & core vid from tuesday on my YouTube channel then check eeeeet:
clearly i'm going to start using the Sony cam Sonny bought me on my birthday last year- those black bars are not hot and i recently found out i can't do a thing about them since i recorded the vid vertically with my cell. oh wells. we used my Sony cam last night to film us making banana ice cream so i'll be uploading that vlog soon, bar-free. OK, on to this BANGIN' Cajun Lobster Pasta recipe i posted to IG recently! if you're staying indoors on V-Day next saturday, WOW your significant other with this incredibly tasty, healthy, savory dish.
so this was my first time EVER cooking lobster at home. using some kitchen shears, i 'parted the red sea' by cutting a center line straight down through the top of the shell, exposing the meat. then i just pried it on outta there without cutting myself. yay.
Cajun Lobster 'Pasta'
the stuff: (source)
- 1 lb lobster (you can use claw meat too), roughly chopped into bite size pieces
- 3 strips Applegate turkey bacon, chopped
- 1 red, golden, or orange bell pepper, chopped ( or a combo of all three)
- 1 cup portabella mushrooms, chopped
- 4 stalks green onion, chopped
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken, or seafood broth
- 3/4 cup coconut cream (canned from Sprouts Farmers Market)
- 2 tbsp Smart Balance Light Buttery Spread
- 1 tsp Old Bay Seasoning
- 1 tsp Cajun Spice Mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp lemon pepper
- 1/2 tsp oregano
- pinch of cayenne pepper
- sea salt & cracked black pepper to taste
- fresh parsley, for garnish
- 3 large, raw, zucchini, spiralized
1. spiralize those zucchini's! i have a Spirooli (pictured below)
2. cook up bacon in skillet over medium heat until done; remove from pan
3. add butter, garlic, bell peppers, mushrooms to pan; saute for 2-3 min
4. add half your green onion mixture and cook 1 more minute
5. chop bacon and throw it into your pan along with your broth
6. add all your spices now: cajun, old bay, garlic powder, onion powder, lemon pepper, oregano, and S & P
7. turn up the heat; once almost simmering, reduce heat and add lobster meat. cook 3-5 more minutes
8. finally, add the coconut cream and fresh zoodles, and remaining green onion
9. toss, turn, and coat the entire pot of goodies until the zoodles cook down a bit to your desired texture (maybe 2-3 minutes). sprinkle with fresh parsley.
*tip* you might need to run a knife through the zoodles once or twice to shorten them because they can get so long, you know? this will make it easier to plate the dish.
isnt' it sexy!? make this! and do that workout up there too:)
Q: have you ever made lobster at home yourself? WHAT did you make?
i went out this past weekend!!! ok not out out, but it was to a private dinner celebrating my dear friend turning 30. it was held at Perry's Steakhouse - one of my faaaaaaave places for a magnificent dining experience! always great service, and the food...well, look:
i kept it clean and enjoyed the grilled salmon (sauce on the side) and kept the sautéed spinach that accompanied it. i reeeeeally wanted to sub it for the butternut squash puree, but our waitress quoted me some ungodly price for that small change and i declined. anyway, i made sure i altered my macros to fit this meal in- it was delectable. i'm glad i got my sauce on the side cause i put a little on my fork and it tasted like straight flavored butter!!
my friends were so sweet- they snapped pics of their plates for me :lol: that was steak topped with crab with steamed asparagus spears on the side.
here we have pecan crusted red snapper and broccollini florets.
this is totally what i would normally order!! surf and turf, YUM. lobster tail, fillet mignon, and asparagus spears.
quick pic before we got busy! the birthday girl is in the upper right corner:) i'm honored to have been apart of her celebration.
i'd love to have my competition abs/core back! i took this pic immediately after my class- 1 hour of HIIT and some core work at the end.
Q: what's the best type of cardio? HIIT or steady state?
A: BOTH. incorporate both types into your weekly routine. i do HIIT once or twice a week, and steady state either early in the morning, or after my weights session. switching up the days you do either one will keep your body from plateauing and constantly burning fat.
i sped home to my breakfast- scrambled eggs this time with fat-free feta, dried parsely, and reduced sugar ketchup,
aaaand a bowl of cinnamon oats made with unsweetened almond milk and topped with bananas, more cinnamon, walden farms syrup, and raw, unsweetened coconut flakes.
i bought a crap load of kale at HEB so i've been incorporating it into my dishes these past few days! we have here:
ground turkey and egg white kale wraps lol
for another lunch or dinner i had a bowl of torn, raw, kale, roasted sweet potatoes, tomatoes, and lean ground turkey.
but this recipe right here is my fave so far. grilled smokehouse maple shrimp and kale tacos!
with fat-free feta cheese and homemade guacamole.
(1 avocado + half a roma tomato + liquid aminos)
the shrimp was marinated in liquid aminos and smokehouse maple seasoning.
i'm head over heels in love with sautéed kale. oh and those are La Tortilla Factory white-wheat soft wraps.
i posted this on IG the other day- Trader Joe's cranberry apple butter. i went in looking to replace my fig butter but happily left with this instead after i didn't see any.
it tastes just like the traditional canned, jellied, cranberry sauce, but fresher and more tart. i'm cool with it! 20 cals, 4g sugar, 5 carbs for 1 tbsp. i do believe it has the lowest calorie and sugar count of all the butters. i missed it on Thanksgiving, but i will definitely be eating some with my Christmas dressing this year!
which means after 30 years of this stuff, i have no more use for it. those stats are outta line for only 1/4 cup serving...i can eat the whole can by myself with my plate. too high in sugar and has high fructose corn syrup at that. no thank you.
got great news and events coming up for 2013 that i'll be sharing very soon!
which apple butter is your favorite?