Summer Recipe- Shrimp and Zucchini pasta

Hey everyone! Here is my first summer recipe and I hope you enjoy it. I find that the key to an amazing summer recipe is to use fresh ingredients that are filling but are still light and healthy.

Ingredients needed:
Zucchini- I used three which made 3 portions
Fresh dill (1/4 cup chopped finely )
Fresh basil (chop finely, approx. 4-5 leaves)
Shrimp (I used fresh hand peeled, 2 packages)
Red onion (dice half)
1/2 quart of cherry or grape tomatoes (leave whole)
1 lemon quartered
7 mushrooms sliced
3 gloves garlic minced
Olive oil
salt and pepper
Saffron (optional but my Mom brought some back from Turkey for me)
Chilli flakes (optional)

Directions:
1. Preheat oven to 350 degrees.
2. In a small casserole dish combine shrimp, lemon, diced onion, tomatoes, mushrooms, basil and dill. Drizzle a small amount of olive oil overtop. Add saffron, salt and pepper.
3. Place casserole in oven for approx. 20-25 minutes depending on oven. Stir halfway through so everything is equally covered with lemon, oil, and spices.

3. Slice zucchini into small strips. Ideally this recipe can be done with a mandolin or requires some patience. Try to make the zucchini into even slices.

Here are some more great tips in making zucchini noodles:
http://fooducopia.com/blog/2013/03/how-to-make-zucchini-noodles/

4. Bring a large pot of water to boil.
5. Once water has reached a boil add zucchini and blanche for 1 minute.
6. Drain the noodles in a colander.

7. In a frying pan add some olive oil. Cook the zucchini for 2 minutes. This step can be omitted depending on how you desire the texture of your zucchini.
8. Remove casserole dish- a good indicator of when it is cooked is when the tomatoes are ready to burst. Mix with the zucchini noodles.
9. Add salt and pepper to taste. I also added some chilli flakes for a little bit of heat.

The last step is to find someone awesome to share it with and take it to a great spot. My Mom and I headed down to the beach and enjoyed it by the ocean. Oh and my Mom said that it tastes good and she isn’t biased… so try it out! Let us know what you think! \

What is your favourite healthy summer recipe? We need some new ones!

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Thanks for reading! Mo xo

Sweet Potato NOT-CHOS! Dairy Free!

First off please excuse the low-quality picture – I’m still using my Iphone 3GS because I was determined to use the phone for my entire 3 year contract. Well, the contract was up 3 months ago and needless to say my lazy ass still has this ridiculous dinosaur of a phone – stay tuned!

The other day I didn’t know what to eat before the gym but I know I wanted protein, carbs and some of my daiya dairy free mozzarella cheese – with the leftover burger we had in the fridge I made Sweet Potato Not-Chos! The trick to this recipe (besides paying more attention to the broiler so not to burn the chips – oops) was the epicure “chipster” I received for Christmas – this thing is the bomb! All you do is slide the sweet potato over this chipster and out come perfect chips – then you throw them on the Epicure chip cooker (a vented plastic stand) and into the microwave the chips go – after 3 minutes they come out crispy and tasty.
I then laid out the chips on the toaster oven tray, added the crumbled up leftover burger, added some cut up green olives and then added the daiya cheese. I put them under the broiler in the toaster oven for an unknown amount of time (maybe 6 minutes? as you can tell I wasn’t paying enough attention) obviously leave them in there until the cheese is melted.
Remove, top with some salsa and EAT!
This little meal was exactly what I needed to get through my workout

Enjoy!

If you don’t have the chipster here’s a recipe I found for some slow roasted sweet potato chips
http://www.wholeliving.com/216606/baked-sweet-potato-chips