Shrimp Pesto Zoodle dish

TGIF...and its a holiday weekend!! I know I am totally looking forward to the *great* weather we are supposed to have this weekend and some family time on Sunday! 

I bought my first zoodle maker from Bed Bath and Beyond last week and put it to work! I am a total carb lover so I have to find a way to get my pastas in! ha! 

I had an inspiration from 2 recipes that I combined to make a cleaner shrimp pesto zoodle dish! I always love a little pesto or white sauce but hate adding flour into it....so by adding the special ingredient GREEK YOGURT you add protein and thickness which is a much healthier option than flour. I know I didn't make the pesto from scratch...but life gets busy, right? I might add this a great Good Friday (for those that celebrate) meatless meal!! 

Ingredients: 

2-3 cloves garlic
1 packet of Pesto mix: I normally buy simply organic for any mixes I have but for some reason I had this Knorr mix? It was really tasty though! You could also make it homemade if you like :) 
6 tablespoons Plain Greek Yogurt
Chopped Asparagus
4-6 Zucchinis (for 2 people, more if feeding 3+)
Shrimp, peeled and deveined
3 tablespoons of Parmesan Cheese
1 "handful" of mozzarella cheese
Olive Oil

Directions: 

Thaw shrimp (if frozen) and peel and devein (if needed). Use zoodle maker or julienne peeler to make your noodles. I made about 5-6 zucchini for 2 {hungry} people. Chop up garlic and Asparagus. Heat frying pan with Garlic and Olive Oil. Sautee for 3-5 minutes. Add Asparagus for 5 minutes. Once Asparagus starts to get tender, add the shrimp. 

In a different saucepan, follow directions for pesto mix. After 3-5 minutes of simmering, add the greek yogurt, slowly whisking. Add parmesan cheese and mozzarella cheese and whisk. If you like the sauce thicker, add more greek yogurt and cheese. In the meantime, toss the zoodles into a saucepan with olive oil and cook for 5-7 minutes until they become soft. Make sure you keep an eye on them though because they will get soggy if cooked for too long! When sauce is complete, add to the saucepan with the asparagus and shrimp. Simmer. Dinner complete!! Enjoy! 
 

Burrito Bowl...made at home!

Happy Weekend Everyone! 

I wanted to share one of my most FAVORITE recipes ever. Please do not think that eating clean means tupperware containers with plain chicken, fish, egg whites, raw veggies and brown rice every day all day. There are so MANY tasty recipes that you can have with tons of flavor. This recipe is on our weekly rotation. When I started the 24 Day Challenge, I asked my coach Ben if I could have burrito bowls from Chipotle. He responded yes ..just of course no cheese or sour cream which is no problem for me. I wasn't super comfortable hitting up Chipotle more than once though as I knew eating out just is not as healthy. I wanted the absolutel best results and in order for that to happen, I had to be making food in my own kitchen. This got me thinking...how can I make these exact burrito bowls at home??

Well, my friends, here is how: 

Ingredients:

 Olive oil
Your choice of 2 peppers-green, yellow, red, etc
White onion cut
Green Leaf Lettuce chopped
Homemade Guacamole or "Wholly Guacamole"
Cooked brown rice (I usually do 1 cup, depends on how many pple you are cooking for)
1 packet of simply organic fajita seasoning ( ** I get this at Wegmans; I do know Whole foods carries it as well as available online from various companies)
2 cloves of garlic (optional)
Chopped Cilantro (optional)
Chopped tomatoes (optional)

Directions: 

Begin process of cooking rice. Dice chicken breasts. Follow instructions of simply organic package. Marinate chicken in seasoning. Next slice onion and pepper. Heat olive oil in pan. Once oil is warm sautee onion and peppers until soft and then add marinated chicken. While meat and rice are finishing cooking, cut up green leaf lettuce, cilantro, and tomato to garnish. 

Once chicken and rice have completed their cooking, place cooked rice in bottom of bowl. Add desired amount of chicken/pepper mixture on top. Place chopped green leaf lettuce on top of chicken. Garnish with cilantro, tomatoes, or guacamole. 

I have never added cheese or sour cream but you definitely can for those looking for a little splurge or who are not on the 24 Day Challenge. We have added corn and black beans to this meal and it has been tasty as well. There are so many different variations that you can add it never gets old!

I will be sure to add our family guacamole recipe in the next few weeks. We absolutely love a "rustic" guac to start our meal off! Hope you guys enjoy your healthy {{24 DC approved}}  home made burrito bowl! 

xo

Alex

The finished product: 

All chopped up and ready to go!

 

 

 

 

Below, rice brewing, chicken marinating and veggies cooking! 
Note: I only placed the rice and chicken on stove for photo purpose

The chicken and veggie mixture completed! Let's dig in!