[Super Simple] Overnight Oats

Servings: 1

Time: 5 min (prep), 8+ hours (refrigerate)

INGREDIENTS

  • 1 Chobani Greek yogurt cup (any flavor)

  • 1/2 cup rolled oats

  • 1 Tbsp chia seeds

DIRECTIONS

  1. Mix all ingredients in a seal-able bowl. Mix well so oats and seeds are covered in yogurt.

  2. Seal and refrigerate overnight.

  3. Enjoy a quick, nutritious meal! Keeps in the fridge up to four days.

Savory Sundays: GF Pesto Shrimp Fettuccine

Being forced to eat a mostly gluten-free diet has been a challenging yet enlightening experience. Sometimes I choose to suffer the consequences and indulge, but most of the time I behave and search for GF options. Thankfully, many GF substitutions don’t have a drastic taste difference — except for GF pizza crust, I canNOT seem to find one that I enjoy yet. Sigh.

One night a few weeks ago I was craving seafood. I debated running to the store and grabbing some cream to make homemade Alfredo sauce, but decided to utilize some ingredients in the fridge. And here was my creation!

Our pantry had a half box of GF fettuccine and the fridge sported a small jar of pesto, nearing-expiration cherry tomatoes, and an almost-empty can of Parmesan. I decided to mix all the ingredients together and created one of G’s and my favorite dinners to-date.

I initially used 2 Tbsp of pesto, but felt it was a bit too strong. I also did not use any liquid the first attempt and found the dish pretty dry. Since experimenting a few more times, I’ve narrowed the pesto down to only 1 Tbsp and a Tbsp of olive oil. This is a super simple dish to make on a busy night and be completely full and happy for the evening.

Gluten Free Pesto Shrimp Fettuccine

  • Servings: 4
  • Difficulty: Easy
  • Print

A flavorful seafood dish that is gluten free.

Ingredients

  • 1 lb shrimp
  • 1 lb gluten free pasta (I prefer to use fettuccine or spaghetti)
  • 1 Tbsp pesto
  • 1 Tbsp olive oil
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan
  • minced garlic, to taste
  • garlic salt, to taste

Directions

  1. Cook pasta until desired texture
  2. While cooking pasta, saute shrimp in a different pan with minced garlic and some salt
  3. When both pasta and shrimp are fully cooked, mix together and toss with olive oil
  4. Add pesto and stir together
  5. Add tomatoes and Parmesan
  6. Serve hot

If you would like to add some spice, red pepper flakes are a great choice — G usually adds a dash or two to his plate.

Let me know what you think, and if you try any substitutions or tweaks.

Enjoy, friends!

Savory Sundays: Spanish Chicken Over Caulirice

G and I are challenging ourselves to a No-Spend Month this June as we have some big travel plans later in the summer and have completed a number of house projects since the New Year. (One project was unexpectedly necessary when I opted to put my hand through one of the basement windows. Thankfully I’ll only suffer a scar or two from the accident… oops!)

We do not typically spend a lot of evenings eating out anyways, but we do treat one another to a Date Night once a week. Instead we’ll be attempting a few trickier recipes at home which, in all honesty, I am ALL about! Nothing excites me more than adding a new page to my personal cookbook, especially when it includes spending time with my husband.

Challenge accepted.

In conjunction with my necessity to eat gluten-free, many of the recipes I have lined up for June 2019 are on the “healthy spectrum” and might include new flavors or flavor-combinations for our household. Another exciting factor. This one-pan dish featured below was the first new recipe attempted this month, and it’ll definitely be making a reappearance in the future! Talk about tasty — this dish is a spicy mix of herbs and lemony chicken all within a 220 calorie per serving intake. You’ll have no guilt going back for second helping with this one!

Caulirice has become a staple at our house, and I can see me incorporating this recipe without the chicken alongside future Mexican meals as well. Spanish caulirice beside tacos, enchiladas, fajitas, etc? Yes, please!

Spanish Chicken Over Caulirice

  • Servings: 4
  • Difficulty: Easy-Moderate
  • Print

One-pan Spanish dish that is Whole30/Paleo approved.

Ingredients

  • 1 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp Italian spices
  • 1/2 tsp red pepper flakes
  • 1 lb chicken (I used wings and drumsticks, but plan to use breasts in the future.)
  • 16oz cauliflower rice
  • 1.5 cup chicken stock
  • 1 Tbsp lemon juice
  • 1/2 cup cherry tomatoes, halved
  • cilantro as garnish
  • homemade guacamole, to preference

Directions

  1. Mix all the spices together in a small bowl
  2. Rub half the spice mix onto the chicken, save remainder for later
  3. Cook chicken until golden brown in a skillet, then remove and set aside (do not fully cook chicken yet)
  4. Pour stock and lemon juice into the skillet and blend any chicken drippings
  5. Add cauliflower rice, tomatoes, and remaining spice mix and stir well
  6. Place the chicken over the rice and cover with a lid, cooking on medium-low hear for about 20 minutes or until the chicken is fully cooked
  7. Garnish with cilantro and serve aside guacamole

If you want more spice, add more red pepper flakes.

The original recipe calls for sun-dried tomatoes rather than fresh. I had cherry tomatoes on-hand, so I used them and enjoyed the juiciness. Plus, fresh are usually a cheaper option.


The original recipe can be found at Paleo Gluten Free Eats.

Let me know what you think, and if you try any substitutions or tweaks.

Enjoy, friends!

Wine Pairings For Your Easter Brunch

It is about time for another Wine Wednesday, isn’t it!?

Easter falls late this year meaning you have plenty of time to find the perfect wine combinations for your holiday meal. With thousands of wine choices to choose from, finding that perfect pairing can be difficult! Fortunately, creating a friendly and delicious wine menu to pair with your celebration can be made easier when enlisting the help of others. Spring into the season with these foolproof menu options:

Whether you choose a traditional Easter ham for 2019 or go with chicken or lamb, you are covered:

  • Most people believe tradition states dinner wines must be dry. However, the combination of salty, smoky, and sweet flavors in an Easter ham diminishes the tastes of dry wines. Instead, look towards German wines such as Riesling and Gewürztraminer. Choose an off-dry version, and the delicately sweet flavors with underlying acidity will cut through the richness of the ham.
  • If you decide to roast chicken this holiday, nothing pairs better than Chardonnay. Chardonnay offers a perfect balance of crisp freshness with toasty notes. Try either unoaked or oaked for two diverse tasting experiences.
  • For the red enthusiasts, no Easter dish compares to lamb. Lamb is strong in flavor which can support full-bodied, tannic red wines such as a Cabernet Sauvignon. Enjoy your lamb roasted or grilled with a glass of Cab Sauv and even a chilly Spring day will be a bit warmer!

Salads can be as diverse as wines. Keep it simple. Opt for mixed greens with Balsamic vinaigrette, and you will be pleasantly surprised with a pairing of Merlot. The rich oak flavors found in Merlot combined with highly acidic Balsamic create an amazingly full profile that is sure to please everyone.

When it comes to side dishes, there is quite the spectrum of delightful wines to savor. With a potato side, you should be tempted by a dry rosé wine. Having a pasta dish? You can never go wrong with bubbly, which is always festive. Bubbly also enhances cheese dishes! Traminette or another semi-sweet white wine pairs well with slaws. However, if you are not wanting too many drink options on the table, it is always a good rule of thumb to pair the same “meat wine” with its side dishes.

For the grand finale, let’s talk dessert. Though a sweet bubbly always pairs well with dessert, there are wines called “dessert wines” for a reason. A late harvest or icewine will truly wow your guests! Wines with citrus hints or exotic flavors will create a richness on the palate to both lift and support any dessert of your choosing.

Happy Easter to you and yours!He is risen!

Savory Sundays: Spicy Shrimp Tacos with Cilantro Lime Slaw

I attempt a new recipe about once a week, whether it be for breakfast, lunch, dinner, or dessert. About a month ago I came across a recipe for shrimp tacos and decided to give it a try. WOW! G and I both fell head over heels for these spicy little delicacies, and we now eat them at least once every other week. They are quick, easy, and way too good not to share.

This original recipe can be found on Peas and Crayons, but I’ve made a few changes to go along with the specific ingredients I use (and do not use from the original.)

Spicy Shrimp Tacos with Cilantro Lime Slaw

  • Servings: 6
  • Difficulty: Easy
  • Print

Fast, flavorful, and sure to make you want seconds.

Ingredients

  • 6 soft corn tortillas (6-inch)
  • 1 pound shrimp, deveined and shelled (I prefer to use salad shrimp for their sizing)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 cup ranch (I use Bolthouse’s yogurt ranch)
  • 1 Tbsp hot sauce
  • 1 jalapeno pepper, diced
  • 2 cups shredded cabbage / broccoli slaw
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 Tbsp lime juice
  • homemade guacamole, to preference
  • chopped cilantro, to taste

Directions

  1. Chipotle Ranch: simply whisk together the ranch and hot sauce, set aside
  2. Cilantro Lime Slaw: combine apple cider vinegar, honey, and lime juice; pour over cabbage/slaw mix; add diced jalapenos — I usually let this marinate for 2 hours (or make ahead of time and let set for a day or two in the fridge.)
  3. Season shrimp with paprika, cayenne, and garlic powder, mixing well
  4. Saute shrimp (I prefer to cook with coconut oil for this recipe.)
  5. Heat tortillas for 30 seconds to prevent tearing
  6. Layer tacos: tortilla, guacamole, slaw, shrimp, chipotle ranch, and fresh cilantro
  7. Serve immediately — devour!

Typically, G and I can eat these tacos over the course of two days — I can get two uses out of the slaw mix and make 1 pound of shrimp per evening. Beware, these are seriously addicting!

You can try with tilapia or salmon instead of shrimp too!


Enjoy, friends!