Shrimp Sausage Skillet With Homemade Pesto

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So tasty and the whole thing took 30 mins from start to finish. Enjoy!!

Ingredients
• 1 lb shrimp
• 1 package pork sausage
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 bok choy bundle, chopped
Avocado oil
• Quinoa (~ 2 cups)

Ingredients – Pesto
• 1/2 cup walnuts
• 2 cups fresh basil
• lemon juice from 1/2 a lemon
• 1/2 cup olive oil
• sea salt to taste

Directions
1. Cook shrimp & chopped sausage on stovetop, set aside.
2. Chop 1/2 onion, 1 bell pepper, 1 zucchini & 1 bok choy bundle & sauté in @chosenfoods avocado oil for about 10 mins.
3. Meanwhile, blend 1/2 cup walnuts, 2 cups fresh basil, lemon juice from 1/2 a lemon, 1/2 cup olive oil & pinch of sea salt until combined.
4. Add all ingredients to 1 large pan, add some quinoa, mix & serve immediately!

Veggie Stir Fry

Lo Mein
Ingredients
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup white onion, chopped
• 2 cups mushrooms, sliced
• 1 carrot, chopped
• 1 bell pepper (any color)
• 1 cup fresh green beans
• 4 cups fresh spinach 
• 8 oz rice noodles
• Sea salt + fresh ground pepper to taste

Sauce Ingredients
• 4 tbsp coconut aminos
• 2 tsp sesame oil
• 1 tsp ground ginger

Directions
1. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and set aside.
2. In a large skillet or wok, sauté the garlic and onion until fragrant, then add mushrooms, carrot and bell pepper. Stir frequently.
3. As the veggies cook, whisk together the sauce ingredients (coconut aminos, sesame oil and ground ginger). Set aside. (If you like spicy, you can add 1 – 2 tsp hot sauce to the mix, but I avoid spicy food like it’s my job!)
4. Add the green beans and spinach to the veggies cooking in the wok. Cook until the spinach has wilted, stirring frequently. This should take about 4 – 5 minutes.
5. To the wok, stir in the noodles and sauce, tossing gently to combine with the veggies. The noodles can get sticky, so I’ve found that using 2 utensils is easiest. (:
6. Serve immediately. Enjoy!

Quinoa and Salmon Salad

quinoa salmon salad
Over the past week I’ve been experimenting with salad recipes and believe I’ve finally figured out the magic formula. (AKA one that leaves me feeling full and satisfied.) The truth is, I’m a super picky salad eater, which I wish wasn’t the case, but it is what it is!

For me to actually enjoy a salad and feel full/satisfied, there are a few important factors. 1. At least one item in the salad needs to be warm. 2. There needs to be a variety of textures (including crunchy!). 3. Protein.

I feel safe saying the salad I made for dinner this evening was a win, at least for my laundry list of salad parameters. (: 

Here’s the recipe!

Ingredients
• 2 cups lettuce (Romaine or butterhead are my favorites!)
• 1 cup quinoa (super cheap in the Whole Foods bulk section or TJs)
• 1 lb salmon (make sure you’re eating wild, not farmed salmon)
• Fresh lemon
• 2 cups fresh spinach
• Butter (Kerrygold!!)
Olive oil
• Salmon seasoning (sea salt, pepper, cumin, paprika)

Instructions
1. Grill salmon (I seasoned mine with sea salt, pepper, cumin, paprika, olive oil & lots of lime juice!)

2. Cook quinoa. You can either use water or a stock for a little more flavor. To the liquid, I always also add a pinch of sea salt, pepper as well as butter.

3. Wash the lettuce well and tear into bite-sized pieces. 

4. Wash the spinach well while heating 1 tbsp of butter in a medium pan. Once the butter begins melting, sauté the spinach, cooking for about 1 minute, or until the spinach is wilted. Set aside. 

4. Put your lettuce in a salad bowl and add the warm sautéed spinach and quinoa. Add the salmon (flaked into small pieces, kind of like how canned tuna looks) and top with olive oil and fresh-squeezed lemon juice. 

It’s that easy!

Although they weren’t added this time, I have a feeling that hard boiled eggs, sunflower seeds and/or feta cheese would make wonderful additions.

What are your favorite salad ingredients?