Super Shrimp Tacos with Mango Slaw

Shrimp Tacos
Shrimp Tacos

Love it when I find something this easy and this delicious! The mix of orange from the mango, pink from the shrimp, and green from the avocado made these tacos very appealing…unfortunately you have to trust me on this since I forgot to take a picture! Hate when I do that!

To make this recipe super fast and easy I went to Trader Joes and bought a bag of cooked frozen shrimp and a bag of shredded cabbage.

Thaw and rinse 3/4 lb bag of medium deveined shrimp. Whisk together:
2 T olive oil
juice of 1 lime
2 cloves garlic, minced
1 t cumin
Toss shrimp in marinade and refrigerate for 15 minutes. Meanwhile, prepare the mango slaw.

For the slaw, whisk together the following:
2 T light mayo
1 t Sriracha or other Asian chili sauce (use more if you want a big kick)
juice of 1 lime
1/2 t sugar
1 T water

Toss this dressing with:
3/4 c chopped fresh cilantro
1 12oz bag shredded cabbage
1 mango, peeled and diced

Set slaw aside. Peel and chop 2 ripe avocados, lightly sprinkle with sea salt. Heat large non-stick skillet over low heat with a teaspoon or two of olive oil. Toss out marinade and heat shrimp until just heated through.

Heat flour tortillas or hard corn taco shells according to package directions. Place scoop of slaw on tortilla or in taco, top with shrimp and diced avocado. Serve with a slice of lime. Oh my! I want another!

Sweet Carrot Puddin’

My two youngest children have a fun book called The Giant Carrot, by Jan Peck. The last page offers up a recipe for Little Isabelle’s Carrot Puddin’. I think Charlie has been talking about trying this recipe for at least a year and we finally got around to it yesterday. It was super easy to make and so delicious and comforting on a chilly day that I just had to share. I love that it uses honey as the sweetener but I actually cut the amount in half. The recipe calls for one cup, I used just a half cup and it is plenty sweet!

Of course, it doesn’t hurt when dessert can be good for you too! Most of the previous research has focused on the benefits from their carotenoids and antioxidants, but now we have another reason to eat more carrots. A recent study from the Netherlands shows that carrots offer great protection against cardiovascular disease and colon cancer.

Enjoy!
Melissa

Little Isabelle’s Carrot Puddin’

Combine and blend until smooth:
(I used my Vita-mix on low speed and pulsed a few times…worked perfectly)

1 c peeled and grated carrots ( I threw 2 c of baby carrots in the blender with the following ingredients)

1/2 c milk
2 eggs
1/2 t nutmeg
1/2 t cinnamon
2 T butter
1/2 to 1 c honey

When smooth (you still want it to be chunky enough that you see the carrot shreds), stir in gently:

4 slices whole grain bread cut into cubes
1/3 c raisins
1/4 c chopped nuts (optional, we omitted these)

Pour into greased baking dish. Bake at 350 degrees for one hour. Serve warm, sprinkled with cinnamon.

Modernize Your Meatloaf

turkey meatloaf recipeI am always looking for ways to modernize a favorite meal to give it more nutritional bang for each bite.  I took my mother’s meatloaf meal; beef meatloaf, mashed potatoes with gravy, corn and bread and butter, and gave it a little meatloaf meal make-over.  I made this meal the other night and it was a hit with everyone, even my little one that refuses to like mushrooms. (Cut them up really small, they’ll never know)  Here is my turkey meatloaf recipe:

Turkey Meatloaf Recipe

2 lbs ground turkey

1 cup white button mushrooms, finely chopped

1 cup white onion, finely chopped

2 slices of whole wheat bread, finely crumbled

1  15 oz can of plain tomato sauce

2 eggs, beaten

1 package of McCormick Meatloaf Mix (my favorite flashback ingredient from the 70’s)

Preheat oven to 375.  Combine turkey, mushrooms, onions, bread crumbs, eggs and meatloaf mix.  Stir in one cup of tomato sauce.  Place meat mixture in a meatloaf pan and top with more of the plain tomato sauce.  For easy clean-up, place your meatloaf pan on a foil lined cookie sheet. Place in oven and bake for one hour or until cooked through.

I switched out my sides for  more nutrient dense options:

Corn was switched for broccoli: more vitamins, minerals, fiber.  When eaten with mushrooms and onions, they work together giving your body super immunity powers!

Mashed potatoes with gravy was switched for baby red, purple and white boiled potatoes with sea salt, butter and fresh parsley: darker skinned potatoes have more nutrients, parsley helps with digestion.

Lady dress and apron are optional!

Keep it Real. Keep it Simple. Make it Matter. -Andrea

Super Green Smoothie

IMG_0511You know I LOVE my green smoothies but sometimes I do get a little bored and like to tweak things a bit. Well, thanks to http://www.thekitchn.com for providing me with the inspiration for this yummy twist! If you are bored with your morning fuel, try this for something new and delicious…sure to put a spring in your step!

1 large handful chopped kale or spinach
1 banana
1/2 sliced avocado
2 T almond butter
1 c pure unsweetened coconut water or coconut milk
1 T ground flax seeds
1/8 t ground cinnamon
a few ice cubes

Drink up!
Melissa