Weeknight Simplicity

Hello, Friends!

Unlike last week I’m going to actually publish this post. I swear in the ten years I’ve been blogging, I’ve never done that. Anyway, here is another easy, 30 minute meal to make on a busy weeknight.

1. Cut your asparagus into two pieces, bring a saucepan half way full of water to a boil and toss in your asparagus. Boil it for five minutes, drain, and set aside.

2. In the same saucepan, add two cups broth or water and boil orzo covered for 10 minutes covered. Keep stirring it to make sure it doesn’t stick to the bottom. It’s cooked when all the water is absorbed.

3. Add your shrimp to a skillet with oil and sprinkle with your red pepper flakes, Italian and salt.

4. In the same skillet where you cooked the shrimp, add in your wine, lemon juice, garlic and let it reduce. Once it does, add in the butter once it’s off the heat.

5. Toss in asparagus, orzo, shrimp, and capers. Stir to combine the lemon sauce. Here is where I added a little more red pepper flakes and salt.

6. Reheat everything on very low heat, sprinkle with a few more capers and enjoy!

   The Mediterranean cuisine has always been my favorite to cook and eat. This recipe is absolutely going into my rotation. Not only is it packed with protein, but it’s also such a refreshing dish.

I hope you give this delicious dish a try! It’s worth it!

Happy Wednesday and thanks for stopping by!

Weeknight Elegance

Well. Here is busy mom life for you. I never hit post on January 31st! Anyway, here is the recipe that I posted. *shakes head*

Hey, hey!

This recipe is one of my quick and easy, yet still elegant weekday meals. Surly a way to elevate a weeknight meal.

Here’s why this is one of my go to dishes. I always have a crescent dough sheet in my fridge. This is a huge tip I can give you. Grab a couple the next time you’re at the store. The possibilities with one of these are endless.

I had some mushrooms and asparagus that I needed to use before they went bad. This is a great way to use up veggies that are on their way out. I was also craving seafood (which is always in my freezer).

So here’s what you do:

Roll out the dough and cook on 350 degrees for about eight minutes or so. Then pull it out and let cool for a couple. You can use anything here but I mixed vegan sour cream and dairy free plain yogurt as the base and I added garlic, oregano, and basil. Then, throw whatever else you want on there! I used scallops, squid, shrimp, and some shallots. I made sure everything was cooked, added it to my crust and threw it back in the oven for a few minutes until the crust is golden brown.

Like I said the possibilities are endless here. Make a regular pizza, or throw a bunch of veggies on it. Perfect for a weeknight when you don’t have a lot left in ya.

Believe it or not today is finally the last day of January. So thank goodness for that and a more exciting month to come. Have a wonderful day!!

Simple Savory Salads

Hello and Happy Wednesday!

I don’t just eat salads to be healthy or lose weight. I actually love them. Many of us are trying to be more healthy when a new year starts. For that simple reason I’m bringing you three simple but delicious salads to meal prep and have at the ready all week long. Honestly, for my life to run as smooth as possible I have to meal prep. Being able to throw a delicious salad in a bowl when I have a minute to eat is ideal.

First up, Green Goddess goodness! This recipe comes together very quickly. The longest part is the dressing but let me tell you it’s worth it. Here’s my version of this delicious salad.

Note: depending on your diet, feel free to add a protein to this salad, too. I recently added avocado and a tuna steak and it was basically one of the best things I’ve eaten in a long time.

This next salad is an absolute staple in my life. I usually always have it made and in the fridge and ready to pull out for a side, snack, or a meal. I don’t have a completed photo of it shockingly but you get the idea. It’s truly a perfect addition to a healthy diet. You also don’t need to stick to these exact measurements. I think mine is different every single time I make it. So keep tasting to ensure you have the perfect bite.

Often times I feel like a roasted salad gets pushed to the side when it should be front and center! This gorgeous salad comes together very quickly once you roast your veggies. What do you roast you ask?…

I hit those with olive oil and roasted everything on 375 for about an hour or so. Keep an eye on it though because the squash will be done first, then Brussels sprouts, and finally the beets. Also everyone likes a different level of roasted so again, keep tasting to make sure it’s to your desired texture.

While those veggies are getting nice and tender grab like a whole big bag of kale, rinse it, drizzle with olive oil and MASSAGE IT TO DEATH. Do not skip the kale massage. Seriously. Can’t stress this enough. It makes the kale so delicious. After the massage, before your veggies add in:

• 1/3 cup dried cranberries

• 1/2 nuts like walnuts or pecans

  note: I used a pack of candied pecans, walnuts, and cranberries. There is more sugar in this but I feel it really added to the salad in the end.

  Now, lets make the dressing:

You may have to mess with now much water goes into it to get the consistency you want but always taste it to make sure before you dress the salad.

After those veggies are done, add it to your salad, and dress. This is a salad I’ll have on rotation for a loooooong time. It surly isn’t boring and packs a healthy punch, too.

Thanks for stopping by today! I hope you try one of these and if you do let me know! If you don’t follow me on Insta I’m @thefastfashionista!

Have a happy, healthy day!