Fresher Than Fresh Smoothie …If I Like It, Then You Will Like It!

Pure Fruit Smoothie- Absolutely Delicious…If I Like It, Then You Will Like It! I Usually Don't Eat Fruit…

3/4 cup fresh squeezed orange juice/ 1 large orange squeezed

6 cubes frozen mango (frozen mango package)

5 strawberries

1 ripe nectarine chopped up

5 ice cubes

How?

Blend until ice cubes and fruit are blended and pureed!

Pour in a cute cup… Enjoy!

Shrimp and Shiitake Salad

Shrimp and Shiitake Salad

Shrimp:

·      ½ lb cooked shrimp

·      ½ lemon juice

5   5 Shiitake mushrooms sliced

·      Garlic Powder

·      Ground Pepper

·      Salt

·      Chopped parsley

     

     Salad:

·      Part Arugula

·      Part Red Leaf Lettuce

·      Goat Cheese

·      Red Onion

·      1TBS Dijon mustard

·      3 TBS Olive oil

·      5TBS Lemon Juice

·      3 Cloves crushed garlic

·      Pepper and salt to taste

SHRIMP DIRECTIONS: 

Combine shrimp and mushrooms in a large baggy. Squeeze lemon juice on ingredients and spread around evenly. Add garlic to the ingredients, as well as a little handful of chopped parsley and preferred amount of salt and pepper. Refrigerate for an hour (or however long you can). 

Add ½ TBS of butter to a pan and cook the shitake until well done. (Add a 1/2 TBS olive oil if pan dries up). Add the Shrimp to the shitake mix for 2 minutes and then add a dash of white wine and cook until tender. Add salt/ pepper/ garlic power to taste.

SALAD DIRECTIONS: 

Add half arugula and half red leaf lettuce proportions.  Add ¼ or less thinly sliced red onion. ¼ block of crumbled goat cheese.

Dressing:

Combine Oil, Mustard, Lemon, Garlic, Salt, Pepper ingredients in a glass jar, shake to mix and spread evenly over the bed of lettuce. 

Serve the salad mix on a plate, then add the shrimp mixture to top it off! Enjoy! 

Spicy Chicken Sausage and Veggie Pasta

What's in it?

1/2 cup coarsely chopped white onion

5 garlic gloves finely chopped 

1 1/2 TBS olive oil

1 spray of canola oil

2 cups reduced sodium chicken broth

4 cups of freshly torn kale 

7 white mushrooms sliced into pieces

1/2 lb (1/2 bunch) of chopped asparagus 

2-3 cooked chicken sausages sliced up (precooked Italian ones from Safeway) 

3/4 package (or a little less) Lemon Pappardelle pasta from Trader Joes … or whatever you have 

Pepper and red pepper to taste

Now What?

Spritz a large pan with canola oil so its stick free, then heat on med or low 1 1/2 TBS olive oil in the pan. Add the garlic and onion to the pan until soft, or until the entire house reeks of the delicious aromas. 

Next, add the kale to the pan and stir around slowely so some of the oil gets on the leaves and creates the wilting affect. Add the rest of the veggies to the pan, along with 1/2 cup of chicken broth. 

Stir well, reduce heat to low, and cover. Let it sit for 10 minutes… stir periodically and add more broth if it becomes too dry. 

Cook your pasta now and put it aside. 

Add the chopped sausage to the veggie mix, as well as some pepper and red pepper to taste. Add more broth if you feel the need.

(*it shouldn't a soupy consistency, but its nice to have a little broth at the end for serving and taste). 

Now its time to add the noodles to the veggie mix. Stir well to make sure that the kale and rest of the veggies are equally spread amongst the noodles. 

HEAT YOUR BOWLS and serve… enjoy