1.5 pounds large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)
1 tablespoon olive oil6 ounces dried semi-cured/uncured Spanish chorizo, sliced1 cup finely chopped yellow onion4 cloves garlic, minced1/2 cup sun-dried tomatoes in olive oil, drained and rough chopped1/2 cup dry sherry1/2 cup white wine1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!1/2 teaspoon pepper1 teaspoon salt2 tablespoons butter (optional)Serve with French or sourdough breadSlice chorizo and sauté over medium-high heat for about 1 minute on each side.Remove the meat from the pan and set aside.Using the same pan, add chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.
Add half of the dry sherry and white wine, all the paprika, and another 1/2 teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled).Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp.
Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro.
Recipe By @holly_tasteandsee❤️
prep time: 1 minute
cook time: 1 minute
yield: 1 serving
serving size: 1 serving
Recipe by: Oh Sweet Basil
You may add other veggies like mushrooms or even sauteed brussel sprouts.
These Ham, Cheese, and Veggie Quinoa Frittatas (Kristine's Kitchen) are a healthy, make ahead breakfast for your busiest mornings!
*This is a great use for leftover quinoa. If you're cooking quinoa just for this recipe, I recommend cooking extra and serving the leftovers as a dinner side dish. About ⅓ cup of uncooked quinoa will cook to make the 1 cup cooked quinoa needed for this recipe.
Slow Cooker Quinoa Tortilla Soup is a healthy meal that's packed with plant protein and delicious southwestern flavor. Just throw everything into the crockpot and dinner's ready when you come home! (vegan + gluten-free)
Recipe by: Making Thyme for My Health
To make your own tortilla strips, stack 6 corn tortillas slice them into 1/2-inch wide, 2-inch long strips. Transfer them to a baking sheet lined with parchment paper and lightly coat with oil. Bake in the oven at 400°F for 8-10 minutes on each side, until light golden brown. Remove them from the oven, season with salt and allow to cool.
To help keep you on track on Thursday, here is a great “healthyfied” recipe for a Thanksgiving meal favorite: pumpkin pie.
For the crust
For the crust
For the filling
If you attended our Bootcamp Social last week, you know that one of the favorite items on the food buffet was the chocolate chip pumpkin cookies made by Downtown Bootcamp’s own, Lauren Mahen. Most people were surprised to find out that Lauren “healthified” her recipe without sacrificing taste or texture. We asked Lauren if she would share her recipe, so without further ado, we present: Lauren’s (Secretly Healthy) Pumpkin Chocolate Chip Cookie Recipe.
Thanks for sharing, Lauren! I know I will be making some of these this weekend.
Halloween parties are just around the corner. We all know this means sugar, sugar and more sugar. We don’t want you to fall off track so here is the fourth and final crowd-pleasing HEALTHY recipe you can bring (and enjoy) to those parties.
Easy Halloween Cookies: Spooky Spiders
Prep time: 5 minutes
Wait time: 10 minutes
Makes about 24 cookies
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