Recipe of the Week: Shrimp Pesto Pasta

Ingredients

  • 8 oz. Angel Hair pasta
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into matchstick size
  • Salt and pepper
  • 1/2 pound large uncooked shrimp, peeled
  • 2 tbsp fresh basil pesto
  • Parmesan Cheese

Instructions

  1. Cook noodles according to package directions. Drain and toss with a tiny bit of olive oil to prevent sticking.
  2. In a large pan, melt butter. Add garlic and zucchini, saute for 4 minutes. Move to one side of pan.
  3. Season shrimp with salt and pepper then add to pan and cook 2 minutes on each side. Add the hot noodles and fresh pesto directly to pan and toss with tongs to evenly combine. Top with fresh Parmesan cheese. Serve warm.

Thirsty Thursday: Frozen Cantaloupe Margaritas Recipe

Ingredients

  • 2 cups frozen cantaloupe chunks (freeze chunks for at least 1-2 hours)
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup sliver tequila
  • 1/4 cup lime juice
  • 2 tablespoons Cointreau
  • 1-2 tablespoons agave or honey, to taste
  • salt, for the rims (optional)

Instructions

  1. 1. Slice a thin piece of rind off both ends of cantaloupe so that it can stand upright. Cut in half horizontally and remove seeds. Scoop out flesh and set aside, save cantaloupe halves.

    2. In a blender, combine the cantaloupe, coconut milk, tequila, lime juice, Cointreau and agave, pulse until smooth. If needed, add ice to get a slushy consistency. Divide between cantaloupe bowls (halves) and drink!

Recipe of the Week: Chicken Souvlaki Sandwich with Lemon Mint Tzatziki

Ingredients

  • 4 Hamburger Buns
  • 4 large boneless skinless chicken breasts
For the Souvlaki Marinade
  • 6 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp kosher salt
  • 1 rounded tbsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 3 cloves minced garlic
For the Lemon Mint Tzatziki
  • 1 cup thick Greek yogurt
  • 2 inch piece of English cucumber
  • 2 tsp finely chopped fresh mint
  • 1 cloves minced garlic
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest finely minced, (optional)
  • 2 tbsp olive oil
  • pinch salt and pepper to season

Instructions

For the Lemon Mint Tzatziki
  1. Peel and de-seed the cucumber and dice it very small.
  2. Add it to the thick Greek Yogurt along with the other ingredients for the tzatziki. Stir well and store in the fridge.
For The Chicken
  1. Mix all of the ingredients together and pour over the chicken in a Ziploc bag.
  2. Marinate in the fridge for 15 – 20 minutes.
  3. Cook on a preheated grill at medium high heat for about 6-8 minutes per side until the chicken is completely cooked through.
  4. Slice the chicken and serve on toasted Hamburger Buns with the prepared Tzatziki.

Thirsty Thursday: Mango Habanero Margarita Recipe

Ingredients

Habanero Infused Simple Syrup (makes 3/4 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 habanero halved
Chili Powder/Salt Rim
  • 1 teaspoon chili powder
  • 1 teaspoon salt
Margarita
  • 1 cup frozen mango cubes thawed (or fresh if you have it!)
  • 3 oz habanero simple syrup
  • 4 1/2 oz tequila
  • 1 1/2 oz triple sec
  • 3 oz freshly squeezed lime juice

Instructions

Habanero Infused Simple Syrup
  1. Cook on low until the sugar is dissolved. Remove from heat and let the habanero steep for 15 minutes. Strain the mixture using a fine sieve into a lidded jar. Store in the fridge until ready for use.
Chili Powder/Salt Rim
  1. Mix together chili powder and salt together on a small plate, set aside.
  2. Wet the rim of your glasses (with water or use lime juice by rubbing a lime wedge along the rim) and then dip the rim in the chili powder/salt mixture.
  3. Fill the glasses with ice.
Margarita
  1. Place thawed mango and habanero simple syrup in a Vitamix or high powdered blender.
  2. Blend until smooth and set aside.
  3. Fill a shaker with a few ice cubes (don’t use too many, as the margarita ingredients fill the shaker most of the way).
  4. Pour in mango/simple syrup mixture, tequila, triple sec, and lime juice.
  5. Shake until chilled.
  6. Pour evenly into two glasses and drink immediately!

Recipe of the Week: Tropical Lime Hot Dogs

INGREDIENTS

  • 6 smokies (vegan or gluten-free, if needed)
  • 6 hot dog buns (gluten-free if needed. Omit for paleo)
  • 2 Eat Smart Tropical Lime Salad Shake Ups
  • 1 mango, diced
  • 1 avocado, diced
  • 1 jalapeño, sliced
Sweet and Spicy Mayo:
  • ⅓ cup mayonnaise (vegan or paleo, if needed)
  • 1 tablespoon honey (maple syrup for vegan)
  • 1 teaspoon Sriracha
  • Juice from ½ lime

INSTRUCTIONS

  1. Preheat your grill to medium-high. Criss cross slice the tops of the smokies. Grill the smokies until cooked through and crispy where you sliced them. Optional: grill the buns for a few minutes.
  2. While the smokies are grilling, prepare the rest of the meal. In a small bowl, stir the Sweet and Spicy Mayo ingredients together.
  3. Open the Salad Shake Ups and pour in the dressing – set the noodles and seeds aside. Shake the salad to mix.
  4. Divide the salad between the hot dog buns, top with a smokie, some mango, avocado, jalapeño, and some mayo. Sprinkle the reserved seeds and crunchy noodles from the salad kits over the tops of the hot dogs.

Recipe of the Week: Shrimp Ceviche

INGREDIENTS:

  • 12 ounces raw, peeled and deveined shrimp, diced
  • 2 medium carrots, peeled and diced
  • 1 large mango, peeled, cored and diced
  • 1 large jalapeño, cored and finely-chopped
  • 1/3 cup diced red onion
  • 1/4 cup finely-chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 1.5 teaspoons guajillo or ancho chili powder (or more, to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt

INSTRUCTIONS:

  1. Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.
  2. In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.
  3. Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.
  4. Cover and refrigerate for 25-30 minutes, pausing to give the mixture a good stir every 10 minutes or so, until the shrimp has “cooked” and is pink.  Taste and add extra seasonings if needed.
  5. Serve immediately.

Thirsty Thursday: Skinny Coconut Mojito Recipe

Ingredients

  • 1/2 cup fresh mint
  • 1 lime cut into wedges
  • 2 tablespoons simple syrup
  • 1/4 cup rum
  • 1 cup coconut water
  • sparkling water

Instructions

  1. In the bottom of a shaker, muddle the fresh mint and the lime wedges. Add the simple syrup, rum and coconut juice. Fill the shaker with ice and shake for about 15-20 seconds.
  2. Strain into two glasses and top with sparkling water.

Thirsty Thursday: Watermelon Margaritas with Watermelon Rind Garnish Recipe

Ingredients

Simple Syrup
  • 1 cup sugar
  • 1 cup water
Watermelon Juice
  • 4 cups cubed watermelon
Watermelon Margarita
  • 1 oz simple syrup
  • 1 oz lime juice
  • 1 oz watermelon juice
  • 1 oz silver tequila
  • 1 oz triple sec
  • Black sea salt

Instructions

Simple Syrup
  1. Combine sugar and water together in a medium sauce pan and heat over low heat until sugar crystals have dissolved.
  2. Refrigerate until ready to use.
Watermelon Juice
  1. Puree watermelon in a blender until smooth.
  2. If desired, strain pulp from juice using a fine mesh sieve or a metal coffee filter.
  3. Refrigerate until ready to use.
Watermelon Margarita
  1. Wet the top of a glass with a wedge of lime and dip in sea salt.
  2. Combine simple syrup, tequila, lime juice, triple sec and watermelon juice in a cocktail shaker with ice.
  3. Shake vigorously and pour into prepared glass.
  4. Garnish with watermelon rind or lime wedges.

Recipe of the Week: Whole Wheat Mediterranean Pizza

INGREDIENTS

For the quick pizza dough:

  • 1 cup all-purpose flour (do not sift)
  • 1 cup whole wheat flour (do not sift)
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ teaspoon dried oregano
  • 1 cup milk
  • cup olive oil

For the topping:

  • 3 tablespoons tomato paste
  • 1 tablespoon water
  • ¼ teaspoon pepper
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ onion, sliced
  • ¼ cup olives, sliced
  • 1 cup tomatoes (cherry, heirloom or other), cubed
  • 2 cups feta cheese, crumbled
  • A few sprigs of fresh oregano (or ½ teaspoon dried)

INSTRUCTIONS

  1. Preheat oven to 356°F (180°C).
  2. In a large bowl mix flours with salt, oregano and baking powder.
  3. Add milk and olive oil and stir with a fork until the dough comes together.
  4. Dust your work surface with flour and transfer the dough there. You don’t have to knead it, just roll out into a circle about 15 inches (38 cm) in diameter. If it’s sticky, dust with more flour.
  5. Transfer it to a greased pan.
  6. Mix the tomato paste with water and pepper and spread it onto the dough.
  7. Top with feta cheese and the rest of the ingredients except the oregano.
  8. Bake at the lower shelf of your oven for 20-30 minutes, until vegetables are caramelized.
  9. Sprinkle with oregano and eat!