FoodFash

Adventure Begins in the Kitchen

Kale With Shrimp & Quinoa

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Lemon & Crushed Red Pepper Kale with Shrimp and Quinoa

Butter, garlic, lemon, crushed red pepper..  Insert any green and you’ve just stepped up your veggie game.  Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.

Sauteed Shrimp and Kale

Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well.  And it’s one of the few foods you can eat an entire thing of and still feel good afterward.

Shrimp with Quinoa and Kale

And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.

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Homemade Dr. Praeger’s Spinach Cakes

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Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Shrimp & Grits For 2

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Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Germinated Rice With Shrimp & Veggies

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Germinated Rice with Shrimp

I just can’t get enough of germinated rice lately.  It has such great flavor and chew that it barely needs any stuff to make it unbelievably tasty.  But even though it doesn’t need a ton of stuff, I needed a ton of stuff {veggies} after weeks and weeks of non-stop-ness.

Zucchini & Asparagus

I picked up my three favorite grain-mixin’ veggies {asparagus, zucchini, squash} and decided to let them all play a part in a single meal.  And then I added shrimp.  Lots and lots of shrimp.

Sauteed Shrimp

And what came together was a dish you could scoop into a big bowl a few nights in a row and still wish there was enough leftover the night after!

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