What up peeps?
I hope everyone is having a maaaaaaaah-velous week…only one more day and you’ve made it to the weekend!
I’m actually already there since last night was my “Friday”…and boy am I glad THAT week is over! I made it a point to get my workout in every day to help with my sleep cycle, but I have no idea why I even bothered since I got in MORE than enough cardio pushing stretchers and wheelchairs back and forth from the emergency room each night! Hey, just remember to keep your abs in, right?
So, whether you follow me on Twitter, Instagram, or just swing by the blog each day (all of course is GREATLY appreciated), you may have noticed that I’ve made a few promises regarding recipes as of late.
And well, I’m never one to disappoint am I?
The RECIPE Edition!
It all started with dinner on Saturday night. After BB and I got done frolicking amidst the foodtrucks, we stopped by Whole Foods and grabbed up some gorgeous JUMBO scallops and fresh shrimp!
Now, I’ve been saying to myself for like FOREVER that I’m gonna start trying more recipes from my favorite bloggers…and Jenn of course is one of them…I mean, c’mon, have you seen the deliciousness that comes out of her brain? Hello!
So the first thing that came to mind when BB said he wanted scallops was Jenn’s
And BB’s favorite, asparagus…roasted with olive oil and a little S&P!
But of course, I couldn’t just stop there…because if we learned anything from yesterday’s post, it is that all food is a vehicle for…DIP!
You’ll have to excuse the lazy ass Instagram photos…it was a long day and Big Bertha wasn’t coming out to play…
Oh snap! I made a rhyme!
FROG’n Chili Sauce
Adapted from this recipe
Prep Time: N/A
Cook Time: 5-10 minutes plus cooling time
Ingredients (Serves 3-4)
- 1/4 cup apple cider vinegar
- 1/8 cup Xagave agave syrup
- 1/8 cup FROG preserves, or other tart jam (orange, apricot, plum)
- 1 garlic clove, minced
- 1/2 tablespoon sriracha sauce
- 1 teaspoon white wine (or water)
- 1/2 tablespoon cornstarch
- 1 1/2 tablespoons cold water
- Cilantro for an optional garnish
1. In a small sauce pan, heat the vinegar, agave syrup, and jelly until thinned.
2. Add the garlic, sriracha sauce, and wine and simmer for about 5 minutes.
3. Whisk the cornstarch and cold water together. Add to sauce mixture, whisking until thickened to a sauce consistency.
4. Remove from heat and let cool for 1 hour.
5. Garnish with cilantro before serving.
*Or 10 minutes in the freezer if you’re impatient like me! ;)
Apparently the shrimp wanted to join in on the sriracha fun as well!
I cannot even tell you guys how good this stuff is AND how easy it was to whip up! It is definitely going to be making more appearances in the near future!
Allow that to act as my segue into my next recipe that isn’t really a recipe at all but more of a work of art!
Thanks again to Jenn for the inspiration that led to Sunday night’s dinner…my very first savory sweet potato!
Sweet P topped with sprouts, leftover shrimp, and steamed asparagus all drizzled in what was left of the FROG’n chili sauce!
The sweet, the heat, the savory…I’m telling you people, this was sensory overload in the best way possible! YUM!
Since that night, I’ve been experimenting with what I like to call my Build-a-Bowl Meals!
Like Build-a-Bear, only without the stuffing in your teeth!
The Build-a-Bowl How To:
Step 1: Stake out your starch!
I like whole wheat pasta, quinoa, or of course sweet potatoes
Step 2: Pimp some protein!
Plain Greek yogurt, cottage cheese and/or beans
Step 3: Go GREEN!
Zucchini, sprouts, massaged kale…the list could go on a on…
Step 4: Top ‘er off!
I love adding fresh herbs, crumbled chips (or in the case of the above pic, broiled Flat Out wrap), salsa, hummus, avocado, and/or my new favorite:
Anyone else take on Giada DeLaurentis’s accent when saying that?
And finally, with all this bowl lovin’ going on for dinner, you KNOW I just had to bust it out for breakfast too!
Carrot Cake Parfait anyone?
Carrot Cake Parfait
Prep Time: 5-10 minutes
Cook Time: N/A
Ingredients (Serves 1)
For the Carrot Puree
- 1 cup baby carrots
- 3 Tablespoons water
- 1/2-1 teaspoon pumpkin pie spice
For the Parfait
- 1 cup Greek yougurt
- 1/2 cup carrot puree
- 1/4 cup of your favorite granola
- 1/2 tablespoon shredded coconut
- 1 Tablespoon honey
For the Carrot Puree
1. Combine carrots, water, and pumpkin pie spice in a Magic Bullet (or blender) and process until smooth.
2. May add more water as necessary to thin.
For the Parfait
1. Layer yogurt, puree, granola, and coconut and then drizzle with honey.
So good, I had it AGAIN today!
And then had a full blown photo sesh with it!
Ok, so I hope you guys made it to the end and haven’t either died of boredom or drooled yourself to death…now get off of the computer and go make something delicious!
What dip/topping/spread can you not get enough of lately?
Have you ever tried a savory sweet potato?
I know it sounds crazy, but believe me…so worth a try!