Tuesday, August 7, 2018

Shrimp and Tomato Salad

I have been eating healthier this summer.  I have actually been doing Whole 30 for a little over a week.  I am so thankful for the Whole 30 Recipes on Instagram.  They have a guest blogger each week and I have found some amazing people with wonderful recipes and ideas.  If you are on Instagram, you should follow Whole 30 Recipes. 

One of the guest bloggers I found is Mac at Healthy Little Peach.  She has been a guest blogger a few times over at Whole 30 Recipes.  I love her recipes - most are easy and all are so yummy.  I love listening to her talk - great southern accent!

I needed a summer dish to take to a summer cook-out... and doing Whole 30... I wanted something I would enjoy and be excited about.  Mac shared this Shrimp and Tomato Salad on the Whole 30 Recipes Instagram page.  I made it a second time last night - I LOVE IT!  I could eat the whole bowl.  It reminds me a little of a fresh tasting ceviche - but the shrimp is already cooked.  You should visit Healthy Little Peach and on Instagram!

Shrimp and Tomato Salad ( adapted from Whole 30 Recipes and Healthy Little Peach)

2 cups cooked shrimp
1 large cucumber, diced
1/3 cup red onion, chopped
1 avocado, diced ( I used two)
2 cups multi-colored cherry and grape tomatoes, cut into fourths
1 1/2 tsp salt
1/2 tsp garlic, minced
1 tsp pepper
1/4 cup olive oil
3 Tbsp red wine vinegar
juice from 1 lime
juice from 1 lemon
2 Tbsp cilantro, chopped

Chop the cucumber, onion, and slice the tomatoes in fourths.  Cut the shrimp in half; Cut the avocados and remove the pit and cut into large cubes; Transfer all of the veggies and shrimp to a mixing bowl;  Add the seasonings, olive oil, vinegar, juices and cilantro and gently toss to combine.  Child for 1 - 2 hours before serving.

Monday, August 6, 2018

Orange Spiced Nuts

I love making different flavored nuts and snack mixes.  I think they are great to have on hand to take to a party, etc.  My friend Michelle shared this yummy recipe with me.  I love these yummy Orange Spiced Nuts.  I chatted with Michelle and this recipe originally came from the Pioneer Woman.  Ree calls them Fancy Roasted Cocktail Nuts. I made them recently to add to a charcuterie board and they were a perfect addition.  We couldn't stay out of them!!

My first batch burned so I lowered the temp and cooked them a little less.  I see that The Pioneer Woman has a few other flavor suggestions to try.

Orange Spiced Nuts (adapted from The Pioneer Womans Fancy Roasted Cocktail Nuts)

1 cup roasted unsalted Cashew halves ( I used salted)
1 cup Walnut halves
1 cup Pecan halves
1 cup whole roasted unsalted almonds ( I used raw)
1 Tbsp fresh Orange zest ( I used more... or zest of a whole orange)
2 Tbsp fresh rosemary, minced
1/2 tsp cayenne pepper
1 tsp sea salt
1/4 cup pure maple syrup

Preheat oven to 300. 

In a large bowl, stir to combine nuts and spices.  Drizzle maple syrup over the mixture and stir to evenly distribute. 

Spread out evenly on a sheet pan and roast for 30 minutes.  ( I put mine on parchment paper).  Roast for 25 - 30 minutes - stirring once halfway through.

When the nuts come out of the oven, immediately remove them to a bowl.  I left mine on the parchment paper - gently making sure they didn't stick to each other. Store in an airtight container for several days.