Dinner

Parmesan Shrimp Bake

img_4452.jpg

“Baked Parmesan Shrimp? What?”

Was the exact response I got from my boyfriend. They guy who moved here from Boston, you’d think he would of had something of this creation before. The verdict, definitely good & make again. I think next time, I’ll make it with jumbo shrimp. This was work.

IMG_4446.jpg

See, look at all those little shrimpies I had to coat, over and over. Ugh. Next time, definitely bigger fishes.

img_4447.jpg

I’m not going to lie, they turned out amazing here. One night we ate it over rice, the next we ate it over zucchini noodles with some red sauce. It was excellent both ways. I think even by itself would be enjoyable.

This one isn’t vegan though, I couldn’t exactly think of a good way to come up with a egg mixture to hold the bread crumbs. If you know of anything, please share.

Baked Shrimp Parmesan 

  • 1/2 lb shrimp (go jumbo)
  • 1/2 cup panko
  • 1/2 seasoned bread crumbs
  • 2 eggs
  • salt & pepper

Prep

  1. Preheat oven to 450 degrees. Spray oven pan.
  2. Make a bowl of the panko & breadcrumb mixture. (have more panko handy just in case you need more). Make small bowl of eggs scrambled together. Salt & Pepper everything.
  3. Dip the shrimp in the egg mixture, then bread crumb mixture. Repeat. Spray tops of shrimps.
  4. Bake about 15minutes, flip half way through. Serve over pineapple rice, or zoodles with red sauce & mozzarella. Whatever you heart desires.
Dinner · Recipes

Spicy Thai Bowl

IMG_4531.JPG

There’s something I love about spicy noodle bowls. Especially when home made, so much flavor, so much deliciousness. My cat was definitely fooled when he saw me munching on this (he’s definitely a carnivore)

img_45261.jpg

 

If you venture on cooking this, it is messy, it is time consuming -but it is delicious. The recipe might not be on point considering I made this over a month ago but. Let’s wing it. There’s also a peanut sauce I made to go on top of it but it didn’t look appetizing after those pictures..

img_45283.jpg

Meatballs

  • Gardein Meatless Crumbles
  • 3 Spring Onions
  • 2 inches Fresh Ginger
  • 3-6 garlic cloves (your preference)
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Lime Juice

Peanut Thai Sauce

  • 1/4 Cup Natural Peanut Butter
  • 1 tbsp Soy Sauce
  • 2 Tbsp Lime Juice
  • 2 Tbsp Honey
  • 1/4 Cup Cilantro
  • 1 inch Ginger
  • 1/4 pepper flakes
  • 2-3 Tbsp Olive Oil

*Cook your choice of noodles if wanted

Assemble the meatballs

  1. Preheat oven to 350 degrees. Take a pan out & cook Gardein crumbles over the stove or package directions until cooked.
  2. After meatless crumbles are cooled, throw all ingredients together & mix well.
  3. Form meatballs 1-2inches, place on cooking sheet. Let it bake for 30 minutes.

For the Peanut Thai Sauce

  1. Put everything in a blender and let it go until everything combined.

Assemble the bowl

Plate the noodles, then top with the meatballs, add in cilantro, fresh jalapenos, avocado, sesame seeds, whatever you desire! Pour delicious peanut sauce on top & enjoy

Dinner · Recipes

Peanut Lentil Curry

IMG_4519.jpg

There’s seriously nothing more I enjoy more then this peanut lentil curry recipe. It makes me always feel so warm and happy inside. It’s overall healthy & served with brown rice it’s around 450 calories. Without rice I believe it’s around 360 I did on the nutrition calculator. It’s so colorful, fun & smells DELICIOUS!

IMG_4463.jpg

It’s really quite simple, tons of veggies, lite coconut milk, simmer BAM!

IMG_4465.jpg

I find there’s nothing more pleasant smelling then the aroma of sautéed onions & garlic. The second I get a whift of someone else cooking that I’m in love.

IMG_4467.jpg

It’s so colorful… let’s just get started

Ingredients 

Peanut Sauce

  • 4Tbsp Natural Peanut Butter
  • 2inch piece grated garlic
  • 1Tbsp soy sauce
  • 2 Garlic Cloves
  • 1Tbsp Lime juice
  • handful of cilantro
  • 1Tbsp Sriracha
  • ¼ tsp cayenne
  • ¼ tsp salt
  • 3 Tbsp brown sugar
  • ½ tsp sesame oil
  • 1 cup lite coconut milk

Lentils

  • ½ cup red lentils
  • 1 ½ cup water

Veggies

  • 2 tsp oil
  • ½ cup white onion
  • ½ cup red bell pepper
  • ¼ cup sliced carrots
  • 1 cup thinly sliced zucchini
  • half block cubed tofu

Directions

  1. Blend all the peanut sauce ingridents until smooth. Taste & see if it needs more spice or sweetness.
  2. Cook the lentils with a dash of salt under medium heat 10 minutes.
  3. In a skillet over medium high heat, add onions & cook until translucent
  4. Add peppers, carrots 2 minutes, add zucchini.
  5. Add peanut mixture & mix. Then add the lentils & cubed tofu in. Bring sauce to a boil then reduce hit & simmer for 10 minutes.
  6. Adjust taste & cook lentil under your preference, add pepper flakes, basil. Pair with jasmine or brown rice