Mediterranean Spiced Shrimp Bowls

Hey there! I took a bit of a break from posting for a while but I am coming back STRONG with these delicious Mediterranean Spiced Shrimp Bowls.

I love shrimp so much- all seafood is so delicious! I was looking in the freezer the other day for an easy protein I could whip up for lunch and I locked in on the bag of frozen shrimp. I’ve never done much cooking of meat/fish/crustaceans, but I decided to give it a try! And you know what? Shrimp is probably one of the easiest proteins you can make. They’re super fast to cook and it’s not hard at all to tell when they’re done. They’re also full of protein with roughly 25 grams per 16 shrimp.

I used some frozen shrimp and defrosted them by running them under cold water, although it said not to do that on the bag. I would like to know what the problem with that is. (insert laughing face emoji here). If you know you’re going to be making these ahead of time though, you can always throw your shrimp in the fridge to defrost over night, or even use fresh shrimp.

To make these delicious bowls, I started by tossing the shrimp with a bunch of delicious spices, and then sauteeing them in some olive oil. They only need about two minutes per side, and are finished when they’re opaque and slightly pink. So easy! Next we have a bunch of veggies- we’re talking peppers, onions, olives and some carrot ribbons- that get cooked up with lemon juice, garlic powder, and some tahini for some extra flavour. Finally, for some green-ness there’s a tasty cucumber and avocado salad. Serve everything over quinoa and you’ve got a LUNCH.

Let me know how you like these bowls! I definitely want to keep making shrimp recipes because the deliciousness times the easiness factor is out of this world. Maybe I’ll venture out into some other animal proteins too?!? Who knows! Enjoy:)

Yours Truly,

Olivia:))

Mediterranean Spiced Shrimp Bowls

Mediterranean Spiced Shrimp Bowls

Ingredients

For The Shrimp:

-20-25 medium shrimp, defrosted or fresh

-1 tbsp olive oil

-1/2 tsp cumin

-1/2 tsp chilli powder

-1/2 tsp garlic powder

-1/4 tsp cayenne powder

-1/2 tsp oregano

-Salt and pepper to taste

For The Sauteed Veggies:

-1/2 tbsp olive oil

-2 small carrots, made into ribbons with a veggie peeler

-1 red bell pepper, thinly sliced

-1/4 of a white onion, sliced

-1 200ml can of sliced black olives, drained

-1/2 tsp garlic powder

-Juice of 1/2 a lemon

-1/2 tbsp tahini

-Salt and pepper to taste

For the Cucumber Avocado Salad:

-1/4 of a long English cucumber, diced

-1/4 of a ripe avocado

-2 tsp tahini

-Salt and pepper to taste

Other:

-Cooked quinoa for serving


Directions

1. Add the olive oil for the shrimp to a pan and heat over medium heat. Add your shrimp to a small bowl and mix them with all of the spices. Dump the shrimp into the pan and cook for about 2 minutes per side, until the shrimp are opaque and slightly pink. Transfer them to a plate and set aside.

2. Add the olive oil for the veggies into the still hot pan. Add the veggies in and sautee until the peppers are soft and the onions are translucent. Add in the lemon juice, garlic powder, tahini, and salt and pepper and continue to cook for another 3 minutes. Remove from the heat and set aside.

3. Mash the avocado for the salad in a small bowl, mix in the rest of the ingredients, and set aside.

4. To construct your bowls, start with some cooked quinoa, then add the veggies, shrimp, and cucumber salad. Finish with a squeeze of lemon juice if desired and enjoy!


Cactus Cut Sweet Potatoes

Hey guys! I have a SICK recipe for you tonight- these Cactus Cut Sweet Potatoes are here to play. I love the version they have at restaurants, but today we’re baking pies and also using sweet potatoes instead of regular potatoes because sweet potatoes are amazing😍

Sweet potatoes and potatoes are actually pretty similar in nutritional content, but potatoes are higher in potassium while sweet potatoes are higher in vitamin A. So it all comes down to which potato you prefer- and I think you already know which kind of tater has my heart😂

These cactus cut sweet potatoes are get super crisp and delicious in the oven, and are perfectly spiced! They may not look orange to you, but that’s because I used a Japanese sweet potatoe. I actually really like this variety, and they’re a bit smaller which is good for the recipe🙌 But regular ol’ orange sweet potatoes will work just fine as well.

This super tasty snack/side is also very easy to make. Start by truly slicing your sweet potato- I would say to about 1/8 of an inch. The average thickness I got was this:

Although I definitely need to work on my knife skills because my cuts were a lil all over the place😂

Next you’re going to toss your taters in a bag with some olive oil and all those delicious spices that make these cactus cuts shine! Paprika, chilli powder, garlic powder, salt and pepper all make and appearance, and of course you’ve gotta have that cayenne for spice.

The final step before the oven is to lay the sliced potatoes down flat on a parchment lined baking sheet- making sure it’s not too crowded so they have room to reach their full delicious potential! After roasting for 20 minutes, you’re going to flip em and them bake for another 5-10, keeping a close eye on those little suckers so they don’t burn. And then voila! You’ve got some warm, seasoned cactus cut sweet potatoes that are AMAZING with hummus, tzatziki, or just by themselves😍

I love this recipe because it’s perfect for a party (when we can have them) and also for snacking! I also had them as a side with my egg scramble for dinner and they were👌 Hope you enjoy!!

Yours Truly,

Olivia:))

Cactus Cut Sweet Potatoes

Ingredients

-1 small japanese or regular sweet potato, cut into 1/8 inch slices

-2 tsp olive oil

-1 tsp paprkia

-1/2 tsp chilli powder

-1/2 tsp garlic powder

-1/4 tsp cayenne powder

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Add the sliced sweet potatoes into a large ziploc bag with the rest of the ingredients. Shake everything up until the potatoes are coated with the oil and the spices.

3. Lay each slice on a parchment lined baking sheet, being careful not to over-crowd the pan. Place them in the oven for 20 minutes.

4. Remove the pan from the oven and flip over all of the potatoes with a fork. Place them back in the oven for 5-10 more minutes, until crispy and cooked through, watching to make sure they don’t burn.

5. Remove the potatoes from the the oven, let cool slightly and enjoy!


Red Pepper Savoury Oats

Hey guys! I’ve made savoury oats before and honestly they weren’t very good- just sort of bland and blah. But I got some inspiration from Grace, @_thefreshavocado on Instagram, to make these delicious Red Pepper Savoury Oats!

These oats are definitely like risotto, but healthier, faster, and easier to make. Some red pepper hummus and an egg white makes them SUPER creamy, and of course they start with some sautéed garlic and onion, because that’s how all good things begin😍

I started by cooking up those onions and some chopped garlic, as well as thinly sliced red pepper. As soon as those get nice and soft and caramelized, the oats go in with equal parts water and almond milk for some extra creaminess. The egg white, hummus, and lots of salt and pepper get stirred in as well, and you’re going to simmer until your oats are cooked through but still creamy.

I used some quick-cooking steel cut oats for this recipe, which were perfect! They took around seven minutes until they were ready. But if all you have are quick oats or rolled oats, adjust the cooking time accordingly and this recipe will still be delicious:)

Enjoy these oats as a side, as a vessel for more veggies or some chicken or shrimp, or as a delicious savoury breakfast with a runny egg on top! They have so much flavour and the texture is everything🥰 Enjoy!

Red Pepper Savoury Oats

  • Servings: 1-2
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Ingredients

-1/4 cup quick cooking steel cut oats

-1/4 of a red bell pepper, thinly sliced

-1/4 of a yellow onion, thinly sliced

-1/2 a tomato, diced

-1 clove of garlic, minced

-1 tsp olive oil

-1/4 cup water

-1/4 cup almond milk (plus more as needed)

-1 egg white

-1 tbsp red pepper hummus

-Salt and Pepper to taste


Directions

1. In a pot, heat the olive oil over medium heat. Add in the onion, pepper, tomato and garlic and cook until the onion is translucent and the pepper is soft, about 7 minutes.

2. Add in the oats, almond milk, water, hummus, egg white and salt and pepper and stir to combine. Bring the mixture to a low simmer and cook, continuing to stir until the oats are cooked through but still creamy, adding more almond milk as needed.

3. Season with additional salt and pepper to taste, and enjoy warm!


Blueberry Mango Overnight Oats

Hi friends:) I don’t know why but this week has felt way more hectic than usual, and so I’ve been making overnight oats for the first time in a while- they’re SO helpful.

There was a time when I had overnight oats every single day for breakfast, and honestly I can see why😂 Actually I definitely used to go through breakfast “phases”, like for I would say almost a year I had Greek yogurt with a banana and peanut butter for breakfast every day; I had an overnight oat phase, last summer it was smoothie bowls and now I’m into some oats with Greek yogurt in the side. I do try and switch up my breakfasts more now though because there are so many delicious options and I want to get to eat them all😋

Anyways, overnight oats are super tasty and make the perfect grab and go breakfast. Usually I eat my breakfasts in the car, so with these I can just take em out of the fridge, bring a spoon and I’m good to go. I use this cute mason jar which had a wide top so I can get my spoon in there, and it fits in my school bag nicely after as well! I for sure recommend using a jar because it’s easy to grab and take with you in the mornings, but a small Tupperware container or even a bowl with plastic wrap over it will work too.

Pretty much all you’ve gotta do to make these delicious oaties is mix all of the ingredients in your container, and then let them sit overnight! For these blueberry and mango ones I started by mashing half of a banana in my jar. I then added my oats, some Greek yogurt, the mango and blueberries, and some almond milk. The mason jar lid got screwed on and I shook that baby so that everything got mixed together! The next morning I took my jar out of the fridge, added a few more fruits and some peanut butter, and I was good to go. You can save even more time by adding your toppings in the night before.

I absolutely LOVE the yogurt in these oats- it makes them so creamy and adds a ton of amazing protein. Then you’ve got those fruits, and the mashed banana for sweetness, and everything’s just👌. So good!

Hope you enjoy this easy and tasty recipe! Definitely going to be taking advantage of these more and coming up with some new great flavour combos🥰

Yours Truly,

Olivia:))

Blueberry Mango Overnight Oats

Blueberry Mango Overnight Oats

  • Servings: 1
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Ingredients

-1/2 a ripe banana

-1/3 cup quick cooking oats

-3/4 cup Greek Yogurt (use any % you’d like)

-1/4 cup almond milk

-1/4 cup fresh or frozen chopped mango

-1/4 cup fresh or frozen blueberries

-Additional fruit and/or nut butter for topping (optional)


Directions

1. In a mason jar, Tupperware container, or small bowl, mash the banana and stir in all of the other ingredients.

2. Cover and place in the fridge overnight.

3. In the morning, remove the cover and add your toppings of choice, or grab your container and eat as is.


Flourless Chocolate Muffins

Hey there guys! Everyone loves chocolate, and today I’ve got a quick and easy chocolate muffin recipe that is FLOURLESS, REFINED SUGAR FREE and VERY TASTY.

I tried to pack as much protein into these as I could, without using protein powder, because I know sometimes I don’t have access to it and I wanted to make sure that both you and I could make these with minimal ingredients. So I turned to one of my favourite, super versatile ingredients- chickpeas! They’re full of protein and give the density to these muffins that is otherwise missing because of the lack of flour. I promise that you can’t taste them in there at all- much like in my Healthy Edible Cookie Dough. All you get is an amazing, chocolate-y flavour in a cute and fluffy mini muffin.

The other simple ingredients in this tasty snack include cocoa powder, egg, baking powder, peanut butter (yum), vanilla and banana. Everything gets tossed into the blender and combined until a smooth batter forms. I greased up my mini muffin pans with a bit of coconut oil, filled them up, and baked for about 15-20 minutes. So these muffins are not only healthy, but quick and easy to make too!

I love this recipe because it’s soooooo delicious and makes the perfect snack, quick breakfast, or healthy dessert. The chickpeas worked perfectly as a kind of flour substitute- I definitely want to play around with that some more! Don’t be scared away by them though- they give a great texture but have no effect on the taste.

Hope you enjoy this delicious recipe!

Yours Truly,

Olivia:))

Flourless Chocolate Muffins

  • Servings: Makes 18 Mini Muffins
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Ingredients

-3/4 cup canned chickpeas, drained and rinsed

-1 ripe banana

-3 tbsp cocoa powder

-1 tsp vanilla

-1 tsp baking powder

-1 egg

-1 tbsp peanut butter


Directions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Add all of the ingredients to a blender or food processor and combine to form a smooth batter.

3. Grease 18 mini muffin cups with a little bit of coconut oil and fill them 3/4 of the way with batter. Bake the muffins for 15-20 minutes, until a toothpick comes out clean.

4. Remove from the oven and let cool completely before you enjoy.