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!


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!


Carrot and Cabbage Slaw

Slaw is so good guys! It goes on so many things- like sandwiches, bowls, and TACOS- and makes a delicious side! Today I’m sharing an amazing, fresh slaw recipe that’s lightened up with a super tasty dressing using avocado. Yum!

We’re keeping it super simple and using just one kind of cabbage and some carrots in this slaw. And if we’re going to pick just one cabbage, it’s gotta be purple cabbage! I grated up some purple cabbage and my carrots and combined them in a large bowl. This step doesn’t take very long at all, but if you’re looking for a speedier option, you can always grab a bag of pre-shredded cabbage mix at the grocery store.

The dressing is really what makes this slaw- it doesn’t require any blender whatsoever, and is so tangy and delish! I mashed up half of an avocado and mixed in some lemon juice, apple cider vinegar, garlic powder, and lots of salt and pepper. So easy, right? When mixed in with the veggies, the dressing loses its green colour, and so you don’t even notice that you’re eating avocado- all you taste is a fresh and amazing slaw!

This is a great addition to any supper, and would be so good on my Veggie Tacos, Epic Veggie Sandwich, or as a finishing touch to a bowl or salad! It’s so healthy, delicious, and bright, and I love how simple it is to make!

Yours Truly,

Olivia:))

Carrot and Cabbage Slaw

  • Servings: 4
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Ingredients

-1 cup shredded cabbage

-1 cup shredded carrot

-1/2 a ripe avocado

-2 tsp apple cider vinegar

-2 tsp lemon juice

-1/4 tsp garlic powder

-Salt and pepper to taste


Directions

1. Combine the carrot and cabbage together in a large bowl.

2. Mash the avocado in a small bowl. Add in the apple cider vinegar, lemon juice, garlic powder and salt and pepper, and stir to combine.

3. Mix the dressing into the carrots and cabbage.

4. Serve with your favourite dishes.


Vanilla Protein Waffles

Just posted these super delicious Quick and Easy Banana Pancakes not too long ago, so I thought I should probably get a waffle recipe up here, because I know lots of people love waffles more than pancakes. Personally, I can’t decide! I love both pancakes and waffles- and I wouldn’t say not to either of these delicious recipes.

These Protein Waffles only require a few ingredients, are SO TASTY, and are, of course, full of protein. I recently got my hands on some protein powder for the first time in a little while, and so I’m so excited to use it! It makes my smoothie bowls and oats super creamy, and also is a great addition to pancakes, muffins, other baked goods, and these waffles. Protein is important for recovery after working out, building muscle, and just keeping your body functioning. The one I used is vegan, but there are many different kinds out there! If you’re looking for more info you can find it here. Adding protein like this at breakfast is a great way to start your day and fill you up! Eggs and Greek yogurt are also great sources of breakfast protein, but when you want to switch it up a bit, protein powder can be delicious. Especially in WAFFLE FORM.

All of the batter ingredients get mixed up in one bowl for the least amount of dishes possible (you’re welcome), and then simply poured into a waffle iron. Make sure that you spray your iron with a bit of cooking oil before adding the batter, so that you can remove your waffles as easy as possible! I forgot to spray the top of mine and had a bit of trouble- that’s why I’m here, so you can learn from my mistakes. My waffles were in the iron for about 2 minutes, and got nice and golden brown on the outside, and super fluffy on the inside!

I used vanilla protein powder in this recipe, because I love the flavour that it lends. But if all you have is another flavour- like chocolate- feel free to try it out! Chocolate waffles would also be very tasty.

After removing these beautiful waffles from the iron, I topped them with a dollop of Greek yogurt, some sliced strawberries, and a drizzle of peanut butter. SO. DANG. GOOD. This recipe makes 1 serving, or about 2 waffles, but if you want to share this amazingness, go ahead and double it. I did not want to share.

I hope you enjoy these Vanilla Protein Waffles! There are so many occasions to enjoy them- whether it’s breakfast on a Saturday morning, a nice Valentine’s Day brunch, or a delicious snack. Making a big batch and freezing them for weekday mornings is a great idea as well! Way better than Eggos:) Also- don’t forget to let me know if you prefer pancakes or waffles in the comments!

Yours Truly,

Olivia:)))

Vanilla Protein Waffles

  • Servings: 1
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Ingredients

-1 scoop (34g) vanilla protein powder

-1/2 a ripe banana

-1 egg

-2 tbsp almond milk

-1/2 tsp baking powder

-1/4 tsp cinnamon

-cooking spray


Directions

1. Heat up your waffle iron.

2. Mash the banana in a small bowl. Whisk in the egg, and then add in the remaining ingredients (except for the cooking spray).

3. Spray the top and bottom of your waffle iron with the cooking spray. Scoop the waffle batter into the iron to fill 2 of the waffle moulds.

4. Clamp down the waffle iron and cook your waffles for about 2 minutes, until golden brown.

5. Carefully use a for to pry your waffles out of the iron, and serve warm with your favourite toppings.


Baked Egg Cups

I love my eggs! I usually have a couple for either breakfast or lunch to get in that protein and all those amazing omega-3s. My preferred egg cooking methods are scrambling and boiling- but that can be a problem during busy mornings. And so I present you with these amazing Baked Egg Cups!

They’re cute little bites of breakfast goodness, and are super easy to take to-go! Just grab a couple of these on your way out the door along with some toast, and you’ve got a balanced and filling breakfasts. These would also be great in a bowl or salad, or wrap for meal prep! And of course, when you want a high protein snack, these egg cups have got your back.

Ok, so it’s the weekend and you are MEAL PREPPING because that’s how you roll. And while you’re whipping up a bunch of delicious food, why not throw these egg cups into the mix? Start by sauteeing some diced onion and black beans in a little olive oil, until those onions get soft and a little brown. Next you’re going to remove that from the heat and mix in some diced tomatoes, and scoop a little bit of this veggie mixture into each cup of some mini muffin tins! So cute:)) Fill the tins with some perfectly seasoned whisked egg and throw them in the oven for 10-12 minutes, and you’ve got yourself breakfast and snacks for the whole week!

These Baked Egg Cups are so tasty- those onions and tomatoes give a lot of flavour. Plus, those black beans add a bit more heartiness and some additional protein! Dipping these in salsa or making a breakfast burrito out of them would be so good!

You can store them in the fridge if you’re going to eat them all throughout the week, but you can also throw them in a Ziploc bag and freeze them for whenever you need! Just throw them in the microwave for 1-2 minutes before devouring.

Hopefully these lil egg cups help you with your breakfast meal prepping! Enjoy:)

Yours Truly,

Olivia:))

Baked Egg Cups

  • Servings: Makes 18 Mini Egg Cups
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Ingredients

-1 tsp olive oil

-1/4 of a white onion, diced

-1/2 cup canned black beans, drained and rinsed

-1/2 a tomato, diced

-5 eggs

-Salt and pepper to taste

-Cooking spray or a bit more olive oil to grease the muffin tins.


Directions

1. Heat the olive oil over medium heat in a pan. Add in the onions and black beans, and cook until the onions are translucent and slightly browned, about 4-5 minutes. Season with salt and pepper.

2. Preheat your oven to 350 degrees Fahrenheit.

3. Remove the pan from the heat and stir in the diced tomatoes. Spray two mini muffin tins lightly with the cooking spray, or grease each tin with some olive oil.

4. In a bowl, whisk together the eggs and season generously with salt and pepper.

5. Scoop about a 1/2 tbsp of the bean, onion and tomato mixture into each mini muffin cup. Cover the mixture with the beaten eggs, filling the mini muffin cups almost to the top.

6. Place the muffin tins in the oven and bake the egg cups for about 10-12 minutes, until they appear solid.

7. Remove from the oven, and let cool completely before eating or freezing.