Nothing makes me happier than using up a bunch of ingredients in the fridge before they’re dunzo. I feel like I’m helping the environment and that I am a successful produce buyer. Which doesn’t happen often. One BIG thing I’m working on is to choose the healthy snack – fruits, veggies, hummus, etc. – over the easy snack. Like cheese sticks, and yogurt, and taco bell. Oops.
This meal is a double whammy of veggies – twice! For dinner and brunch! SO MANY VEGGIES! And shrimp which are phenom for you and feta which is a relatively healthy cheese. It’s why the Mediterranean diet is so good for you! Oh and yolky, eggy goodness for brunch.
I got back from a fabulous wedding in San Diego last weekend and was amazed by all the delicious food down there! I had about 6 servings of fish tacos, oysters, lobster tacos (what!?), and cevicé – and every. single. time it was SO good. All the food was so light and fresh, it made me crave warmer months when we can cook outside and eat all the fruits and veggies in the world. That aren’t a potato.
I came back needing some serious vacay rejuvination. One of those vacations that you need a vacation after. Not because of stress, but because TOO much fun was had! We stayed up late dancing, singing karaoke, eating snacky foods, and I firmly believe that flying across the country seriously dehydrates you. So I hopped to the gym twice (!) this week already, have drank a TON of water, and ate these delicious dishes to get myself back on track.
I’ve been perusing the Inspiralized blog recipe index to come up with new ideas for veggies to try in the spiralizer! I’m thinking something *crazy* like celeriac or kohlrabi. I don’t know what either of those look like, so wish me luck. Anyhooligans. If I haven’t convinced you to get a spiralizer yet, hopefully this is the tipping point. Your belly and brain will thank you for all the extra nutrients!
- 2 tbsp. olive oil
- 1 container cherry tomatoes
- ½ tsp. garlic powder
- 4 garlic cloves, minced
- 1 tbsp. unsalted butter
- 30 shrimp, shelled deveined
- 2 tbsp. corn starch
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. red pepper flakes
- ½ tsp. oregano
- ⅓ cup white wine
- 5 zucchini, spiralized
- ½ lemon, juiced
- 4 tbsp. feta cheese
- Any leftover cherry tomatoes and zucchini
- 4 egg
- 4 tbsp. feta cheese
- 1 tbsp. olive oil
- Salt and pepper to taste
- Preheat oven to 400 degrees. Toss cherry tomatoes in 1 tbsp. olive oil, garlic powder, and salt and pepper to taste.
- Line a baking sheet with aluminum foil. Bake tomatoes until they are blistered - about 20 minutes.
- Toss shrimp in cornstarch, salt, pepper, red pepper flakes, and oregano. They should be lightly covered.
- Heat a medium sauté pan over medium-high heat. Add the butter and melt. Add minced garlic and sauté until fragrant.
- Add shrimp to sauté pan and cook about 3 minutes on each side.
- Add white wine and half the lemon juice to the pan and scrape up any bits browned to the pan. Let simmer until reduced by about half.
- Add zucchini noodles and sprinkle with remaining olive oil, salt, and pepper. Sauté until soft - "al dente". They'll have a little crunch to them. Add remaining lemon juice.
- Mix in half the feta cheese so it can melt.
- Add tomatoes and combine.
- After plating, sprinkle with remaining feta cheese
- Add olive oil to a large sauté pan. Cook any leftover zucchini and cherry tomatoes until warmed and tender.
- Crack and egg over the noodles like they're in a "basket".
- Cover the pan so they can cook through.
- Add feta cheese, salt, and pepper at the end.
- Enjoy meal #2!
If you don't have a spiralizer, this would be delicious with some whole wheat noodles as well! Add the tomatoes and feta into an egg white omelette the next morning for a double meal.