Happy Friday! On this Friday I am bringing you a super simple Vietnamese Inspired Vermicelli dish. This dish full of flavor and is a great take on the traditional Vermicelli that you find at a Vietnamese restaurant.
Ingredients for the Vietnamese inspired Vermicelli
combine the above ingredients use as a dressing for the salad.
For the bowl:
cooked protein we used shrimp and pork
organic green leaf lettuce
sliced red onion
cooked vermicelli rice noodles
cilantro and green onion for garnish
After the noodles are cooked place them on a bed of lettuce, add your vegetables, protein and top with sauce.
This is a prefect recipe for using up extra protein and vegetables. It is very versatile and you can add or take away as needed. I hope this recipe inspires you to venture out and try new types of cuisine.
What are you all up to this weekend? We plan to have a relaxing weekend and I hope to get caught up on some housework. Let me know what y’all have planned. Next week I plan to finish up my last part of the breastfeeding series so keep watch for that. Have a wonderful weekend!
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I hope you all had a good week. This week has been really busy for me and lets just say TGIF! This week I am sticking with a super simple recipe of Taco Salad for Foodie Friday. This salad is so tasty and with all the veggies it is definitely far from boring. Lets get on to the recipe.
1 head of romaine chopped and washed.
1 small can of sliced black olives drained
A whole carrot peeled and julienne
A pound Ground beef
1 cup Shredded cheddar cheese
1 avocado sliced
Sour cream and salsa of choice to taste
cooking fat (optional)
1 tbsp of this primal palate taco seasoning or seasoning packet of choice
Let’s Get Cooking
First combine ground beef and taco seasoning cook through, add cooking fat of choice if needed.
While your meat is cooking wash, cut and dry lettuce. Place in a bowl.
Prepare your avocado, use peeler to julienne your carrot.
Combine the avocado, carrot, sliced olives, and shredded cheese.
Welcome to the second edition of Foodie Friday Shrimp Alfredo with Asparagus. I am always on a mission to find the best alternatives to pasta. My favorites provide additional nutrients and are lower in carbs. I have recently discovered the use of asparagus instead of pasta and I love it! While I am a fan of zucchini noodles, and they definitely have their place, they can be a pain to spiralize. Because they put off so much moisture, they tend to make the sauce watery. If you are an asparagus and Alfredo fan you definitely should give this recipe a try! Not only is this a healthy alternative to pasta it is extremely tasty and I am willing to bet you might not even miss the pasta.
Asparagus is super tasty and an extremely healthy vegetable. It happens to be choked full of folate and vitamin C. In addition to this it is a low carbohydrate, non starchy vegetable with very few calories and a good amount of fiber. Folate is a very important nutrient during child bearing years and has been shown to help decrease the incidence of neural tube defects. Vitamin C is also considered an antioxidant and is an essential nutrient meaning that we cannot make it within the body.
How to Choose and Store Asparagus
According to realsimple.com the size of the Asparagus does not determine its quality and taste. Instead look at the color and firmness of the spears. You want a more purple tent to the tips and firm in texture not limp.
According to real simple you should trim your spears and soak in a wet paper towel or cup dipped in water in the refrigerator to extend the shelf life. Check out the linked article for all the info.
Ingredients Needed for Shrimp Alfredo with Asparagus
Start by de-thawing your shrimp if you have not already done so. Salt and pepper liberally.
Place 1/2 tbsp butter and 1 tsp olive oil in your pan to heat up for a minute over medium to medium high. Cook the shrimp until they are pink and cooked all the way through then set aside in a dish.
Add remaining tablespoon of butter to the pan. Place sliced mushrooms in the pan to cook until they are browned.
After your mushrooms are browned add in garlic, and asparagus and cook until asparagus reaches your desired texture. We like to leave ours a little crunchier.
Next add 1 oz cream cheese and mix well allowing it to melt. Once it has melted add 1 cup of heavy whipping cream being sure to stir constantly. When the sauce begins to bubble and thicken enough to coat the back of a spoon add Parmesan cheese and stir to combine.
Add shrimp back into the dish to warm. Garnish with parsley and additional Parmesan if you desire.
Remove from heat and serve.
I like to serve mine with a salad. Today we chose Cesar salad made with organic baby romaine, Cesar dressing and Parmesan cheese. Simple and tasty.
Whats up with you?
I hope you all have a great weekend. Keep the conversation going and let me know what you all are cooking up this weekend.
Cobb Salad will be the first featured recipe on my new segment on the blog called “Foodie Friday”. Each week I will share a recipe with you all. I hope you find inspiration with these recipes and I look forward to hearing what you all think. Now on the the Cobb Salad.
Cobb Salad With a Twist
This week on my first Foodie Friday I will be featuring a super simple recipe that is a twist on the traditional Cobb Salad. Salads are amazing but can also get so boring. They are an easy way to add in some greens and extra vegetables into your day. However when you go on a salad/health kick they get old fast. This recipe is anything but boring and I hope you enjoy it as much and me and my family does.
Omega 3 Fatty Acids
This glorious Cobb Salad features a different source of protein and includes one of my favorite fatty fishes salmon. Omega 3s are essential nutrients that many of us are lacking. The key word here is essential as they can only be obtained through diet and not made within the body. I am a big fan of obtaining our nutrients within our food whenever possible. This is mainly due to the synergistic effect that occurs when vitamins and minerals are combined and not isolated. In other words vitamins and minerals often need each other in order to be digested and used more easily.
Getting In More Fish Is a Struggle
Getting in enough fish can be boring. This salad helps with that and provides a new and interesting way to add in your omega 3s. It may even help you overcome that salad rut you might be in.
On to the Recipe: Cobb Salad With a Twist
This recipe is super simple and can be tailored very easy to meet your individual needs. Please be sure to add or take away any ingredients as you see fit, but most of all enjoy!
One to two bunches of chopped romaine. (I use organic whenever possible)
Two hard boiled eggs peeled and sliced or chopped.
One pound Baked Salmon. You can even bake from frozen and add seasonings like salt, pepper, garlic powder, or spice it up with some lemon pepper seasoning. (whatever you choose)
One sliced avocado.
Bacon bits, a few tablespoons.
One cup of shredded cheese of your choice. ( We chose Monterrey and cheddar)
Dressing of choice to taste. ( We chose ranch)
Enjoy Your Cobb Salad
I hope you enjoy this recipe and my new series. Please be sure to leave any comments and your thoughts if you try it! That’s what I am up to on this Friday what are you up to?