Start by sautéing 2 tsp olive oil, 1 tsp diced onion, 1 tsp diced bell pepper, and 1 tbsp minced garlic in skillet on low heat. Add 1 cup of rice and lightly brown. Add 2 cups of water to rice; cover and simmer stirring occasionally until done about 15 min.
While the rice is simmering, in a separate skillet larger than the first, add olive oil, celery, remaining onion, bell pepper, and garlic, clove, cayenne pepper, parsley, basil, sage, rosemary, and garlic salt. Sautée on low heat until lightly browned. Add crushed tomatoes (I blend in the blender bc my husband doesn’t like tomato chunks). Continue to simmer on low heat, stirring occasionally. If the mixture is runny, you can add a small amount of corn starch. I didn’t have to since my sauce thickened with evaporation of juices.
The rice should be done by now; turn heat off of it and keep covered. While sauce is simmering, add squeezed lemon juice and Old Bay seasoning to shrimp in a bowl to marinate, toss shrimp with hands in bowl to cover all shrimp with lemon and seasoning. Marinate 5-10 minutes.
Add shrimp to sauce, cook on low for 3-5 minutes until shrimp are pink (which means they are cooked). Place rice and creole on plate and Enjoy!!
Seared Tuna Tacos … This can easily be made to be #glutenfree by using gluten free soy sauce
2 ahi tuna steaks thawed
1/2 tsp chopped garlic
6 corn tortillas warmed
1 cup shredded cabbage
1/2 cup cilantro
3 tbsp light mayo
1 1/2 tsp wasabi
1 1/2 tsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
(Sprinkle soy sauce on raw tuna for additional flavor before searing). In a skillet heat olive oil and garlic on medium to med low heat. Place tuna steaks and sear for 1 1/2 minute on each side or until your preferred wellness. Remove from heat and slice.
While tuna steaks are searing or prior warm tortillas on separate skillet or tortilla warmer. Also, prepare sauce by mixing ingredients.
Place cabbage, cilantro, tuna, and sauce in tortillas. Enjoy!!
2 cups crinkled cut carrots
1/2 stick of butter
1/2 cup honey
1/4 tsp. salt
1/2 tsp. vanilla flavoring
1/4 tsp. cinnamon
2 tsps. brown sugar
In a skillet, add the carrots with enough water to cover them and cook on medium heat until tender. Strain remaining water and add butter until melted. Add the honey, salt, brown sugar, vanilla, and cinnamon and stir and cook on low until honey mixture is smooth on the carrots.
This morning I tried this, with some modifications and bringing it back to child’s pose and downward to end and start a new pose. Very challenging… please be careful and only do what your body feels comfortable doing. I turned on some nature sounds to make it more relaxing as I went through the movements. … Continue reading →