SPICY LOBSTER QUINOA PASTA - GLUTEN FREE

INGREDIENTS:

1 TBSP of Olive Oil
1 Medium Onion (chopped)
5 Cloves of Garlic (minced) - you will need to split 3/5 cloves for the sauce
1 TSP of Chili Flakes
1 TSP of Dried Basil
1 TSP of Dried Oregano
Salt and Pepper to taste
1 Bottle of Tomato Pomodoro (strained tomato sauce)
1 TSP of Butter
6 Lobster Tails (thawed 4 chopped up 2 left whole)
1 Pack of Quinoa Pasta

DIRECTIONS:

Add oil to a sauce pan and heat up on medium heat. Add in your onion and 3 cloves of garlic and let them sweat.

Add in chili flakes, basil, oregano and salt and pepper. Stir around and let evenly mix

Once onions are garlic are nicely cooked add in your bottle of pomodoro tomato sauce, reduce heat to low and set aside to simmer.

Start to boil your water for the pasta.

Salt and pepper your chopped lobster bits lightly

In another skillet add in your butter and let melt on medium -low heat. Add in the remaining garlic and allow to season the butter for a second until you add in the chopped lobster bits.

Once the lobster bits are cooked through (apx 4-5minutes) then add cook lobster bits to the tomato sauce. Stir lobster into the tomato sauce and leave to continue to simmer

When the water is boiling add 1 TSP of salt to the water before adding in your quinoa pasta. You need to stir quinoa pasta for the first two minutes so that it doesn't stick together then let it continue to cook for an addition 10 minutes before it is al dente.

In another pan we are going to add in 1 cup of water and steam the remaining two lobster tails for 3-4 minutes. One ready remove lobster tails from water and set aside.

One ready dump pasta water and add pasta to sauce. Mix in and plate hot. Top with full steamed lobster tail and serve. ENJOY

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
 

SPAGHETTI SQUASH PESTO

Spaghetti squash is actually super easy to make it just takes more time then wheat based pasta. If time is not a factor it is a great way to have a gluten free meal that taste great. This recipe is for a spaghetti squash pesto pasta but you can technically make the sauce whatever you want using the same principles. If you want to simplify the recipe even more you can buy a pre-made pesto sauce. If you are cooking for a group of more then two people this can be a very economical healthy meal to make as the ingredients wont cost you very much. 

INGREDIENTS

1 Spaghetti Squash around 3lbs
1 Small Jar of Pre-made Pesto
1 Block of Parmesan Cheese

If you want fresh pesto here are ingredients you will need

1/2 Cup of Olive Oil
3 Cups of Basil
2 Cloves of Garlic
1/4 Cup of Pine Nuts
3/4 Cup of Grated Parmesan Cheese
Salt and Pepper to taste


DIRECTIONS:

Preheat oven to 375 degrees.

Throw in the spaghetti squash whole for about 60 minutes.

Remove the spaghetti squash from the oven and cut in half and take out the seeds.

If the spaghetti squash is not cooked/stringy enough place back in the oven for an additional 10 minutes.

While the squash is in the oven you can either start to make your pesto or use a pre-made pesto. Warm up the pre-made pesto in a skillet or place the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped before adding in the olive oil continuing until fully incorporated. Next move to a bowl and add in the Parmesan and salt and pepper - Mix them in.

Finally once the squash is ready remove from the oven and start to shred the inside of the squash with a fork and place it in the skillet or bowl with the pesto. Mix the two together to the pesto and squash is evenly distributed.  Serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CRACK CHICKEN MARINADE

This is one of my favorite marinades my boyfriends dad uses to make chicken thighs. The chicken comes out moist with a crispy outside layer. It smells and taste delicious and is not overly spicy. I really enjoy this chicken recipe and I'm sure if you like dark meat so will you.

INGREDIENTS

12 Boneless Skinless Chicken Thighs (rinsed)
1-2 TBSP of Olive Oil
1 TSP of Ginger
1 TSP of Celery Salt
1 TSP of Cayenne Pepper
2 TBSP of Soy Sauce

DIRECTIONS

Add all ingredients to a flat bowl and allow chicken to marinate for at least 30 minutes before cooking. Store in cool place while marinating.

Preheat oven to 350 degrees.

Place marinated chicken thighs on a baking tray lined with aluminum foil.

Bake or 30-40 minutes.

If you want them crisp broil them for an additional 10 minutes at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

TOMATO, ONION AND GOAT CHEESE OMELETTE

Today's breakfast is very simple and easy to make. The great thing about omelets is that they have so much variety and you can use whatever you have at hand to fill it. I used tomato because of their high antioxidant properties and how they are packed with vitamin A and C. Onions are also really good for you as they boost your immune system,  regulate blood sugar levels as well as reduce inflammation. If you dont have these items, dont worry just fill it with whatever you have following the same guild lines. Enjoy

INGREDIENTS:

1 TSP of Butter or butter alternative
2 Eggs (whisked)
Salt and Pepper (as desired)
1 Tomato (Chopped)
1 Small Onion (chopped) I used a red onion but it doesn't really matter what kind of onion
2 TBSP of Goat Cheese

DIRECTIONS:

Butter your pan on medium heat.

Add desired salt and pepper to whisked eggs and throw your eggs into the pan.

Allow your eggs to cook slowly pulling in the edges to allow liquid on top to fall to the bottom and cook. You can also flip the entire egg base like a pancake at some point if you have those skills... i dont lol i'm way to clumsy

Once it starts to cook through place the remaining ingredient (tomato, onion and goat cheese) on one half of the omelette and flip the other side over it. Continue to allow to cook. Flip entire omelette over so other side can cook. One ready plate and serve!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

SPANISH SHRIMP WITH YELLOW RICE

I was looking for some healthy meals online and came across this one of Spanish shrimp and yellow rice. I love Spanish dishes and flavors and you can probably tell from my paella recipe but this is a lot simpler and a great way to incorporate seafood into your diet. You can obviously switch up the shrimp for a piece of fish if you want more protein or are allergic to shell fish. I switched up the original recipe (I will post the link below) a little bit so here is what I did.

INGREDIENTS:

4 Cloves of Garlic (minced)
2 TBSP of Olive Oil
1.5 TSP of Smoked Paprika
1/2 TSP of Salt
1 Lbs of Shrimp (peeled and deveined)
1/2 Cup of Onion (chopped finely)
1.25 Cups of Spanish Yellow Rice
1/2 TSP of Turmeric
2.5 Cups of Water
1/2 Cup of Frozen Peas
1 TBSP of Fresh Parsley

DIRECTIONS:

First we are going to marinate the shrimp. Add half the olive oil, paprika and half the salt to a bowl and toss your shrimp in the mixture. Set aside in the fridge to marinate! The longer the better!

On medium heat add the remaining olive oil to your pan and once hot throw in your onions and saute until soft (about 3-4 minutes). Then throw in your garlic and continue to saute for 2 minutes till they soften.

Next add in your uncooked rice along with remaining salt and turmeric. Mix before adding in the water, cover and reduce heat to a simmer. Cook for four minutes before removing from the heat and adding in the peas.

Warm up another skillet on medium heat and throw in your shrimp. Cook and flip until shrimp are cooked through (opaque) or pink. Remove from heat when ready and top the rice on a plate. Add parsley as garnish.

Original Recipe -> http://www.health.com/health/recipe/0,,10000001998494,00.html

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!