Spicy Kale & Shrimp Stir-fry

The spicy cravings during this pregnancy have continued and this dish satisfied the need for spicy yet is packed will vitamins with ingredients like kale, veggies and sweet potatoes. Sautéed shrimp was the perfect touch to this non-traditional stir fry.

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Ingredients
– 1 cup Quinoa
– 2 cups kale
– 1 large sweet potato
– 10 oz shrimp (peeled and tailed)
– 2 tsp coconut oil
– 1/4 tsp hot sauce

Directions
Cook 1/2 cup quinoa as directed. In a large pan over medium-high heat, heat 1 tsp coconut oil and cook 10 oz peeled, shrimp until done and set aside. Return pan to medium-high and add 1 tsp coconut oil and chopped cooked sweet potato and kale. Add remaining quinoa and shrimp to the pan, along with 1/4 tsp hot sauce. Cook, stirring, until hot, 3 minutes. Enjoy!

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Sunday night Zucchini “pasta”

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Ingredients

  • 2 large Zucchini
  • 2 tomatoes on the vine
  • chicken sausage
  • 1 small jar of capers
  • Extra Virgin olive oil
  • 1/4 cup parmesan cheese
  • garlic to taste
  • 1/3 cup mushrooms

Directions
1.Use a julienne peeler, like this one I bought from Amazon,  to slice the zucchini into noodles, stopping when you reach the seeds. Set aside.
2. Cook chicken sausage.
3.  Heat a skillet with olive oil.  Add Zucchini, capers, tomatos, parmesan cheese, mushroom, chicken sausage and garlic.
4. Sauté over medium heat for 4-5 minutes.

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