Sisters Who Cook Together
Stay together? Ha ha I actually have no idea what the real saying is. If you do, please educate me.
Well, hello again. I disappeared on you for a few days but I assure you I haven’t been doing anything exciting or out of the ordinary. It’s been all reading (any Agatha Christie fans out there?), running, eating, yoga-ing. Power fusion kicked my butt this week. I really don’t think I’ve ever sweated so much.
I’ve also been salad binging.
- Roasted veggies (green beans, butternut squash and rutabaga)
- Crumbled vegetable masala burger
- Walnuts (I just finished off my bag. Who am I?? Dare I say I’ve been contemplating buying pecans all week?)
- Tahini dressing
By the way, has anyone ever made their own tahini?? I want to try but only because $7 per jar is a little steep for me.
And can someone please tell me why I felt hungry an hour after eating this salad? I think I need my carbs in my life.
I also ate this bowl of oats. Surprising, I know. I’ve been slacking on oatmeal pictures because I have this fear that with every post I have readers groaning “No more oatmeal pictures, pleeeease!” but I thought this bowl was so lovely that I just couldn’t resist. Plus, it was a little something different.
I mixed in an egg white at the end for some fluff. It definitely worked and for those of you wondering, no you can’t taste the egg.
I don’t know when or why I bought these pepitas but I have a whole container full that I’m confronted with every time I open my pantry. When given the choice between nuts and seeds on my oatmeal I’ll ALWAYS choose nuts but when I’m out, seeds add a great crunch!
Tiny spoons make my world go ’round.
Would you like a recipe?
Remember when we made these shrimp tacos? Yeah, they were pretty awesome. So awesome that my mom decided to try them and now I’m pretty sure my family eats them once a month. So when my sister came over to cook lunch with me, we obviously chose to make the tacos…with a twist.
Deconstructed Shrimp & Avocado Tacos:
Inspired by this recipe.
- 2 lbs. thawed and cooked shrimp
- 1 cup chopped tomato (about 2 medium tomatoes)
- 1 cup chopped avocado (or a little more because you can never have too much avocado)
- 1/4 cup lime juice (3 limes)
- 1/2 cup chopped cilantro
- 3 cloves of garlic, minced
- salt and pepper to taste
Are you ready for this?
- Add ingredients to a bowl, mix and marinate for 15 minutes then serve.
Yeah, that’s right, it’s that simple. But if you’d like to be as cool and Beanie and I were today, you could cook up some brown rice and layer it on top of some spinach (or whatever greens you prefer), then pour the shrimp mixture on top of all that. The juice from the tomatoes and limes makes the perfect dressing.
I’m not going to lie, I was impressed by what we had created. It was absolutely delicious. If you don’t believe me, check the rating on the original recipe. No wait, I’ll just tell you that all 42 reviewers gave it 5 stars.
I was holding the puppy back as I snapped these pictures. That little one had wayyy too much energy today.
After lunch I proceeded to watch The Cupcake Wars on Food Network and take a short nap and after the puppy ran all over my apartment and dragged my camera around by the wrist strap she proceeded to take a nap too.
That little one is cute but her teeth sure are sharp. No joke, I almost lost my nose today.
And she still doesn’t have a name. Poor thing.
Enjoy your Sunday