Recent Eats

A couple of weeks ago, I realized that we were eating the same meals over and over again, and probably relying just a little too much on quick options and convenience foods. Luckily, living in Vancouver means there’s a lot of healthy fast food options around, but man, it can get expensive. 

I decided to make an effort to prep more at the beginning of the week, so we’d always have easy options on hand at home. Of course, the post-long-run-whole-foods-latte-and-muffin game is still strong.

Over the next couple of weeks, I’ll share some of the lunch, dinner, breakfast and snack options we munch on! This is a quick, packable lunch that was a hit this week.

Spiralized Zucchini Mediterranean Bowl

Serves 3. Prep time 30 mins.

Ingredients

  • 1 cup brussels sprouts
  • 1 package frozen shrimp (peeled, de-veined and tails removed)
  • 1 small can chick peas
  • 2-3 heaping cups spiralized zucchini (about 1 large zucchini)
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 2+2 tbsp olive oil (divided), plus more for dressing
  • 1/4 cup grated parmesan cheese
  • sea salt
  • black pepper
  • garlic powder

Directions

Prep the brussels sprouts: Preheat oven to 425 deg. Slice sprouts in half, and drizzle with 2 tbsp olive oil. Season with black pepper and a tiny bit of garlic powder. Roast in oven for 20-25 minutes, or until crispy.

Prep the shrimp: Sauté the shrimp with 2 tbsp olive oil in a pan over medium heat, until shrimp are golden-pink.

While shrimp and sprouts are cooking, prep the rest of the ingredients. In a large salad bowl, combine rinsed chick peas with spiralized zucchini (I use this awesome tiny spiralizer!). Add olives, cherry tomatoes, and feta cheese. Once cooled, add the sautéed shrimp and brussels sprouts.

Season to taste with sea salt and black pepper, and toss with a little more olive oil. When adding salt, remember that the parmesan and feta will have already added some salty flavours!

Tip: if you’re making this the night before, like I did for a packed lunch, save the dressing step until the morning. It helps keep everything from getting too soggy. If you’re looking for something a little heartier, it would be great to substitute whole wheat spaghetti for the zucchini!

If you’re looking to make this dish vegetarian, it would also be great with tofu instead of shrimp, or bulked up with extra chick peas and lentils!

Have a great weekend!

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