Saturday, May 10, 2014

Grilled Shrimp Caprese Over Angel Hair Pasta & Green Smoothies

Leafy Greens.

We need them. They're full of health benefits. We should have them often.


If you are anything like me, you need plenty of variety.....and if your kids are anything like mine, leafy greens are not the number one favorite on their "pleasant to the palate" lists.

So....what do you do?

How about a "green" smoothie? No, I'm not color blind, it really is a green smoothie. We had them for breakfast yesterday and the kids loved them. They are delicious, packed with nutrition, full of good protein and they kept us fueled all morning, right up until lunch time.




Green Smoothies

To your blender add:

2-3 cups water

one banana

LOTS of fresh, organic, greens (I buy the mixed greens that include kale, spinach, and chard at Costco).

PLENTY of frozen, mixed organic berries including an extra helping of blueberries for added sweetness and yummy flavor

About a 1/4 cup of organic Greek yogurt

2-4 tablespoons natural peanut butter

About a tablespoon of flax seed

About a tablespoon of Chia seed

4-6 drops liquid, organic Stevia

Blend well, on high until smooth.


This will fill your blender to the top and it fed six of us. :)


Yesterday our sweet neighbors brought us some delicious shrimp they caught themselves, so today I made Grilled Shrimp Caprese over  (gluten free) Angel Hair Pasta. It was AMAZING!



We made roasted green beans with garlic, lemon and feta cheese to go with it.



Grilled Shrimp Caprese

20 leaves fresh basil or a few tablespoons of dried basil.

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1 tsp. Italian seasoning

Himalayan salt to taste

One pound shrimp, peeled and deveined.

One sixteen ounce package gluten free angel hair pasta. I used quinoa pasta, but the brown rice pasta is very good as well.

2 tablespoons butter

1/2 cup rice cooking wine

1 1/2 cups canned coconut milk

1 cup fresh grated parmesan cheese

1 1/2 pounds roma (plum) tomatoes, chopped

one can chopped black olives

2 cups shredded mozzarella cheese would work, but I actually used organic cheddar for most of it and grated up some of the mozzarella Italian marinated cheese balls I had. They added so much amazing was awesome!


1. Mix basil, olive oil, garlic, Italian seasoning and salt in a bowl.  Add shrimp and toss to evenly coat. Cover the bowl and marinate in the refrigerator for one hour.

2. Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.

3. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about five minutes.

4. Bring a large pot of lightly salted water to boil. Cook angel hair pasta according to package directions until a firm but cooked through. Drain and rinse well.

5. Melt butter in a large, nonstick skillet over medium heat; stir in rice cooking wine and bring to boil.  Add coconut milk and parmesan cheese.  Simmer until reduced, about 10 minutes.  Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.

Prepare to drool...A LOT!

Happy Mother's Day!

I am looking forward to celebrating the beautiful gifts God has blessed me with tomorrow as my family and I grill up some delicious organic hamburger patties with sautéed mushrooms and onions and delicious veggies and water melon to go with. Church in the morning with the family and an afternoon enjoying them at home, sounds perfect to this mother.

Blessings to you,





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