We’ve been blessed with a new year.
Greetings and happy new year to you all! Isn’t it great to be able to start a whole new year? We get to begin new paths, establish—and complete—new goals and leave whatever has cluttered our hearts and minds in the previous year; it’s literally like stepping into a breath of fresh air. Of course, we don’t have to wait until the new year to start something new or to stop something old, but, it is just something about the year changing that makes us want to do everything we could possibly imagine.
With the air being so fresh, there are a few things that I want to get a start to as soon as possible and remain consistent with it for the entire year. One of these things is new eats. I do eat homecooked meals nearly every day, however, as the weeks progress, things have gotten a little redundant. I need something new; things I’ve never tried before. So, what I want to do is at least once a week, find a day worth of recipes—breakfast, lunch, dinner and a snack of course—and have a new recipes day.
You’re probably wondering if I’ve found some recipes.
Of course, I have! And I am very excited to begin trying them. Now, now, yes, I do have a list but I still have to go shopping—but I have the list. I don’t know about you, but I genuinely love trying new things and having a new list of foods I’ve never tried—or even heard of—before is extremely exciting for me. For my first day of new recipes, I will be trying the following: Blueberry Pancake Bites, Basil Avocado Shrimp Salad Wraps & Sweet Potato Chips, Shrimp Stir Fry and a Virgin Piña Colada Protein Smoothie.
Let’s start with the most important meal of the day:
- 2 cups of pancake mix—whichever is your favorite.
- 1 1/3 cups of water [depending on packaging instructions.
- 1 cup of fresh blueberries.
- 1 tablespoon of maple syrup.
- Splash of vanilla extract.
- 12-count muffin pan.
- Mixing bowl with spoon or whisk.
- Butter or non-stick cooking spray.
- Preheat your oven to 350 degrees.
- Lightly grease your muffin tin with butter or cooking spray.
- In your mixing bowl, add pancake mix, water, maple syrup and vanilla extract and stir until it’s all nice and smooth. Add in the blueberries and gently fold them into the mix until they are all coated.
- Pour the mix, evenly, into each muffin tin cup.
- Pop these bad boys in the oven for about 20 minutes; do the poke-with-a-toothpick-to-see-if-it’s-done trick. Then…enjoy!
Next, it’s lunch:
Get those ingredients:
For the sweet potato chips:
- Cooking spray.
- 2 or 3 medium sweet potatoes sliced into 1/8”-thick coins.
- Salt and pepper.
For the shrimp salad:
- Cooking spray.
- 20 large shrimp peeled and deveined.
- 1 ½ cups of grape tomatoes, halved.
- ¼ small red onion, finely diced.
- 2 avocados, diced.
- 4 fresh basil leaves, thinly sliced.
- 2 large heads of butterhead of romaine lettuce.
For the marinade:
- Juice of 2 lemons.
- 2 cloves of minced garlic.
- 3 fresh basil leaves, thinly sliced.
- 2 tablespoons of white wine vinegar.
- 3 tablespoons extra-virgin olive oil or avocado oil.
- ½ tablespoon of paprika.
- Salt and pepper.
- For the sweet potato chips: preheat your oven to 375 degrees and grease a large baking sheet with your cooking spray. Arrange the sliced sweet potatoes in an even layer and season with salt and pepper. Pop ‘em in the oven for 15 minutes, flip them and put them back in for another 15 minutes—until they are nice and crispy.
- For the shrimp salad: grease in a large skillet over medium heat with your cooking spray. Add shrimp and fully cook—2 minutes per side. Set aside and let cool.
- For the marinade: in a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil and paprika; season with salt and pepper.
- In a large bowl, stir together your tomatoes, onion, avocados and basil. Fold in the shrimp. Pour the marinade over the shrimp-salad combo until it is all coated.
- Store your shrimp salad in the fridge until ready to eat with lettuce cups; boom! Meal complete.
Now, it’s dinner time:
(yes, I am having a thing with shrimp.)
Get your ingredients together:
- 2 tablespoons of extra-virgin olive oil.
- 1 pound of shrimp—peeled and deveined.
- Salt and pepper.
- 1 tablespoon of sesame oil.
- 1 small head of broccoli cut into small florets.
- 8 ounces of sugar snap peas.
- 1 red bell pepper, sliced.
- 3 cloves of minced garlic.
- 1 tablespoon of minced ginger.
- ½ cup of low-sodium soy sauce.
- 1 tablespoon of cornstarch.
- Juice from 1 lime.
- 2 tablespoons of brown sugar.
- Pinch of red pepper flakes.
- In a large skillet over medium heat, heat up that olive oil. Toss in your shrimp and season with salt and pepper. Cook them thoroughly—about 2 minutes per side; remove from skillet.
- Now, heat the same skillet and add in sesame oil. After the oil has heated, toss in the broccoli, peas and bell pepper; cook until they are soft—about 7 minutes. Add garlic and ginger and cook for about 1 minute.
- In a small bowl, whisk together the soy sauce, cornstarch, lime juice, brown sugar and the pinch of red pepper flakes. Add all to skillet; then add shrimp and cook everything together—about 2 minutes. Toss together and enjoy.
Last, but certainly not least, a nice snack:
A Virgin Piña Colada Protein Smoothie
You already know what you have to do to:
- 1 can of coconut milk.
- 1 banana
- 2/3 cup of frozen pineapple.
- 1/3 cup of frozen mango.
- 1 scoop of protein powder.
- Combine your coconut milk, banana, pineapple, mango and protein powder in a blender and blend all that until smooth.
- Pour in a glass, grab a straw and drink up!
Yes…I am very excited to try these and to add even more to my list. Even if it’s not weekly—or for every single meal—try throwing in a new recipe or two into your new year routine. It’s a new year, let’s eat like it’s one!
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