I swear to you, I am not trying to be a food blogger. Why do I even need to say that? Because I myself might be giving someone who starts blogging about food all the time after a long absence some side eye. Mmm Hmmm.
All joking aside friends, I am making so many positive changes in my life. I'm trying. I'm trying real hard to change the way I eat. What I have found is that my body feels best when I stick to a Paleo eating plan and when I stay away from gluten. Dairy is not so bad but let's be real, it's all about the cheese. If I have some cheese in small amounts, I'm ok. If I overdo it, you'll find me doubled over, cursing myself and life for days. For an emotional eater like myself, there is no such thing as balance or control when we are 'in' it. That's true. But see, I'm trying to unravel that fact, dissect it, and learn a new story about how my body is depending on me to make better choices so it can feel good and work properly.
Another conscious change I'm making is to document at least 5 bits of my day with my DSLR camera. Last Spring, I spent some time shooting footage with Hula & Jen in NYC. (Please go watch Hula's August 60 second video, omg!) You know the feeling when you hang out with people who you not only vibe with amazingly on a personal level, but also on a creative level. I have always felt super energized when working in a group situation like that. I've hit on the why: I feel supported, validated, and seen.
That day reignited my love for my photography and filming.
So am I food blogger? No. But since I am using my camera to document pieces of my day, and I am cooking all kinds of colorful and healthy meals, oh ... and there's one more change I'm trying to make ... I want to make an effort to blog more regularly ...
I decided that once a week I will be sharing one of my creative, healthy recipes. It keeps me shooting, it keeps me creating (work + healthy meals), and it keeps me coming back to this space to share "what's for dinner". Last week, it was tostadas. This week, it's a shrimp and veggie salad. And you guys, this meal was all kinds of delish.
Shrimp and Veggie Salad
Ingredients for one salad:
7 Shrimp (I got fresh large shrimp from the seafood dept. at the grocery store)
1/2 Avocado (sliced)
1/4 Red Onion (sliced)
1/2 Red Bell Pepper (sliced)
Handfull (approx. 10) cherry tomatoes cut in half
Generous Handfull of Fresh Spinach
1 Zucchini - Create raw 'zoodles' with entire zucchini
*I have the Made for TV brand zoodle maker and it works just fine - cost $15
Handful of Sliced Almonds
Olive Oil + Balsamic Vinegar + Salt + Pepper
Ingredients for cooking shrimp: 1 Tbsp Olive Oil, Old Bay Seasoning, Dry Parsley, Cracked Pepper, Juice of Lemon.
To begin, de-shell + de-vein your shrimp. Wash with cold water + drain. Pat with paper towel and put them in a bowl. Sprinkle with Old Bay Seasoning and mix to coat the shrimp. (I use about a 1/2 tsp).
Pour 1 TBSP Olive oil in a frying pan. Once hot, add shrimp in a single layer. Cook for about 1 - 2 minutes on each side (the clear shrimp will turn pink then white and should have some brown fry marks when they are done). Transfer to plate with paper towel when done. Sprinkle with Parsley, Cracked Pepper and Lemon Juice (all to your own liking - no rules)
*On a dinner plate, assemble your salad. I put the spinach in the middle and surrounded it with the sliced avocado, sliced red onion, sliced bell pepper, cherry tomatoes, and zoodles. The shrimp would look great on top of the spinach, but I opted to place it in a side spot so all the ingredients got the same amount of dressing (since we will not be tossing this salad).
Top with sliced almonds.
Drizzle to your liking Olive Oil - Balsamic Vinegar
Sprinkle with Salt + Pepper
PS. Thank you for all the love on my last post. I got many texts + phone calls. It meant the world.