Keto Shrimp Linguini

Hands up if you LOVE saucy shrimp + noodle goodness! This is the PERFECT dish to satisfy your Italian craving! Keto Shrimp Linguini Instructions: 16oz. of Zucchini “noodles” 1 pound of raw shrimp, peeled and deveined 2 Tablespoons of olive oil 2 Tablespoons of lime juice 2 Tablespoons of cream cheese 1 Tablespoon of fresh chopped parsley ½ teaspoon of crushed red pepper flakes 1 teaspoon of minced garlic 1 teaspoon of sea salt 1/2 teaspoon of black pepper Instructions:

1. Place shrimp in a bowl with lime juice, olive oil, red pepper. 2. Let marinate in refrigerator 20-30 minutes. 3. In a large skillet heat olive oil and cook shrimp until pink (1-2 minutes per side) 4. Remove shrimp and add zucchini spaghetti, fresh parsley, and cream cheese. 5. Cook noodles 2-3 minutes. 6. Add minced garlic, salt, and pepper 7. Add shrimp to noodles and cook an additional 1-2 minutes Optional: Top with fresh grated Parmesan cheese

SAVORY MUSHROOM & QUINOA STUFFED MINI PUMPKINS

Ok guys. I know it's not October yet (I am sweating over here in FL) but I am going to start sharing some yummy healthy foods for the holidays! I can't help myself! SAVORY MUSHROOM & QUINOA STUFFED MINI PUMPKINS INGREDIENTS 6 mini pumpkins 1 C uncooked quinoa 2 C vegetable broth 1 Tbsp plus 2 tsp olive oil 8 oz sliced button mushrooms 1 C chopped leeks 1 clove minced garlic ⅛ tsp rosemary ¼ tsp thyme ⅓ C dry white wine ½ tsp salt ⅛ tsp black pepper INSTRUCTIONS Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender. . After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes. . Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine. . Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin. Consider garnishing with a little parsley for added color. Serve immediately.

Gimme All The Noodles!

Gimme all the noodles & no one gets hurt🍝....No really.😂

These Annie Chun noodle bowls are so yummy!!

Best part is they are Non-GMO Project Verified & #Vegan! They’re great as a light meal or a snack.🍲 I went with the sweet chili flavor since I love a little spice.🌶 But they have a variety of flavors to choose from.🤗 My followers will receive 30% off their order on Amazon with the promo code: 30NOODLEBOWL until 9/22! Shop HERE!💓