Sunday’s With Joy: Shrimp Mango Salad with Maple Mustard Almonds

With all the cookie munching going on around here and while burying myself in mounds of butter, sugar and flour I noticed LTSL has been lacking something.

Something VERY important.

A salad.

Children of the playground, the fact is life is about balance.

It should be a mix of eating healthy, exercising, laughing, loving, having great friends and family … aaannndd of course a cupcake – – or two. But all in moderation.

Personally, I work out and eat well Monday to Thursday and then on the weekend (yes, my weekend starts on a Friday 🙂 )  I allow my body to rest and indulge in a little sweet satisfaction.  Honestly, I hate working out. HATE IT. I cry, scream and curse the entire time. But after – – I feel like superwoman and I’m happy to go about my day.

I also do it because I like eating things like this … and do we even have to go into my cookie cravings.  But I save that for the weekend.

During the week, I need salads – whole grains – lean meats and to have my cupcake kicked when I work out. I crave fresh vegetables and the crunch of an apple … or two.

I need it all. And it needs to be pretty. And delicious.

This week, I worked my magic and added a splash of Sunday’s with Joy and….

Taaadaaaa!!

Shrimp Mango Salad with Maple Mustard Almonds

1/2 Cup of Joy The Baker‘s Honey Mustard Cashews (see below for alterations)

2 Firm Mangos ~ thinly sliced

1/2 Sweet Bell Pepper ~ thinly sliced

1 Medium Carrot ~ thinly sliced

2 Cloves of Garlic ~minced

2 Tbsp each of fresh Cilantro ,Basil, Mint and Thyme ~minced

2 Tbsp Lime Juice

1 Tsp Granulated Sugar

1 Tbsp Fish Sauce

1 Tbsp Sriracha Sauce

1 Cup of pre-cooked shrimp, seasoned to taste with Salt and Pepper

Directions:

Joy The Baker’s Honey Mustard Cashews

*Note: I used Joy’s recipe, that can be found in her fantastic book … buy it, trust me. It’s a classic and a keeper. It doesn’t even have time to sit on my shelf. I substitution Maple Syrup for the mustard and used Almonds instead of cashews.

  1.   

Shrimp Mango Salad

Prepare all of the ingredients, as advised above.

Toss together all of your vegetables and seasonings.

In a small bowl, whisk lime juice, sugar, fish sauce and Sriracha.

Add your salad dressing, to your vegetable and herb mixture and toss.

Top with shrimp and sprinkle with Almonds.

With all this yummy action, I don’t mind skimping on the sweet treats for a while.

Enjoy my sugarpies

Xoxox

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Sunday’s With Joy : Zucchini-Potato Pancakes with Cilantro Chili Sauce

I admit, I haven’t done SWJ in a while.

Not that I didn’t want to … nor was it because I didn’t have the time… but it was because I was busy eating this ( PS HOLY MOTHER OF YUM! I’ve been craving it since I finished the tub!![ yes, I ate the entire tub *oink*]).

So I didn’t want to make any more frozen treats to tempt me…. For a while.

Please Sunday with Joyer’s don’t kick me out of your fancypants group … I think you’re all extra snazzy… and I swear on the love of brown butter, I won’t flake anymore.  <- that’s how serious I am.

Plus I see s’more brownies in our near future, and I am all over that like a peanut butter on jelly.

I did get a chance to make Joy’s Zucchini Pancake recipe though.

Well sort of.

I changed it.

Sort of.

I used the exact same ingredients.

Used the exact same measurements.

Except I changed the method (seriously, I’m just asking to be kicked out of this book club : ( )

And I made one giant pancake, instead of little ones. It’s still worthy of sharing … or sitting with, right from the oven with a fork (I won’t tell anyone, it can be our little secret … except please don’t burn yourself – – I’d feel guilty. But it would be worth it [sorry it’s true… I’m also sorry I keep doing brackets inside of brackets .. this isn’t math class *yuck] )

Annnnyyywhooooo Want to see what I did?

Zucchini-Potato Pancake with Cilantro Chili sauce

Zucchini-Potato Pancake

  • Potatoes
  • Garlic
  • Sour Cream
  • Red Onion
  • Zucchini
  • Salt
  • Eggs
  •  Flour
  • Paprika

Directions:

  1. Preheat oven to 425 of. 
  2. Dice potatoes. In a large pot bring to boil potatoes and garlic. Allow to boil until softened.
  3. Strain of excess water and add to a large bowl.
  4. To the potatoes, add  sour cream, flour, salt and paprika.
  5. Smash it all together, until its smooth.
  6. Add the onions and zucchini.
  7. Last add the egg.
  8. Lightly grease a large non-stick frying pan. Heat for 3 Minutes, until it begins to lightly sizzle.
  9. Add your Zucchini-potato mixture. Spread as evenly as possibly.
  10. Allow to cook for 7 minutes –> you’re creating a crust that is about to rock your socks.
  11. Place in heated oven and allow to bake for 30 minutes.

Once finished baking, work your magic and flip onto your serving plate. 

Cilantro Chili Sauce

  • 1 Cup Plain Yogurt
  • 1/2 Cup Fresh Cilantro
  • 1 Tbsp Dried Chili Flakes

Directions:

  1. Place all of the above ingredients in a blender ( or a mini mixer). Blend until well combined.
  2. Serve with your pan-ca-doodle. 

The crunch on this little monster is heavenly, and the cool creamy sauce matches perfectly. Next time, I think I’m going to up the amount of zucchini I used and also add a little more paprika ( mama likes it a little hot :D).

Toodles, noodles

xox

Opa! Quinoa Kale Greek Salad

I’ve come to the conclusion that I need a pool boy.

A young good-looking man, that is well toned but not huge. He should have great hair, and the greatest smile.

He would be kind, and have amazing hands to delicately massage sunscreen on me.

His day would be spent brining me iced cold drinks and yummy snacks as I sit by the pool lounging in the sun – in a classy but still sexy bikini.

In this little wonder world, I would also be a size 2 and continuously scarfing down cupcakes …

A girl can dream can’t she?

Instead, I work Monday to Friday – suffer from humidity inflicted frizz ball hair and I don’t even have a pool.  

Size 2 – nope.

Scarfing down cupcakes … well that still happens 🙂 

In both my dreams and reality one thing stays the same – – I don’t want to do anything when it’s scorching hot outside.  

So we resort to bingeing on  salads.

This week, we went Greek and it was perfection. Add some grilled chicken or salmon and you’ve got yourself a meal!!

Opa! Quinoa Kale Greek Salad

1/4 Cup Quinoa

1 Tsp Black Pepper

1 Tsp Onion Powder

1 Tsp Salt

1 Tsp Garlic Powder

1 Tsp Dried Parsley

1 1/2 Cup Water

1/2 Cup Chopped Cucumber

1/2 Cup Baby Tomatoes

1/4 Cup Chopped Red Onions

1/2 Cup Kalamata Olives

1 Cup Shredded Kale

1/4 Cup Goat Cheese

Directions: 

Over medium heat, bring water to a boil.

Add the black pepper, onion powder, salt and garlic powder.

Add the quinoa and boil for 20 minutes ( or until all the water has absorbed).

Once the quinoa has become soft and yummy, fluff-er up!

In a medium-sized bowl, mix together quinoa – tomatoes – cucumber – onions – olives and kale.

Last but not least, top with crumbled goat cheese.

Refrigerate until ready to chow down on !! 

 

Stay sweet my loves, if anyone minds lending me their pool boy … let me know 😀

ohh and one more thing – – don’t forget to enter my tripple whammy cookbook giveaway 😀 … and now,

Stay Sweet xox

Sunday’s With Joy : Baked Avocado Fries and Sriracha Mayo

Sunday’s with Joy are back!! I missed last week’s recipe since it was mother’s day

….. and my grocery store ran out of leeks 😦 – how is that even possible? I don’t know.

So ixnay on the Quiche and heeeellllloooo Avocado Fries.

If you haven’t gotten the bible of these yum-tastic recipes … what are you waiting for?!!? Get-er DONE.

I couldn’t wait to chomp down on these little crunch-crescents!! And they were ppeerrfect, equal parts creamy and crunchy.

I also made a little Sriracha Mayo dippy sauce to add another level of yumm.

Go ahead, it’s Monday … indulge a little 🙂

While Joy’s recipe was flawless, I thought it was a little too hot to get in front of a bubbling pot of oil – so I baked them ( and I think it may be a little healthier … you know without taking away from the yum factor)

Paired with the Sriracha Mayo … we are in business.

Baked Avocado Fries

Arrange on baking tray, bake for 25 minuets at 400 0c.

Sriracha Mayo Dipping Sauce

1/4 Cup Extra Virgin Oil Mayonnaise

2 Tbsp Sriracha Hot Sauce ( you can add more, if you can handle the heat 😀 )

1 Tsp Cayenne Pepper

1 Tsp Onion Powder

1 Tsp Black Pepper

2 Tbsp Milk

Directions

Add all of the above ingredients, minus the milk into a small bowl.

miiiiiiixxx.

Add Milk.

Serve.

Happy Avocado Fries Munching Kids

xox

Sunshine Soup

Please be aware, I’m about to sing….

– – wait – – first, have you entered my brand spankin’ very first giveaway? – – dooo ittt! I want to give you cookies, and this cook book and .. did I mention cookies?!?!

And now ………

*ahem ahem*

You Are My Sunshine
My only sunshine.
You make me happy
When skies are grey.
You’ll never know, dear,
How much I love you.
Please don’t take my sunshine away

Lately I find the sun’s been playing hide and seek. On Monday, it was out in all its bright and shiny glory and then yesterday – – it was as though someone told it to run away forever!! Mr. Sun, I’m ready for you to come out and play … 🙂

 When it’s cold, dark and cloudy, add a little sunshine to your day with a piping hot bowl of sunshine soup.

A bowl of sunshine is bound to brighten your day.

It’s thick and velvety, bursting with brightness teasing you like a warm blanket in the middle of the arctic

( … whoever said I was dramatic, totally doesn’t know me 😀 lol)

Sunshine Soup

1 Large Sweet Potato – cubed

1 Large Kabocha Squash – halved

2 Large Carrots – peeled and cut into large pieces

3 Tbsp fresh Thyme

4 Cloves Garlic

¼ Cup Extra Virgin Olive Oil

4 Tbsp Salt

4 Tbsp Black Pepper

4 Tbsp Onion Powder

4 Tsp Fresh Nutmeg

6 Cups Vegetable Stock

Directions:

Preheat oven to 400 oc

In a large bowl, mix together all of the above vegetables.

Add the Olive Oil, as well as all of the above seasonings and spices.

Mix together until everything is well coated.

Roast for 40 minuets until all of the vegetables have become tender.

Remove from oven and allow to cool.

Working in small batches, add the roasted vegetables to a blender, with 1 cup of stock – blend until smooth.

Empty into large pot and repeat with the remainder for vegetables and stock.

Reheat once ready to consume.

This soup will leave you, walking on sunshine 🙂

Enjoy my dears, stay sweet

Xoxox

Trinidadian Peanut Punch

The Birds are singing their little hearts out

The Sun has come out to play

Everyone is letting their pale skin see the light of day

…. I even saw a butterfly yesterday

SPRING HAS SPRUNG and I’m LOOOOOOOVVVEIN it 😉

Of course, I can’t hate on mother nature this year – that little lady was extremely nice to us … we didn’t get much snow, I can’t even claim that it was really that cold – – I think her and I have finally come to a common ground.

As I have her attention though, I must do us all a favor – –

Dearest Mother Nature – – thank you for not freezing my cookies to bits this winter – – but please come june, can you not turn my hair into a total frizz ball – – I love you, but seriously … when my hair looks like that, no one loves me and you know how cranky I get when I’m hot and sweaty (ewww :()

Thanks lady … I’ll repay you by recycling and not littering.

To celebrate this phenomenal amazing-tastic weather and the fact that I saw a butterfly ( and I seriously think butterflies are magic) I have the perfect drink to quench your thirst.

My main hype-man actually requested I make this drink for him – – who can say no to that man?

So I made it.

He drank it.

All.Of. It.

The end. 

Ice cold

Sweet

Creamy

Thick

Peanut Buttery Fantasy… 

It’s calling your name … answer, you won’t regret it 😉

Trinidadian Peanut Punch

serves 1 

1 Cup Unsalted Peanuts

1/2 Cup Smooth Peanut Butter

2 3/4 Cups Water

1/2 Condensed Milk

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Nutmeg

Directions:

Add all of the above ingredients into a blender.

Blend until smooth.

Enjoy right away, or refridgerate until ice cold.

Have a sweet spring day my loves

xox

Mandarin Sesame Nutty Noodles

I swore I would never sing in front of a large group of people ( can you say, off-key much 😦 ?!?), but since this blog is where I go to just be me …….

*ahem – ahem*

….

“Noodle, use your noodle

Noodle, do the noodle dance  

Solve a problem, it’s no strain

Use your noodle, that’s your brain

Noodle, use your noodle

Noodle, do the noodle dance 

There’s an answer you can find

Use your noodle, that’s your mind

In a bind, just use your mind

Use your noodle!!”

p.s – thanks PB & J Otter – – your crazy otters are pretty snazzy!!

This is a double-whammy post, I’ve got dinner/lunch covered and I also just serenaded you 😉

I like you – – I really really like you ( you can also tell I really like you, because I didn’t tape myself actually singing this song)

And because I like you, I’m continuing the peanut butter pandemonium !!

These noodles are creamy, with a little zing of spice, they’re quick and easy – –

In a bind – just use your mind – – make these nutty noodles 😉

Mandarin Sesame Nutty Noodles

Nutty Noodle Sauce

1/2 Cup Peanut butter

1/2 Cup Kraft Mandarin Orange Salad Dressing

1 Tbsp Marmalade

1/8 Cup Light Soy Sauce

Nutty Noodles:

3 Lbs Flank Beef thinly sliced

1 Tbsp Salt

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Ground Ginger

1 Tbsp Sriracha

110 Grams Spaghetti

1 Tbsp Sesame Oil

1 Cup chopped Brocoli

1 Cup sliced Celery

1 Cup sliced Green Pepper

1 Cup sliced Carrots

1/2 Cup sliced Onion

3 Tbsp Green Onions (for Garnish)

2 Tbsp Sesame Seeds (for Garnish)

Directions:

In a small bowl, add all of the Nutty Noodle Sauce ingredients and mix until well combined.

Set aside until, you are ready to add to your noodles.

In a separate bowl, mix together beef, salt, black pepper, onion, ground ginger and sriracha sauce. Allow to marinade, while you prepare all of the other ingredients.

Next, chop all of your vegetables. Feel free to add more – or even less … it’s your noodles, make them as nutty as you’d like them to be!

 

Next, boil your spaghetti as directed on the package – normally boiling for 6-8 minuets. When finished, drain all of the excess water.

Then, over medium-high heat, add your sesame oil to a large wok ( a frying pan, will work just as well :)). Add your marinated beef. Cook for 3 minutes, until the beef begins loosing it’s pink-tone. Then, add your vegetables.

Cook for 3 more minutes

– – you really just want the vegetables to be heated, by cooking them for such a short time, you are ensuring they still have their yummy crunch.

Add your nutty noodle sauce.

And now, your noodles.

Mix it – dish it – dress it -eat it!

Happy Noodling Around my loves 🙂

Stay sweet

xox