Thank goodness it’s WIAW! Or I should say thank you Jenn from Peas and Crayons for thinking of this fabulous idea!!! It’s a nice break from me boring you with the struggles I have been consumed by lately! And I actually have a pretty delicious recipe to share that I have to admit, we had last night, but the left-overs were a great thing to come home to after my nutrition appointment this afternoon!
I’m trying to change-up my routine, “rewire” some of the neuro-pathways that become obsessed with my rigid schedule, and routines.
One of the things I am currently attempting is getting out of food ruts. I have a lot of rituals, “safe” foods, and rules that have been the norm in my life for way too long, and day by day I hope to decrease my reliance on them for comfort.
Breakfast, aside from implementing an additional item here or there, has been the same for a while because I am too scared to leave my box and start the day with anxiety. And unfortunately, I wish I could proclaim that I went with what had looked SOOO good to me as I was reading Claire’s post yesterday, a ginormous bowl of Kashi Go Lean Crunch, but cereal happens to be one of the biggest fear foods on my list.
You see I love cereal. It is actually one of my favorite foods for any time of day but I get too nervous to eat it because I am always afraid I will consume too much, not be satisfied, end up bingeing…so then I figured maybe I could add some of the sweet cinnamony, awesomely crunchy clusters to the top of my staple morning meal (baby steps are better than no steps!) and it turned out to be pretty yummy. The alternating texture between the oat kernels and softness of the egg battered English muffins was delish! Definitely left the house with a happy tummy!
I am so lame when it comes to my packed lunches. I haven’t eaten anything majorly different for this entire school year so I wont bore you with the details, but I will say my newly purchased Honeycrisps were a welcome addition!
I felt left out because everyone else seemed to get one of my favorite apple varieties before we did! But as soon as I saw them in the weekly circular, you better believe they were put on my list. Between these and a Jazz apple I just don’t know which I like better?! They are both super crunchy, sweet and tart! Perfect dippers for some thick, creamy Chobani.
Ok, but now onto something actually NEW to our family’s recipe collection!
I had a serious craving for shrimp, and since the nights are becoming more fall-like, I also wanted something warm and savory. I was paging through some cookbooks for inspiration and stopped when I saw this delectable looking picture of shrimp and sausage jumbalaya…
Not only was the picture appealing, but I had pretty much all the ingredients needed, or some easy substitutes, already in the fridge…and the best part was, I only got homeat 5:15 and dinner was on the table by 6:05, including time to chop, load and unload the dishwashers, do a bit of tidying up, etc.
I love th kind of meals that even on busy nights, you can throw together, have nutritional balance, and feel great about eating.
So without furtheradue….
Just Got Off Detention-Duty Jumbalaya
(Serves 3 of me and 2 of Ryan)
- 1 Al Fresco Chicken Sausage (diced)
- 10 extra jumbo shrimp
- 14.5 ounce can of diced tomatoes in juice
- Cajun spice to marinade shrimp
- A little less than a tablespoon Paprika
- 2 cups of chicken broth
- 1 large pepper, any color you like
- 1 small onion
- Garlic Gold Nuggets (not 100% sure how much, I just kept sprinkling!)
- Optional: Spanish Rice, Crusty Bread, Orzo, or any other starch that strikes your fancy
1. Last night I peeled the shrimp and seasoned them with cajun spice to marinade overnight
2. Chop all the veggies to make sure they are ready to go
3. Put the veggies in a big pan, sprinkling with garlic gold, and letting them simmer until they are a little bit soft (4-5 minutes)
4. Add the chicken broth, tomatoes and chicken sausage, paprika and more Garlic Gold, letting the flavors marry for 15 minutes or so.
5. Add in the shrimp and let the mixture simmer until the shrimp are fully cooked (it took about 10 minutes because I am always having a panic attack about undercooked seafood!)
6. Serve it up and enjoy!!!
I added a starch as optional because Ryan and I are very different in what we like as accompaniments. He loves rice and I absolutely do not care for the texture. I would much rather have a huge hunk of Great Harvest Honey Wheat all crusty from being in the oven, and then sprinkle it with some nice Garlic Gold Nuggets (of course!) So you can really put the shrimp mixture with anything, but it is totally up to you!
I also enjoyed a couple of these delicious Kashi Cookies for dessert because they were on sale and I had a coupon for Target! So while I was waiting for Ryan’s delayed flight last week I needed to find something to do, which obviously equates to me shopping at Target and coming home with more stuff than we really need. Oh well, you only live once and these were definitely worth the purchase!
I seriously need to re-read my own suggestions for brown-bag lunches!