Tell me, where do you get your food inspiration?? Do you ever get in a rut where you are making the same five dinners just in a different order, I do. When this happens I have my favorite cookbooks I turn to. They are like dear old friends of mine and as you can see by the tattered edges of poor Gwyneth, she is one of my favorites. She gets lambasted on the internet all the time for being out of touch but honestly her food is Awesome!! Healthy and interesting but not soo bizarre that it’s unapproachable. Love and Lemons is another goodie. All of the recipes are organized by the main produce ingredient so basically it is a fruit and veg cookbook that is full of goodness!! Sometimes when I read cookbooks I don’t even cook anything from them, but the recipes and words are enough to inspire me to make something new!
We have been trying out the Whole 30 diet around here just to re-kickstart some healthier habits and it is pretty tough. To be totally honest we are cheating a bit in that we aren’t 100% committed. We plan all of our actual meals to be Whole 30 approved, but if we want a glass of wine or a peanut butter cup then we don’t kill ourselves over it! So far the best menu item has been a quick dinner based on something I found on Pinterest, a one skillet – sausage, shrimp, and veggie dish. The dish uses the aidells chicken sausage which is pretty clean for a sausage.
- 1 package aidells chicken sausage – cut the sausage on the diagonal into bite size pieces
- 1 lb shrimp – peeled and deveined
- 1 large onion – sliced thinly
- 2 peppers (not green obviously) – seeded and cut into strips
- 2 zucchini – halved lengthwise and cut into bite size pieces
- salt and pepper
- chicken stock
First saute the shrimp in olive oil until cooked through – remove from pan. Add a little more olive oil and saute the onions and peppers until pretty soft. Add the sausage and zucchini and cook for a few minutes until the sausage is browned a little and the zucchini has softened a bit. Add the shrimp back into the pan and pour in enough chicken stock to just make the dish cohesive without being soupy. Let stew for just a few minutes. Salt and pepper as you go for more depth of flavor. Josh really likes to add curry powder to this dish which is also very good!!
I forgot to photograph, ugh!! So I’ll leave you with a photo of the most beautiful meal I’ve been served in a while!
Hope all is well!!