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Buffalo Shrimp Lettuce Wraps

 

I love all things Buffalo! How about you?! 

Give these a whirl, they are pretty bomb if I do say so myself!

 

Buffalo Shrimp Lettuce Wraps

 

INGREDIENTS:

  • 4 tbsp. Ghee butter 
  • 2 garlic cloves, minced
  • 1/4 c. hot sauce, such as Frank’s
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. shrimp, peeled and deveined, tails removed
  • Kosher salt
  • Freshly ground black pepper
  • 1 head romaine, leaves separated, for serving
  • 1/4 red onion, finely chopped
  • 1 rib celery, sliced thin
  • 1/2 c. blue cheese, crumbled

 

DIRECTIONS:

  1. Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn the heat to low while you cook the shrimp.
  2. Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off the heat and add the buffalo sauce, tossing to coat.
  3. Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

 

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Spring Veggie Grain Bowl

This recipe is soo delicious and makes a great main course or even a side to some grilled protein!

You can even experiment with this recipe by adding different vegetables!

Enjoy! xo Jen

 

Spring Veggie Grain Bowl

INGREDIENTS:

  • 1 1/2 cups uncooked farro
  • 3 cups of water
  • 1 1/4 teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar or white wine vinegar
  • 1/2 cup roughly chopped beet greens or arugula
  • 1/4 cup blanched English peas
  • 2 baby carrots, thinly sliced
  • 1 green onion, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 small red beet, peeled and thinly sliced
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley

 

DIRECTIONS:

  1. Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender.
  2. Place farro in a strainer; drain well.
  3. Place hot farro in a large bowl. Add remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine.
  4. Top evenly with cheese and parsley.

 

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Spring Veggie Frittata

 

This is a nice seasonal twist on my egg white quiche that I love to make!

Quiches are so versatile, you can really add anything and they are so delicious!

Enjoy!
xo Jen
Spring Veggie Frittata
INGREDIENTS:
  • 8 eggs
  • 1/2 cup crumbled feta cheese
  • 1 tsp snipped fresh dillweed
  • 1/2 tsp snipped fresh thyme
  • Nonstick cooking spray
  • 2 cups fresh asparagus cut into 1-inch pieces
  • 1/2 cup chopped leek
  • 1/2 cup chopped red bell pepper
  • 4 cups fresh spinach
  • 1 Tbsp olive oil
  • Salt and black pepper to taste
DIRECTIONS:
  1. In a large bowl, beat eggs. Add 1/4 cup of the cheese, the dillweed, and thyme; whisk to combine. Set aside.
  2. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add asparagus, leek, and pepper. Cook for 4 minutes, stirring occasionally. Add spinach and cook until spinach is wilted, tossing with tongs. Add oil to skillet; toss to coat. Spread vegetables evenly. Pour eggs over vegetables; do not stir. Cook over medium heat.
  3. As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the egg mixture for about 10 minutes, until it is nearly set. Sprinkle with the remaining 1/4 cup cheese.
  4. Remove skillet from heat. Let stand, covered, for 3 to 4 minutes, or until the top is set. Season with salt and pepper.

 

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Honey Ginger Grilled salmon

You know I love my grilled foods! And this one is just too good not to share! 

Salmon on the grill is the bomb, but when you add the honey and ginger sauce, it takes it to a whole other level!

Throw this together next time you make salmon and let me know what you think!

Xo Coach Jen

Honey Ginger Grilled Salmon

Ingredients:

1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon organic local honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 teaspoon toasted sesame seeds

Directions:

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip lock bag

Add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat grill

Transfer the salmon to the aluminium foil skinned-side down, close the foil into a pocket. Grill the salmon for 10-12 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.