Shrimp Lettuce Boats

Balancing working full time (with my school practical rotations), working out, hanging out with friends and completing assignments can be really difficult, especially when you enjoy eating healthy and preparing most of your meals from scratch. This is one recipe I like to make when I'm in a rush, and it gives me a good balance of vegetables, protein and a high-fibre carbohydrate.

Ingredients:
1/2 tsp red chili flakes
1 tsp hot paprika
1 tsp chili powder
1 tbsp olive oil
~12 prawns
1/2 cup frozen corn
1/2 of an avocado, cut into cubes
1 medium tomato, diced
3-4 large romaine lettuce leaves
1/2 cup of cooked quinoa (I used red but it doesn't really matter what type you use)

Steps:
1. Mix the olive oil and spices in a small bowl and set aside
2. Fry the prawns with a bit of cooking oil until they turn pink
3. Add the frozen corn and once it has almost completely cooked add the tomato, avocado, and top with the olive oil and spices.
4. On a plate lay out the washed romaine lettuce and fill evenly with the cooked quinoa. Top with the shrimp mixture.

Enjoy!
-A

Tomato Season

 This is one of my favourite times of the year when the leaves are starting to change colour and we harvest our entire garden. There are so many fresh vegetables to eat everyday and no produce from the grocery store can compete with the taste. In Edmonton, we start to get colder nights early on so we have to harvest all of our tomatoes, even if they are green to allow them to ripen inside. 

My favourite recipe to make during the fall after harvest is one I got from Barefoot Contessa called Scalloped Tomatoes. Even Mel who hates cooked tomatoes loved it when I made it for her. It tastes excellent on pasta but even to eat it on it's own its delicious. 

I haven't looked at the exact recipe in quite some time so I know mine has some slight variations.

Ingredients:

5-6 large tomatoes (or a dozen or so medium-small ones)

~1/2 cup croutons

4 cloves garlic

handful of fresh basil

1 1/2 tsp salt

2 tbsp brown sugar

pepper to taste

~4 tbsp olive oil

1/2 cup freshly grated parmesan

Step 1: Preheat the oven to 350 degrees. Mince the garlic and fry it up with the croutons on the stove

Step 2: Dice the tomatoes (you don't have to be picky about size because it will all mush down anyways) and then add them to the garlic

Step 3: Cook the tomatoes until the skins are falling off and are very tender, then add the brown sugar, salt, pepper and basil 

Step 4: Add the mixture into a casserole and top with the olive oil and cheese

Step 5: Cook in the oven for 35 minutes 

-A