merry day-after christmas!
i hope you all had a JOYOUS and wonderful christmas celebration (if you celebrated) and if not then i hope you had a JOYOUS and wonderful relaxed & quiet day
my christmas was just lovely – lots of time with family – which you know is the best part about the holidays
well except for…
rainbow cookies first – family second. that’s my life motto.
christmas morning was pretty low key – we weren’t ‘doing santa’ (hahaha) until my brother and his fiance came to my house early in the afternoon so it was just a pretty casual morning – i took this opportunity to hit the gym early and do an xmas morning workout
you know – rainbow cookie prevention program
finished this first half in 15:47 and then the kettlebell swings killed me – i did them with 40 seconds on and 20 seconds rest – didn’t count but it was beastly!
i ended the workout with about 10 minutes of stretching and foam rolling.
came home and was craving a major blueberry egg white/oatbran pancake for breakfast
for a nice spreadable topping i made spread using pure matters chocolate pea protein, peanut flour & water – i took 1 tablespoon of each and just enough water to make it spreadable
after breakfast it was time for christmas!
this year i seriously took negative pictures – i did manage to get a nice picture of our dinner table spread and i would love for you to hear the power menu we had planned
- glazed ham (which i absolutely despise)
- eggplant parmesan from delicious moments caterers (a christmas tradition)
- paleo seafood scampi over spaghetti squash (recipe below)
- string beans with trader joe’s roasted red pepper & artichoke tapenade
- grammy’s famous spanish vegetable
- grammy’s famous nut bread
- yellow rice
- & a big fat salad
the green bean dish was super easy and so delicious i can’t wait to make them again
green beans with red pepper & artichoke tapenade (serves 12-15)
- 2lbs french cut green beans
- 1/2 cup trader joe’s roasted red pepper & artichoke tapenade
- 1/4 cup fresh lemon juice
- 1tsp lemon zest
in a large pot steam your 2lbs of string beans in 1 inch of water. while the beans are steaming prepare your tapenade mix by combining the tapenade, lemon juice & zest in a bowl. once the green beans have steamed (about 8 minutes) drain them in a colander. place in your serving dish and pour in the tapenade mix – toss to combine and serve!
the tapenade was a new-to-me TJs product and i absolutely adore it. i don’t even like artichokes but this has so much flavor – i can’t wait to try it out with some other things!
the theme of christmas this year was simple, easy & delicious
it followed suit with the paleo shrimp scampi. i originally had no intention of serving a paleo dish at christmas – i mean for real? BUT i had made this dish a couple of weeks ago and deej & van loved it so much that they demanded it be a part of christmas dinner.
fine by me!
paleo seafood scampi (serves 15-20)
- 2 large & in charge spaghetti squashes
- 2lbs peeled & deveined shrimp
- 3 bags of trader joe’s seafood medley (combination of calamari, shrimp & scallops)
- 1 cup fresh chopped basil
- 1/2 cup lemon zest
- 1/2 cup lemon juice
- 1 lemon sliced
- 1 stick grassfed salted butter
- 1-2T olive oil
- trader joe’s african smoke spice
- salt, pepper & red pepper flakes to taste
cook your spaghetti squashes ahead of time by slicing them in half & baking them at 450 for about 30-35 minutes – let them cool and then peel the squash out with a fork and spread out between two baking pans (that are coated with tinfoil & non stick spray)
leave the oven on
in a very large non stick skillet heat your butter & olive oil in a pan with a few shakes of trader joe’s african smoke spice (or any other spice blend). let the spices & oil/butter mix cook until fragrant (about 30 seconds). next step is to cook your shrimp & seafood mix – pour into the pan and let it cook thoroughly through in the butter & olive oil until the seafood is just pink/white. once the seafood has cooked through add in your lemon juice, slices, red pepper flakes, zest & basil. toss to coat and cook for another 1-2 minutes.
pour the seafood medley over the spaghetti squash (equal distribution on both pans) and place in the oven for an additional 5 minutes to get the spaghetti squash warm & the mix cooked into the spaghetti squash
serve and devour!
we served ours with yellow rice as well – for all of the non spaghetti squash lovers.
naturally you end the night with cookies, coffee & 13 family members.
love to love you <3
what’s the best thing you ate on christmas?