Tuesday, May 10, 2016

Fooding: Avocado Fries + Zucchini Shrimp Scampi

I was taught some fun stuff during maternity leave. Can you believe I had never seen The Today Show? Once I discovered I preferred it to Spongebob Square Pants, I'd turn it to The Today Show and Eila would hang out on my legs while we sat up in bed. One morning, a lady was cooking shrimp scampi with zucchini noodles and I thought this looks easy and low carb. By way of background, I have a troubled relationship with cooking. I love the idea of it, but I rarely execute. Lucas and I both loathe going to the grocery store for the 50 ingredients that some recipes seem to call for, so we end up settling on something like tacos.

But on Mother's Day, we each had a recipe we were determined to make. I will admit that Lucas did most of the heavy lifting here, with my role being more like Assistant Chef. I am totally fine with that.

Appetizer: Avocado Fries

There are tons of recipes out there for this with variations to the spices as well as dipping sauces, but this is the recipe we followed. These were delicious! The pros are that it is relatively low carb (depending on how heavy you go on bread crumbs) and so tasty! The cons are that we didn't make enough and prep can get pretty messy. Totally worth it. I hope we do it again soon! 
Good find, Lucas! 

Dinner: Zucchini Shrimp Scampi

 The recipe and video can be found here.  This dish was awesome! They recommend using regular pasta mixed with zucchini if your eaters aren't ready for a full transition to zucchini noodles, but we went all-in with the zucchini. The pros are that this meal is definitely low carb and healthy. The only con I can think of is that if you went cheap on a spiralizer (like we did), then it may feel like a lot of labor to use. They do make better ones! This meal was definitely delicious (and pretty!)

If you try either, you'll have to tell me how you like! 
Bon Appetit! 

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