Hey there lovelies!
How’s your week going? Mine got off to a bit of a nasty start with a trip to the dentist for a filling, but on the bright side, I’ve logged some great workouts over the past couple of days. As I type this, there is some serious ab burnage happening! Even though muscle soreness is never really pleasant, it helps to reassure me that I’m making progress.
The gym isn’t the only place where great things have been happening. I can’t wait to show you what’s been coming out of my kitchen lately!
1. Recipe of the Week. Cinco de Mayo was last Sunday, but don’t take off those sombreros just yet. This week’s healthy recipe is super simple to throw together and combines a whole bunch of fresh, vibrant ingredients.
Shrimp cocktails have always been one of my favourite appetizers, and a family gathering just isn’t complete without a great big tray of fresh shrimp with cocktail sauce (the red kind, not the creamy kind). While the shrimpies on their own are delicious, I decided to invite a few more friends to this little cocktail party…
Yes, avocados again. I can’t stop, I’m sorry.
Meet my new favourite appetizer (well, tied with the Green Curry Shrimp Rolls), Pico de Gallo Shrimp Cocktails. The key here is letting all of the ingredients sit together in a big bowl for at least 15 minutes so they can soak up the lime juice and soften a wee bit. You can even make this recipe ahead of time if you like – leaving in the fridge for a couple of hours will make the flavours that much stronger. Being patient isn’t easy when you’ve got this sitting in front of you…
…but I promise that it’s worth the wait.
I’ll make these if you bring the margaritas, deal?
2. Fresh fava beans. Just like my globe grapes last week, these beans are HUGE!
I found them at the grocery store on the weekend, and although canned fava beans certainly aren’t hard to come by, I wanted to try my hand at making something with the fresh kind. Apparently they’re very easy to grow at home, and like other beans, are full of fiber and protein. 1 cup cooked contains about 185 calories, 9g fiber and 13g protein, and is packed with phytonutrients, folate, vitamin B6 and vitamin B12.
I schooled myself on how to shell the fresh fava beans here. This is the gist of how it’s done:
- Boil some water in a pot on the stove.
- As it boils, start shelling the beans by snapping off the stem and leaving the stringy bit in tact with the rest of the pod.
- Pull the stringy bit down the middle of the bean to open the pod.
- Scoop all the beans out.
- Add some sea salt to the boiling water in the pot, along with the beans.
- Turn the heat down and simmer for 1 minute while you fill a large bowl with ice water
- Drain the beans and put them straight into the ice water.
- Once the beans are cool enough to handle, use your fingers to slip the skins off of each one.
So what did I do with them? Well, after blanching them in water as the instructions indicated, I made a salad (are you surprised?) with some spiralized purple beets, snap peas, radishes, parsley, dill, and lemon juice. I also added 1/2 can of flaked light tuna for extra protein.
It wasn’t until after taking these photos that I realized I’d completely forgotten to do step 8, which meant that all of the little skins were still on my fava beans. #fail. However, it only took a few minutes to pick around in my salad to pinch them off, and even though I may have missed one or two, this was SUCH a good lunch! The beans were nice and meaty, and tasted so good coated in my lemony dill dressing. They were sort of buttery and smooth, especially the ones that I remembered to take the skin off of! In fact, I’m pretty sure I’m going to buy more and make a lemon and dill fava bean dip, or maybe a hummus….. oh the possibilities!
So tell me…
- Did you try anything new yesterday?
- Have you tried fava beans before? Any great recipes to share?