Speedy Shrimp and Spinach Salad

When it comes to cooking, everyone appreciates a meal which is easy to make... tasting especially good sometimes just becomes an added bonus. Throw in being healthy and you've got a keeper for sure! Even with a slice of whole wheat bread, this meal barely hits 200 calories, but with all the flavor and filling feeling it leaves you with, you wouldn't know it! And it take less than ten minutes to make!

Warm Shrimp and Spinach Salad
Source: Me! (Jessica)
Servings: 1 if served as main dish, 2 if served over pasta.

Ingredients:
1/2 tsp coconut oil
1/2 tsp minced garlic (or one clove fresh)
~15 grape tomatoes
~12 cooked, tail-off shrimp (mine is the 50-70 count from Costco)
~1 cup raw baby spinach
salt
pepper
lemon juice
balsamic vinegar
parmesan cheese

Directions:
In a skillet over medium heat melt coconut oil. Add garlic and saute until golden. Add shrimp and cover. Cut tomatoes in half and add to the skillet once the shrimp has (mostly) thawed. Salt and pepper to taste. Continue cooking covered for a couple minutes to allow tomatoes to slightly stew. Remove cover and continue cooking for another minute to allow some of the water to evaporate. Add spinach and toss with tomatoes, shrimp, and juices. Transfer to plate and drizzle with lemon juice and balsamic vinegar. Top with parmesan cheese and enjoy!

Quick, Healthy, and Gluten-Free Breakfast

Egg Muffins
inspirations: kalyn's kitchen and my home look book
Ingredients

• 10 eggs 
• 1/4 c. plain greek yogurt
• salt and pepper to taste
• dash red pepper flakes
• 1 tsp. tex joy seasoning (or any seasonings you prefer)
• 1-2 c. grated cheese
• 2-3 c. spinach
• 1 c. onion, chopped
• 1 c. mushrooms, chopped or sliced
• 1/4 c. sun dried tomatoes, minced
• 1 c. breakfast sausage

Directions

1. Preheat oven to 375 F.
2. Use 12 muffin pan, grease lightly with non-stick spray. Set aside.
3. In a bowl beat eggs. Add seasonings, yogurt, and cheese. Set aside.
4. Cook the sausage through. Fill the bottoms of each muffin cup with sausage.
5. Add spinach to pan and saute about 2-3 minutes, until slightly softened. Add to the whipped eggs.
6. Add mushrooms, onions, and tomatoes to pan and cook until slightly softened, about 5 minutes.Spread evenly over sausage.
7. Pour egg mixture on top of veggies and stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

*NOTE* Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

Another Healthy Breakfast!

Spinach Cream Cheese Crepes

Inspiration: ibreatheimhungry

Ingredients

• 2 oz cream cheese
• 2 eggs
• 1 packet stevia 
• 1/2 c. spinach
• 1/2 teaspoon cinnamon

Directions

• Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. 
• Pour 1/4 of the batter into a hot pan greased with coconut oil. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. 
• Serve with coconut oil, stevia, and cinnamon or pure maple syrup and fresh berries, or any other toppings desired.