By: Ruth-Anne Penner
Often New Year's represents new beginnings. My husband and I made a tradition which started the year we got married eight years ago. We go out on a date every New Year's Eve and reflect on the year we just had. We take turns talking about the events and moments that were significant for each of us. Then we challenge each other on making new goals for the year ahead. We write each goal down for the other and post them where we will see them. Having that accountability partner makes a world of difference when making and accomplishing goals.
Last year I wanted to make changes in the kitchen. Since switching to a paleo diet I had the tendency to find a few meals that I could eat and repeat them over and over. My goal was to try a new recipe each week and thus the RECIPE OF THE WEEK blog was created. I still don't consider myself an expert in the kitchen. In fact, a lot of my meal attempts are more adventures rather than creations. It's usually a question of which kitchen appliance can I break this time? Or how long will it take before the smoke detector goes off? But at least I know that savvy chefs and rookie cooks alike can enjoy these recipes and be entertained at the same time.
This New Year's Eve take some time and reflect on this past year. Even if the year was not a great one, find the moments and experiences that were positive. When thinking about your goals for this coming year remember that it's a NEW opportunity for you to grow.
After this year's date night we will be visiting some friends of ours who are hosting a New Year's Eve party. I will be bringing this Spicy Lime Shrimp with Fruity Pico De Gallo as a healthy hors d'oeuvre.
For more info on this recipe visit www.multiplydelicious.com
Spicy Lime Shrimp
- 15-20 Large Shrimp (about 1 pound), clean and peeled
- 1/2 Jalapeno Pepper, diced (less if you don’t like spicy)
- 3 limes, juiced
- 1/2 cup green onion, diced
- 1 teaspoon garlic, minced
- 2 tablespoons cilantro, chopped
- 1 teaspoon coconut oil
- Preheat saute pan to med heat with coconut oil.
- Saute shrimp on medium heat. Cook 3/4 of the way through, add garlic and then deglaze with the lime juice. Toss for 2 minutes or until shrimp are cooked.
- Finish with fresh jalapeno, green onion, and cilantro.
Fruity Pico De Gallo
- 1/2 cup pineapple, diced
- 1/3 cup cantaloupe, diced
- 1/3 cup honeydew, diced
- 1 tablespoon red onion, diced
- 1/2 Jalapeno, diced
- 1/3 cup cilantro, chopped
- 1 teaspoon garlic, minced
- salt to taste
- fresh ground pepper to taste
- Juice of one lime
- Combine all ingredients in a bowl. Mix well. If time allows allow to stand in refrigerator for 1 hour before serving other wise serve on top of shrimp and enjoy.
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