What I Ate Wednesday

We're back with anther installment of What I Ate Wednesday.  Here's last week's version for those who are curious...

A few of you asked for more of these, so here I am making good on that request!

This week is Passover, and Boo and are keeping it. Which means no wheat, oats, rye, barley, spelt or corn.  And I love carbs.  Oy, I'm hungry like the Wolf.  Sorry, couldn't help it...

 Breakfast -- Spinach In A Glass:

Lunch -- Kosher for Passover wrap with avocado, lettuce, sprouts, tomatoes, and Swiss cheese with balsamic vinaigrette + arugula salad (not pictured):

Afternoon snack -- cottage cheese with blueberries and sliced strawberries:

Dinner -- quinoa bowl (leftovers from the big batch I made, directions can be read here) with smoked paprika, avocado, pumpkin seeds and dried cranberries: 

Paired with roasted green beans and homemade blue cheese dressing:

Dessert -- green apple with homemade almond butter:

Dessert round two -- two Kosher for Passover chocolate chip macaroons from my mother-in-law:

What's a favorite food you ate today?  Are you keeping Passover?  

xx,

The Future Mrs. Wolf

Simple Scallops and Brussels Sprouts

I am someone who relies primarily on seafood for protein which means I often exclusively order seafood or fish at restaurants.  A few years ago I used to think: scallops are not something I make at home...

But, why not I thought?  I decided to have a can-do attitude: I can make that!  So, I did and have been having a love affair with them ever since (don't tell Boo!).

Ingredients for two servings:

10 oz sea scallops, raw

4 tsp olive oil, separated into 2 tsp portions

2 tsp garlic, minced

3C brussels sprouts, washed and halved 

1 lemon, quartered

salt + pepper to taste

Directions:

1. Preheat oven to 425 degrees 

2. Wash and dry brussels sprouts, remove the bottom stem and outer leaves with a knife, then slice down the center to halve 

3. In a large bowl, marinate brussels sprouts with 2 tsp olive oil, minced garlic and salt and pepper to taste, let sit until oven is heated*

4. Unwrap scallops and pat dry with a paper towel, season on both sides with salt and pepper 

6. Cook brussels sprouts for 25 minutes, or until brown and crisp (or to your preference)

7. Quarter lemons

8. With 8 minutes remaining for the brussels sprouts, heat 2tsp olive oil in a heavy bottomed skillet (cast iron or non-stick will work fine)

9. Cook scallops 3 minutes on the first side without touching them, then flip and squeeze 1/2 of a lemon into the pan, cook another 2 minutes on the second side

10. Remove scallops from heat and portion half on each plate with lemon (either garnish with remaining pieces or squeeze directly onto scallops)

11. Remove brussels sprouts and portion half on each plate

*You can also prepare the brussels sprouts in the morning and marinate during the day until you are ready cook.

Nutrition information per serving:

321 calories, 26 g carbohydrates, 10 g fat, 19 g protein, 7 g fiber

Are there foods you don't make at home, but would like to?  Hope you enjoy...

xx,
The Future Mrs. Wolf 

Kale + Shrimp + Beets

Everything that is good in this world was in this meal.  OK, that might be an exaggeration.  Where are the diamonds?  Where is the Chanel?  The Celine luggage tote?  The Louboutin platform pumps? The Reese's peanut butter cups? Just kidding...

I put a lot of goodness into this meal - but these are some of my favorite things, and items we had at home.  You may choose to swap out one ingredient for another.  That is, of course, just fine.  

Have you heard of volume eating?  The basic principle centers upon eating more for less by incorporating large or bulky foods into your diet (fruits and vegetables are perfect examples).  In other words - more foods, fewer calories.  Sounds good, right?  Right! I am big on volume eating - which means I prepared a lot of kale as a large base for my salad.  If you do not want such a big salad, you can keep all of the other measurements the same and reduce the amount of kale.  This will make for a bigger bite - taste wise!

Ingredients for one portion:

3C kale, washed and dried, then torn into bite sized pieces

5oz green beans, washed and dried, edges trimmed

4.5 oz shrimp, raw, peeled and deveined (if you need a shrimp refresher, check here)

2 small beets, cooked, peeled and diced (I used Trader Joe's pre-cooked beets)

2 tsp olive oil, portioned as follows: one 1tsp and two 1/2tsp

1 lime, juiced

1 tsp garlic, minced

1 tsp blackened cajun spice (I used Whole Foods brand)

2 tbsp scallions, chopped

2 tbsp cilantro, chopped

salt + pepper to taste 

Directions:

1. Preheat oven to 425 degrees

2. Wash, dry and tear kale then wash, dry and trim green beans

3. If using frozen shrimp, thaw in the sink with a footed colander*

4. Marinate shrimp in 1/2tsp olive oil, lime juice, scallions, cajun spice, garlic, salt + pepper to taste 

5. Coat green beans in 1/2tsp of olive oil, season with salt + pepper to taste, place in oven for 20 minutes

6. Season kale with salt + pepper to taste, then massage with 1tsp of olive oil 

7. Chop cilantro and beets, add to kale

8. Cook shrimp for 10 minutes in an aluminum foil tent, then turn on broiler and cook with tent open for another 2 minutes 

9. Remove shrimp from the oven, leaving the green beans in (if they are getting too charred for your liking, take them out), place on a small plate

10. Place shrimp sauce into a small non-stick pan and reduce (this will help to concentrate flavors and further cook the garlic)

11. Return shrimp to the reduced sauce and stir to coat

12. Remove shrimp from heat, toss with kale and beets either whole or chopped

*A helpful note: If you only have one colander (as in, you do not hoard kitchen supplies) just be aware of the order in which you are washing your food - in this case, if you are using frozen shrimp for the recipe, be sure you wash your kale and green beans first then your shrimp second.  No one wants raw-shrimp scented kale.  Unless Morimoto makes it.  I will eat anything he makes. 

Nutrition information per serving:

390 calories, 40 g carbohydrates, 13 g fat, 33 g protein, 10 g fiber

Can you see the salt + pepper on the greens pre-massage?  This is key.  Bobby Flay told me:

Tented aluminum foil:

 

 Open tented shrimp:

Kale and beets:

Kale, beets and shrimp (I diced mine):

Finished salad and green beans:

What's your favorite way to make shrimp?  What are your favorite volume foods?  Hope you enjoy...

xx,

The Future Mrs. Wolf