Garlic Lentils & Lemon Oregano Shrimp

I have no idea why, but lately I sort of fell in love with beans. I used to buy them canned, but when Kyle (a.k.a my health nut fiance) showed me the amount of sodium in each can, I just couldn't go back. Now, I've been cooking dry beans and topping it off with greens and protein! I hope you enjoy this recipe of mine - garlic lentils and lemon oregano shrimp. The mixture of warmth and cool freshness makes it a healthy comfort meal - suitable for lunch or dinner and perfect for 4 servings. Anyhoo, let's get started!

You'll need:

• A rice cooker
• A skillet
• Olive oil
• 3 cloves of garlic, minced
• 2 cups of green lentils
• 6 cups of water
• A colander
• A bag of frozen cooked shrimp
• 1/4 cup of lemon juice
• Dried oregano (amount depends on taste preference)
• Ground black pepper (to taste)
• 2 tomatoes
• A handful of kale

Instructions:

1. Saute garlic and 3 tbsp. of olive oil in skillet over low-medium heat until soft.
2. Pour the sauteed garlic/oil mixture, lentils, and water into your rice cooker. Stir all together.
3. Turn on rice cooker and leave for about 30 minutes.
4. While the lentils are cooking, quickly thaw the frozen shrimp by running it under cold water in a colander for 5 minutes.
5. Once thawed, remove the tails from the shrimp.
6. On your skillet, over low-medium heat again, place your shrimp, lemon juice, oregano, and ground black pepper. Cook for 10 minutes, stirring often. Then, put aside.
7. Dice your tomatoes, cut your kale, and put aside.
8. Once your lentils are cooked, combine the lentils, tomatoes, and kale in a serving bowl. 
9. Serve the garlic lentils topped with the lemon oregano shrimp. Bon appetit!

Are you a "bean-lover" too? Let me know in the comments!

Rosemary Salmon Over Salad

I try my best to steer towards healthier foods - I have a wedding to plan and only 14 months to go! This is a recipe that is quick, easy, healthy, and good for one serving.

Ingredients

• 1 salmon fillet
• Rosemary (fresh or dry)
• 1 tbsp. of olive oil
• 1 tomato (cubed)
• A handful of baby spinach
• A handful of kale (cut)
• Red wine vinegar

Instructions

1. Preheat your oven to 400 degrees Fahrenheit
2. Place washed salmon fillet on baking dish and drizzle with olive oil
3. Garnish salmon fillet with rosemary (as much or as little as you'd like)
4. Bake the salmon in the oven for 20 minutes (this really depends on the thickness of the fillet. Assume 10 minutes per inch of thickness)
5. While the salmon is in the oven, combine your tomato, baby spinach, and kale on a separate plate
6. Dress your salad with red wine vinegar (as per your preference)
7. Take your salmon out of the oven once ready and place it on the salad to top off your healthy meal

I hope you enjoy this recipe! It's really simple and easily customizable to your preferences - maybe you prefer balsamic vinaigrette over red wine vinegar, or oregano over rosemary. Just keep it simple, no salt, very little oil, and lots of greens.

What's your favorite healthy treat? Let me know in the comments!

Triple Berry Trifle with COOL WHIP Whipped Topping

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Hello, lovelies! I hope you are having a sweet week. Speaking of sweet, I have a fantastic, everyday dessert recipe to share with you today.

Sweet treats are always welcome in my home. I am a sweet-over-salty kind of lady. Luckily, Carter shares that love for sweets with me - he loves all berries! Creating a sweet treat is as fun as tasting it. However, with a toddler, it is necessary to have a quick and easy dessert recipe up your sleeve.

That is where my triple berry trifle recipe comes in handy. It is made with COOL WHIP Whipped Topping and it is by far my favorite everyday dessert recipe. It's quick, easy, and delicious. Plus, COOL WHIP has always been my go-to ingredient for sweet treats ever since I was a child. Even if it was just a dollop over my strawberries, I was beyond ecstatic. I hope to share that joy, fun, and sweetness with Carter by giving him everyday desserts made with COOL WHIP.

This recipe is for one individual sized triple berry trifle.

You will need: 

• Cake, cubed

• Raspberries

• Blueberries

• Strawberries, sliced

• COOL WHIP Whipped Topping

• Any transparent glass or cup

• 2 tablespoons (one for fruits, one for COOL WHIP)

Instructions: 

1. For the first layer, place 4-5 cubes of cake evenly at the bottom of the glass.

2. For the second layer, place 4 tablespoons of raspberries over the layer of cake.

3. For the third layer, spoon and spread 2 heaping tablespoons of COOL WHIP over the raspberries.

4. For the fourth layer, place 4-5 cubes of cake evenly over the previous layer.

5. For the fifth layer, lay 4 tablespoons of blueberries over the fourth layer.

6. For the sixth layer, spoon and spread 2 heaping tablespoons of COOL WHIP over the blueberries.

7. For the seventh layer, place 4-5 cubes of cake over the previous layer.

8. For the eighth layer, top the previous layer with 1 tablespoon of sliced strawberries.

9. For the ninth layer, complete the trifle with a dollop of COOL WHIP.

And voila! 

How scrumptious does that look? It is so simple to ‘whip up.’ This triple berry trifle is great to taste and look at, and it is so easily adaptable to your personal preferences. If you prefer a simple glass or a fancy one, go for it. If you prefer all strawberries or you want to add chocolate, go for it. If you prefer brownies rather than cake, go for it. Just don’t forget COOL WHIP Whipped Topping!

Hope you enjoyed this triple berry trifle recipe. It is one of our family favorites. You can imagine how much Carter loves his berry-filled trifle. His smile, covered with COOL WHIP, says it all.

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