Share:
Share on FacebookTweet about this on TwitterEmail this to someone

Happppppppy Frrrrriiiiiiiiday.

 
Status update: cleaning/organizing for the big move is still underway. Trying to live and pack stuff away is quite the challenge. I’ve been eating scrambled eggs straight out of the skillet because my bowls are packed away somewhere… 
 
So, my birthday is officially four days away, yay! I’ve been so busy working and preparing for the move that I’ve barely had time to think about what I want to do for the big day, let alone what I want. The big 2-6 seems a little weird. Maybe because I’m officially closer to 30 than 20? I feel old, but also feel like I should be feeling more mature for 26. Anybody else feel that on birthdays? I think my adolescence screwed that up for me. You know when you had girl talks with your friends and you had this date stamped in your head, like: “I’ll be married at 23 and I’ll be having my second child by 27….” gaaaaaawd. stop it, mini-katie. 
 
Off that subject, now. 
 
The man and I have decided to institute a little date-in date night once a week and this week I volunteered to cook (trying to clean out the freezer, yano?) and although it was a total everything-but-the-kitchen-sink meal, it turned out really stinkin’ well. I was pleasantly (and so was he) surprised! 
 
What I had in my freezer: frozen salmon fillets, frozen peas
What I had in my fridge: cherry tomatoes, crushed garlic, canned red pepper flakes, lemon
What I had in my pantry: cold-pressed olive oil, salt 
 
What I had to pick up at the store: spaghetti squash
 
The dish was super fresh and spicy with a little creamy sweetness from the squash and peas. It was a total win-win, super easy and I did it all in one pot (biggest win). 
 
enjoy , my friends & enjoy this weekend!
be well.
xo – Katie
 

Paleo Salmon Scampi 

Paleo Salmon Scampi
Serves 4
super fresh and spicy with a little creamy sweetness from the squash and peas.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. frozen salmon fillets - 2
  2. frozen peas - 1 bag
  3. cherry tomatoes, diced - about 8
  4. 2 tsp crushed garlic
  5. 2 tsp canned red pepper flakes
  6. 1/2 lemon, juiced
  7. 4 tbs cold-pressed olive oil
  8. salt
  9. spaghetti squash
Instructions
  1. Puncture holes in spaghetti squash and microwave for 7-8 minutes (seriously, do it)
Meanwhile
  1. Season salmon with salt and pepper and place in a 350 degree oven for 18 minutes
While salmon is cooking
  1. Combine cold-pressed olive oil, garlic, red pepper and lemon. Set aside.
  2. Remove squash from microwave (caution: HOT) and cut in half, across the center, remove seeds. (Use a hot mit to hold squash ... it's very hot!)
  3. Place diced cherry tomatoes in a saute skillet with 1 tbs olive oil, saute until tender.
  4. Add bag of frozen peas and warm.
  5. Turn heat to low.
  6. Take fork and scrap the inside of the spaghetti squash to pull out "noodles." Add to pan.
  7. Finally, crumble salmon into pan.
  8. Top mixture with olive oil-garlic mixture stir to combine.
  9. Plate. Serve. Enjoy!
WellU. http://thewellu.com/

Share:
Share on FacebookTweet about this on TwitterEmail this to someone