In the last video I shared 5 ways I prep and store veggies so they stage fresh all week long! This saves so much time during the week as veggies take the longest to prepare. By peeling and cutting ahead of time not only do I save time in making dinner every night, but it also ensures I'm eating a variety of veggies!
CAJUN SHRIMP STIR FRY WITH SPICY REMOULADE
In a cast iron skillet I sautéed diced celery, carrots, onions, cauliflower rice, minced garlic, black pepper and turmeric in extra virgin olive oil. Once veggies were done I set aside and cooked my shrimp which I coated with my homemade Cajun spice blend. I mixed all the veggies together along with some green lettuce leaves and pickled jalapeños. Topped off with spicy remoulade that I made the day before.
SHEET PAN LENTIL VEGGIE PASTA
On a sheet pan I first cooked some frozen broccoli. Once it was unfrozen I added shredded butternut squash and sliced turnips, which I cut up even smaller. I mixed everything with kosher salt and extra virgin olive oil and baked at 375 degrees. Once the veggies were cooked thru, doesn't take long as they are cut small, I added diced pickled red onions and minced garlic. I mixed everything together. Turned off oven and put sheet pan back in for 5 minutes. While veggies were baking I cooked some lentil penne pasta on the stove.
In a medium size bowl, I mixed the cooked veggies, lentil pasta, bibb lettuce with extra virgin olive oil, sea salt, 1/4 avocado and a squeeze of fresh lemon.
Although I would have loved an addition of some fresh herb like parsley or cilantro, the dishes were tasty and satisfying! They also didn't take a lot of time to clean up!