Well, we’ve made it to another year and have arrived at the time to keep our promises to ourselves.
Many of us resolve that this year, we'll make changes. It’s hard for us living in Louisiana because the cooking is so good. November brings Thanksgiving. The first week of December begins the holiday parties. This the only time I will get to eat this until next year — that's what we tell ourselves as we load another plate.
Here’s where we make the resolution that next year will be different. I can’t tell you the number of years I have promised myself that!
Let me share with you how I finally turned things around. Instead of telling myself I am going to walk a mile five days a week, instead I'd walk to the corner when I went to check the mail.
Eventually that turned into a walk around the block, which led to two blocks, and after a while I was walking half a mile to a mile, five days a week.
I also heard friends say they were going to start eating healthy — and then list all the foods they were going to miss. I knew there had to be a way to eat healthier without missing any of the things I love.
My solution was not to snack, but to eat what I wanted, only on a smaller plate. It took a few months, but soon I was satisfied with my meal without my mind telling me "But you only ate one piece of chicken; you can’t be full!"
Actually, I was full and satisfied. It doesn't happen overnight; there are falls and baby steps just like when we learned how to walk.
Here are a couple of recipes that I hope will help you with your baby steps and aid you in keeping your promise to yourself.
After all, Mardi Gras is around the corner and it's time for king cake. I have made it to the point where I limit myself to a 1-inch slice, but it has to be really, really good.
I have come too far not to have that sliver of cake!
Lemon Shrimp with Quinoa
Lemon Shrimp with Quinoa
4 teaspoons extra-virgin olive oil, divided
1 pound tail-on shrimp, peeled and deveined
1 teaspoon Creole seasoning
1 teaspoon kosher salt
½ teaspoon chili powder
½ yellow onion, chopped
4 garlic cloves, sliced
1 cup uncooked quinoa
¼ teaspoon cayenne pepper
2 cups chicken stock
1 lemon, zested and juiced
3 tablespoons fresh parsley plus additional for serving
1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
2. Add the shrimp, then sprinkle with Creole seasoning, salt and chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
3. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
4. Add the quinoa and cayenne. Stir to coat the quinoa with the oil and let brown for 2 minutes.
5. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
6. Add the lemon zest, juice, and parsley to the skillet. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.
Chicken Jalapeño Popper Casserole
Chicken Jalapeño Popper Casserole
½ tablespoon olive oil
1 cup onion, diced
4 garlic cloves, minced
1 red or green pepper, diced
2 cups cauliflower rice
1 cup Greek yogurt
½ cup cream cheese, softened
1 tablespoon nutritional yeast
½ teaspoon smoked paprika
2 cups shredded chicken
3 jalapeños, diced
½ cup cheddar cheese, shredded
¼ heaping cup pretzels, crumbled
Creole seasoning, to taste
kosher salt and pepper, to taste
Parsley for garnish
1. Preheat oven to 350 degrees.
2. Heat a cast iron or oven-safe pan over medium-low heat. Add oil, onion, garlic, Creole seasoning, salt and pepper and saute, stirring occasionally, for 3-4 minutes until softened and browned. Add red or green pepper and saute for another 3-4 minutes. Then, add cauliflower rice, mix to combine, and saute for another 3 minutes. Turn off the heat.
3. In a medium bowl, mix together the Greek yogurt, softened cream cheese, nutritional yeast, paprika, salt and pepper.
4. Once the veggies are done and are slightly softened, add shredded chicken, cream cheese mixture and diced jalapeño peppers to the pan. Stir well to combine and make sure everything is incorporated.
5. Place in the oven and bake for 10-15 minutes until warmed through and golden brown on top. Remove from oven and sprinkle with cheese. Then sprinkle with the crushed pretzel pieces. Add some jalapeño slices if desired. Bake for another 5 minutes until the cheese is melted and golden brown. Garnish with parsley and serve.
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