Shrimp and Avocado Salad

I have been looking for new recipes that are clean and easy.  With two small kids, if it requires a lot of prep time, it isn't going to happen.  This recipe came from Giada De Laurentiis' book "Giada's Feel Good Food."  I love Giada and was so excited that she had a book with healthy recipes.  This is the first one I've tried.  It was pretty easy, and very tasty.  The best part it that it was clean and I didn't have to modify much.  I did slightly change it based on what I had on hand, so it varies mainly in the amount of each ingredient (specifically shrimp and avocado.  I decreased the shrimp based on what was in my freezer and added more avocado to make up for the lack of shrimp.) I also changed out minced garlic for garlic paste and added some ginger paste.

Salad

1/4 cup plus 1 tsp extra-virgin olive oil
2 tablespoon low sodium soy sauce
1 tsp garlic paste
1 tsp ginger paste
Grated zest of 1 large lemon
3 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1/4 tsp kosher salt
1/4 tsp ground pepper
12 ounces of peeled, deveiened, precooked shrimp (thawed)
1 medium zucchini cut in half, lengthwise
2 avocados cut into 1/2 inch pieces

Dressing
2 tablespoons extra virgin olive oil
2 table spoons fresh lemon juice
1 tablespoon light agave nectar
1 teaspoon dijon mustard
1/4 tsp kosher salt
1/2 tsp ground pepper

In a medium bowl, combine 1/4 cup olive oil, soy sauce, garlic paste, ginger paste, lemon zest, parsley, chives, salt and pepper.  Add shrimp, toss until coated, and marinate in the refrigerator for 30 minutes.

Heat grill or skillet to medium-high heat.  Brush 1tsp. olive oil on zucchini halves and cook until tender- 4 to 4 minutes each side.  Transfer to cutting board.  Cook shrimp until pink and cooked through, 2 to 3 minutes each side.  Transfer to cutting board.  When cool enough to handle, cut zucchini and put into a medium bowl with shrimp and avocado..

In a small bowl, whisk together oil, lemon juice, agave, dijon, salt, and pepper until smooth. Pour over shrimp, zucchini, and avocado and todd until coated.

Serve in butter leaf lettuce, or over quinoa or brown rice. (I used Seeds of Change packets, a blend of quinoa and brown rice.)

Gooey Shakeology Oatmeal Bars

Chocolatey, healthy treat.  Perfect to pack for a quick snack.

Makes 12 servings, 1 bar each

Total Time: 3 hours, 10 minutes

Prep Time: 10 minutes

4 Scoops Chocolate Shakeology

3 cups rolled oats

1 tsp. cocoa powder

1 dash ground cinnamon

1 cup skim milk

1/2 c. natural nut butter (I like to use sunflower seed butter)

1/2 tsp. vanilla

Nonstick cooking spray

Combine Shakeology, oats, cocoa, and cinnamon in a large bowl; mix well.   Add milk, nut butter, and vanilla.  Mix well and place in 8x8 pan, that is lightly sprayed with cooking spray.  Cover with plastic wrap and flatten into pan.  Refrigerate for 3 hours.  Cut into 12 bars.