A Thyme to Eat

INGREDIENTS: - 1 lb linguini pasta  - 20-24 raw shrimp (peeled and deveined) - 4 tbsp butter - 4 tbsp olive oil - 3 tbsp shallot (finely diced) - 1 large clove, or 2 small cloves of garlic (finely minced) - 1 pinch red pepper flakes - 1/2 cup dry white wine (I used a Pinot Grigio from Aldi for $2.98) - Juice of 1 1/2 lemons - Salt & pepper - 1/2 cup chopped parsley (plus more for garnish) INSTRUCTIONS: 1. Bring a large pot full of water to a boil. Generously salt the water before putting the pasta in. Cook the pasta according to "al dente" directions on package. About 11-12 minutes for Barilla linguini. Drain pasta and coat with 2 tbsp of olive oil so the pasta does not clump together. 2. Meanwhile, in a large skillet, melt 2 tbsp of butter and remaining 2 tbsp of olive oil over medium-high heat. Cook the shallots, garlic and red pepper flakes until the shallots are soft and translucent (about 4 minutes). Add the shrimp to the ...

-4 boneless, skinless chicken breasts -1 bunch fresh kale -4 tbsp of McCormick Perfect Pinch Caribbean jerk seasoning -1 tbsp cajun seasoning, divided  -Salt -Olive oil -Fresh cilantro -4 Limes INSTRUCTIONS:  1. Heat a cast iron, or non-stick skillet over very high heat until slightly smoking. Coat chicken breasts with olive oil and season each one with 1 tbsp of jerk seasoning. Sprinkle a small amount of cajun seasoning to both sides of chicken evenly. Both of these seasonings have salt in them, so no need to add any salt! Unless you want to at the end but it's always better to add salt than to have too much. 2. Sear chicken breasts on each side for 3-5 minutes until desired darkness is achieved. I like mine super dark and caramelized. This makes for really good charred bits at the end.  3. Coat the crock pot with a little bit of olive oil. (I used a paper towel to rub a thin layer around the entire inside. Place chicken breasts into the cr...

INGREDIENTS: -1/2 cup plant-based chocolate protein powder (I used Vega Clean vegan protein powder) -3/4 cup unsweetened cocoa powder -1 tbsp vanilla extract -1/3 cup butter, room temperature -1 cup powdered "Pyure" stevia blend sweetener. (I found this at Jewel in the sugar section for $6.99 for a big bag) -7 packets of equal -1/2 cup plain greek yogurt (I used Fage 0%) -1 egg -1/2 cup egg whites (about 1 and 1/2 eggs) -Sea salt PLEASE READ NOTES BELOW! :) NOTES: This batter is EXTREMELY thick and some what hard to work with. Since I opted out of adding peanut butter and honey for a way less carb count, it wasn't as easy to mix as other protein treats I've made. But be patient and you'll come out with super dense and "fudge" like brownies in the end.  This also makes a very small batch. I only used about half of an 8x11 glass baking dish and they're about 1/2 inch thick. This makes 9 brownies. If you want thicker o...

INGREDIENTS: -4 large bell peppers -6 cups cooked chicken, chopped (I used rotisserie chicken) -1 & 1/2 cups Frank's buffalo sauce -6 tbsp white onion, chopped -4 ounces Kraft shredded jalapeño cheese -1 jalapeño  -Fresh chives INSTRUCTIONS: 1. Preheat oven to 400 degrees. Cut peppers in half. Cut out the stem and clean out all of the seeds and inner flesh. 2. In a bowl, mix chicken, buffalo sauce and onion until sauce completely coats the chicken. 3. Fill peppers with mixture. 4. Place on a baking sheet and bake for 30-35 minutes. Take out of the oven and top each pepper with 1/2 ounce of cheese. Or however much cheese you'd like.  5. Bake for an additional 10 minutes. Then broil on High for 3 minutes. 6. Top with slices of jalapeño and chopped chives!

INGREDIENTS: -7 oz halibut filet (I used frozen and let it thaw in the package in cold water for 30 minutes) -1 package fresh baby broccolini -1 lemon -1 tbsp capers -1 clove garlic -1 tbsp olive oil -1 tbsp coconut oil -1 tsp garlic powder -1 tsp onion powder -salt/pepper INSTRUCTIONS: 1. Pat your halibut filet dry with paper towels on each side, don't forget this step! It's very important to soak up the extra moisture. Rub entire filet with 1 tablespoon of olive oil and season both sides with salt and pepper. Set aside. 2. Heat a cast iron skillet over medium high heat until smoking. Cut lemon into half inch slices and place onto skillet until charred on both sides. Set lemon aside and wipe skillet clean with paper towel.  Keep skillet hot, but turn heat down to medium. 3. Heat another non-stick skillet with 1 tablespoon of coconut oil. Add in garlic and cook for 1-2 minutes. Add in broccolini and season with garlic powder, onion powder, salt ...

INGREDIENTS: -3 large or 4-5 small zucchini -2 (one) pound packages of extra lean ground turkey -1 cup of your favorite pasta sauce (or you can used strained tomatoes in a can & season them) -1-2 tbsp of grated Romano cheese -2 cloves fresh garlic, minced -2 eggs, beaten -1 tbsp paprika -1 tbsp garlic powder -1 tbsp onion powder -1/2 tbsp Italian seasoning -Salt/pepper (to taste) -4 tbsp olive oil, divided -Dried parsley (optional) -A spiralizer!!! This is my first time using a spiralizer and I have to say, I already know it's going to be my favorite tool for creating low carb veggie dishes. It's so simple to use it took me less than 5 minutes to spiralize 3 large zucchinis. You must get one if you haven't already!!! I found mine at Homegoods for $24. NOTE: I used the "fettuccini" attachment for this dish. You can use the thinner "spaghetti" attachment but I wanted mine to have more of a bite to them. INSTRU...

INGREDIENTS: -4 ZUCCHINIS -1 LB LEAN GROUND TURKEY -1/4 CUP RED ONION, CHOPPED -1/3 CUP RED BELL PEPPER, CHOPPED -1/3 CUP YELLOW BELL PEPPER, CHOPPED -1 JALAPENO (SEEDED AND CHOPPED) -SHREDDED MEXICAN BLEND CHEESE -PACKET TACO SEASONING -OLIVE OIL -SALT/PEPPER (ADDITIONAL TOPPINGS OPTIONAL - I USED CHOPPED TOMATO AND GREEN ONION) INSTRUCTIONS: 1. Preheat oven to 400 degrees. Cut ends off zucchini, cut in half and use a small metal spoon or knife to scoop out the insides. This step is actually very easy. Just leave the zucchini about 1/2 inch thick so that they are not too thin. 2. Line a glass baking dish (I used 9x13) with zucchini boats, drizzle with olive oil. Season both sides with salt and pepper, leaving skin side down. Bake uncovered for 20 minutes. 3. While the zucchini boats are baking, cook turkey in a medium size pot or skillet over medium high heat until fully cooked, drain. Add back to pot and add 1 cup of water and packet of taco seasonin...