GREETINGS LOVED ONES!!

On Instagram, I asked what your New Year’s resolutions are. Some of you mentioned that your resolution is to find an internship (tips HERE), continue to work on your passion and side hustle, and the majority of you said that you would like to focus on eating cleaner food!

This winter break, I have been applying to the Dietetic Internship ( more on this later ). The DI is essentially a VERY competitive process – only 1/2 of the applicants get matched to an internship.

My New Years resolution is focused on mindfulness, presence, emotional stability, and mental clarity. The DI application process hasn’t helped me progress much in my NYR, so I use other methods to reach that inner peace… Like meditation. And cooking – of course! 😉

I created this recipe and I’ve been SO excited to share it with you all. Not only did it help me feel more present ( … & emotionally stable ) , but it also will help you stay on track with your NYR! This pasta dish is absolutely delicious, will satisfy your pasta cravings, and it is full of purposeful ingredients!

While I was preparing this dish, my mom walked in the kitchen, smelled the lemon & garlic, and took a forkful off my saucepan – she was my little recipe testing “guinea pig”! In more of a “pig”-like fashion, we demolished this dish like it was the last savory pasta on earth.

I would like to note that this recipe is made with Palmini – not zoodles. While I do enjoy zoodles, I find that Palmini holds up a lot better with these recipes because it can hold its shape while zoodles often go limp when heated in a pan. Anyone else a texture person??

Because Palmini tends to have an acidic taste, I soaked it in almond milk for about 20 minutes prior to preparing it. I skip this step with tomato based sauces because tomatoes tend to be more acidic and that slightly acidic taste isn’t as apparent.

RECIPE:

1/2-3/4 can Palmini

1/2 T olive oil

1 tsp garlic paste

1 T lemon juice

4 ounces shrimp ( peeled and deveined )

2 T parmesan cheese

Salt & pepper to taste

Directions:

Remove Palmini from the can, rinse in water, and soak in almond milk for 20 minutes. Heat olive oil in a large sauce pan over medium heat. Mix in garlic paste, lemon juice, salt, and pepper. Mix in shrimp. Cook the shrimp then stir in the parmesan cheese and Palmini and continue cooking until well coated.

Enjoy!!

xx hails