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Mostly Organic, All Delicious!
I haven’t had a day like today in a long time… it was SUCH a great day! Camp spent the day at a fantastic water park, which was something of a miracle. There were huge thunderstorms in the morning, and more storms when we got back, but in the almost 3 hours we were there, the skies were clear and it was a beautiful day! I was honestly kind of surprised that I had such a great day, because I stepped on the scale this morning and I was about 6 lbs. heavier than I thought I was. Rather than letting the number give me an all-out excuse to pig out, I took it as a hint that I need to get my booty in gear, eat what I know my body needs, and get some darn physical activity. Usually, I carpool with a friend of mine to camp, but he didn’t come to camp today, so I didn’t have any excuse to NOT go to the grocery store after work. Did I just go to any old grocery store? No, of course not. I made my first trip to Whole Foods in (wait for it) almost 3 months! I was able to pick up some Amazing Grass bars for Adam, as well as some of the most enormous organic green grapes I’ve ever seen. I got local organic peaches for $0.99 per pound, and a HUGE English cucumber for hummus dipping. I went in the store with one intent: buy ingredients for a veggie-full dinner as well as spinach and bananas for Green Monsters. Adam and I have been TERRIBLE about actually eating vegetables, which is so sad because local produce is so fantastic right now. Starting today, we’re “back on track”, and dinner tonight was a great reminder of how much I love fresh veggies. Shopping the produce section at Whole Foods was really an exercise in restraint since I wanted five of everything, but I accomplished my goal! I have a pound of baby spinach for smoothies, as well as organic bananas, organic frozen peaches and strawberries, and unsweetened Almond Breeze. Then came the mission for dinner. Fresh organic corn, fresh jalapeños, shrimp, avocado, lime… I had something brewing in my head for a cool summer corn salad with shrimp. I wasn’t sure how I’d do it, so I went home and threw something together. Fresh Corn and Shrimp Salad Makes 3 servings
Ingredients 1/2 lb. cooked shrimp 3 ears of corn 1 jalapeño, diced and seeded 1 red bell pepper, chopped 1/2 pint cherry tomatoes, halved salt and pepper to taste Adobo seasoning to taste 1/2 avocado, sliced juice of 2 limes Directions Carefully cut the corn off the 3 ears. Cook briefly in a hot pan, then add jalapeño and red bell pepper until corn is cooked and peppers are slightly softened, but still crisp. Remove from pan and allow to cool. Cook the shrimp, and lightly season with Adobo and S&P. When the corn/pepper mixture is cool, stir in shrimp, halved tomatoes, and lime juice. Top with avocado and serve. This was refreshing, satisfying, and amazingly delicious. The only thing I wish I’d done was had something a bit heartier, like some barley or quinoa, to stir in there too. Honestly, it didn’t NEED it, but it would’ve extended the servings a bit. I’m looking forward to having leftovers tomorrow, that is, if we don’t finish the servings tonight! It was beyond nice to cook again… I’m hoping that the down swing of camp will cue an upswing in cooking! I have to tell you, I honestly lost track of camper quotes today. There was a lot of talk about butts for some reason… I know you’ll love these! “Mara! I can squeeze my butt together!” “I’m not a chicken. Chickens poop eggs out their butts.” “Guess what? My butt is named Spiderman, and yours is Superman!” Thats it for today… you got a recipe AND camper quotes! The goal is at least 3 cooked meals this week, since I have dinner plans tomorrow and Wednesday! Have a great night, and a fabulous Tuesday!
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