Shrimp Lettuce Wraps with Peanut Dipping Sauce

September 7, 2017September 4, 2017 LauraJoli LookingJoliGoodLeave a comment

I haven’t posted a recipe in a long time! Here is a tasty one from Natashaskitchen.com for Shrimp Lettuce Wraps with Peanut Dipping Sauce

Prep time: 20 mins

Cook time: 5 mins

Total time: 25 mins

These shrimp lettuce wraps make for one fantastic, delicious and super impressive (Gluten free – mind you) meal. We love the cup-like shape and dark leaves of the Boston, bib, or butter lettuce but regular lettuce works too 🙂

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $14-$17

Serving: 4

Ingredients

For the Lettuce Wraps:

1 head of Lettuce.
1 lb large Shrimp, peeled and deveined
Salt and Pepper
1 Tbsp olive oil
1 Avocado, sliced into strips
½ Cucumber, sliced into strips
½ bunch Cilantro
1 medium Carrot, cut into matchsticks

Peanut Dipping Sauce:

¾ cup Newman’s Own lowfat sesame ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)

Instructions

Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don’t overcook them or they will turn rubbery.
Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn’t look as sickly as mine.
Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake ‘er up until it’s nice and smooth. This sauce is so so tasty and way too easy!
Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don’t skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce.

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Delicious Recipes

Delicious Fiddleheads

June 14, 2017June 13, 2017 LauraJoli LookingJoliGoodLeave a comment

Does anyone else know what these tasty little veggies are?

Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. If unpicked, each fiddlehead would unroll into a new frond.

They are only in season for such a small amount of time, but if you see fiddleheads at the grocery store you’ve got to try them!

I’ve seen them in the woods all around our house, but I’m always afraid to pick them just in case I accidentally pick the wrong thing and poison myself. Lol!

If I were to describe them, I would say that they taste like if asparagus, baby spinach, and green beans had a baby, with a bit of nuttiness. How’s that for a description, haha.

Wash them really well, blanch for two minutes then cook them on the stovetop with a bit of butter or olive oil for 3-5 minutes.

Trust me, you’re gonna L❤️ve them!

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Delicious Recipes

Super Simple Cake Mix Cookies

May 3, 2017April 19, 2017 LauraJoli LookingJoliGoodLeave a comment

I have been making these cookies for my family recently and they have been loving them! They are so simple to make and yet so delicious.

I even like to add in some other ingredients like chocolate chips and nuts. Sometimes I will put two together with frosting in between and make a whoopie pie out of them.

Since there are so many different cake mix flavors, the options are endless! Some of my favorites flavors to make are devil’s food, funfetti, and white cake with chocolate chips.

If you want your cookies to turn out looking like crinkle cookies, use a chocolate cake mix cookies and roll the balls of dough through a pile of powdered sugar before baking. They are so good!!!

INGREDIENTS:

1 (18.25 oz) box of cake mix- any kind.
2 Eggs
1/3 c. Vegetable Oil (I used grapeseed, but you can use whatever type you like)
1 TBS water

DIRECTIONS:

Heat oven to 375.
Mix cookie ingredients together.
Scoop dough onto cookie sheet. If you don’t have a scoop just roll the cookies into balls and place them evenly spaced onto cookie sheet.
Cook for 7-9 minutes or until the edges start to brown.

cookie scoops | lookingjoligood.blog — These are the scoops I use. I bake the cookies for 7.5 min for the smaller scoop and 9 min for the larger scoop.

Let me know if you try them and what you think! don’t blame me if you can’t stop eating them!

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Ditch The Diet for Healthy Habits

The Skinny On Fat

April 21, 2017April 19, 2017 LauraJoli LookingJoliGood2 Comments

~Ditch the Diet~

Guess what…fats don’t make you fat. Big shocker I know!

As I mentioned in a previous post, macronutrients are nutrients that provide calories (or energy) for our bodies. There are three macronutrients: Fat, Protein, Carbohydrate. (Fat provides 9 calories per gram.)

Fat might get a bad wrap, but it is actually essential for survival. Fat is the most concentrated source of energy and is also needed for absorption of vitamins A, D, E, K, and carotenoids.

What does our body need fat for?

Energy
Absorbing certain vitamins
Maintaining cell membranes
Providing cushioning for the organs
Normal growth and development
Providing taste, consistency, and stability to foods

There are three main types of fat, saturated fat, unsaturated fat, and trans fat.

There are good fats and bad fats. Good fats come from things like chicken, turkey, tuna, salmon, avocados, nut, seeds, olive oil and grape seed oil.

Eating large amounts of foods rich in saturated fats can raise your cholesterol levels, increasing your risk of heart disease and stroke, (and even some types of cancer.) If those saturated fat-rich foods are also high in dietary cholesterol, like bacon, the cholesterol levels tend to rise even higher.

Try to stay away from trans fat. Trans fats are found in things like baked goods, snack foods, fried foods, and margarine. These types of fats increase your risk for heart disease.

Replacing saturated and trans fat in your diet with unsaturated fat has been shown decrease the risk of developing heart disease.

While it is great to see results on the scale, what is going on inside the body is more important.

The USDA recommends 20% – 35% of daily calories should come from fat.

Are you enjoying these Ditch the Diet posts? You can read more by clicking HERE.

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Delicious Recipes

How to Make Spaghetti Carbonara

December 8, 2016December 7, 2016 LauraJoli LookingJoliGoodLeave a comment

If you know me in real life you know that there are not many things in life that I love more than my Boston Terrier Tessie. This little video could literally be her.

I have been cracking up watching this and just had to share it! Hope you are having a good day, and if not take 2 minutes to watch this little Boston Terrier whip up some carbonara and your day will be so much happier.

My favorite part is when Panda is googling how to make carbonara, lol!

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Delicious Recipes

Sweet Potato Casserole

November 23, 2016November 23, 2016 LauraJoli LookingJoliGoodLeave a comment

I look forward to Thanksgiving every year for one reason. It is not the turkey or the mashed potatoes. It isn’t even the pies and desserts, although those are great too. The reason I look forward to Thanksgiving is this awesome Sweet Potato Casserole! It is so delicious!!! We are going to my in law’s house this year for Thanksgiving and I knew that no matter what else I would be making to bring I was also going to be making this! I just finished prepping it and it will be in the oven soon. I cannot wait to eat this tomorrow!

Ingredients

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 tsp cinnamon
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk

1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (or use canned yams and skip this step all together.)
In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Delicious Recipes

Baked Kale Chips

August 17, 2016February 12, 2017 LauraJoli LookingJoliGood2 Comments

I have been trying to broaden my leafy green horizons.

So while “This kale salad tastes like I’d rather be fat!“…these baked kale chips taste so awesome that I cannot stop eating them!

Here is a quick and simple delicious recipe for baked kale chips.

Ingredients

1 bunch or 1/2 bag of kale
1 Tablespoon olive oil (I use grapeseed oil)
1 Teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C)

Line a non insulated cookie sheet with foil or parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear or cut into bite size pieces. (don’t skip this step, these things taste nasty!)

Wash thoroughly and dry kale with a salad spinner.

Drizzle kale with olive oil and sprinkle with seasoning salt.*

*I prefer to add my oil and seasoned salt to a gallon sized zip top bag and shake it up until the kale is completely covered in the oil mix.

Spread out evenly on the foil lined baking sheet.

Bake until the edges brown but are not burnt, 15 to 20 minutes.**

**I like mine to be extra crispy so I bake the kale for 20 min (10 minutes on each side.)

Here it is all together without the pictures interrupting it…

Ingredients

1 bunch (or half a bag) kale
1 tablespoon olive oil (I use grapeseed oil)
1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
*I prefer to add my oil and seasoned salt to a gallon sized zip top bag and shake it up until the kale is completely covered in the oil mix.
Spread out evenly on the foil lined baking sheet.
Bake until the edges are brown but not burnt, 15 to 20 minutes.

Enjoy!

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Delicious Recipes

Chopped Detox Salad

July 27, 2016July 25, 2016 LauraJoli LookingJoliGood2 Comments

My mom made this Chopped Detox Salad from Clean and Delicious a few weeks back. She shared it with me, and now I am sharing it with you! Here is the recipe and a video from cleananddelicious.com

Chopped Detox Salad
1 bunch of broccoli (about 2 cups chopped)
1/3 large head of cauliflower (about 2 cups chopped)
1/2 small head red cabbage (about 2 cups chopped)
4 kale leaves, stems (about 2 cups chopped)
3 carrots, peeled (about 1 cup chopped)
1/2 cup parsley
1/3 cup roasted almonds, roughly chopped
1/4 cup dried cranberries, roughly chopped
2 tbsp. sunflower seeds
2 cloves crushed garlic
1 tbsp. grated ginger (about 1 inch)
1/2 cup lemon juice
1 tsp. dijon mustard
1 tsp. honey
1/4 cup extra virgin olive oil
Salt and pepper to taste

Roughly chop all the veggies into bite size pieces.
Place each veggie into the food processor and pulse until you have chopped the veggies nice and fine. They should look like crumbs and you will definitely have to do this in batches. Fine chop the parsley as well.
.
Transfer the veggies into a big bowl and add in the almonds, sunflower seeds, and dried cranberries.
.
In a separate bowl combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt and pepper. .
Drizzle the dressing over the salad and toss everything together. Serve and enjoy!
.
Makes 4-6 Servings
.
Nutrients per 1.5 cups of salad: Calories: 231g; Total Fat: 15.1g; Saturated Fat: 1.8g; Cholesterol: 0mg; Sodium: 117mg; Carbohydrate: 25.6g; Dietary Fiber: 6.5; Sugars: 11.5; Protein: 6.6g

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Health/ Fitness · Quote

Focus…

July 1, 2016June 27, 2016 LauraJoli LookingJoliGoodLeave a comment

The answer is not to focus on what we are giving up, not on what we can’t have, or what we are missing out on. Instead to focus on the health; focus on what we are getting and gaining and how wonderfully amazing that in itself is. Rome wasn’t built in a day, it was built brick by brick. Choose to take back your health one day at a time! Day by day, meal by meal, choice by choice.

Focus on health | lookingjoligood.wordpress.com

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Delicious Recipes

Martha Stewart’s 15 minute Sauteed Pork Cutlets

June 9, 2016June 9, 2016 LauraJoli LookingJoliGoodLeave a comment

I’m a fan of Martha Stewart’s recipes and this pork cutlet one is no exception!

This quick and easy pork recipe can be made in only 15 minutes. Not only is it simple, it is also delicious!

Martha Stewart’s 15 minute Sauteed Pork Cutlets

INGREDIENTS

8 pork cutlets (3 ounces each)

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

2 to 4 tablespoons extra-virgin olive oil (you can also use grape seed oil which is my oil of choice.)

Juice of 1 lemon, plus lemon wedges for serving

2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)

Fresh flat-leaf parsley, for garnish Grainy mustard, for serving

DIRECTIONS

Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter .
Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.
Serve over couscous with green leafy salad .
Enjoy!

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Tag: delicious