Yes, I drink this every morning

photo courtesy of foodnetwork.com

Lately I've been going green in a juicy way.

With the gift of a juicer from my parents (my Dad recently graduated to a nutribullet that he swears by), I have taken to the art of juicing. 

It's been wonderful, really. I'd like to share what I do literally every morning.

Before the juicer, I would venture over to Whole Foods every Sunday for a couple days supply of their detox juice. With oranges, apples, lemon, spinach and ginger - the detox juice was tart, tangy and even bitter.

It also is a bit annoying (not to mention pricey) to do this religiously 2x a week.

Thanks to my parents and Giada de Laurentiis for the recipe, I now enjoy an energy-boosting, metabolism-revving juice EVERY morning.

I am loving this stuff so much (it tastes FABULOUS!) and I think y'all will too!

1 carrot

1 lemon

2 apples (I use Fuji apples, for sweetness)

2 celery stalks

1 2-inch section of peeled ginger

a TON of spinach (your preference really - I use a 1/2 bag or more)

And there you have it! Your very own green, yummy energy boost for the day. Serve over ice and keep it in a Tervis tumbler to keep chill throughout the morning. 

I'd love to hear other recipes if y'all would like to share!

Cheers and happy juicing! 

Brooke

On Our Table Tonight: Spicy Mussels and Shrimp

Alright y'all, tonight we combined two of our favorite seafoods (shrimp + mussels) for the sake of compromise and yumminess.

I'm pairing mine with quinoa and he's going big time with  linguine. Must be nice to be a dude, right?

Tonight I'm cheating on Pinterest because Giada had what I needed, and that is this recipe. Isn't she gorgeous, though? Seriously. I want her hair stylist ... and the ability to eat pasta and look like she does.   Anyway, here it is:



What You'll Need:

Olive Oil (1/4 cup)
Garlic Cloves (5, minced)
Bay Leaves (1-3, as desired)
Crushed Red Pepper Flakes (1 teaspoon)
Dry White Wine (1 cup)
Diced Tomatoes (1 can - 28 oz)
Mussels (24, about 1/2 pound, debearded)
Large Shrimp (20-30, about 1-1.5 pounds, peeled, deveined, butterflied)
Fresh Basil Leaves (1/2 cup, torn)
Warm Crusty Bread

Notes:
*Can add on anything to adjust tastes, add chili paste for heat level (if you want to be so inventive like us). 
*Cilantro and shallots would be good, too.
*We used fire-roasted tomatoes and lots lots more red pepper flakes and about 7 cloves garlic.

                                    

The Steps You'll Take:

1. Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. 

2. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. 

3. Stir in the mussels. Cover and cook until the mussels open, about 5 minutes longer.

4. Take some tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). 

5. Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 3 minutes.

6. Divide the shrimp and tomato broth among the bowls. 

7. Serve with the warm bread.

Recipe courtesy of: Giada de Laurentiis for the Food Network


That's all there is to it. Thanks for reading and supporting my effort here on the blog. I'm having a fabulous time writing again.

Not mentioned in the recipe is our secret ingredient: Adorable Sous Chefs! Meet Boone and Baier, our sweet boys!

Everything is better when these guys are around!

Cheers, darlings,

B