They say the third time is a charm. I sure hope that’s true as I’m starting my marathon training for a third time next Saturday. I hope that this time I can make it to the starting and finish lines. I’ve been working hard on my functional strength training to avoid injury and on my nutrition. I am full of optimism but won’t lie that my nerves are getting the best of me most days. I’ve lost ten pounds to date, but need to lose a bit more to be back at my comfortable running weight. I’ve been taking an online nutrition course and have been learning a lot about how my body responds to certain foods. These past two weeks of eating plant based meals, with one to two animal based protein choices, has been interesting to say the least. The one thing I’ve enjoyed most is learning how to cook new meals and the fact that the plant based versions take far less time to prepare than my normal fare.
Today is Sunday and generally we eat Sunday Sauce in one of its many versions. Since I haven’t had any animal based protein today, I decided to have a shrimp dish I found on a paleo recipe site. I’m super excited that I have all the ingredients and am ready to cook without a trip to the market. Today’s Sunday dinner is just for my husband and I, as we saw the family yesterday at my future daughter in law’s birthday party. Gracie and my son Stephen have known each other since they were freshmen in high school. When he first brought her home back then, I knew she was the perfect girl for him. She has those qualities our family looks for – funny, kind, down to earth and honest. She’s also a great match for my son Stephen. We are more than thrilled that they were engaged at Christmas and are looking forward to a May 2019 wedding.
I found several keto and paleo recipe websites and I’ve been selecting things that I want to cook. Today’s recipe is a paleo based recipe I found at paleonewbie.com, but I modified it to fit the ingredients I had on hand in my home as tomorrow is my shopping day. It had a great flavor and one of the spices is a favorite – Old Bay. In under 30 minutes I had dinner on the table. That is so far removed from the hours I generally spend on Sunday gravy. Most meals so far have been so easy and quick, that I don’t need to spend my Sundays meal prepping. Maybe we will go for a nice walk outside today with the time saved. (Disclaimer here – I still love my Sunday sauce recipe found here – Sunday Gravy ) I’ve just learned that I can eat a variety of other foods that may better fuel my training right now.
Shrimp & Sausage Skillet
- 1 lb of medium or large shrimp (peeled and deveined)
- 6 oz of Hot Italian turkey sausage, sliced
- 2 sliced red bell peppers
- 1 medium yellow onion, chopped
- 1/4 cup chicken stock
- 1 cup artichoke hearts
- 2 garlic cloves, diced
- Salt & pepper to taste
- Pinch of red pepper flakes
- 2 tsp Old Bay Seasoning
- Olive oil or unsalted butter
- Heat a large skillet over medium-high heat with some olive oil or unsalted butter
- Season shrimp with Old Bay Seasoning
- Cook shrimp about 3-4 minutes until opaque – remove and set aside
- Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or unsalted butter for about 4 minutes
- Add sausage and zucchini to the skillet, cook another 5 minutes
- Put cooked shrimp back into skillet along with the garlic, and cook everything for about 5 minutes
- Pour chicken stock into pan and mix through
- Add salt, ground pepper, and red pepper flakes to taste
- Serve immediately
We ate ours plain, but you could serve this over salad, or zucchini squash. It has a beautiful flavor and I bet will taste delicious tomorrow for lunch.