Blackened Shrimp Fajitas

18 oz. uncooked shrimp, peeled & deveined

1 Tbs. chili powder

2 tsp. paprika

1 tsp. onion powder

1 tsp. cumin

1/2 tsp. garlic powder

1 tsp. salt

 --> Mix spices together in a ziplock bag, add raw shrimp, and shake zipped bag to coat raw shrimp.

2 Tbs. olive oil

1 onion, sliced

1 red bell pepper, sliced

1/2 green pepper, sliced

1 yellow pepper, sliced

1/2 cup scallions, diced

--> Sauté vegetables in olive oil for 5-7 minutes until tender. Add shrimp mixture and cook 3-5 minutes.  Serve in tortillas, topped with shredded cheese, sour cream and sliced avocado.

Mac Salad

 original recipe found here

1 lb. macaroni
2 cups celery
1 cup shredded carrots
2 cups mayo
6 TBSP apple cider vinegar
1/4 cup sugar
4 TBSP sweet OR dill relish
2 tsp yellow mustard
1/2 tsp salt

1) In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Do not overcook. Drain well and rinse it under cold water to stop cooking.

2) To make the dressing, in a small bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt and pepper a small bowl. Mix well.

3) In a large bowl, add the cooled macaroni, the dressing, celery, carrots, red pepper, and onion. Mix well. Taste and add additional salt and pepper if desired.

4) Refrigerate the macaroni salad for at least 1 hour before serving.

Balsamic Salad Dressing

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp Dijon

1 tsp honey

1/2 tsp salt

Blend & dress salad

Raspberry Chia Pudding w/ Sweet Walnut Cream

 recipe from Grow With Jo

3 cups almond milk, separated 

12-16oz raspberries

6 TBSP Chia Seeds

1/2 cups -- 3/4 cup walnuts

5 pitted dates

1) Put 2 cups of almond milk, raspberries and chia seeds in a blender and blend for 15-ish seconds

2) Pour into a container and let chia seeds expand in fridge for 3-4 hours or overnight

3) Blend together one cup almond milk, 1/2 cup walnuts, and dates. The consistency should be like pudding, so add in a little more walnuts to thicken as needed. Refrigerate until ready to use.

4) Place 1/2 cup chia pudding in a bowl with 1/4 cup of sweet walnut cream on top. ENJOY!