How is your week going so far? Almost Wednesday already!
I ate my frozen almond butter pancakes this morning for breakfast and they were yummy! I was going to toast them to reheat, but I spaced and poured my leftover bananas, pecans and maple syrup & coconut oil over them without thinking. I had to microwave them instead and I was afraid the syrup would just make them a soggy pile.
The syrup did soak in but it made them incredible tasting. OMG, I liked them almost as much as when I made them fresh on Sunday.
I only had 2 pancakes ( in keeping with my lower portions) and I had 6 strawberries cut up about an hour and a half later.
On Sunday I also made a shrimp creole in the crock pot from a recipe I got off Face Book. It looked super easy and healthy so I was dying to give it a go. It only took about 4 hours and it was spicy and rich. Dan had it served over rice while I ate it more like a gumbo.
I brought in a dish of it today for lunch and the flavors blended and it was even better after a few days!
Shrimp Creole in the Crock Pot
1 green pepper
1 red pepper
1 yellow onion
3 celery stalks
1 tsp chili powder
1tsp Cajun seasoning
1 Tablespoon of Worcestershire sauce
2 -14 ounce can of fire roasted tomatoes
1 -8 ounce can of tomatoes sauce
Dash of hot sauce
2 garlic cloves minced
Pound of large shrimp
In a slow cooker add the first 11 ingredients and stir.
I gave you measurements but I really added to my taste. I like a little spicier so I added more of the chili and Cajun seasoning. I also wanted more for leftovers so I added in an extra can of roasted tomatoes. So feel free to adjust to your taste.
I am also a really lazy cook so I bought pre-cut peppers and onions. You could also use frozen if you prefer.
Let ingredients cook for 3-4 hours in the crock pot.
With 30 minutes remaining add the shrimp to your mixture.
You can pour this over rice or choose to eat like a gumbo.
Either way so easy and healthy!