Pesto Spaghetti Squash with Shrimp

INGREDIENTS

1 Spaghetti Squash
Cooked and Peeled Shrimp
Onion
Sun-dried tomato
Tomato
Pesto
Parmesan Cheese
Olive Oil

DIRECTIONS

Spaghetti Squash:

1. Cut a spaghetti squash in half
2. Rub the open side with olive oil
3. Bake with open side down on a baking sheet for 35-45 minutes in a 400 degree oven
4. Once cooked, scoop the insides out with a fork to make spaghetti line strands

Pesto and Shrimp Sauce:

1. Saute chopped onion in a large pan with olive oil
2. Add sun-dried tomato, shrimp, tomato, cooked spaghetti squash to the pan and stir.
3. Add a generous amount of pesto to coat the dish

Top It Off:

1. Sprinkle with Parmesan cheese
2. Add ground pepper. parsley, oregano and basil

Mediterranean Kidney Bean Salad

My beautiful grandmother gave me the idea for this wonderful recipe!

INGREDIENTS

Kidney Beans
Organic Corn
Bell pepper
Walnuts
Green onion
Organic Kale/Spinach mix

DIRECTIONS

Place your kidney bean salad on a bed of mixed greens (I used kale and spinach).
Top with your favorite dressing (I used balsamic vinegar, lemon juice, lots of pepper)

MEAL PREP IDEA

I like to make a large batch of the kidney bean salad on Sundays. Then I know what I will be eating for the rest of the week. Portion out 4-5 meals for every day of the week in a Tupperware and enjoy for one meal a day!

Benefits of meal prepping...

• You know what you will be eating for the week
• Allows you time out of the kitchen mid-week
• Food is ready when you are hungry
• This way, you will never eat out of emotion
• You know what ingredients you are putting in your body