It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
This dish was a combination of a farmers market trip (2 actually) and a 'what's left in my fridge' situation. You can basically throw any summer vegetables in here and it will be delicious.
Make Your Meal Even Healthier Tip:
The zucchini noodles also help keep it light, and of course gluten free! If you want to keep it all veg, don't add the shrimp!
Click through for recipe!...
Serves 2 - double for more!
INGREDIENTS:
- 2 minced cloves of garlic
- 1 cob of corn (bbq'd - follow these instructions)
- 10-20 heirloom cherry tomatoes (depending on the size)
- 1 large or 2 small zucchinis - spiralized into noodles
- fresh basil
- 1 large or 2 small peppers - chopped
- a handful or 2 of chopped cauliflower
- olive oil
- salt and pepper
- prawns
- sprinkle of paprika
- sprinkle of cumin
- fresh motsa/bocconcini cheese
- optional red pepper flakes
INSTRUCTIONS:
I coated the shrimp with some of the minced garlic, salt & pepper, and a sprinkle of cumin and paprika, and cooked them on the bbq until pink and charred.
I also cooked the corn, peppers and cauliflower on the bbq directly with a little bit of olive oil. You could also wrap them in tin foil and cook them that way, or directly in the frying pan.
Add a bit of olive oil to a frying pan, throw in the garlic and cook until fragrant. Add the tomatoes, and cooked veg from the bbq, frying for 2-3 mins.
Add the spiralized zucchini noodles to the pan, as well as the shrimp, and optional red pepper flakes.
Plate and top with fresh basil and bocconcini cheese. Drizzle a small amount of good olive oil on top.
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos by: Christine McAvoy
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