Recipe | California Walnuts Pesto Gemelli Salad with Shrimp

This post is sponsored by California Walnuts

Did you know that walnuts are a significant source of omega-3 fatty acids (2.5g/oz)? Those are the good kind of fats, making walnuts the perfect lunch ingredient. 

Americans are skipping lunch, and this can impact energy levels as well as productivity. I have partnered with California Walnuts to #ChooseLunch to help me feel satiated and more energized throughout the day.

Walnuts are very versatile, so I decided to put a twist on a classic pesto pasta salad by using walnuts as the nut ingredient in this recipe. Hope you enjoy!


INGREDIENTS

Pesto

2 bunches of basil 

6 garlic cloves

½ cup Parmesan cheese

½ cup California walnuts

¼ cup extra virgin olive oil

salt + pepper to taste

Pasta Salad

8 oz bag of pasta {I used Gemelli}

½ lb shrimp, 16/20 count

¼ lb cherry tomatoes, halved

INSTRUCTIONS

  • Put all the ingredients for the pesto (except for the oil) into a food processor and pulse until they are evenly chopped.
  • Pour the oil in a steady stream while running the food processor to emulsify. Stop when the mixture is homogeneous.  
  • Set the pesto aside.
  • Bring a large pot of salted water to a boil and cook the pasta according to directions on the packaging. I chose Gemelli because of all the crevices in the pasta; it will catch all the pesto goodness!
  • While the pasta is cooking, prepare the shrimp.
  • Heat the olive oil in a large pan over high heat. Season the shrimp with salt and pepper. Once the pan is hot, add the shrimp.
  • Cook the shrimp until they are opaque. Do not overcook.
  • Drain the pasta and add it to the pan with the shrimp.
  • Stir in the pesto.
  • Add the cherry tomatoes to the pan. Mix until everything is evenly coated. Can be refrigerated for lunch or eaten immediately. 
  • Enjoy!

All the ingredients to make our pasta salad!
Place all the ingredients for the pesto [minus the oil] into the food processor and pulse.
Walnuts are a great substitute ingredient for pesto.
Perfect lunch!
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Sponsored | Foster Farms Bold Bites

This post is sponsored by Foster Farms.

Foster Farms has released Bold Bites in five unique flavors. These are the ideal snack for people on-the-go! As for me, they are the perfect snacks for my low-carb days.

Now available at: Wal-Mart, Target, Kroger, Safeway, Save Mart, Lucky’s, Albertsons, Vons

What I like about Foster Farms is that their chicken is responsibly raised by local farmers. They are committed to raising their poultry at a higher standard; they want to live up to their philosophy of good food feeds good times.

There are five bold flavors to choose from! And they all have completely different flavor profiles which makes it hard to choose just one bag. Which flavor would you try??

Cajun Style, Chile Verde, Caribbean Jerk Style, Korean BBQ Style, Parmesan Garlic
Made a quick snack with crackers, cheese, & Bold Bites Parmesan Garlic flavor.

For my low-carb days, I substitute the cracker for fresh cucumber slices. I used the Bold Bites with Chile Verde Seasoning because I thought it would pair nicely with some guacamole.

Bold Bites are made with whole chicken breasts which makes them a healthy snack option.
They do not include artificial colors, flavors, nitrates, or nitrites.
Bold Bites makes taking a snack break so easy.

If you are on-the-go, these Bold Bites make a great high-protein snack. When I feel like munching on something on my low-carb days, these are perfect. The Bold Bites that I tried are moist, juicy & packed with flavor. My favorite flavor is the Garlic Parmesan!

The other day, I introduced my friend to these Bold Bites because she was interested in my low-carb days & I turned her onto these as the perfect snack option; her favorite is the Korean BBQ.

#BeBoldAnywhere & try these Bold Bites now! They are currently sold in California, Oregon, Washington, Arizona, Nevada, Utah, Texas, Colorado, Wyoming, New Mexico, Idaho, Montana, & Hawaii.

Visit Foster Farms to find a retailer near you.

***

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recipe | not your ordinary granola bar using non-dairy Häagen-Dazs frozen dessert

 post is sponsored by Häagen-Dazs, a Nestlé brand

This post is dedicated to all the lactose-intolerant ice cream lovers out there!

I recently discovered that Häagen-Dazs has a variety of non-dairy frozen dessert flavors that aren’t just sorbets. One of my favorite non-dairy flavors is their Chocolate Salted Fudge Truffle. It has a little bit of saltiness and a whole lot of rich, chocolatey goodness.
I am going to use this flavor in my recipe to create a non-dairy frozen delicacy to enjoy after work, or even as a midday snack. These granola bars are perfect for these warm summer days. #TheresAnIceCreamForThat

 

use two pints of Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle frozen desserts for this recipe

 

here are two ways to make these granola frozen dessert bars: one with coconut whipped cream layered on top & one without.

 

one option: put a dollop of coconut whipped cream & top with a fresh strawberry before serving

 

the other option:  freeze a layer of coconut whipped cream on top & then serve it with a fresh strawberry

serving: 9 bars

ingredients
crust
8 oz premium all-natural granola
6T coconut oil, melted
*if using unsweetened granola use honey to taste

filling
2 pints Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle, softened

toppings
strawberrys
coconut whipped cream
– 1 can [13.6 oz] coconut cream, chilled overnight

materials
6” x 6” x 2” baking pan
stand mixer + bowl & whisk attachment, chilled

instructions
crust
1. Toss the granola in melted coconut oil until evenly coated.
2. Pour the granola into the pan that is lined with plastic wrap & press down firmly. Make sure the layer is ½” in thickness.
3. Refrigerate the crust for one hour to set.
4. Pour the softened Häagen-Dazs into the pan & freeze until hard.
5. While the frozen treat is being frozen, take out the chilled coconut milk & carefully scoop out the
hardened coconut cream from the can while leaving the liquid untouched.
6. Using a chilled bowl for the stand mixer, whip the coconut milk until stiff peaks form.
7. Take the frozen dessert out of the pan & spread the coconut whipped cream onto the frozen dessert & chill until set. Cut up into 2″x2″ squares.

**another option: cut the treat into 2″x2″ pieces & then place a dollop of coconut cream on each bar.
8. Top each granola frozen dessert bar with a strawberry; place back into the freezer until it is ready to be enjoyed!

 

Save $2 when you buy 3 or more
Häagen-Dazs items or other Nestlé ice cream
products @Safeway.
http://lynk.to/HEEJINLEE

 

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recipe | summer strawberry watermelon smoothie bowl that Outshines all others

this post is sponsored by Outshine

When I think summertime, I think of watermelon and strawberry ice pops. Both sound so refreshing! Ice cream month just came to an end but you can still enjoy watermelon & strawberries all summer long with this quick & easy strawberry watermelon smoothie bowl recipe. This is a great way to keep cool while enjoying a healthy snack.

 

Outshine Strawberry Fruit Bars are made with real fruit.

 

Here are some of the toppings I will be adding to my smoothie bowl. I like berries & chia seeds so I will add them as my toppings.

 

I chilled some of the fruit toppings because I need this to be extra cold & refreshing on a hot summer day. I also added mint to add an extra bit of freshness.

 

I think using the watermelon as a bowl is a creative & fun way to present smoothie bowls for guests. And not to mention, it saves you from doing a dish or two. Enjoy this easy recipe on a hot summer day because #TheresAnIceCreamForThat!

 

serving: 2 bowls

ingredients

1 mini watermelon

2 Outshine Strawberry Fruit Bars

juice from 1/2 of a lime

garnish

watermelon balls

handful strawberries, whole or sliced

handful blueberries, whole or sliced

handful raspberries, whole or sliced

tablespoon chia seeds

sprig of mint

slices of lime

* drizzle of honey [optional] for added sweetness

*any toppings that you would like

materials

melon baller

blender

directions

1. Cut watermelon in half & scoop out the inside. Use the melon baller to scoop out round balls for some pieces and set those aside for garnish. Save the empty halves, for they will serve as bowls for your smoothie.

2. Freeze the watermelon scoops for one hour or until frozen.

3. Place the frozen cut-up watermelon pieces, lime juice, and Outshine Strawberry Fruit Bars into the blender & blend until it becomes thick & smooth in consistency.

3.  Put the contents into the hollowed-out watermelon halves.

4. Garnish with toppings of choice & enjoy!

 

Let me know what toppings you would add & how you liked my recipe!

*Outshine comes in a variety of flavors and right now you can stock up and save.

Save $2 when you buy 3 or more Outshine or other Nestlé ice cream products. Find the offer here:
http://lynk.to/HEEJINLEE

 

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recipe | Maple Hill strawberry yogurt no-bake pie

this post is sponsored by Maple Hill.

it’s national strawberry month! i know it’s almost the end of the month but it’s still not too late to celebrate.

i will be sharing a recipe for a no-bake strawberry yogurt pie using Maple Hill’s strawberry yogurt to end this month on a berry sweet note.

 

Maple Hill is 100% organic grass-fed dairy. the strawberry flavor is a part of their new blended yogurt series.

 

ingredients

crust:

5 oz graham crackers

6T melted butter

filling:

2  5.3oz Maple Hill strawberry yogurt

1  5.3oz Maple Hill plain yogurt [*optional or use strawberry yogurt]

1/2 cup heavy whipping cream

1 T gelatin

1/2 cup water

garnish:

fresh strawberries

materials

6″ spring form pan

food processor [optional]

directions:

crust:

using a food processor, process the graham cracker until they are fine, similar to the consistency of sand.

if a food processor is not available, filling a zip lock bag with graham crackers and pounding them would also work.

mix in the melted butter until the crumbs are evenly coated.

pour the graham crackers crumbs into the pan, and press down firmly. make sure the layer is 1/4″-1/2″ in thickness.

refrigerate crust while making the filling.

filling:

heat up the water and dissolve gelatin.

add the gelatin mixture into a bowl with the strawberry and vanilla yogurt. make sure the gelatin is completely mixed into the yogurt.

whip the whipping cream into stiff peaks.

fold in half of the whipped cream into the yogurt & pour into the pan.

refrigerate for 3 hours or until firm.

top with fresh strawberries and any leftover whipped cream & enjoy!

 

100% grass-fed dairy products have higher naturally occurring levels of beta
carotene, omega 3s and CLAs.

 

 

hope you enjoyed this simple no-bake recipe!

 

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Recipe: Zola x Vitamix Espresso Coconut Banana Smoothie

super simple espresso coconut banana smoothie

recipe

base:

3/4 cup zola espresso coconut water

1/2 cup ice

2 bananas, frozen

1 tablespoon peanut butter

garnish:

1 handful of coconut flakes

1 handful of blueberries

1 handful of granola

2 strawberries

1/2 bananas, sliced

1 teaspoon chia seeds

instructions:

  1. blend the recipe base ingredients until smooth. finally, i got to use my new vitamix !
  2. garnish as desired
  3. enjoy!

 

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2017 Winter Fancy Food Show: Wild Garden Foods

This is my second year attending the Fancy Food Show in SF.

I had the pleasure of meeting the people at Wild Garden, which brings the taste of the mediterranean to your home.

Ziyad is the parent company, specializing in mediterranean & middle eastern products.

wild garden is based in chicago & was originally known for their hummus.

they started branching out to quick marinades & heat + serve pilafs.

i had a chance to sample their persian & chicken shawarma. they were loaded with flavor.

wild garden uses natural and healthy ingredients, which is a plus.

they sent me a tasting box to try & i can’t wait to try them.

you can purchase their products online or find them through a store locator on their site.

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