Week 2: Shrimp Pad Thai Salad

Here we are, week two! It has been freezing outside and the last thing I wanted to do was go to the grocery store to buy ingredients. Do you see a trend? Will my pantry ever be fully stocked?

For this reason, I decided to stick with the Asian trend so I could use some of the same ingredients like rice vinegar and chili garlic sauce from last weeks dish. This week I chose to make the Shrimp Pad Thai Salad from Bobby Flay Fit Cookbook.

I am not sure if you could really consider this “cooking” as it is essentially just a salad, but I did a damn good job mixing the ingredients together for the dressing and skilleting frying cooking the shrimp. (One day I will learn these terms, but that day is not today).

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The dressing was light in taste yet had a thick consistency which made it perfect because you don’t need a lot of it to get great flavor.

This dish was also very healthy coming to around 400 calories. Flavorful and healthy, the perfect way to start the year.

Another recipe checked off and I can’t wait for week 3!


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