Confession: I once ate so many shrimp off a shrimp cocktail platter that it soured my love for the little pink crustaceans for 8 years. I distinctly remember eating them on my parents porch as a kid and thinking to myself, “Why the heck am I still eating these things? I am stuffed.” I couldn’t even stand to look at a shrimpy until recently.

But the good news is, I am finally over my binge-induced aversion and enjoy a moderate portion from time to time. Here’s a healthy way to put some pep into them.

For the Recipe, click here:

Curry Shrimp with Sweet and Spicy Couscous

We just got back from such a refreshing weekend packed with long hikes and some seriously breathtaking moments. I love to be outdoors. I find myself smiling the most when I’m sweaty and suntanned and breathing in fresh air. So the past few days have been a thrill!

Zion National park is a stunning place. Ivan and I tackled Angel’s Landing which helped us triumph over any fear of heights we might have had. There were moments when the trail would shrink to 2 feet and stretching down to either side were sheer drops of 12,000 feet. You can be sure we held pretty tightly to the chains that were nailed into the limestone. Reaching the top was euphoric and offered an insane view!

Keeping in tune with this refreshing weekend, as I was browsing through our pictures, I munched on this brightly seasoned lunch.

For the Recipe, click here:

Summery Squash Salad with Barley and Shrimp