I realize this is the vegetable that normally you like or you hate, no middle ground with but like many other things, you may find how you cook something changes the flavor, the texture and possibly your liking for it. If you have shunned off asparagus due to not liking the taste, I ask that you give it another try with this recipe. For those of you who are lactose and don’t eat cheese or have allergic reactions to cheese, this particular recipe can either be altered to your liking or if you are like me (who is lactose intolerant) and still takes the risk of eating dairy then this might be up your alley. I figured those of you who are vegan and vegetarian may enjoy this recipe most.
Of course a great recipe side or can be eaten on its own for a meal.
- 1 lb of asparagus spears — the woody part removed
- 3 Tablespoons of olive oil
- 1 tablespoon of minced garlic (or 4 cloves of garlic minced)
- 3/4 teaspoon of kosher salt
- 1/4 teaspoon of fresh cracked black pepper
- 1 1/4 cup of shredded mozzarella cheese
- Preheat over to 425 F, lightly grease non stick baking sheet with cooking oil spray
- Arrange asparagus on baking sheet; set aside
- In a small bowl, mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat
- Bake for 15 minutes, until vibrant and just beginning to tender
- Remove from oven, top with mozzarella cheese, return to oven & broil or grill until until the cheese melts and becomes golden (4-5 minutes)
- Serve immediately
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A popular recipe that has many people’s attention is the overnight oats, I found a fun recipe on Pinterest that I think many of you will like – it comes packed some protein so definitely awesome for some of my athletes out there. I, have not had the chance to make my own overnight oats, but I keep so many recipes of them because I hope to at some point be able to create my own because they look so good! Yumm 🙂 I have had many of my friends who swear by overnight oats and say they make for a great breakfast or post workout snack as well, so definitely a plus-plus there. If you love peanut butter and banana, then you will be excited to try this recipe.
- 1/2 cup of rolled oats (regular or gluten-free)
- 1/2 of a small to medium size banana (sliced)
- 2/3 cup of unsweetened almond milk or your milk of your choice
- 1/2 Tablespoon of chia seeds
- 1/2 Tablespoon of protein powder
- 1/2- 1 Tablespoon of peanut butter
- 1/2 tsp of pure vanilla extract
- 2-3 tsp of pure maple syrup
- dash of sea salt
- Combine all your ingredients into a small jar (such as a mason jar)
- Stir well
- Cover and refrigerate overnight or at the bare minimum of 4 hours
- You can eat this chilled or warmed up and if you choose, garnish with peanut butter or more bananas.
If you are looking for mason jars at a decent price, check out this link:
Definitely will come handy for when you want to stock up for meal planning, this link comes with 12 🙂
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- 1 lb of raw shrimp, peeled & cleaned
- 5 tbsp of softened butter
- 3-4 large cloves of garlic, crushed
- salt and pepper
- fresh or dried parsley to use as a garnish
- lemon wedges (optional)
- Preheat oven to 425 degrees
- Spread butter evenly on the bottom of the baking dish
- sprinkle crushed garlic over the butter
- add the shrimp
- bake for 7 minutes, then stir/turn shrimp, then bake for another 7-10 minutes
- squeeze a lemon wedge if desired and garnish with parsley
This dish would probably go great as part of a pasta dish, or as a side to a steak, even possibly adding it to a salad might be okay.
How many of you are shrimp fans? let me know in the comment section!