Spaghetti Squash with Tomatoes and Shrimp

ingredients (for 2):

1. 1 spaghetti squash

2. olive oil

3. 2 medium tomatoes, diced

4. 10 peeled raw shrimp (defrosted if you’re using frozen)

5. 2 Tbs pine nuts

6. 3/4 Cup fresh basil

7. salt & pepper

whatcha do:

• preheat oven to 400F

• Chop the ends off of your squash then slice into 1in rings. Season both sides with salt and pepper and a little drizzle of olive oil. Bake in oven for 45 minutes: flip half way through.

• white the squash is baking, toast pine nuts in a pan until golden, drizzle a little olive oil and add the diced tomatoes. stir often

• scoot your tomatoes to the side while you sauté the shrimp, 1 minutes per side

• season with salt and pepper, add chopped basil

• by now your squash should be ready, remove from oven. Using a fork scrape out the inside of the squash and discard the exterior.

• spread out the spaghetti on the pan it just baked on, back in the oven to broil for 3 minutes

• remove from oven and add the squash to the pan with everything else

• add salt if needed!

• eat up
  

Peaches & Coconut Cream Ice Cream

ingredients:

1. 5 medium peaches (sliced and frozen)

2. 1 can lite coconut cream

3. blender or food processor

whatcha do:

• add peaches and coconut cream to your blender or food processor.

• blend until smooth

• DONE

• enjoy right away or freeze… best consistency is when it’s been in the freezer for an hour. Keep in mind it will get very hard if frozen for longer and will need need to thaw a bit before you can scoop.

P.S. sub peaches for frozen watermelon for watermelon ice cream - very refreshing :)

4 ingredient brie

4 things:

1. 1 sheet of puff pastry dough (you’ll find this by the frozen pies)

2. 1 cylinder of brie

3. 2 Tbs of ghost pepper jelly (or really any kind of hot/spicy jelly)

4. 1 handful of fruit (blackberries, strawberries, raspberries, mango, peaches, you get it)

whatcha do:

• The day you plan on whipping this up, take one sheet of puff pastry from the freezer and defrost in the fridge for the day.

• When the time has come: pre-heat the oven to 350

• unfold the dough on your clean counter or chopping board, using a rolling pin roll out the dough a bit so that it’d ~12x12, with a sharp knife trim a 1 inch strip of dough from 3 of the 4 sides (this is for decorating).

• unwrap your brie from its box, take a sharp knife and slice off the wax top from either the top or bottom, and then place your brie, cut side up, in the middle of your puff pastry

• if you’re using a large piece of fruit (i.e. a peach), nows the time to slice it into little chunks; if you’re using berries, you don’t necessarily have to chop them up but you can if you want

• place your desired fruit on top of your brie, then spoon on your pepper jelly

• lookin good so far? yes I know it is

• okay now start folding up your brie with your puff pastry so it looks like a perfect little package

• if you chose to cut some strips from your dough you can now get crafty, I wove mine (you can kind tell from the picture. for those of you that are egg eaters, I suggest you brush your brie ball with egg (this will get it looking golden in the oven)

• finally!!! pop it in the oven for ~35 minutes

top picture: peaches

bottom picture: blackberries with thyme on top