February Newsletter: Superbowl snacks, Valentines day, Baby Carrots, and How to Cook Your Own Shrimp for Shrimp Cocktail.

Happy February Everyone! We’ve got a few weeks before both the Superbowl and Valentine’s Day, so let’s dig in to ideas to make both fun and celebratory. If you buy those little bags of baby carrots, please read the short article I link to. It might change your mind. If you like to reduce your sugar intake (or watch your carbs) but still like sweetness, my favorite brand of monk fruit-based syrups has 15% off the first two weeks of the month. See the end of the newsletter.

One last note – I just overhauled my Juicing with Vegetables guide, so if you are a juicer, please check it out.

Super Dips for Superbowl Weekend

No matter which side your rooting for (or if you’re just there for the commercials), here are a few dips and ideas for enjoying while watching the big game.

Here are a few recipe ideas: tomatillo salsa verde (for crispy chips), green goddess dip (for a plate of raw veggies), our favorite go-to smoked salmon dip, or maybe a plate of everyone’s favorite easy to peel deviled eggs (hard boil the eggs the day ahead). Do you like a good old shrimp cocktail?

How to Cook Shrimp

What’s easier than picking up cooked shrimp for shrimp cocktail? What makes them better is an easy homemade cocktail sauce. And if you want to make your own shrimp (that taste better than from the seafood counter) try this easy recipe I’ve not posted.

Partially fill a pot with cold water. I use a large Dutch oven or a wide shallow 4 quart saute pan. Depends on how many you are cooking. Squeeze in lemons, a little white wine (optional), throw in herbs such as thyme sprigs and a bay leaf, and crush a few garlic cloves. Bring to a simmer. Add shrimp.

Two notes here. Shrimp are better cooked shell on, then either you shell them to serve or if you don’t mind messy fingers, let your guests shell their own. You can use P&D (peeled and deveined) shrimp as well.

Add shrimp to the pot, turn heat down to barely a bubble, and cook (poach) until they turn nice and pink. Takes minutes and is so easy. After that, drain, cool, and refrigerate until serving time.

To serve, squeeze lemon juice over the top and I sprinkle with lemon pepper. Do this the morning of the game or 1 day ahead. Any questions, please let me know.

Celebrating Love!

With Valentine’s Day being on a Wednesday this year, doing something for a Valentine’s Dinner that is easy when you get home from work.

This roast pork tenderloin with a Dijon cream sauce is easy enough for a weeknight but special enough for Valentine’s. Chop the herbs and shallot ahead of time and refrigerate covered. Measure out the heavy cream and white wine, and it will go faster. Restaurants are crazy busy, so skip the crowds and stay home.

If you already have a reservation out, come home for a special dessert. If it MUST be chocolate, make these super easy chocolate pots de creme. If you want to keep it simple and healthy, quarter some fresh red strawberries and drizzle good balsamic over the top. Sounds like a strange combination but it’s delicious.

For another elegant easy dinner, make this oven baked shrimp scampi with lemon and white wine. Serve it over rice with a salad and you are set.

Baby Carrots

Convenience has its cost. While carrots are a nutrition snack, by grabbing a handy bag of baby carrots you may not realize what you are getting. Have you ever thought they don’t taste as good? You’re right. Has the bag ever seemed slimy? Right again. The article is short so take a look. Food for thought. Buy your own sweet carrots and cut them up at the start of the week and they will last as well as taste better.

Monk Fruit Simple Syrups

I love being able to skip the sugar but still sweeten my coffee, smoothies, cocktails, and more. The only brand I buy is Wholesome Yum. They make really quality products. Use the code HEART15 to get 15% off the first two weeks of February on their coffee and simple syrup. If you’ve never tried their granular and powdered monk fruit/allulose blends, they are terrific. I use them all of the time to reduce sugar. Any questions let me know. Here is the link!

Have You Made A Recipe?

If you’ve made any of my recipes, would you take a moment and please give them a star rating? It’s on the recipe card area (and I hope they are 5 stars). It helps other readers. And if it is not 5 star, let me know why.

Signing off for now, stay healthy and happy cooking (and eating!). However I can be of help and support in your journey please let me know.

Sally