Sooooo, I feel like I need to make a confession.
I actually hate writing recipes for you guys that involve measurements. I kind of go nuts in the kitchen if I have to quantify what I'm doing in some sort of scientific way. (Yes, measuring cups feel like science class to me.)
Sure, there are many recipes that require some exact-ish measurements. In baking, of course (reference this old blogpost about my dislike of baking for this very reason!) and in some other recipes (ok, I can't actually think of many offhand.)
This is why I love and teach and preach the skillet bowl every chance I get.
Here's the thing: I know everyone loves recipes, and we pin them and print them and share them and maybe still tear them from magazines, and that's awesome - but on the whole, following an exact recipe doesn't necessarily make you a better cook. Or a more confident cook. Or a more intuitive cook.
And one of the things I really love to do is help people feel more empowered in the kitchen AND in their lives.
That's why my work has always been about so much more than just a "eat this, not that."
I work with women every single week both on the phone and in-person who come to me initially for food help, but quickly realize that, HOLY CRAP, their work goes so.much.deeper.
Food stuff is never just about food. EVER.
What starts as "I just don't know how to cook or what to eat" can quickly become a session about self-doubt and the limiting beliefs that are holding someone back from not just healing their body, but healing other hurting parts of their life, like with a broken relationship for example.
When "I just need more recipes, and then I'll actually start making these changes" is the excuse for a third session in a row, that may become a conversation about all of the ways that individual is holding themselves back from taking action, maybe in their career. Or with perfectionism.
And of course, "I don't have time" is one we all know well when it comes to eating well. And really, there are so many other things this one can be about too, with the masses of competing priorities we are all juggling these days. And, of course, all the social media and Netflix zoning out that takes up our time as well.
We all have fears and we all have limiting beliefs about ourselves! Me included.
And those tend to really pop up and trigger us when we get around food, cooking, and treating our bodies with love and nourishment. (You guys, I've actually thrown a frying pan before!)
I'll tell you this: The key to seeing this deeper "stuff", dealing with it and conquering it is not found in a new recipe.
Yes, yes, I will admit that a new recipe can really help freshen things up! I'm not totally bashing their worth. I own cookbooks, I search for new recipes, and I follow them. Sometimes.
But do you get where I'm going here?
I'll be digging into more of how you can really and truly address your Kitchen Habits (and in turn, your Life Habits!) in the coming months, but for now, I'm going to start giving you some "recipes" that are more of a loose guideline.
More like how my grandparents cooked: measuring things by how many shakes, squeezes, and handfuls, and substituting a little of this for a little of that.
And I bet it might make some of you nervous. That's ok! Good things happen when you step outside of your comfort zone.
Come with me as we cook our way more intuitively through the kitchen, trust our amazing instincts, and look at the stuff that comes up as we do.
Trust me - I've got you!
- 2-3 big handfuls of spiralized or ribboned zucchini.
- Olive Oil and/or Butter
- Fresh garlic cloves, I used 3 big ones
- A pinch of crushed red pepper flakes
- As many shrimp as you want to eat
- A handful of cherry tomatoes, halved
- Green leafy fresh herbs, like cilantro, basil, or parsley
- Sea Salt
- Black Pepper
- Get your zucchini into "noodles". You can either use a spiralizer or a vegetable peeler to make ribbons. Honestly, you could even just slice it thinly!
- Add a generous glug olive oil and/or butter to a big high-sided skillet on med-low, and once its melted, add the chopped garlic.
- Watch garlic closely and don't let it burn! Lightly sautee for 1-2 minutes.
- Throw the zucchini in the pan, add salt and pepper to it, turning the heat up to medium here so you get a good sizzle.
- Using tongs, toss and sautee for 2-5 minutes, depending on the thickness of the noodles and how broken down or al dente you want them to be.
- Push the noodles to the side and expose the bottom of the pan.
- Add a bit more oil to the middle of the pan and put the red pepper flakes in to toast for 30 seconds. Put the shrimp on top of the flakes and immediately salt it. Allow to cook 1-3 minutes, depending on how big your shrimp is, and then turn it over to cook the other side for another few minutes max. Shrimp is done very quickly, as soon as it turns pink and the tail touches the head.
- Turn the heat off, squeeze a half a lemon over the whole skillet, and toss in the fresh herbs.
- Place in a bowl and enjoy!