Zucchini Pasta & Shrimp!

This recipe is seriously fabulous! If you love zucchini as much as I do, than this is a dish for you. Also, my dad even liked it which barely happens with my new gluten free dairy free recipes. I think sometimes he hates being one of my guinea pigs just as much as he loves it...

So naturally, I found this recipe on Pintrest (where all new recipes come from). This one is from a blog by Kelly Senyei. After my dad told me about the large amount of zucchini the small garden in our backyard was producing, I found myself looking for some good recipes to put our crop to use!

This one especially stuck out to me because:
1. I love cooked zucchini
2. I love shrimp
3. Most importantly, I love wine. Normally when I find a recipe that involves wine I try to make use of it just so I have an excuse to buy a bottle of wine!!!

So I thought this recipe was cool because it was like a shrimp scampi, but obviously without any noodles. So no noodles = gluten free!

Because of what was available to me, I decided to use both zucchini and yellow squash. I cut off the top and bottom and halved the squashed after washing them (I left the skin on). I then used a mandolin to slice each half of squash into small slices slightly smaller than 1/4 inch wide. I think a food processor would also work for this, you  would just have to figure out the right blade and setting!

Next, I worked on cooking the shrimp in the garlic, olive oil. I added a couple dashes of crushed red pepper for an extra kick but it's all up to what you like.

After the shrimp were fully cooked, they were removed from the pan and the liquid was left in the pan. It is important to leave the liquid in the pan because it will be used to create a sauce for the zucchini. Adding the white to the pan with the lemon juice allows the solids from the shrimp to be scrapped from the pan. This adds some extra flavor to the sauce. This is called a reduction sauce! (After adding the white wine, I obviously went right ahead and poured myself a glass!)

I proceeded to add the zucchini to the reduction sauce to cook. I also added a can of diced tomatoes with garlic seasoning. I thought this would add some extra flavor to the sauce.

Once the zucchini was "al dente" if you will, I added the shrimp back in and Voila!

This is a great summer dish. Not to mention the zucchini is a low carb veggie, high in Vitamin C, and the shrimp is a low fat high protein source. Also, it's gluten free & dairy free!!!! It is also a one pan dinner! I don't think it can get any better than that!

Enjoy!





The link to the original recipe:
 (http://www.justataste.com/2014/07/skinny-shrimp-scampi-zucchini-noodles-recipe/)

A Day In The Life of Mallory

I'm so excited to share my first post with you all!

I just wanted to share with you a day in the life of a gluten sensitive AND lactose intolerant 22 year old. I'm going to be honest with you, it SUCKS. Its the small things, like not being able to eat a good bowl of cereal to not being able to eat a spaghetti dinner with my Italian family. I mean, I could choose to eat both of those things (which sometimes I do), but let's be honest....it ain't pretty.

As I started my college career, I found it only fitting to major in Nutrition. It turned out to be a lot more challenging that I thought, and no one even told me about the terrible internship process until late my sophomore year. At that point, it was the point of no return.... However, it ended up working out in my favor!

In 14 days I will officially be starting my dietetic internship with Adagio Health in Natrona Heights, PA! I am extremely excited. Excited, but also extremely terrified. It's definitely going to be a challenging year!

My goal for this blog is to share with you all my experiences as a dietetic intern.Feedback on my rotations, projects, and everything along the way! I also want to help others who are gluten sensitive and lactose intolerant by sharing new recipes that I try. Most of these will not be my own recipes, but more of things I try and want to share with the world! Hopefully these recipes will help you gluten sensitive and lactose intolerant friends struggling just like me!

Mallory