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"The belly rules the mind."

prettygirlfood:

Shrimp Salad Pitas
Makes 4 Sandwiches
Ingredients
1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves
Directions

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

slowrobots:

Yeah I’m pretty hungry 😇😏😎😋

gastrogirl:

salted caramel chocolate truffle shortbread tart.

gastrogirl:

piñata cake.

littlechampignon:

But ice cream can lead to happiness!

prettygirlfood:

Brussels Sprouts with Garlic, Onion, and Bacon
1/2 sweet onion, chopped
2 slices bacon
2 cloves garlic, minced
6 brussels sprouts
In a skillet over medium heat, add the bacon and fry until browned. Remove to a paper towel to drain, and then add the onions and garlic to the pan and sauté until the onions are tender.
Quarter the brussels sprouts and add to the pan. Sauté until browned. Season with salt and pepper if desired.
Cook 2-3 more minutes and then transfer to a bowl to serve. Crumble the cooked bacon into pieces and sprinkle over the top. Serves 2 as a side.

frenchcuisse:

CHOCOLATE GLAZED DOUGHNUT CANDIED PISTACHIOS & ALMONDS.