After years (literally, 3.5 years) of counting Weight Watchers Points®, this past week, I decided I’d had it. I spent one last week counting to the best of my ability while I researched other possible eating plans. While I know that I *should* attempt the whole intuitive eating thing, my intuition would lead me to chicken fingers, burgers, and french fries at this point.
After asking some advice from trusted sources, I picked up One Week in the Zone by Dr. Barry Sears since it seemed like a logical and non-counting-based eating plan. The thing in reading a good portion of the book that really stuck with me was that simple carbs were to be used like a condiment; “just a sprinkling” on each meal. My simple carb consumption had gotten out of control, and I KNOW that’s not good for me. So today, my brunch salad had a few croutons and I avoided the sugary dressing and bread. Late lunch was literally a salad on high-fiber bread with some turkey, and then dinner is something I’m quite proud of!
Rather than having a bowl full of gnocchi (which is what I wanted) with a bit of veggies, I made a bowl of veggies with a few gnocchi and some shrimp… oh, and Chavrie goat cheese, which I’ll get to in a minute.
Creamy Shrimp and Vegetables with Gnocchi
1/2 lb. frozen shrimp, thawed
1 lb broccoli, cut into florets
2 red peppers, diced
1 pint grape tomatoes
1/2 tsp. dried basil
2 cloves garlic, minced
2 Tbsp. olive oil
1 pkg. gnocchi
Heat oil and garlic in a large pan. Add red peppers, broccoli, and basil and stir to combine. Cook until broccoli is done and peppers are soft, about 10 minutes. Transfer to large bowl. Add pint of tomatoes and stir well. In the same frying pan, add the shrimp and cook until thawed. Add to the bowl. Cook the gnocchi according to package directions, drain, and add to bowl. Then, add the Chavrie and stir until it’s melted and all ingredients are lightly coated. Enjoy!
I had literally, 6 gnocchi in my first serving. It didn’t even matter because the rest of it was so good, and the goat cheese added a little bit of a “gourmet” taste to something truly simple.
I’ve been a fan of goat cheese ever since I was 18 and went to Spain. They have a dish there, a hot tapas dish actually, called “queso de cabra al horno” which is baked goat cheese in tomato sauce served with chewy Spanish bread. I fell in love with it then, and eat it whenever we go out for tapas. I got adventurous with goat cheese since I started blogging, and enjoyed it here in my basil-chavrie stuffed burgers and here in my gnocchi with pesto chavrie. After these recipes, the lovely people at Chavrie contacted me and sent me coupons for FREE CHAVRIE (hey that rhymes!) There were two sets of coupons: one for me to use and try the product (which I love) and one for me to give away to ONE LUCKY READER!!
There’s not one coupon, but TWO! One is for a FREE Chavrie goat cheese product (up to $5), and a FREE baby brie wedge (up to $8, I think). But wait! This gets better! Since I’ll be sending the coupons myself, the winner will also get their choice of a foodie charm! You have three chances to enter:
- Leave a comment on this post
- Link back to this post on your blog OR if you don’t have a blog, email me at email@example.com for your second entry.
- Tweet this on twitter: I want to win @chavrie from @imadedinner!
You can do all of the above, or any combination of the above to win! Winners will be chosen at random using random.org on Thursday’s dinner post.
I’m off to enjoy this no-sugar-added lovely root beer float that Adam just presented to me!
Have a great Tuesday all!