I get super bored with the same food, so to keep myself from buying lunch or eating from the cafeteria (which is never as good as I think it will be), I pack containers with gourmet style food – complete with garnishes. I know – I knooooooow! But seriously, my lunches rock and the trick usually keeps me in my lunchbox and out of my wallet. Plus I like to see the look on everyones face when they walk into our break room just to see what I have packed that day. The looks range from intrigue, surprise, envy and caution. Most times even if they are scared, once they have a taste of my awesome lunch like these Grilled Shrimp, Avocado and Beet Pesto Tacos, they are hooked. The chase never gets old.
If you listen closely, you can almost hear my lunches singing Fancy by Iggy Azalea
“I’m so fancy, you already know….”
Now you have Iggy stuck in your head don’t you? You’re welcome. That’s ok, go make some healthy seasonal produce packed shrimp tacos and sing along in perfect tone – even if it is in your head. Judgement free zone right here ;)
Seasonal Nutritional Highlight – Beets
Beets originated from the sea beet, a plant that has been eaten since pre-historic times and grew out of the water near Europe. They are sweet yet earthy, having the highest sugar content of all vegetables and are used in a variety of recipes, including desserts as well as savory dishes. Large beets tend to be harder to cook as they contain more fibrous woody cores, so small beets are preferred for their tenderness. Beets contain betacyanin, which is a red dye that can stain fingers and clothes, so special precautions should be taken when preparing for dishes. Beets are available at different times throughout the year, but peak during the months of June through October. They are low in fat and a great source of potassium. Many people use beets in detox recipes for it’s ability to help cleanse the body of toxins by way of their pectin fiber. Avoid beets with soft moist spots or flabby skin. They should be stored in the refrigerator with beet greens removed for a longer lifespan. Save those beet greens! They are delicious in a salad or cooked into a stir-fry.
What’s the verdict? Do you love beets or are you still finding your way to a happy place with the little red veggie?
- Grilled Shrimp
- ¼ cup white wine
- 2 tbsp evoo
- ½ tsp salt
- 1 tsp Italian seasoning
- ½ lemon
- ½ pound shrimp
- Tortillas - pick your favorite brand - locally made is best!
- 1 head romaine
- 2-3 cups spinach leaves
- 1 recipe Beet Pesto - from The Roasted Root
- 3 sliced avocados
- ½ cup goat cheese
- Mix wine, olive oil, salt, Italian seasoning, garlic powder and lemon together. Pour marinade over shrimp and let sit for at least 15 min. Grill or broil until pink, about 3 min. I use a George Foreman grill for easy grilling in the kitchen.
- To assemble:
- Add 2 tbsp beet pesto to tortillas
- Divide romaine, spinach, avocado, shrimp and goat cheese between tortillas, roll up or fold in half and enjoy!