That’s right. In less than 24 hours, I will be basking in the sun, listening to the waves, enjoying the great outdoors, and eating. Oh yes, I said eating. In the past, Carpinteria week would always derail any diet I happened to be on. Aside from all the meat we seemed to BBQ, there was always cookies, puppy chow, candy, brownies, s;mores, desserts, and all the other fatty, carb and calorie loaded meals that we seemed to plan. This year, I am following up0 on my last year’s resolve to get and stay healthy. No, don’t misunderstand me, those “other” foods will be there too, BUT I am preparing healthier meals for our trip. Here’s one that is on our week’s menu and it’s perfect for the seaside.
Shrimp and Shirataki Salad
7 oz shrimp
1/2 cup tomatoes
Mix all together and enjoy. Add sprinkle creole seasoning (or season salt). The best part about shirataki noodles is that they count as a vegetable! You will find them in your produce section. Remember to rinse them (they will have a slight fish smell, but are made from Tofu, but that will COMPLETELY go away when you blanch them for 3 minutes.