Linguini with Clam Sauce (and shrimp)

Spring has finally sprung in Kansas so I wanted to make a dinner that was light but hearty.  I was enjoying my new patio furniture with a glass of sauvignon blanc and thought that a seafood linguini sounded amazing.   I had clam juice hanging out in the pantry (you can always substitute water and a sprinkle of salt for the juice if you do not share my odd habits in stocking a pantry) and shrimp in the freezer so I went to work. The end result is a sweet light sauce with a little kick of spice that my Hubs raved about.

Ingredients (serves 2)

• 1/4 package linguini - do yourself a favor and use on a product that is made with Durum Wheat.  It just TASTES better and the Italian government actually requires that all pasta made there is made with it.
• 1 TBSP olive oil
• 2 cloves garlic, sliced
• 1/2 bottle clam juice (or about half cup of water with a pinch of salt)
• 1/2 tsp crushed red pepper
• 2 TBSP basil
• 1 TBSP parsley
• 8 large shrimp, deveined and detailed
• 1 can clams, drained
• 1/4 cup dry, drinkable white wine
• 1 TBSP lemon juice

Instructions

1. Cook linguini according to the package instructions.  This is usually about 10-12 minutes which is just enough time to make your sauce (not  counting water boil time).
2. In a large skillet, combine olive oil and sliced garlic.  Cook until garlic is opaque, approximately 2 minutes
3. Add red pepper and clam juice.  Allow mixture to come to a boil and then bring the sauce to a simmer. Cook 5 minutes
4. Add basil, parsley, wine, lemon juice, clams and shrimp then stir.  Let simmer a minute and a half, then flip the shrimp.  Continue cooking another 2 minutes.
5. Serve over a bed of linguini, sprinkle with parmesan cheese and enjoy with the rest of the white wine you used while cooking :)

Dessert for Breakfast? Healthy Carrot Cake Pancakes with plenty of protein :)

I am a carrot cake fiend (in case you couldn't tell with my last carrot cake inspired recipe).  I had originally planned to make these for Easter but had a little glitch in our original plans.  Anyways, this recipe has greek yogurt, protein powder AND healthy oats for a breakfast that will tickle your sweet tooth and satisfy you for hours.

Ingredients (serves 2-3 people)

For the batter

• 1/2 cup gluten free flour (I used Better Batter)
• 1/2 cup gluten free rolled oats
• 1/4 cup vanilla protein powder (you can omit this, just add more flour if you do)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp kosher salt
• 1/2 tsp baking powder
• 1 tsp light agave syrup (you can use regular sugar but you'll need about one and a half tsp)
• 1/2 cup grated carrots
• 1/2 cup water
• 1/2 cup plain or vanilla greek yogurt
• 2 egg whites

For the delicious cream cheese sauce

• 1/3 cup low fat cream cheese
• 1/4 cup grade A maple syrup (don't skimp on yourself with the fake stuff... it's just not the same)

Carrot Cake Pancakes with Maple Cream Cheese Sauce

Directions

1. Preheat your skillet.  
2. Add all batter ingredients to a blender.  
3. Blend well.  
4. Pour about 1/4 cup of batter into your preheated skillet and allow to cook until you see bubbles coming from the center of the pancake.  Flip and cook to your desired doneness (about 2 minutes).  
5. While you have your pancake line going, add cream cheese and maple syrup to a smaller blender (I have a ninja and find that the three different blender options come in handy) and combine.  If you do not have a small blender, heat the cream cheese up in the microwave on low for about 30 seconds and mix the maple syrup in.
6. Find your prosecco and orange juice in the fridge, then make your mimosa side dish.  Enjoy!