I love days off. I’ve been off from work since Friday and don’t have to be back into work until Tuesday night. I take full advantage of my days off by keeping up with the house, working out, sleeping and relaxing. It’s glorious.
After an intense workout this morning that included hurdles, jumping over walls, and jump ropes… making the most amazing Greek Omelet, and sleeping the afternoon away, I woke up around 4pm feeling refreshed and ambitious in the kitchen.
First, I was hungry and craving veggies. For real! Most of my veggies from the farmer’s market stayed fresh from last week so I chopped up a fresh Black Bean & Mango Salad.

In it included:
Black beans, mango, green and red peppers, scallions, jalapeno peppers, freshly squeezed lime, cilantro, some salt, pepper, EVOO, and red wine vinegar.

It was delicious! And now, I have a week’s worth of lunch! Yum!
Shortly after, it was time to cook dinner. I’ve been cooking a lot of poultry lately and was feeling fishy-but of course, I used our household favorite shellfish: Shrimp.
My all-time favorite meal to cook is Shrimp & Rice (in a garlic-wine sauce).
Shrimp & Rice is a Portuguese/Spanish dish and the recipe below is my parent’s specialty. Tonight was one of the best I’ve made and gave myself a good pat on the back! My papa would be proud!
Shrimp & Rice

Ingredients:
- Uncooked Shrimp peeled and deveined
- White rice
- Chopped garlic and onions-lot's of it!
- Chopped parsley and red peppers
- White Wine
- Portuguese olive oil or EVOO
- Kosher salt, pepper, garlic powder and hot sauce to taste
Directions:
Cook the rice in a separate pot. While rice is cooking, heat up a large sauce pan with a generous amount of oil. Once heated over medium high heat, sauté onions and garlic. Add red peppers and shrimp.
Cook shrimp until pink.
Add parsley and about 1/4 cup of white wine. Add seasonings (garlic powder, salt, pepper and hot sauce. Adjust to your liking).
Sprinkle some bijol or saffron to rice to make it yellow.
Add rice to shrimp in the garlic sauce. Stir until mixed and heated through.


(I kept somebody busy during all this cookin’
)
Then it was time for dessert! Hubby wanted something sweet so I whipped up a quick batch of homemade chocolate-chocolate chip cookies. Except we had a bit of problem…. NO EGGS! I can’t believe we went through 2 cartons of eggs in 9 days! I guess we overdid it with the extra protein! Yikes!
Instead, I baked. EGGLESS Chocolate-Chocolate Chip Cookies.
Or you can call them FLAT EGGLESS Chocolate-Chocolate Chip Cookies.

Not sure what happened (I swear I added the baking soda, powder and flour!) but this is pretty embarrassing. I have to admit-they are tasty though! And FYI-I created my own recipe. Next time, I’ll be sure to drive to the local convenient store to pick up a carton of eggs AND follow a cookie recipe. This is just sad. So so sad.
At least my late lunch and dinner came out wonderful! Dessert, well, at least it’s chocolately, sweet, and will still go well with a glass of milk. Hopefully I can convince hubby to eat these! (My goodness! At this moment I’m hearing him in the kitchen saying “What did you do to my cookies!!!???” Oooops.) 
Now, I’m off to catch up on “The Killing.” (love that show!) Have a great night!