Lately I’ve been really battling with my cravings, I want anything and everything acidic which isn’t really helping my acid reflux. I think my body has literally had enough of my pregnancy diet. I normal don’t eat bread and creamy meals. Things like Doritos used to be beautiful memories from my childhood. But this pregnancy I’ve been a little bad. Some days are great others I find myself housing down a whole chicken parm.
My body has had enough, and I’m hearing it loud and clear. But switching up a diet near the end of my pregnancy can be a little trick and it can be hard to ignore your hormones when they are screaming for pasta at 2 am. So I’ve tried to strike a balance between what my mind is craving and my body needs. This newest recipe is a new personal favorite of mine. Since I tried it I’ve probably made it like 3 or 4 times. It’s filling while still being on the healthier side and with a bed of spinach underneath it’s the perfect post baby meal to help me get my body back in shape.
- 1 lb of shrimp
- 2 Tablespoons olive oil
- 1 cup heavy cream or try coconut oil ( I did and was happy with the results)
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ½ cup parmesan cheese
- 1 cup spinach, chopped
- ½ cup sun-dried tomatoes
In a large skillet add olive oil and cook the shrimp on medium high heat for 3-5 minutes on each side or until brown on each side. Remove shrimp and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the shrimp back to the pan and serve over bed of fresh spinach if desired.
Sorry, the finish product is messy in this photo but trust me sooo delicious!