Tonight is my last night shift at Baptist hospital in the Cancer Center. I will miss some of my coworkers and my amazing cancer patients, but it is bittersweet because I will be full time at Davie Medical Center in the Emergency Department. It definitely is already feeling like home.
So I dragged myself out of bed, drank my Spark, and hit the gym. My rule at the gym is work until you are dripping wet and can't just reapply makeup and refresh the deodorant and go about your day. Don't pretend you haven't done it. That's another post in itself. I pay too much money for my Lancome makeup to put it on just to sweat it all off.
After the gym, Adam and I made a new recipe. Zucchini spaghetti, crispy prosciutto and roasted cauliflower with a lemon parmesan sauce. It was pretty awesome and I will definitely be making it again. If you are on the 10 day cleanse, this is a no-no because of the greek yogurt and cheese in the recipe. I will post the recipe below. If you don't have one of these, please invest in one ASAP!! It made making this dish so much easier:
Ingredients:
2 cups cauliflower florets
1 tablespoon extra virgin olive oil
salt and pepper to taste
2 cloves of garlic (or more if you love garlic like I do)
1 large shallot
cooking spray
4 pieces of prosciutto
1 tablespoon extra virgin olive oil
red pepper flakes
2-3 medium zucchinis
Lemon Dressing:
1/4 teaspoon lemon zest
1.5 teaspoon lemon juice
1/4 cup of non-fat Greek yogurt
1.5 tablespoon of fresh grated Parmesan cheese
salt and pepper to taste
Instructions:
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Toss the cauliflower in a medium bowl with olive oil, salt and pepper, and any other seasoning you want to use. Lay the cauliflower out on the prepared baking sheet and roast for 20 minutes or until lightly browned. While the cauliflower is roasting, combine all the ingredients for the lemon dressing and set aside. Mince the garlic and shallot and set aside. Spiralize the zucchini using your new veggitti.
Place a large skillet over medium heat and coat with cook spray. Lay in the prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside. Allow the skillet to cool down for at least 2 minutes and then place the skillet back on medium heat and add olive oil. Once the oil heats, add in the garlic, shallots, and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the zucchini noodles.
Cook, tossing frequently for 3-5 minutes. Then add in the cauliflower and crumble the prosciutto over the skillet with your fingers. Give a toss and then remove from heat and stir in the lemon dressing. Toss to combine and serve.
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