My Day In Food

My usual breakfast of Greek yogurt, fruit, toasted walnuts and a sprinkling of cinnamon.


My lunch of sorts.


Dinner of roasted shrimp with red peppers and lemon.


And a salad.












ROASTED SHRIMP WITH PEPPERS AND LEMON Adapted from Real Simple Magazine

1 large red bell pepper, thinly sliced
1 lemon, thinly sliced
Fresh thyme, to taste
4 scallions, halved lengthwise and sliced into 1-inch pieces
1/2 teaspoon crushed red pepper
2 tablespoons olive oil
Salt and black pepper to taste
1 pound peeled large shrimp
1/2 teaspoon paprika

Heat oven to 450 degrees.

In large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon olive oil and salt. Spread on a rimmed baking sheet, reserving the bowl.

Add shrimp to bowl and toss with paprika and remaining tablespoon of olive oil and salt and black pepper to taste. Nestle the shrimp in the bell pepper mixture on baking sheet. Roast until shrimp are cooked through and bell peppers are tender, approximately 10 minutes. May be served over rice.
Serves 4