August Recipe Review

August has felt super busy for me. The hubs, affectionately known as CJM in my phone and now here on the blog, has/is taking all three of his tests for the Georgia Board of Pharmacy this month. I've been out of town for work one weekend, another to visit my family, and just overall really work focused. Needless to say, my recipe adventures this month have slacked a bit. I've been craving comfort foods {think pork chops + black-eyed peas + sauteed spinach, or meatloaf + green bean casserole} and less adventurous.

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My most exciting attempt came early in August with this wonderful, most amazing, bright and zingy Cilantro-Lime Black Bean Shrimp and Rice bowl. You're going to want to add this to your regular rotation. It is DELICIOUS! Easily the best thing I've cooked thus far in the marriage. I loved the large amounts of garlic and lime that brought this dish to life. I used just regular long-grain rice, not Jasmine, and it was perfection. Otherwise: don't change a thing. It's absolute perfection.

Switching gears from a perfect recipe, to one that is open to interpretation: one Saturday after shopping at the local Farmer's Market, we came home and made low carb pizzas using a low carb tortilla. I saw this inspiration on one of my favorite blogger Erin's Snapchat one day, and thought that might fulfill that pizza craving we get when trying to eat healthy. I loved it. We made four pizzas, two regular and two "white," with the low carb/high fiber tortillas from the grocery store. A jar of pizza sauce plus pepperonis and lots of cheese for the regular, and a mix of ricotta, mozzarella, garlic, spinach, olive oil, grape tomatoes, and grated parmesan for the other. Bake in the oven on 425 for 5-7 minutes until it gets bubbly in the middle. The crust is really crispy, and the flavors taste just like take out. Hits the spot!  

Be sure to check out my Lemon Oreo Truffle recipe from earlier this week here!