Quinoa & Roasted Shrimp

So when I came back from a vacation of fish and chips, housemate pasta and lots of champagne, I knew I needed to get back into my clean eating and food prep business. 

So, I got the rice cooker going for my multi-colored quinoa, and the oven pre-heated at 375 for my veggies and shrimp. 

To prep:
Peel and slice rainbow carrots
Chop zucchini to match the size of carrots.
Pour into a ziplock bag with olive oil, crushed garlic and salt.
Massage, then spread on a baking sheet.

For the shrimp, it's fine if still frozen, just make sure the tails are off and it's deveined. Season the same as with the veggies, but add some extra garlic and maybe some dried basil.

I like to season my food simply so that I can change up the dressing depending on my mood. Mexican, Italian or Asian influenced. Just add salsa, balsamic vinegar, siracha or gluten free soy sauce!

After the veggies baked for 10 minutes add the shrimp. Those will stay in the oven together for about 20 minutes. If the shrimp is pink, then you're done! Here it is undressed, because when I portion my meals, I leave them that way so that I can decide on my mood the day I get to enjoy it!