ArcaMax

My niece sent me a picture the other day of her 7 month-old baby Thalia eating in her high chair. Was all that mush food? Why was it spread all over the surface of the high chair? And what was that on the floor? The rest of her food? Perhaps there was more on the floor than on her high chair. And oh, is that the dog on the floor lapping up the food? And am I seeing Thalia throwing food down to the dog? Some of it landed on his back!

That brings me to the five second rule. She’s not far away from Cheerios or pieces of hot dog set on her tray. When my nieces were babies that’s what their mom fed them at breakfast and lunch. When they babies flipped that solid food on the floor it was picked up and put back on the high chair tray.

Is that a good idea? Is the five second rule a real thing? Here’s what the scientists have to say:

Read the full column at PlanZDiet.com

Shrimp Tacos with Lime Crema

These taste so fresh! They remind me of the best tacos I had in Cancun.

Servings: Makes 8 tacos

Ingredients:

For the filling:

1 lb of shrimp. Any size will do but I try to buy the bigger shrimp (medium to large). If you don’t want to work much you can buy them peeled and deveined. Then all you have to do is pull off the tails. Otherwise you’ll need to peel them, devein them, pull the tails and then rinse. Pat dry before cooking.
1 tsp of minced garlic (jar garlic will work)
Grated sea salt and pepper to taste
A dusting of cayenne (optional)
1 Tbl of olive oil
8 low carb taco tortillas or shells. I used 6-inch flour tortillas but if you like corn, you can use corn tortillas. They make lots of low carb versions now.

For the toppings:

2 cups of shredded cabbage. I just buy a bag of shredded coleslaw mix when I’m in a hurry.
1 large avocado, peeled, pitted and chopped
½ cup of diced red onion (or more to taste)
1 cup of shredded cheese. I used queso fresco (a crumbly cheese). My husband used Monterrey Jack.

For the sauce:

1/3 cup of sour cream
1/3 cup of mayonnaise (I use avocado oil mayo)
2 Tbl of lime juice (from one squeezed lime)
¾ tsp of garlic powder

Instructions:

Make the sauce first. Stir all of the sauce ingredients in a small bowl and set aside so the flavors meld together.

Put the cleaned and prepped shrimp in a bowl. Add the minced garlic, salt and pepper and stir.

Heat a medium sauté pan on medium high. Add the olive oil and cook the shrimp for one to two minutes per side. Smaller shrimp will require less cooking time. You want your shrimp to be cooked through so there is no pink in the middle.

Transfer them to a platter or bowl to cool down. They do not have to be hot to make your tacos.

Heat your taco shells or tortillas on a cookie sheet in the oven on warm. You can do this while you are cooking the shrimp.

Arrange your toppings so you and your guests can make their tacos with their favorite topping amounts.

I put my cabbage on the bottom of the taco tortilla. Then I add the shrimp and toppings. Lastly, drizzle on some of the lime crema.

Enjoy!
Cheers,
Zola