Some days I wake up and I am simply not in the mood for any high carbs.  On those days, rice, pasta and dumplings aren’t the least bit on my mind. Why? I honestly don’t have an explanation for that but I do understand how to listen to my body.

Seafood is one of the simplest things to cook. It takes very little preparation. All that is necessary, is a bomb ass sauce and you’ll be good to go. Garlic shrimp and langostinos tossed in a roasted tomato white wine sauce always makes me happy.

Some days I crave vegetables. Oftentimes I am inspired by the ingredients I have on hand and find ways to incorporate them into my culinary delights. Cabbage was in the refrigerator and was going to be a star today. Yes it was! Cabbage really doesn’t get the recognition that it deserves.  Let me get to work on  a paleo lover’s delight.  I drizzled extra virgin olive oil, sea salt and pepper over the cabbage and tossed it in the oven. I knew I wouldn’t have to wait to long for dinner. Soggy cabbage does absolutely nothing for me, therefore I gotta have it crunchy. You’ve probably heard me say this repeatedly and I’ll say it again: roasting your vegetables concentrates the flavor. Yes it does and you won’t understand until you’ve tried it.

The garlic shrimp and langostinos were juicy and succulent. The roasted tomato sauce validated and justified my awesome seafood combo. When I topped the seafood onto the roasted cabbage, and drizzled the roasted tomato white wine sauce over it, it was nothing short of unadulterated, unconditional love. Now it’s time to relish in my labor of love, while I climax to the peak of multiple foodgasms.

Where is my knife and fork?!!