This recipe is one of my favorites and it can be modified to add more or less spice or swap out the pasta for zoodles! Serves 4-6 ~30 min Ingredients: 1 pound linguine pasta (you can swap the pasta for zoodles - spiralized zucchinis. One zucchini equates to about one serving) 1 pound shrimp 1 pound andouille sausage sliced or similar sausage  1/2 cup chicken stock or broth 1/2 cup heavy cream 1/2 yellow onion diced 1/2 green bell pepper diced 3 Tbsp cajun seasoning - we usually have Tony Chachere's Creole Seasoning on hand 2 cloves garlic minced 4 Tbsp butter red pepper flakes to taste Directions:  Boil a large pot of water and cook the linguine al dente. (*side note - have you ever tried throwing a piece of pasta at the cabinets to see if it sticks? Supposedly it's done if it sticks). If you want to use only one pot, drain the pasta and set aside. Otherwise, get another pot and begin cooking the other stuff. If you are using zoodles, cook them in a pan...

I've come to love guacamole and it's an easy way for me to get healthy fats more often. I used to hate it, but it was because the kinds I had tried previously were chunky or the recipes weren't quite right. I still don't really like sliced avocado because of the texture, but love this guacamole since it's mashed up completely and mixed with other tasty things like jalapeños and cilantro! Without further ado, here's the recipe we usually stick with: 3 avocados mashed - it's much easier when you let the avocados ripen and get softer before making the guac. I use a potato masher. 2 small jalapeños seeded and diced - you can add more or less to your taste, but we like it with more of a kick. For a different kick, try 1/2 a poblano pepper instead! 1/4 cup cilantro finely chopped - again, you can add more or less to your taste but we love cilantro! 2 roma tomatoes diced 1/2 red onion 1 juiced lime 1 clove garlic minced pinch of salt Mix it all up ...