Catching Katy

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Crock Pot Marinara

This was super easy and has a good flavor. You can eat as is, or cook up some protein and add it in at the end! This recipe is good for Whole30 or non-Whole30, just change what you serve it on. For Whole30 I served over zoodles…..and threw in a sweet potato as I do to most meals. And don’t worry….I definitely went back for seconds!


Crock Pot Marinara Sauce


  • 2 28 oz. cans crushed tomatoes
  • 1 6 oz. can tomato paste
  • 1 medium yellow onion
  • 1/2 Tbsp. minced garlic
  • 1 Tbsp. dried basil
  • 1/2 Tbsp. dried oregano
  • 1 Tbsp. brown sugar (leave out for Whole30)
  • 1 Tbsp. balsamic vinegar
  • salt & pepper to taste
  • optional protein: ground turkey, ground beef (I used ground turkey)


Chop the onion and mince garlic (or use pre-minced). Place in bottom of crock pot.

Add the remaining ingredients and stir well to combine.

Cook on low for 8 hours.

If adding a protein, cook the meat and season with Italian seasoning when it is close to 8 hours. Once cooked, pour into crock pot and stir to combine. Recover to let finish heating or let it sit on warm for 20-30 minutes.

[modified from Budget Bytes]

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Sticky Shrimp

I was entering my more ‘simple’ week of the Whole30, but had already bought a pound of shrimp and a friend recommended this recipe, which sounded delicious. So I made one last kitchen-time effort to make this for dinner. And honestly, the time it takes is kind of worth it. I don’t buy shrimp a lot, so it was a treat and super delicious. I think every time I want to treat myself to shrimp I will be making this recipe. It’s also very messy, so sorry there are no step-by-step photos – had to protect the phone!

Obviously this would be great served over rice if you’re not limited or in a taco. I had some steamed broccoli and cauliflower, then used my spiralizer to make some sweet potato chips. Just toss in some olive oil, sprinkle with cinnamon and bake!


Sticky Shrimp


  • 1 lb. large raw shrimp (thawed if previously frozen)
  • 1 1/2 C water
  • 1/4 tsp. each: cumin, coriander, paprika, garlic powder, onion powder
  • 1 pinch dried oregano
  • ~1/4 C tapioca or arrowroot starch (I had arrowroot)
  • 3/4 tsp. salt
  • Oil for frying (I used coconut; others: avocado or ghee)
  • Chopped cilantro for serving (optional)


Remove the shells from the shrimp. Combine the shells and water in a sauce pan. Bring to a boil for at least 15 minutes.

Mix the shrimp and seasonings together in a large bowl.

Spread your starch out on a plate. Dredge the shrimp in the starch, shake off excess and set aside. (or I dredged some, fried, dredged more while those fried, etc.)

Heat oil in a skillet over medium to medium-high heat.  When the pan is hot, add the shrimp one at a time. They should loosely fill the pan – do not stack them or let them touch. Let each side brown quickly (~1 minute or less per side). Remove seared shrimp to a plate and set aside.

Strain the shrimp stock into the bowl you used to season the shrimp. Stir to get any stray seasoning. Pour the stock into the same hot skillet.

Boil for a few minutes until reduced by about half. Remove skillet from heat and add the shrimp. Stir the shrimp into the hot liquid. The shrimp will soak up most, if not all, of the liquid.

[from Worth Cooking]

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Zoodles with Cashew Cream Sauce

I think I’ve used more kitchen gadgets in my first 8 days of the Whole30 than I have in the past 6 months. I love it! And this includes some newly purchased gadgets – especially my spiralizer. It will change your life to be able to make “noodles” out of veggies.

This recipe seemed easy enough (though I’m realizing I think I’m choosing the most prep-heavy recipes – more on that in my week 2 recap) and it made me use my new spiralizer! It really was not difficult, just a little time-consuming with lots of chopping, spiralizing (I’m making it a word), and cooking. So although it probably won’t be a regular in my food rotation, it was good!

Simply prep some stuff

Saute some stuff

Add a protein if you want and you’re done! (but not really THAT quickly)


I just baked a piece of chicken with Mural of Flavor seasoning. If you still haven’t made it to Penzey’s – try to check it out if you have one near you! Or order this spice mix to try because it is very versatile. This can also be used as a side, which I did later in the week with the little bit I had leftover!


Zoodles with Cashew Cream Sauce


  • 8 C raw spirialized zucchini (I think I used about 3 zucchini, but I can’t remember)
  • 6 green onions, chopped
  • 1/2 C cashew butter
  • 1/2 coconut milk (+water to thin out sauce if needed)
  • 2 Tbsp. rice wine vinegar
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. granulated garlic
  • 1 tsp. salt
  • 1/4 C fresh torn cilantro (+extra to garnish)
  • 1/4 C cashews, crushed (+extra to garnish)
  • 2 Tbsp. Ghee or olive oil to saute
  • 1 Tbsp. sesame oil (optional to drizzle on top)
  • Optional: protein to make it a full meal


Before anything else, go ahead and prep: spiral zucchini, chop green onion, crush cashews, and tear cilantro.

Combine cashew butter, coconut milk, rice wine vinegar, red pepper flakes, granulated garlic, and salt in a small saucepan. Heat on low to combine and make a sauce. I ended up adding probably up to 1/2 C water because I thought the sauce was too thick.

While sauce is warming, saute zoodles and green onion in ghee or olive oil. I had to split them between two pans and it took a while. You could do in smaller batches to saute quicker.

Add torn cilantro and chopped cashews to zoodles and saute for 1-2 minutes.

When zoodles are cooked, add sauce to the pan and mix to combine OR portion individually with a dollop of sauce on zoodles. I portioned and dolloped.

Garnish with chopped cashews, cilantro, a drizzle of sesame oil, and red pepper flakes if you want. I drizzled sesame oil but did not garnish with anything else. I thought the sauce had enough kick of red pepper flakes and my “garnish” was my chicken breast!

[from Planks, Love, & Guacamole]