thaishrimpbowl

Thai Shrimp Bowl

Prep Time: 15 Minutes Cooking Time: 15 Minutes Total Time: 30 Minutes Yield: 4 Servings

Ingredients

1 bag frozen uncooked shrimp
thawed 1 tablespoon oil
divided 6 cups cabbage
chopped 2 cups shredded carrots (long strips)
3 peppers (all colors), cubed.
1⁄2 cup onion
chopped 1 tablespoon garlic
minced 1⁄4 cup chopped green onions, green part only
1⁄4 cup water
1⁄4 cup peanuts, chopped (optional)
1 tablespoon sesame seeds
1⁄4 cup fresh cilantro, chopped Hot pepper flakes to taste

Sauce Ingredients:
2 tablespoons gluten free tahini
4 tablespoons brown rice wine vinegar
4 tablespoons coconut aminos
1 teaspoon sea salt
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
1 teaspoon garlic powder
1 1⁄2 tablespoons peanuts, chopped (optional)

Directions

1. Prepare all of your vegetables before beginning the stir-fry by washing, chopping, shredding and placing in separate bowls.
2. Place all of the sauce ingredients into the base of your blender.
3. Process on high to combine all the ingredients, which will create a smooth sauce. Pour into a medium bowl and set aside.
4. Place half the oil into a large wok and warm over medium-high heat.
5. Add the shrimp and cook for 3 minutes or until shrimp are cooked throughout. Remove the shrimp from the wok, cover and set aside.
6. Place the remaining oil into the wok; place the garlic and onions into the wok and stir for 1 minute.
7. Add the cabbage, carrots, peppers and water. Cover and simmer over medium-high for 5 minutes or until desired softness.
8. If water has accumulated from stir-frying with the lid on, drain unwanted water.
9. Add the sauce and cooked shrimp to the vegetables and combine well.
10. Add the green onions, sesame seeds, peanuts and fresh cilantro and stir well. Serve immediately.
11. Serve with lemon slices, red pepper flakes and additional sea salt to taste (optional).

Nutritional Information

Per Serving: 418 calories, 21g fat, 31g carbs, 26g protein

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vegmusclemeal

Vegetarian Muscle Meal

Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes Yield: 4 Servings

Ingredients

1 cup quinoa
1 tablespoon oil
1 shallot, finely chopped
2 tablespoon tarragon chopped
14 oz 400g can puy or green lentils rinsed and drained
1⁄4 cucumber
diced 1 tablespoon feta cheese, crumbled (optional)
6 green onions, thinly sliced
Zest and juice 1 orange
1 tablespoon rice vinegar

Directions

1. Cook quinoa according to package, drain and set aside.
2. Meanwhile, sauté shallot for a few minutes until softened. Add in tarragon, stir well and remove from heat.
3. Stir in shallot and tarragon into quinoa along with the lentils, cucumber, feta, and onions.
4. Stir in orange juice, zest and rice vinegar.

Nutritional Information

Per Serving: 286 calories, 9g fat, 39g carbs, 16g protein

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chicken

Whole Lemon & Herb Roast Chicken

Prep Time: 15 Minutes Cook Time: 1.5 Hours Total Time: 1 Hour, 45 Minutes Yield: 4-6 Servings

Ingredients

1 whole chicken (2 1⁄2 – 3 1⁄2 lb)

1 large handful of mixed fresh herbs (ex. rosemary, sage, parsley)

1 lemon

preferably organic Sea salt (optional) and cracked black pepper

1-2 tablespoons oil

Directions

1. Preheat oven to 425F. Finely chop herbs and zest lemon and cut into wedges. Mix together with salt & pepper.

2. Brush a roasting rack with oil and place in a roasting pan.  Lay chicken on roasting rack with the legs facing away from you. Separate the skin from the breast (opening of the neck) without breaking it. Push in herb mixture to coat each breast.

3. Rotate chicken to have the legs face you. Score the skin (but not the meat!) and separate the skin from the meat. Push herb mixture into the opening and rub on thigh meat.

4. Sprinkle remaining herb mixture over chicken and rub with oil. Pop lemon wedges into the cavity.

5. Roast chicken for about 1 1⁄4 to 1 1⁄2 hours. Chicken is done when juices run clear, or an internal temperature of 170F.

Nutritional Information

Per Serving: 241 calories, 15g fat, 1g carbs, 37.5g protein

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