1 cup Wild or Organic shrimp
2 tablespoons cooking oil (I used grape seed oil, wanting to fry at high heat)
1 leek sliced thinly
1/2 inch square piece of peeled and diced ginger
juice from 1/4 lemon
2 tablespoons of soya sauce
2 cups of chopped snap peas
Sauté all ingredients except the peas together in a pan on medium high heat until the shrimp is cooked. Add the peas once the shrimp is cooked and sauté for about 5 minutes keep the peas crisp. Serve in lettuce leaves or enjoy on its own.
I made is this for lunch on my lunch break from work starting the shrimp from frozen. It was quick and easy.
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1 chopped yellow onion
1 (2-inch) piece ginger; peeled and chopped
1 tablespoon plus 1 teaspoon yellow curry powder
3/4 teaspoon sea salt
1 pound ground chicken
2 cups of chicken stock
1 cup full fat unsweetened coconut milk
In a bowl combine 2 tablespoons of the onion, 1 tablespoon of the ginger, 1 tablespoon of the curry powder, and 1/2 teaspoon salt. Add the chicken and mix until well combined. Cover bowl and refrigerate for 15 to 20 min. Add the remaining onion, ginger, and 1 teaspoon of curry powder to a frying pan on med heat until onions are soft. Add coconut milk, chicken stock, 1 teaspoon curry powder and lime juice to the pan bring to a boil. Roll the ground chicken into meat balls. Reduce the heat slightly but keep it simmering and add the meat balls. Simmer until meat balls are cooked, about 15 minutes. Add zucchini noodles or any other desired veggies, simmer until soft.
I had left over sauce, we ate most of the veggie and had two meat balls left over. I put it in the fridge over night, then added 2 cups of chicken broth (what was left in the box) and tossed in some whole spinach. It made a really great soup for lunch!
This was my favourite new recipe when doing the 10 Day Sugar Detox in May 2017.
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