Have you ever watched the show “Chopped’, on food network? I got the inspiration for this wrap from that show. Basically. I pulled out a few things I had in my pantry, and came up with this for lunch. I try to keep my pantry stocked with a variety of items so I don’t get bored eating the same things all the time.
- 3/4 c coconut aminos
- 1 orange, zested and juiced
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2-3 dashes of fish sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp sesame seeds
- 2 tbsp tahini
- 1 tbsp cilantro, rough chop
- bag of broccoli slaw
- 6 0z shrimp, peeled and deveined
- avocado oil, drizzle
- 2 paleo wraps
This is a really easy sauce to make. Put all the ingredients from the coconut aminos to the tahini in a mason jar, put the lid on and shake like crazy. The sauce is made. In a medium size bowl mix in 3 tbsp of the sauce with the broccoli slaw, and add the cilantro. Give it a good mix so that everything is well incorporated. You can use some more of the sauce to dip the wrap in, or store it in the refrigerator for another time. Set aside the broccoli slaw, and let the flavors marry together.
Drizzle the avocado oil in a large skillet over medium-high heat. Cook shrimp in one layer in at the skillet. Turn shrimp over when it turns pink on one side, cover with lid and turn off stove. Shrimp should be done within a couple of minutes.
Now it’s time to put together the wrap. (This is probably the hardest part, because you don’t want to overfill the wrap. I tend to do this too often.) Lay out the wrap on a plate, spoon broccoli slaw mixture in the middle, then place the shrimp on top of the broccoli slaw. Roll up and slice wrap in half. It’s time to eat. Enjoy.
This recipe is inspired by a class I took in preparing “clean eating” foods. It was an awesome class. This recipe is loaded with veggies. It is so good for you.
- 1/2 tsp each mustard seed, ground cumin, ground coriander and garam masala
- 1/4 onion, small dice
- 25 oz can/box of diced tomatoes (I like Pomi)
- 3/4 c coconut cream
- 2 tsp red curry paste
- 1 c vegetable broth
- 1 small head cauliflower, cut into florets
- 2 garlic cloves, minced
- 10 oz large shrimp, peeled and deveined
- 4 tbsp fresh cilantro leaves, divided,for garnish
In a large, deep skillet on medium heat, add mustard seeds and cook, stirring frequently until seeds begin to pop. Add cumin, coriander, and garam masala. Cook, stirring constantly, until fragrant. Add onion and cook, stir frequently, until softened. Add tomatoes, coconut cream, red curry paste and vegetable broth. Bring to simmer and then reduce heat to medium-low. Simmer until sauce is slightly thickened.
Meanwhile, in a food processor, pulse cauliflower until is resembles grains of rice. Remove any florets that do not breakdown and reprocess. In a large skillet on medium, heat remaining oil and garlic; cook until fragrant. Add cauliflower and cook, stirring frequently, until softened. Add two tablespoons of cilantro Don’t overcook. Remove from heat.
When sauce has reduced, add shrimp and cook, stirring occasionally, until shrimp has turned opaque throughout. Divide cauli-rice between two plate and top with curry. Garnish with remaining cilantro. Eat. Enjoy.
I told you I liked guacamole. I used it on this Shrimp Salad. This salad is so fresh tasting. All it takes to dress it up is a squeeze of lime. Try it for lunch or a light supper.
- Guacamole (see website)
- Salad greens, as much as you want
- 1 Tomato cut into 8ths
- Shrimp, about 3-4 ounces per person
- Cilantro, once again however much you want
I took a short cut on the shrimp, it was pre-cooked, I just had to peel ( already deveined). This shortcut made it a 5 minute meal. It was worth the shortcut.
Start with layering salad greens, shrimp, tomatoes, guacamole, then cilantro. Squeeze some lime over entire salad and your done. Eat. Enjoy.
Because this was so fast I was able to make some Pumpkin-Cranberry Muffins. That’s for tomorrow.They are so good. Don’t tell anyone, but they are healthy too. That’ll be our secret.