Yesterday my husband came home late after a golf outing, so I was on my own for dinner. No problem for me because I had fresh shrimp in the fridge and I was ready to make a stir fry. By the way, I am in love with Thai and Indian inspired foods right now, so anytime I get to cook with these delicious spices and flavors, I jump on it 🙂
I melted some coconut oil over medium heat and threw some fresh shrimp in a pan. Shrimp doesn’t take long to cook (2-3 minutes each side depending on the size of shrimp) and then I added some coconut milk and yellow curry and allowed that to simmer. I had these spices and sauces ready to go from my thai dish on Sunday. Super easy! I added some kelp noodles and cooked for another 3 minutes or so. Put them in a bowl, allowed it to cool, and took and big biteof shrimp and kelp noodles. And then I rejoiced in the delightful flavor combination. Nope. Actually, I spit the kelp noodles out. Very classy I know, but I was by myself and no one knew…until now. Oops. Turns out, I don’t particularly like kelp noodles. Who knew? I did enjoy the rest of my shrimp and decided that I will give kelp noodles another try as soon as I figure out how to cook them differently. Don’t let this deter YOU from trying them, because they are super healthy for you!!
I am getting ready to make a bison and brown rice linguini concoction, which I will share tomorrow. To tide you over, one of my fabulous clients asked me to share my Green Smoothie recipe, so here it is! (The green smoothie that I crave every.single.day)
(yields around 35-40 ounces, which is good for 2 people or you can freeze the extra)
**wash all of your veggies and fruit first even if they are organic!
1 gala apple (remove seeds and core)
1 pear (remove seeds and core)
1/2 lemon (remove peel and seeds)
1 small avocado (remove skin and seed)
1 small handful spinach
1/2 handful parsley
2 leaves of kale
2 ribs of celery
Blend the greens first in 1.5 cups of water and then add everything else and blend until smooth.