A 4-ingredient meal that's healthy and delicious (and perfect for shift-work).
This was super easy to make...
...and so so good.
When I cook, I require three things from recipes: easy to make/few ingredients, economical and improves my health. This one perfectly represents these requirements.
It's easy to blow off making lunch or dinner because you're too tired, busy or just don't give a f*ck. But that can only lead you to a trip to fast food lane or spending $35 at Whole Foods later.
Stick to the rule of simplicity to build your plate: get a high-quality protein, healthy fat and fibrous carb into your meal. Here's a roadmap if you need one.
*This dish uses a lot of methylation supporting ingredients (see post here).
It's also has a great proportion of macros to support athletes and those playing with keto-leaning diets.
This meal will keep you full and energized for HOURS since there's no insulin dump.
2 servings: 530 calories, 28g carbs, 50g protein, 22g fat.
- 1 pound Wild Shrimp - de-veined ($10 Trader Joes or $7 Costco)
- 1 bag of Organic riced cauliflower $1.50 (or buy a cauliflower head for $0.50 and shred it in your food processor)
- 1 bag Organic roasted peppers $1.50 (or buy 2-3 bell peppers and slice them up)
- 3 tablespoon grass-fed butter ($0.25)
Melt one tablespoon of butter in a large skillet over medium heat. Saute the peppers and cauliflower until soft and most of the water is gone (about 5 minutes). Dump in the shrimp and remaining butter and cook for about 5 minutes. Don't overcook shrimp or it becomes tough. Salt or season to taste.
Makes two large portions. Tastes heavenly.
Don't like cauliflower? Use shredded broccoli or spiralized zucchini or some shredded sweet potatoes.
Hate butter? (What is wrong with you?!) Swap out with some full-fat coconut milk and curry. Or use some Avocado Oil. Or Olive Oil. Or Coconut Oil.
Play with spices like chili or Italian for an ethnic flair.