I remember before my fitness journey I used to think that cooking healthy food would mean a ton of ingredients that weren't already in my pantry and cooking meals that took hours to prepare. I'm not sure why this was the perception that was engrained in my mind. Maybe it has to do with our fast paced living here in America causing us to rely on things that were more convenient like fast foods or packaged foods.
As I began to learn how to cook and nourish my body I quickly realized that the best foods were the most simplest ones that had wholesome ingredients. I personally like to choose local and seasonal as much possible to ensure that I'm getting the most nutrient dense meals created. The reason why local and seasonal is my preferred way to go is because local foods ensure that you're not only helping to contribute to your local farmers, but the produce doesn't have to travel far to get to your plate. Meaning that these ingredients are plucked right before they are washed off and trucked over to your local farmer's market or Whole Foods. I also choose seasonal because the food has been grown at the same time I'm eating them and its cheaper!
Seasonal food is grown and harvested at the peak of its supply so this saves you on the hiked up pricing of off season produce and meats. The next time you're in the grocery store take note of the price of strawberries during the winter vs strawberries if you live in California. You'll notice that the price drops or there are tons of strawberry sales during April through July. This is because there's an abundant amount. This goes the same for seafood. Right now is crabbing season and Dungeness crab goes on crazy sale during this time of the year, but come spring time the prices are back up!
Today, was spent like most of my Tuesdays; working out in the morning and studying for the rest of the day, except that I've been pretty relaxed about meal prepping because I'm experimenting a bit with eating intuitively. I didn't have a meal prepped, but purchased ingredients with the intention to prep. I was starving between my study sessions and so I whipped this meal up in less than 20 MINUTES! I topped the shrimp over some Shirataki tofu noodles, but if that's not your jam or if you have a soy allergy use rice or toss the shrimp into a salad.
Simple Garlic and Chili Shrimp
- 1 lb of peeled and deveined shrimp
- 6 cloves of minced garlic
- 1 tbsp of coconut oil
- 1/2 cup of cilantro (or more)
- 2 tbsp of chili powder
- 1tsp of smoked paprika
- salt to taste
- 1 lime cut into wedges
- Season shrimp with chili powder, paprika, and salt.
- Preheat your pan or cast iron skillet on medium heat and coat with coconut oil.
- Once pan is heated place shrimp onto the pan and cook for 2 minutes on one side undisturbed.
- Then mix in minced garlic and flip shrimp onto the other side. Cook for another 2 minutes
- Turn heat to low and toss in cilantro and juice of half of a lime.
- Mix and serve with lime wedges.
Garlic Noodle Recipe
- 1 package of House Foods Shiritaki Noodles
- 3 cloves of minced garlic
- 1/2 red bell pepper, diced.
- 2 cups of cauliflower
- 1 tbsp of sesame oil or coconut oil
- Drain Shiritaki noodles in a strainer.
- Dice the bell pepper into 1 inch pieces.
- Cut cauliflower florets into halves or quarters depending on the size of the florets.
- Preheat non stick pan and coat with coconut oil or sesame oil. You can use sesame oil if you're wanting more of an asian flavor. I personally love sesame oil.
- Toss all the noodles into the pan and cook for about 2 minute stirring it frequently.
- Mix in garlic and cook for another 2 minutes.
- Then toss veggies into the pan and cook for 5 minutes, stirring it frequently.
- Top with shrimp or whatever protein or main dish and enjoy.
What are some of your favorite quick and easy recipes that you rely on when you're strapped for time? Share them in the comments below. I'm always looking for some new inspiration.