It's been a while since I've shared any recipes on the blog so I wanted to share one that took me 5 minutes to make. Below I'm also sharing 5 of my favorite fast food meals that I love to eat when I'm on the go!
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.
Today the hubs and I had the chance to go to Palo Alto to enjoy a lunch tasting over at Tava Kitchen and along side with the yummy food the best treat of all was having a conversation with one of the founders Hasnain. During our tasting we learned the story of Tava Kitchen along with the mission behind Tava Kitchen which was simple, to make America fall in love with South Asian cuisine and flavors. Hasnain walked us through the menu offerings as well as provided us with a sampling of a little bit of everything.
We walked away falling in love with the preparations of the crunchy kale and quinoa salad that had the most explosive flavors of the masala vinaigrette. Californians love kale and to the rest of the world thats all we probably eat or juice. I think kale is one of those greens that is not only common to eat and create means with, but its also one of those that are not often paired in south asian cuisines so it was nice seeing it on the menu. My other favorite side was the candied beets. I'm a huge fan of beets and order them whenever I can. Its a great root vegetable that is designed to not only clean out your insides and liver, but root vegetables have been known to have energetic properties to ground you. So when you're feeling not yourself or needing to get centered, pull out those root vegetables like parsnips, radishes, carrots, and beets.
Since I've been feeling under the weather, one of items on the menu that immediately looked tasty to me before trying it was the slow cooked braised chicken and braised beef. Which when I tasted them immediately made my soul feel a bit better. There's something about slowly cooked proteins that are simmering in a savory broth that reminds me of the good old soups made in Filipino households that made you feel immediately better when you feel under the weather.
For those who are vegetarian there are some options for you as well. Gluten Free, Paleo, and all the other dietary restrictions can easily be accommodated through the options of crafting your meal by either a bowl, plate, or burroti.
Over all I'm pretty impressed with the flavors of Tava Kitchen, but most blown away by their thoughtful items for infusing home cooked loved into healthy dishes without compromising the explosive flavors of the South Asian cuisine.
EAT // Baked Paleo Turkey Meatballs original recipe found on the blog of @ahealthylifeforme (my alterations are below)
2 lbs ground turkey breast
3/4 cup of egg whites
1/2 cup of carrots
1 yellow onion, peeled and trimmed and grated
¼ cup almond flour
2 TSP italian seasoning
2 TBS dried basil
¼ teaspoon sea salt
⅛ teaspoon ground black pepper
Bake for 30 minutes at 350 degrees. One nice thing about meat balls is you can freeze them after they are cooked and use them for other different meal alternatives. My first two meals will made with white rice and a coconut aminos teriyaki sauce with a side of broccoli and another set of meals with good old marinara and brown rice pasta. Yummy!