Lately I’ve been obsessing over this simple, yet healthy stir fry combo that can be prepped and ready to eat in just 20 minutes! Whether it’s for lunch or dinner – this meal is sure to make your taste buds jump for joy. Not going to lie, when it comes to cooking these days, three things come to mind 1) Taste 2) Health and 3) Convenience. As part of my Sunday Meal Prep, I always make sure to prep a ton of fresh veggies. I never go to the supermarket with any particular plan. I tend to just browse the produce aisles and pick the veggies that look the most fresh to me. Having a ton of veggies chopped and prepped for the week make my stir fry combo SO easy and it’s great to switch it up weekly.
What you’ll need:
- Your choice of fresh veggies. My go-to? Brussel sprouts, asparagus, broccoli, mushrooms, yellow & red bell peppers, yellow onion
** Did you know that eating vegetables like broccoli, cauliflower, and brussel sprouts are EXTRA good for your nutrition? They’re known as cruciferous vegetables and are considered to be suppressing to your thyroid and can help prevent cancer. However it’s very important to eat these vegetables cooked – so back sure to sauté or roast them in some form!
- 1 to 2 cloves of minced garlic.
** Make sure to let the garlic sit for at least 10 minutes once you’ve minced them to get the most nutritious benefits from it!
- 1 TBSP of coconut oil
- 1/4 bag of “Explore Asian – Gluten Free” Edamame & Mung Bean Pasta
- 1 TBSP Less Sodium Teriyaki Sauce
You’ll want to make sure to defrost your shrimp first and foremost. Start by boiling a pot of water for your “pasta”. Follow directions on the back of the bag accordingly.
- Meanwhile, take out a large non-stick sauté pan and your TBSP of coconut oil. Add your minced garlic and warm the pan on low heat. Make sure to spread the coconut oil evenly. Then add the rest of your vegetables to cook and turn up the heat to about med-high. Add in your seasonings all to taste (Himalayan salt, black pepper, garlic powder, and a dash of paprika).
- Now that you’ve started up your veggies. Take out a smaller non-stick pan, add a 1/2 TBSP of coconut oil. Then add your shrimp with some fresh minced garlic and a few shakes of paprika for spice. You’ll only need to cook these for about 5 minutes on low/med heat.
- Make sure to stir occasionally, keeping an eye on your veggies. If they begin stick, turn down your heat and add a little more coconut oil or some lemon juice. Let those cook for about 8-10 minutes. I tend to like my veggies extra crunchy and I try not to overcook them to the point where they lose their bright greens. In the last minute of cooking your veggies, add your teriyaki sauce and stir well.
- Serve yourself the pasta, topped with a heaping serving of veggies & lastly your spicy shrimp.