Last night’s dinner was a quick and easy affair…ahhhhh, my favorite kind! I love shrimp for dinner because they cook so quickly, are low in mercury, and are an excellent source of protein, selenium, B12, iron, zinc and phosphorus. As with just about every food, wild is best, so steer clear of farm raised (especially out of the USA) when you can. And yes, we had kale chips….again. But we can’t help it! They are so crispy, light, salty and satisfying, we just can’t stop eating them. And when it’s one of the only ways I can get my kids to scarf down kale, well, yeah, we’ll be eating it as often as they want. If we must. (secretly doing the happy dance!)
(Please excuse the color of the photo…night shots are tough for good lighting in my house.)
Orange Ginger Shrimp: In a bowl mix together the juice of 1 orange, 1 TBSP coconut aminos (or tamari gf soy sauce), 1 TBSP fish sauce (such as Thai Kitchen), 1 TBSP olive oil, 1 tsp fresh grated ginger, 1 garlic clove (minced) and 1 TBSP raw organic honey. Saute shrimp in coconut oil until almost done, add sauce, simmer for 1 minute, or until shrimp are cooked through. Garnish with sesame seeds and chopped green onions.
Organic Kale chips: Rub washed, dried and torn kale pieces with melted coconut oil, making sure to cover them all with a little oil. Spread on a parchment lined baking sheet and bake at 350° for about 15 minutes, or until kale is crispy, but still green. Watch carefully as it turns brown quickly at the end and then it’s bitter. Sprinkle with sea salt.
Organic Green Salad: I’m pretty sure you’ve got this one covered. For a simple dressing, sprinkle on a touch of red wine vinegar, drizzle on olive oil, and season with sea salt, freshly ground pepper, a little granulated onion and a touch of italian seasoning.
Hope that helps you crank out a quick, healthy & tasty dinner this week!