heat, the skillet to medium and throw the shrimp in. If using frozen, give them a bit to thaw on the skillet before you add olive oil. Once the shrimp is ready to absorb moisture and spices drizzle or pour (depending on how much you want to use) in the pan, over the shrimp.
Add Organic worcestershire sauce
Squeeze half a lemon on top.
I modified the original recipe; because I didn’t want to spend money on a big jar of tahini. Instead I bought sesame seeds in bulk, sprayed organic olive oil cooking spray in a pan on medium heat and toasted the sesame seeds for about 3 minutes. Place the seeds aside and start the veggies.
Steam broccoli and kale in a deep saute pan by letting them cook for 2 minutes or so. Add about 3 T. of water to the pan and cover. Let steam for 5 minutes or til desired texture.
Toss broccoli, kale, sesame seeds, olive oil, and lemon juice in a bowl.
Eat it up and save the left overs, add some chicken and you’ve got tomorrow’s lunch!
Preheat oven to 350 and spray muffin tins with organic cooking spray or line with paper cups.
- 2 c. almond flour (it can be expensive. I make my own with the food processor and bulk almonds…pulse until it’s a cornmeal-like consistency)
- 1/2 tsp. sea salt
- 1/2 tsp. baking powder
- 1/4 c. Arrowroot Powder (you can also buy from bulk section)
- 1 Banana (instead of using grapeseed oil)
- 1 tsp. cinnamon
- 1/2 c. unsweetened applesauce
- 1 large egg
- 2 medium apples, diced
Combine dry ingredients in one bowl. Combine wet ingredients in the other. Stir wet into dry and fold in apples.
Bake for 25-30 minutes and devour with a cup of BLACK coffee. (i miss my Truvia and soy milk)
Zone/Paleo Blocks (if divided by 12 muffins):
1.25 Carb blocks/2 fat blocks/1.5 protein blocks
If you’re counting calories, one equals 85.5 cals.