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A little sesame does a body good....

Next to exercising and losing weight, eating healthy is up there on the list of top resolutions for the majority of Americans. The best advice I can give anyone who is eager to make healthier food choices is to plan, prep and cook at home! Including children in the planning and hands-on process increases the probability of them trying new recipes and expanding their pallets. And best of all, its quality time spent learning a new skill alongside your child. This year, more than ever before, I have been challenged to teach clients to cook real-world, real-yummy, nutrient-rich dinner meals. This recipe has remained tried and true and has become a staple in my house. Feel free to swap the shrimp with cubed chicken breast or extra firm non-GMO tofu! I do hope you find the time and desire to dabble it up in your kitchen as you embark on this new-year!


Honey Garlic Shrimp with Sesame Noodles

Serves 4


To make the Shrimp…

Ingredients

· 1.5 lb. large uncooked shrimp, peeled & deveined

· 1/3 c. honey or agave

· 1/4 c. reduced sodium Tamari

· 1 Tbs. minced fresh garlic (3 cloves)

· ¼ tsp. dried ginger

· 1 tsp. olive oil (for marinade), 1 Tbs. olive oil (for pan)


Instructions

1. Whisk the honey, tamari, garlic, ginger and 1 teaspoon of olive oil together in a medium bowl, add shrimp and allow to marinate in a Ziplock or a covered bowl for about 20 minutes in the refrigerator (can leave for a few hours as well!).

2. Heat olive oil in a skillet over medium-high heat and place shrimp in the skillet (use a slated spoon to avoid bringing too much marinade into the pan). Cook shrimp on one side until no longer pink, about 2 minutes then flip shrimp over and allow to cook for another 2 minutes. Be careful not to overcrowd the pan (ensure shrimp is in an even layer). You may need to cook the shrimp in batches.


To make the Sesame Noodles…

Ingredients

· ¼ cup reduced sodium Tamari

· 1 Tbs. agave

· ¼ tsp. garlic powder

· 2 Tbs. Sesame oil

· 1 Tbs. olive oil

· 2 Tbs. hot water (reserved from cooked pasta)

· 12 oz. spaghetti or rice noodles

· 1 cup frozen stir-fry veggies (chopped broccoli florets, shaved carrots, baby carrots)


Instructions

1. Cook Pasta according to package directions (usually around 8 minutes in boiling water), then strain (reserve 2 Tbs. water)

2. Steam frozen veggies for about 6 minutes in ¼ cup of water in a separate pot (I like to finely chop veggies once cooked)

3. Whisk first six ingredients together in a bowl, drizzle over cooked pasta and veggies, toss with tongs, and serve with cooked Honey-Garlic Shrimp.


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