Breaksfast Protein Quick Oats
When I am in a hurry and want to have a healthy and filling breakfast, I always make this! It's well balanced and high in protein as well! Ingredients: - 1/2 quick oats - 1 cup of water - 1/3 cup frozen blueberries - 1/4 cup milk of choice - 1/2 scoop protein powder - Sprinkle of hemp hearts and slivered almonds
Pomegranate Quinoa Salad
This is a great side for all of your main dishes! It also keeps well, I like to squeeze a wedge of lime at the time of serving to give it an extra zing! Ingredients: 2 cups (dry) quinoa cooked 2 celery stalks, diced 1 bell pepper, diced 1/2 cup pomegranate seeds 1 cup of parsley, chopped 1 tsp salt 1 tsp pepper 1 tsp cumin powder 1 tsp garlic powder Mix mix mix and then squeeze some lime juice on when you’re ready to eat! This keeps extremely well for meal preps too! Enjoy!
Shrimp Green Curry
Looking to make a delicious Thai Green Curry dish but also want to keep it simple and quick? Try this 10 min Shrimp Green Curry! This was sooooo good that my husband requested it on repeat. Makes 2-3 servings Ingredients: 1 tbsp coconut oil A small onion, diced 3-4 garlic cloves, minced 1 carrot, julienned 1 bell pepper, julienned 2 handfuls of asparagus, cut into 2 inch pieces 8 cremini mushrooms, sliced 2 bunches of bok choy, quartered 1-2 tbsp green curry paste (adjust to your spice level) 2 cups full fat coconut milk 1 lb of shrimp, shells removed Cilantro to garnish Directions: 1. In a pot over medium heat, add in coconut oil. Then onions and garlic. Stir for a minute. 2. Add in all of the veggies. Stir for about 2 minutes. 3. Add in curry paste then coconut milk. Mix the paste in with the milk and stir until well combined. 4. Add in shrimp and stir until shrimp turns pink. 5. Garnish with cilantro and serve with steamed rice!
Herb & Garlic Jumbo Shrimp Noodles
If you love garlic and basil, here is one of my favourite #InstantPot recipes: Try this Herb & Garlic Jumbo Shrimp Noodles as a quick weeknight meal. I used rice vermicelli noodles because we’re gluten free and I love rice noodles, but you can use any kind of noodles you’d like. Serves 4-5 Ingredients: 1 tbsp coconut oil 3 cloves garlic, minced Half large onion, chopped 1 pound of cherry tomatoes, halved 500g jumbo shrimps, shells removed 1/2 tsp salt 1/2 tsp black pepper 1 tsp red chili flakes 2 medium zucchini, spiralized 2 handfuls of baby spinach 400 g (dry) rice vermicelli noodles 2 tbsp olive oil, I used @olivtastingroom Italian Herbs & Garlic infused EVOO 5 cloves garlic, minced 1 cup of mixed herbs (basil & parsley),chopped Directions: 1. Turn InstantPot to sauté mode and wait until pot is hot or heat pot over medium heat then add coconut oil. 2. Add in garlic and onions, stir for 2 mins. 3. Add in tomatoes, stir until tomatoes are soft, 2 mins. 4. Add in shrimp, salt, pepper and red chili flakes then stir until shrimp is cooked, 2 mins. 5. Add in zucchini and baby spinach, stir until spinach is wilted, about a min. 6. In a separate bowl, mix together noodles, oil and herbs and then add it to the shrimp mixture and remove from heat. 7. Garnish with extra chili flakes and herbs and serve. .
Vietnamese Baked Spring Rolls
These Vietnamese Spring Rolls are my all time favourite and this was my mom’s recipe. They are a crowd pleaser and great as appetizers at your next party. Vietnamese Spring Rolls are traditionally deep fried but I decided to make them healthier by baking them. They actually turned out very crispy! This recipe makes 50 medium rolls Note: you don’t have to bake them all at once, in fact they’re better served freshly baked! So you can put them in freezer bags and freeze up to a month. Ingredients: 600 g taro, shredded 1 large carrot, shredded 1/2 large onion, minced 6 garlic cloves, minced 600 g lean ground pork (can substitute with chicken or beef) 2 large egg whisked (save 1/4 of an egg wash for wrapping) Salt and pepper to taste 1 package of spring roll pastry 2 TBSP Coconut oil, melted for brushing Directions: 1. Preheat oven to 425 degrees. 2. Brush melted coconut oil all over rolls and lay them on parchment paper (make sure they’re not touching each other). 3. Bake for 20 mins on one side. Then flip over with a tong and bake for another 15 mins. 4. Serve immediately.