Coming off the weekend, I love to put together a list of all the meals I will cook during the week along with the ingredients needed. I usually do this on Sunday night when the noisemakers go to bed. I not a huge fan of going to the grocery store daily. I like to grab what I need early in the week and prepare for a week of healthy, home cooked meals. You need to plan ahead to achieve this, but once you get this down to a science, it’s the easiest method of ensuring you will eat right (or at least better) than going out for your meals.
Try this for the week..
Figure out how many times you eat in restaurants or grab fast food during the week. Cut this number in half. Pack your lunch for work, shop for your meals while the kids are in school and have it ready to go. Last minute meals can sabotage you and your hard work. If you wait until you are starving, you are more likely to make the wrong food choices. It may sound like a challenge, but your body will thank you for it. Put the effort in here and it can make all the difference for the week ahead. Not to mention, perfect practice makes perfect. This will become habit if you stick with it.
This dish has the 4 c’s, coriander, cayenne, cumin and curry. Say that as fast as you can 5 times. It helps to remember when you are at the store. This is a favorite recipe of ours and if you don’t like shrimp, try it with chicken. It’s equally awesome.
Here’s what you’ll need:
- 1 lb of uncooked med or large shrimp
- 1 can of unsweetened coconut milk
- 1-2 scallions
- 1/2 onion
- 1 head of cauliflower (or 1 bag of frozen)
- 2 tbsp coconut oil
- 2 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tbsp curry
- sea salt to taste
Once your shrimp are peeled and deveined, set aside. Next, chop your onion and garlic. Bring your coconut oil up to med heat. Saute onions and garlic until soft. Next, add your shrimp and cook for a few minuted until pink. Add coconut milk and all dry spices and get all the scrapings from the bottom of the pan. Simmer all ingredients for 3-5 on very low heat.
For the cauliflower rice:
In another pan, boil water and add your cauliflower florets. Cook until nice and soft, roughly 5-7 minutes. Once softened, remove from heat, drain and put in Cuisinart. Add a tablespoon of coconut oil and pulse until the consistency of rice. Salt, pepper and season to taste with additional curry powder. Pulse again.
Serve shrimp on a bed of cauliflower rice and drizzle plenty of sauce over entire dish. Garnish with chopped green onion.
If you really like heat like we do, add additional cayenne pepper. I’ve said this many times before, but remember, the more seasoning you utilize in your meals, the less salt you need. Most of us don’t realize just how much sodium we are taking in unless we are preparing most of our own meals. Prepared and frozen foods as well as restaurants load our foods up with sodium and it’s super unhealthy. Benefit from keeping it in house when possible.