As I continue on this 21 Day EAT Challenge, I am finding new ways to be creative in the kitchen and make some of my favorite dishes healthier and challenge-friendly. It all comes down to upgrading your ingredients and making everything just a little bit better.
Because I love one pot dishes—soups, stews, stir-fries, casseroles, etc—I have found a way to make these favorites of mine healthier and more flavorful. I call this combination—DELICIOUS!
Recently I have discovered Coconut Secret products which are all made from the sap of coconut tree blossoms. This naturally sweet sap is very low on the glycemic index, contains lots of digestive enzymes, is high in amino acids, vitamins, minerals, and has a neutral pH. This sap can then be turned into coconut sugar, vinegar, or a soy free seasoning similar to that of soy sauce.
Coconut Peanut Sauce Noodles with Sautéed Shrimp
Serves 4
2 cups of cauliflower florets
1 package of frozen mixed peppers, thawed
2 cups of fresh spinach
1 small can of organic mushrooms, drained
½ pound of raw wild caught shrimp, cleaned and deveined
1 box of organic brown rice noodles with seaweed (I used Star Anise Foods Brand)
Coconut Peanut Sauce
½ can of organic original coconut milk
¼ cup of PB Love Classic Creamy Peanut Butter
1 tablespoon fresh grated ginger
1 tablespoon of garlic
2 tablespoons of Coconut Secret Coconut Aminos*
½ teaspoon of sea salt or to taste
¼ teaspoon of pepper
Heat one tablespoon of extra virgin olive oil in a large skillet over medium high heat. Add in cauliflower and cook until tender, add in peppers, spinach, and mushrooms and cook until warm.
Meanwhile, bring a large pot of water to a boil. While waiting for the water to boil, combine all coconut peanut sauce ingredients in a food processor and blend to mix. Add sauce to skillet of vegetables and stir to combine.
Heat one tablespoon of extra virgin olive oil in another large skillet over medium high heat. Season shrimp with salt and pepper or favorite seafood seasoning. Add to skillet and cook for 2 minutes each side until shrimp is lightly browned.
When water has begun to boil, add in entire box of noodles and cook for 1 minute (do not overcook). Drain noodles in a strainer and add to skillet of vegetables and sauce. Using tongs, stir to coat noodles in coconut peanut sauce.
Add noodle mixture to a serving bowl and top with sautéed shrimp. Eat immediately and enjoy!
*Coconut Aminos Ingredients: Organic Coconut Tree Sap aged and blended with Sun-Fried Mineral-Rich Sea Salt.
Coconut Teriyaki Chicken & Vegetables
Serves 4
2 cups of water
1 cup of organic long grain brown rice
1 package of organic boneless skinless chicken breast, cut into slices
2 cups of cauliflower florets
1 large zucchini, chopped
1 large summer squash, chopped
½ large onion, chopped
1 package of sliced mushrooms
½ cup of Coconut Teriyaki Sauce*
Pico de Gallo
Guacamole (Combine 2 avocados, 1 tablespoon onions, ¼ cup of chopped tomatoes, lime juice, and salt and pepper)
Combine water and rice in a large pot and bring to a boil. Cover and reduce heat to simmer and cook for 40 minutes or until rice is tender and all liquid is absorbed.
Meanwhile, add one tablespoon of extra virgin olive oil to a large skillet and cook chicken over medium high heat until browned and cooked through. Remove chicken from skillet and place on a plate. Add a little bit more olive oil to the skillet and add vegetables. Cover, and let vegetables cook for 5-10 minutes, stirring occasionally under tender. Add chicken and teriyaki sauce to vegetables and cook until heated through, about 2-3 minutes.
In a serving bowl, spoon teriyaki mixture over brown rice and top with fresh Pico de Gallo and guacamole. Yum!
*Coconut Teriyaki Sauce: Organic Coconut Sap, Sea Salt, Organic Ginger, Organic Onion, Organic Garlic, Organic Cayenne Pepper.
Coconut Secret products will soon be available on our OTL Essentials Shop. Stay tuned!
