Whole 30 can be really difficult. The most difficult thing I found at times was the amount of time I spent cooking in the kitchen. Creating a breakfast bake each week was the true life saver to me making it through whole 30. They lasted perfect as left overs for 3 days and even better, it was one less meal I had to make every few days! I hope you love it just as much as I do!
I follow several food bloggers on Instagram, and I came across one that had this great idea when it came to making her grocery list. She first writes down what she already has in her kitchen, then forms a plan for what she will make from the existing items and then purchases the needed items. It cuts down remarkably on the amount of money that is spent and also on the amount of food waste. So, I looked around my kitchen and I had quinoa that I had barely used. In addition, I had some produce that was just about close to expiration and needed to be eaten very quickly. That is where the idea of “quinoa salad” came about. The ingredients I had were the quinoa, cucumbers, tomatoes, red onions, green onions and feta cheese. I could have easily created a dressing and if I hadn’t found the Green Goddess by Tessemae’s then I would have. In substitute, I would have put olive oil, with garlic, salt, pepper, lemon, and possibly basil or oregano.
Fortunately, it turned out wonderfully. I cooked the quinoa as directed from the bag and once it was done, I let it cool on my counter for a few hours. Once the quinoa was cooled, I tossed all the ingredients together, added dressing until my taste was satisfied along with some pink Himalayan sea salt and then….bam…perfection. It was so tasty that I can’t even describe, you just have to try it for yourself. It was simple and easy, just the way I like it.
Let’s be real with ourselves here. Most of us are busy and being too busy is one of the top reasons for not sticking with your healthy eating right? I am here to tell you, health eating doesn’t have to be complicated or expensive. I made this lunch in about 7 minutes. You know the saying “keep it simple stupid”. Or did i just make that up? Oh well. Here ya go
- Unthawed frozen or fresh shrimp.
- A head of cabbage
- Marinated onions
- Honey garlic seasoning
- Pink himilayan sea salt
- Olive oil
- Warm two small skillets with olive oil
- Prepare the shrimp to your liking. Cleaning, removing tails, seasoning etc
- Shread about 1/4 of the cabbage (if you’re making for your family chop the whole head up)
- You may season your shrimp either before or during cooking. I don’t have one specific way of doing this. This particular day i added my seasoning before cooking. Also feel free to add what flavoring you think will be tasty. My seasoning of choice was honey garlic rub I bought from fresh thyme (loveeee that store) and pink Himalayan sea salt. Super simple. Don’t complicate it
- 5. In one skillet add the chopped cabbage and in the other skillet add the shrimp.
- Cook cabbage until soft and cook shrimp until they are pink and lightly browned through out
- Add shrimp on top of cooked cabbage
- For added flavor and don’t you dare skip this step because they are amazing, i topped with marinated onions.
I broke the steps down to be as detailed as possible but seriously this meal is so quick, easy and tasty!