I've been posting a lot of recipes lately, I know! CRAZY! It's really just because I've been documenting my meals so well while doing my Total Body Transformation.
Yesterday I was home sick, so I stopped at Whole Foods to pick up some supplies for some kind of soup. I can't have a lot of sodium on the TBT, nor sugar - so I had to be careful while picking my ingredients. Normally when I'm sick I grab a few packs of Ramen, and 10 bottles of Vitamin Water & call it a day, but that just wouldn't cut it this time around! So I had to get creative and be healthy. Here's what I came up with!
Makes about 4 servings
I got fresh pre-cooked shrimp at the seafood department at Whole Foods, because I just didn't feel like messing with it. You can use fresh by all means, just add it earlier when cooking! I also bought pre-made curry simmer sauce (being lazy, again), but making your own sauce is super easy as well. The other thing I love about this recipe is that you can use any veggies you have in your fridge that are on their way out! Zucchini, tomatoes, you name it!
- 1/2 lb shrimp
- 3 handfuls of fresh spinach (big handfuls - it will wilt down)
- Baked potato, diced (optional - I just had this leftover)
- 1/2 yellow onion, sliced
- 5 or 6 large shitake mushrooms, sliced
- 1/2 a pineapple, sliced (you can use canned or frozen if you'd like - no sugar added though!)
- about 1 cup low-sodium veggie broth
- 1 package 100% buckwheat soba noodles OR brown rice
- Thai yellow curry simmer sauce
- Agave nectar (optional)
Chop all of your veggies, and begin cooking the noodles (or rice) according to package directions.
Meanwhile, heat some oil in a large skillet on medium high heat, and add the onion. Cook for a few minutes, then add the mushrooms. When they are slightly browned on all sides, add the potato, spinach, and pineapple - gently fold to combine.
Next, add the curry simmer sauce, and the veggie broth. Make sure everything is well mixed, then bring to a simmer for about 5 minutes. (In this photo the shrimp has been added, but wait 'till the last minute to add it if it's already cooked - otherwise it will be terribly chewy!)
After simmering, drop in the shrimp, squirt with some agave nectar (I didn't think the curry was sweet enough, so I added my own sweetness) and cover with a large lid.
Simmer for about 4 more minutes, then serve over the buckwheat soba noodles or rice.
I found this REALLY yummy over the soba noodles. Really hearty, and just what I wanted / needed! Nom nom nom nom!