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Singapore Shrimp w/ Veggie noodles

May 11, 2019

If you follow my Instagram Stories you already know I'm 100% obsessed with my Inspiralizer. Ali over at Inspiralized is my total veggie noodle hero. 

I have been playing with fun new recipes lately that are a perfect fit for our Nutrition 101 course & this has turned out to be a fan favorite!

 

2 Tbsp. + 2 tsp. coconut aminos, divided use

2 cup water

1 tsp. coconut sugar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground ginger

3 tsp. rice vinegar

1.5 tsp. sesame oil, divided use

1 large diameter carrot

1 red or yellow bell pepper

1 large zucchini 

4 large eggs, lightly beaten

1lb jumbo shrimp, deveined & peeled

1 tsp. sesame seeds

 

OPTIONAL: 1 (7-oz.) bag shirataki noodles, drained, rinsed under hot water


Directions:

1. Combine 1 Tbsp. coconut aminos, water, sugar, garlic powder, onion powder, ginger, vinegar, and 1 tsp. oil in a medium bowl; whisk to blend. Put raw shrimp in sauce to marinate while you prepare the rest of the recipe. Set aside.

2. Spiralize all veggies using a veggie noodle maker of choice (my personal choice is the Inspiralizer). If you need a tutorial on how to spiralize veggies check out Ali's YouTube Channel here: https://www.youtube.com/watch?v=uepH9QqA5ww
3. Saute spiralized noodles in sesame oil until crisp tender, remove from pan.

3. In same pan, add eggs; cook, stirring frequently, for 2 to 3 minutes, or until cooked through.

4. Add vegetables and shrimp/sauce mixture; cook, stirring frequently, for 3 to 4 minutes, or until skillet is almost dry & shrimp are all pink.

5. Top with sesame seeds, remaining 1 tsp. aminos, and remaining ¼ tsp. oil; enjoy!

 

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