The Easy PCOS Diet Cookbook: Fuss-Free Recipes for Busy People on the Insulin Resistance Diet by Tara Spencer
Author:Tara Spencer [Spencer, Tara]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-03-14T07:00:00+00:00
FIERY TERIYAKI SHRIMP
FERTILITY BOOST •INFLAMMATION FIGHTER •WEIGHT MANAGEMENT
30-MINUTE
Broccoli is the perfect vegetable for this dish. The top of the florets soak up the sauce and the stems stay slightly firm, adding texture. Broccoli is a fertility superstar. It’s packed with vitamin C, iron, and folic acid, which is essential for egg maturation in the ovaries. The iron and folic acid found in broccoli can create a healthy endometrial lining for effective attachment of the zygote, and can help prevent birth defects such as spina bifida.
SERVES 4
Prep time: 10 minutes
Cook time: 15 minutes
FOR THE SAUCE
½ cup coconut aminos
¼ cup rice vinegar
3 tablespoons raw honey
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¼ teaspoon chili paste
1 tablespoon olive oil
FOR THE SHRIMP
1 pound (16–20 count) shrimp, peeled and deveined
4 cups broccoli florets
Sesame seeds, for garnish
FOR THE SAUCE
1. In a small bowl, stir together the coconut aminos, vinegar, honey, cornstarch, ginger, garlic, and chili paste.
2. Set aside.
FOR THE SHRIMP
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp and sauté for about 6 minutes, until they are just cooked through. Place the shrimp on a plate and set aside.
3. Add the broccoli to the skillet and stir-fry for about 5 minutes, until they’re tender crisp.
4. Move the broccoli to the side of the skillet and pour in the sauce. Cook until the sauce thickens, about 2 minutes.
5. Add the shrimp back to the skillet and stir to combine the sauce with the broccoli and shrimp. Serve garnished with the sesame seeds.
INFLAMMATION-FIGHTING TIP: Add sweet bell peppers to perfectly complement this spicy sauce. Bell peppers are a fabulous source of several antioxidants such as carotenoids, lutein, and beta-carotene, which can help reduce inflammation in the body. Whenever possible, use organically grown peppers; their level of antioxidants is higher.
PER SERVING Calories: 280; Total fat: 6g; Saturated fat: 1g; Carbs: 23g; Fiber: 4g; Protein: 31g; Sodium: 1217mg
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