It’s been a little while since I last wrote – life has been crazy and I tend to struggle in finding the perfect work/life balance. But it hasn’t stopped me from cooking yummy recipes! I recently had a craving for a fresh shrimp bowl… and improvised in the process. My man likes to make wraps for lunch, however, I have a gluten allergy, so I tend to find creative ways to make a delicious meal… sans gluten.
Check out my newest creation… Grilled shrimp rice bowl & Mint infused water
Get in my tummy!
Grilled Shrimp Rice Bowl
- 6 (or however many you want) pieces of shrimp, deveined.
- 2 cloves of garlic, crushed
- 1/2 a cup of brown rice
- 1 large mushroom, sliced thinly
- 1/2 cup of chicken broth
- Leafy green lettuce leaves
- Salt ‘n Pepa
- Olive oil
- Balsamic Vinegar
- Coconut oil
Heat up a pan & drop about a tablespoon of coconut oil to melt. Add crushed garlic and shrimp until fully cooked. In a separate pot, boil a cup of water and add the rice. Add the chicken broth, salt and continue adding water till rice is fully cooked and fluffy. Add sliced mushrooms and stir the rice-mushroom concoction till cooked through. Wash a few leafy green lettuce leaves and plate. Add rice on the leaves and lightly season with olive oil and balsamic vinegar. Add shrimp on top and yay! Lunch is served.
I also made a refreshing mint-infused fruit water.
Summer in a cup
Summer in a cup
- 1 slice of blood orange, quartered.
- Mint leaves
- Cucumber, diced
- Dash of maple syrup
Mix ingredients together, lightly. Add lots of ice & water. Serve immediately.