Happy Belly. Shrimp Edition.

May 5, 2016

Hello World!


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
  • Ice
  • Water

Mix ingredients together, lightly. Add lots of ice & water. Serve immediately.


Bon Appétit!






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