So I’ve been on a downward spiral of terrible food choices this past week.
Pizza. Wine. Cookies. Cheesesteaks. Chips.
The true killer was a delicious plate of cheese ravioli with pink sauce. I’ve been in constant pain since yesterday afternoon.
Dairy and gulten are my enemies.
In a desperate attempt to heal myself, I’ve reached into my Whole30 bag of knowledge to restart my body.
My craving for Asian food has been out of control since I got the boyfriend takeout yesterday. One thing on the menu stood out.
Beef with broccoli.
As I grocery shopped in pain from the ravioli lunch, I decided to make my own Whole30 version of Shrimp with Broccoli.
My take is a little different. Instead of adding the broccoli to the sauce, I used it to make rice. Amazing.
What you need:
- One head of broccoli
- One pound of shrimp, peeled
- One onion, sliced
- 1/2 red bell pepper, thinly sliced
- One pack of mushrooms, sliced
- Two cloves garlic, minced
- Coconut aminos, to taste
- Salt and pepper
- Red pepper flakes
- Avocado oil
Chop the broccoli into florets, and put in a steamer basket on the stove. Steam until fork tender
In a large pan, heat the avocado oil. Add the onion, red bell pepper and garlic. Sauté a couple minutes. Add the mushrooms. Cool on medium high heat until vegetables soften and start to get a little color on them.
Add the coconut aminos. This is your Whole30 approved soy sauce. It’s a game changer. Cool until sauce begins to thicken. Add the shrimp, and cook until pink throughout.
In a food processor, add the steamed broccoli and pulse for a couple seconds. This will make broccoli rice.
This was super easy. And very much delicious. I was surprised by how much I loved broccoli as rice. I didn’t feel like I was giving anything up. And it’s Whole30 approved.
Tell me what you do to get out of a mindless eating rut.