1 pound shrimp
1 mango, peeled and cubed
2 avocado’s peeled and cubed
1 can of black beans rinsed
Dried or fresh jalapeno pepper
Salt and pepper to taste
Red leaf lettuce
Steam shrimp and peel up to the tail and put aside.
To make the Mango black bean avocado salsa:
Add chopped mango, black beans, avocado, jalapeño peppers and chopped cilantro to a bowl. Mix and season with salt and pepper to taste.
To assemble you can add the mango, black bean avocado to a bowl and add the shrimp and use as an appetizer.
Or you can add the red leaf lettuce, baby tomatoes, cucumbers along with the mango, black bean avocado salsa and shrimp and make a lunch or dinner salad.
1 pound medium shrimp
1 tablespoon macadamia nut oil
1 -2 tablespoons Wheat free tamari sauce or coconut liquid aminos
3 cloves garlic chopped
salt and pepper to taste
1 red pepper and green pepper chopped
1 bunch of cilantro, chopped
1 can black beans drained
In a bowl, add the macadamia oil, wheat free tamari sauce, chopped garlic, and salt and pepper to taste. Add shrimp and allow to marinate.
In a bowl add mango, avocado, red pepper, chopped cilantro, and black beans. Add lime juice from the lime. Add black beans.
To serve place the avocado and mango salsa on a radicchio and lettuce leaf. Place shrimp around the salsa!
Protein: 11 grams
Carbohydrates: 18 grams
Fat: 12 grams
Trader Joe’s Wild Sockeye Salmon
Green Olives Pitted
Shredded Green Cabbage
Olive oil and Balsamic Vinegar
Salt and Pepper to Taste
Place cauliflower rice, cabbage and sprouts in a salad bowl. Add the Sockeye Salmon. Add olives. Drizzle olive oil over the salad and follow with balsamic vinegar. Enjoy!
Enjoy Omega 3, iron, vitamin C, monounsaturated fat, folate, magnesium, vitamin A, B vitamins, and zinc.