Whole 30 – Day 19

My husband just asked me earlier in the morning to get more paleo granola (nuts/seeds/banana/cinnamon) if I saw any at the store.  When I said I was going to Trader Joe’s, we both doubted that they would have anything similar to Wildway paleo granola.  Well today must have been my lucky day…not only did they have frozen cauliflower rice in stock, but they had Grain free granola (nuts/seeds/banana) for a fraction of the cost I paid the other day (we’re talking like 1/2 the price).  TJs for the win! SWEEEEEETTTT!

Day 19

Breakfast: Coffee (too busy to eat this morning)

Lunch: Leftover coconut curry chicken and cauliflower rice with a side of fresh fruit cut earlier in the week (honeydew/pineapple/mango)

Snack (to make up for breakfast): Plantain chips with salsa, Prosciutto;  TJs Paleo granola with 1/4 banana and almond butter drizzle

Dinner: Garlic lime shrimp (see recipe below) with garlic string beans and shitake mushrooms, sautéed shishito peppers and salbitxada sauce and plantain chips

Garlic Lime Shrimp

Ingredients:

  • 1lb shrimp, peeled/deveined
  • 1/2t cumin
  • 1t sea salt
  • 1/2t black pepper
  • evoo to coat pan
  • 3 cloves garlic, minced
  • Juice of one small lime
  • a few leaves of cilantro or to taste

Directions:

  • In a skillet on med heat, add evoo
  • Add shrimp and season with cumin/salt/pepper
  • Once the shrimp starts turning opaque, flip
  • Add garlic, cilantro and lime juice and cook for an additional minute
  • Serve immediately
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