Move over Chipotle, this GRAIN FREE SWEET AND SPICY CHIPOTLE CHILI SHRIMP BOWL will change your life. Made this bowl a while back and have yet to share it. Definitely need to make this again soon. Topped my favorite @lef_farms spicy greens with some jalapeño/cilantro/lime cauliflower rice as the base, added cabbage/tomato/avocado and used some grain free chips to scoop ? Happy Hump day loves! How is everyone’s week going? I feel like today is the first day since going away that I feel like I’m back to my routine. Spent like 3 hours cleaning my house & planning out my month for work this morning and that reset me. Off to do work and then get ready for a picnic date night tonight. Who else loves picnics?

Deets: Rice: sauté 1/4 chopped onion in some oil on medium high for about 3 minutes, then add 1 minced clove garlic, 1 TB minced jalapeño for about 2 more minutes on medium high (I used coconut oil), then add 2 cups cauliflower rice, 1 TB water or broth, 1/2 tsp salt, 1/2 cup chopped cilantro, zest from one lime and a TB of lime juice and increase heat to high for about a minute (sucks up the moisture). Reduce heat to medium and cook until fragrant and ready to your liking. Shrimp: marinate 1 pound thawed wild shrimp in 2 TB lime juice, 2 TB orange juice, 1 TB coconut aminos, 1 TB olive oil, 2 tsp Chipotle chili powder, 1 tsp garlic powder, 1/2 tsp salt for about 15 minutes. Cook on medium heat in a skillet for about 3-4 minutes per side…towards the end add the leftover marinade and allow the shrimp to coat in more deliciousness! Top with cilantro. •

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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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