Starting off the week with this new PALEO/WHOLE-30 TERIYAKI SAUCE recipe. Made t…

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Starting off the week with this new PALEO/WHOLE-30 TERIYAKI SAUCE recipe. Made this SHRIMP TERIYAKI plate over the weekend and it was BOMB! Sub cauliflower rice or potatoes and make it paleo/whole30. Sub shrimp with chicken/tofu/pork/beef…it’s all good! Happy Monday loves. I’ve been a little MIA…if you caught my stories I’ve been shooting for my cookbook ❤️❤️ But I’m back, and excited to catch up. I have quite a bit to get done before heading to Baltimore Wednesday, but slowly getting there. How was your weekend? I baked up a storm alllll weekend long. Excited to share some new fall recipes soon! •
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Deets: basmati rice, steamed broccolini, avocado, steamed wild shrimp tossed in this sauce (with extra on the side). Sauce: 1/2 cup water, 1/2 cup coconut aminos, 1 teaspoon minced ginger, 1 teaspoon black sesame seeds, 12 dates, 1 teaspoon apple cider vinegar, 1 tablespoon liquid aminos (or tamari soy sauce). Bring all ingredientsto a boil, then simmer for about 10 minutes. Pour into a high speed blender and blend until smooth. **Note, this sauce is thick (sort of like a concentrate) so whisk in water after to thin it to your liking. •
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