THAI CASHEW SHRIMP! Happy 2020 everyone!! I hope you all enjoyed the holidays an…


THAI CASHEW SHRIMP! Happy 2020 everyone!! I hope you all enjoyed the holidays and the New Year. I still have no idea what day it is 🤷‍♀️ I mean I know it’s Thursday, but is it really 🙃 This sauce recipe is an old one, I often use it for pad Thai, but it works just as well with veggies and rice. Make it #whole30 by using some cauliflower rice and the sauce substitute below. I’m back in the kitchen today and have lots planned this month! Working on getting my cookbook stuff finalized and ready for launch, plus I have family visiting on and off all month. Going to be an exciting and busy start to the year. But I’m ready 🤛How is everyone doing after the holiday?



Deets: sushi rice, steamed broccoli, roasted mini red peppers, cashews quickly roasted with spices), wild shrimp seasoned with salt and pepper and tossed in a little sriracha and coconut aminos for a kick and sautéed for 2 minutes per side on medium high. SAUCE: 1/4 cup @georgiagrinders cashew butter, 1/4 cup full fat coconut milk, 1-2 tablespoons coconut aminos depending on how sweet you like it, 1 tablespoon Tamari (substitute more coconut aminos for whole30) juice of 1/2 lime (or more if you like a tang), 1.5 teaspoons curry powder, 1/4 teaspoon or more red pepper flakes. Whisk together until smooth and creamy! Add water to thin!



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Bette

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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