Combine 1 tbsp olive oil, juice of 1 lime, 3/4 tsp of the salt and pepper.
Toss with the cabbage, red onion, mango and 1 tbsp fresh cilantro.
Combine shrimp with the remaining salt, turmeric, crushed red pepper flakes and cumin.
In a large deep nonstick saute pan over medium-high heat, add 1/2 teaspoon of olive oil, and cook half of the shrimp 1 1/2 to 2 minutes on each side, until shrimp is cooked through and opaque.
Set aside, add the remaining 1/2 teaspoon of oil and remaining shrimp and cook until shrimp is cooked through and opaque adding the crushed garlic the last minute.
Return all the shrimp to the skillet, stir to combine with garlic.
Remove from heat, squeeze lime over shrimp and toss with cilantro.
Divide the salad (about 1 1/4 cups) and shrimp between 4 plates.
Meal Plan Check Boxes: 3.5 Protein 1 Fat 2 Vegetables Nutritional Facts: 7 shrimp, 1-1/4 cup slaw, Calories: 228 kcal, Carbohydrates: 18 g, Protein: 25 g, Fat: 7 g
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
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Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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