Listen I can’t believe what I’m writing but I love cooking now. Quarantine Has Brought On A New Love For Cooking… Words I thought Id never knew say. I’m the person who use to eat fast food
What I thought would was most helpful is that I bring you guys along the journey of me cooking. Plus it hold me accountable. I’ve been cooking my life but it wasn’t really something I enjoyed to do but I think now because I have to do it I’m learning to cook to fuel me, using food as medicine rather than toxins.
So every week you can expect a recipe from me that is going to be the latest in our food series which I titled XL Foodie. This weeks recipe comes from none other than FitMenCook. I didn’t come up with this one on my own I wish I did but I didn’t . Last week I purchased his app and I decided that I wanted to make a meal from it however in the decision making process Cindy decided that she was going to cook this meal and take the photos. Of course I didn’t object and got to enjoy it was a really good meal it was very low in salt as I instructed.
I did a lot of replacement so it could match my new eating style. So in this XL Foodie series I’m going to talk about all the replacements for the things I would normally eat.
So as you can see I replaced the rice with quinoa .We also added a bunch of veggies so there is tomatoes, green beans, corn and carrots in this mix. I used the chicken thighs (all the chicken breast was gone at the time) I removed all the fat from the chicken. I also are used raw shrimp. It’s lower in cholesterol than cooked shrimp (I’m not sure why the cooked shrimp has extra ingredients I was confused like a motherfucker). Here’s a trick that I learned if you take the shrimp you put it in some water and let it sit for a while a lot of the salt will come out of the shrimp and you have less sodium intake. I really really really hope you guys enjoy this weeks blog and can’t wait to do more cooking.
- spray avocado oil
- 1lb raw chicken breast, chopped into 1-inch chunks
- 1/2 raw jumbo shrimp, chopped into large chunks
- 1 tablespoon avocado oil
- 1/2 cup green onion
- 1 tablespoon fresh garlic
- 1 tablespoon fresh ginger
- 3 cups cooked quinoa, cold (I used rainbow quinoa)
- 2 eggs, lightly beaten
- 1 cup frozen peas & carrots
- 1 medium red bell pepper, diced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon (black) sesame seeds