Tag Archives: Dinner

Prepare the brown rice according to package instructions. Add 1 cup of dry brown rice to 3 cups of liquid. Bring to a boil, then reduce to a simmer until the liquid is almost fully absorbed. Option to add in a smashed clove of garlic while the rice is cooking. Season with salt and pepper. 

For the Broccoli: 

Preheat the oven to 425 degrees. Cut the broccoli into small florets. Add to a sheet tray and season with olive oil, salt, pepper, and garlic powder. Cook for about 25 minutes until tender and beginning to crisp.

For the Sauce:

Combine all the ingredients in a food processor. Blend until smooth. 

For the Shrimp:

Pat the shrimp dry. Heat a large skillet over high heat with 1 tbsp of sesame oil. Cook for about 2 minutes a side until pink. Add the ginger, garlic, and soy sauce. Cook for 1 minute and remove from heat.

To Assemble:

Using a vegetable peeler, make ribbons out of the cumber and carrots. Layer the bowl with rice, vegetable ribbons, avocado, charred broccoli, shrimp, and peanut sauce. 

Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.

Add the spaghetti shred into a medium sized pot over low heat on the stove top. Add the canned artichoke halves that have been cut in half. Add the sun-dried tomatoes that have been drained and chopped. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough lemon basil sauce to coat. Taste for seasonings and adjust accordingly. 

Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.

Add the spaghetti shred into a medium sized pot over low heat on the stove top. Add the canned artichokes that have been cut in half. Add the sun-dried tomatoes that have been drained and chopped. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough pesto sauce to coat. Taste for seasonings and adjust accordingly.