Zesty shrimp bowl by Meray Froese

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This delicious bowl is a perfect lunch or dinner during pregnancy. It has lots of vitamin-packed veggies like broccoli, sweet potato and cabbage, complex carbs from quinoa and protein from low-mercury seafood such as shrimp. For more yummy recipes like this one, check out Meray Frose’s blog.              


What you need

•   1 cup cooked quinoa, chilled

•   1/4 cup unsweetened coconut flakes

•   2 teaspoons tamari

•   1 teaspoon olive oil

•   6oz uncooked shrimp, peeled, deveined, tail removed

•   1/2 red onion, thinly sliced

•   1/2 broccoli florets

•   1/2 diced sweet potato

•   1/2 shredded red or green cabbage

•   1/2 avocado, thinly sliced

•   2 tablespoons pumpkin seeds

•   1 lime

•   2 tablespoons almond butter

•   2-3 tablespoons water

•   4+ drops Sriracha hot sauce


What to do

1.   In large cast-iron skillet or grill pan, heat 1 teaspoon olive oil over medium high heat. Add shrimp, onions, broccoli, and already baked diced sweet potatoes to pan, keeping each ingredient in a quarter of the pan so they don’t mix together.

2.   Season shrimp with ground pepper, and drizzle with a teaspoon of Tamari.

3.   Remove shrimp from pan once it turns pink and cooked through and sweet potatoes and broccoli are seared on both sides.

4.   Add cooked quinoa to heated skillet and stir in coconut flakes and remaining teaspoon of Tamari. Remove from pan when quinoa is heated through.

5.   In a blender or magic bullet, blend lime juice, almond butter, and water adding more water depending on desired thickness of dressing and how juicy limes are. Refrigerate to thicken.

6.   Divide coconut quinoa among two shallow serving bowls, and top with shrimp, onions, sweet potatoes, broccoli, cabbage, avocado, pumpkin seeds and a drizzle of almond butter lime dressing.

Broccoli and cheddar frittata muffins

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I love making these frittata muffins at the start of the week so I have bite-sized meals and snacks ready to go. You can make these in less than 15 minutes, store them in the fridge and have breakfast or ready to go if you’re pushed for time.

What you need

8 eggs

3 cups broccoli florets

1 clove of garlic, minced

1 cup of cheddar cheese

2 tbsp coconut or avocado oil

sea salt + pepper

What to do

1.     Preheat the oven to 375F.

2.     Crack the eggs into a mixing bowl and gently whisk.

3.     Heat a skillet over medium heat. Add the oil and garlic and stir vigorously for 30 seconds.

4.     Add the broccoli florets to the skillet and stir for 2 minutes.

5.     Pour broccoli into mixing bowl with the eggs.

6.     Grease a 12-muffin tray or line the tray with baking cups.

7.     Pour eggs and broccoli mixture evenly into the muffin tray.

8.     Sprinkle cheddar cheese on top of each frittata.

9.     Place into oven and bake for 12 minutes or until frittatas are firm. Enjoy!