If you’re like me, you make the same dish over and over until you’d rather chew on cardboard than look at said dish again. Well, when the going gets bland, the bland gets spicy! Try these delicious dishes to bring your taste buds out of their coma and back to doing the cha-cha! Not only are they healthy, these recipes are easy to throw together for the family or perfect on-the-go meals.
Spicy Tuna Wrap
1 serving | per serving: 1-1/3 vegetables, 1 protein, 1 starch, 1 fat, 1⁄4 dairy
4 ounce can tuna in water, drained
1-1⁄2 –2 tablespoons plain, unsweetened Greek Yogurt, to taste
1 teaspoon Bragg’s liquid Amino Acids
1 teaspoon Sriracha Sauce, or to taste
2 low carb wraps (less then 15 grams total carbs)
2/3 cup carrots, cut in long sticks
1⁄4 avocado, sliced
1⁄2 cucumber, peeled and sliced into long sticks
In a small bowl, mix together the tuna, Greek yogurt, Bragg’s Liquid Amino Acids, and Sriracha Sauce. Divide the tuna salad and vegetables between the two wraps. Roll up and enjoy!
Chili Garlic Shrimp and Quinoa
8 servings | per serving: 1 protein, 1 starch, 1⁄2 fat
For the Quinoa
1 cup uncooked quinoa
1⁄2 tablespoon extra virgin olive oil
1⁄2 onion, finely chopped
1 clove garlic, minced
1⁄2 teaspoon chili powder
Morton® Light Salt and pepper
2 cups no-sodium vegetable stock
2 tablespoons fresh parsley, finely chopped
For the Shrimp
1 tablespoon extra virgin olive oil
2 pounds raw shrimp, tail-on
1⁄4 teaspoon chili powder
Morton® Lite Salt and pepper
1 clove garlic, finely chopped
1⁄2 lemon, juiced
fresh parsley, chopped
In a fine-meshed strainer, rinse the quinoa under cold running water. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly. Add the quinoa and chili powder. Sprinkle with salt and pepper. Sautee for 1 minute, then add the broth.
Bring quinoa to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed and the quinoa is cooked and tender. Remove from heat, add the parsley, and mix well.
While quinoa is cooking, cook the shrimp. Heat olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and sprinkle with chili powder. Season with salt and pepper, and sautee until no longer translucent. Add the garlic and cook until fragrant.
Mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.