Cilantro Lime Shrimp Bowls, by Cheryl

I was looking for a quick Whole30 bowl to make for dinner and I happened to have almost all of these ingredients on hand! They were easy to make, but I felt like they were just okay. Jon actually really liked them, but I was meh. Maybe if I had the cauliflower rice that I thought I had! The flavor of the shrimp was pretty good, not great. I added peppers and onions since I like that in a bowl. I don't think they were bad at all, but I probably won't be rushing to make them again. I think it needed a different sauce that wasn't so mayonnaise like. Then it would be Yum!

Ingredients:

1 lb large shrimp, deveined and peeled
2 tbsp avocado oil, divided
1/2 cup cilantro, finely chopped
1 lime juice and zest
sea salt and pepper

Sauce:

Compliant mayo
1 tbsp hot sauce

For the rest of the bowls:

4 cups cauliflower rice (I thought I had this and didn't)
1 tbsp avocado oil
sea salt and pepper
shredded cabbage
2 avocados
Optional: lime wedges, jalapeno

Directions:

1) Chop cilantro and juice and zest lime. Set aside. Make the sauce.

2) Heat a skillet with 1 tbsp avocado oil and the cauliflower rice. Cook for about 5 minutes until tender. Season with salt and pepper.

3) Heat a large skillet over medium heat with 1 tbsp oil. Add shrimp to pan and cook undisturbed for two minutes. Flip and cook for another 2-3 minutes. Turn off heat and add 1 tbsp avocado oil, cilantro, and lime juice and zest. Toss to coat shrimp.

4) Put your bowls together, starting with a bed of cauliflower rice, cabbage, shrimp, cilantro, avocado, etc.

Teriyaki Beef Stir Fry, by Cheryl

I haven't made homemade teriyaki sauce before. This came out really well! Delicious, actually! I have some steak and veggies in the fridge and didn't know what to do with them. After realizing I didn't have any hoisin or teriyaki sauce I figured I could just make my own sauce since I had all of the ingredients. And viola! Serve with rice or cauliflower rice. Yum!

Ingredients (Recipe from here):

1 lb thinly sliced steak like sirloin or flank
3 cups mixed vegetables (I used broccoli, peppers, and onions)
salt and pepper
1 tbsp vegetable oil
optional garnishes: sliced scallions or sesame seeds

For the sauce:

1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 tsp minced garlic
2 tsp minced ginger
1 tbsp honey
1 tsp toasted sesame oil
1 tbsp + 1 tsp cornstarch

Directions:

1) For the sauce, place all ingredients except soy sauce into a pot over medium heat. Stir until sugar is dissolved, about 3 minutes. Turn heat to high and bring to a boil.

2) Mix the cornstarch with 2 tbsp of water. Add the cornstarch mixture to the pot and boil until sauce is thickened, 1-2 minutes. Set sauce aside.

3) For the stir fry: Heat 1 tsp vegetable oil in a large pan over medium high heat. Season the veggies with salt and pepper. Cook for about 3-5 minutes.

4) Add two tbsp water and cook until water is evaporated. When the vegetables are crisp tender remove from pan and set aside.

5) Wipe out the pan. Heat two tsp oil over high heat. Place the steak in the pan (may have to do two batches) and season with salt and pepper. Cook 2-3 minutes each side until cooked through.

6) Add all of the meat and veggies back to the pan. Cover with the sauce and cook for about 2-3 minutes until warmed through.

7) Garnish with green onions or sesame seeds if desired.

Blueberry Banana Açaí Bowl, by Diane

This has been my go to breakfast even though it’s winter for the past few weeks. I love smoothie bowls, but the place on my block has added sweeteners and granola, etc., and so I had to get creative while on Whole30. Its super easy to throw together and I always decorate it a bit to make it a little more special. This is the best version I’ve made all month, so I decided to post it!


Ingredients:

1/2 frozen banana
1/3 frozen zucchini
2 tbsp Sunfoods Açaí Maqui Bowl Mix (I’ve also subbed frozen açaí kale mix from Whole Foods!)
Small handful frozen blueberries
1 tbsp cacao powder
2 tbsp collagen
1/4 cup almond milk (can add more based on consistency)
Toppings: chia seeds, hemp seeds, cacao nibs, shredded dehydrated coconut, pepitas, almond butter


Directions:

Whip all ingredients except toppings in a blender, adding more milk if needed. Top and enjoy!