For any successful week of your life —planning is essential. For optimal health, planning is critical. Answering questions like, “What days are you working out this week?”, What are the workouts going to be?”, What are your breakfasts going to consist of?” and What are your planned snacks?” are important to think through each week.
Here is a great recipe that could work for you during lunch or dinner this week, healthy and easy to make. Enjoy, make this week’s outstanding and keep in mind…
By becoming a conscious choice-maker, you begin to generate actions that are evolutionary for you. -Deepak Chopra
Cashew-Shrimp Lettuce Wraps
Makes 2 servings and the prep time is about 20 minutes with zero cook time.
1/4 cup natural cashew butter
1 tablespoon coconut milk
3 tablespoons freshly squeezed lime juice
1/4 teaspoon chili powder
In a small bowl or blender, whip the cashew butter, coconut milk, 3 tablespoons lime juice, and chili powder together.
1/2 pound cooked shrimp, thawed if frozen
1/4 cup chopped scallions
1/2 cup shredded carrots
1/2 cup bean sprouts, washed and drained
1/2 cup diced seeded cucumber
1/4 cup sesame seeds
finely chopped fresh ginger to taste
1 tablespoon low-sodium, gluten free soy sauce
2 tablespoons freshly squeezed lime juice
1/4 cup unseasoned rice vinegar
6 large leaves BOSTON lettuce, washed (go celts)
In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, lime juice, and vinegar. Mix well and let flavors marinate in the refrigerator for 20 minutes.
Divide the cashew sauce and shrimp-vegetable mixture in center of each leaf and wrap lettuce around filling. Wrap and serve.
Chef tip: You can use other nut butter to make this delicious sauce which adds great flavor to salads, wraps, and stir-frys. Always thaw shrimp under cold running water. Those with shrimp allergies can substitute chicken breast.
Today’s meal provides tomorrow’s momentum. -Adam B. Cobb
Your friend in health,
Adam aka Guru
(60 Day Challenge – Day 50)