Spicy Nut-Butter Shrimp

You know how there are people that dive into a pool when the water is freezing? Over the past couple of months I've proved that I'm just not that type of girl. How many times are we going to have the I-quit-my-job post? One more time, apparently. 

"Someone once told me not to bite off more than I can chew. I would rather choke on greatness than nibble on mediocrity." - unknown 

So, I kept telling myself, over and over I can stack a 25 hour part time job, taking an accelerated personal training certification so that I can complete it before heading to Thailand and China, going back to the "classroom" for yoga teacher training, managing my baby #LLSP, continue to put hours into my fitness, and you know, manage my every day life. Oh, and food. That's what this blog is about, right? I get sidetracked.

Presents for teachers in training 

Presents for teachers in training 

Guys, I choked. I've been preforming at a [less than] mediocre level at my day job for the past couple months. I had prided myself at being a terribly hard worker, because I have deep history with my colleagues. My boss' boss, she attended my Bat Mitzvah that's how far back we go. And her boss, well, when we're not on conference calls I like to call him "Dad." 

Throwback to the days when my boss' boss' boss was just my dad.

Throwback to the days when my boss' boss' boss was just my dad.

So, when my boss' boss called to let me know that I didn't have to honor the four-week notice that we had originally set, because I've been sucking at my job, I cried. 

*Okay well, she didn't use the word "sucking" but I knew what she meant, because if I was my employer, I would tell me, "You're doing an awful job." 

So, I quit, a little more aggressively than I had originally thought. I have a little over a week to get my clients in a ready-to-turn-over state, and I'm committed to doing so. Which means one finally weekend of insanity, before I can focus on education, growing #LLSP, and helping out my new boss with whatever projects he needs me for. And now my dad goes back to just being my dad, which I'm cool with. 

Food. That's why we're here. Meal prep Sundays. 

On this week's menu:

Ground turkey with mushrooms, asparagus, and green beans. Mostly, because lately I've been craving mustard and felt like this would be a good dish to throw some mustard on.

Mexi-Cauli-Rice-Bowls that my dear friend, Ore, posted on her blog.

And, finally, Spicy Nut-Butter Shrimp with roasted Broccoli. Turns out, Christian doesn't hate broccoli like he thought he did. This is the dish we're here to talk about today.

As a side note, chopping veggies is way therapeutic to me. Something about using a sharp knife aggressively makes me get out all my stabby feelings from the day.

Stabby.

Stabby.

Ingredients:

  • 1/2 cup almond butter (Go cray, so many other nut butters would work here. Peanut, obvi, sunflower, cashew. Dream it you [trying really hard not to curse here] dreamer.)
  • 1/4 cup coconut oil 
  • 1/4 cup sriracha 
  • 1/2 cup coconut aminos
  • 6 dried chilies 
  • 3 bell peppers - I used one red, one yellow, and one orange - diced
  • 15 baby bok choys - chopped
  • 2 pounds shrimped, peeled, deveined shrimpies 
  • Two teaspoons arrowroot powder
"If you try to knock me you'll get mocked. I'll stir fry you in my wok. Your knees'll start shaking and your fingers pop. Like a pinch on the neck of Mr. Spock." - Beastie Boys

So, while you're listening to your OG Beastie Boy's cassette tape you pull out your wok. You throw your coconut oil and peppers and you cook them until they're soft.

Once the peppers are cooked, throw in the rest of the top five ingredients and stir until the nut butter is all melty and combined with all the other sauce ingredients. Once said mission is accomplished toss in your shrimpies. Shrimpies only take about five minutes to cook. 

At this point, Body Movin is probably playing, and while you're dancing in the kitchen your shrimpies are starting to shrivel up. After they've been in the sauce for about two minutes throw the bok choy in and finish your cooking experience. 

I noticed the sauce was a little runny, so I added a couple teaspoons of arrowroot powder at the end. It's a thickening agent, so if you like runny sauce, skip this step, if you want something thicker, stir the powder in. 

Can you count the times I could have thrown in a "that's what she said" comment in this blog? Winner gets a unicorn. *Okay, that unicorn portion is a lie. I'll give you an aggressive high-five the next time I see you.

When you're finished you end up with six portions, to be reheated as needed for lunches or dinner.