The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30
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Millions of people have transformed their lives with Whole30, yet co-creator Melissa Hartwig wants to make it even easier to achieve Whole30 success—with delicious, compliant, fast, and easy recipes. This follow-up to the best-selling The Whole30 Cookbook is packed recipes designed to get you out of the kitchen fast, so you can enjoy all the benefits of your Whole30-inspired lifestyle.
The Whole30 Fast and Easy Cookbook features:
- Recipes perfect for weeknight cooking, lunches in a hurry, and hearty breakfasts that still get you out the door on time
- Nearly effortless skillet meals, stir-fries, sheet-pan suppers, and slow-cook and no-cook meals, most of which can be made in 30 minutes or less
- Creative, delicious meals using widely-available ingredients found in any supermarket
- Melissa's favorite kitchen hacks, designed to save time and money while maximizing flavor
Whether you’re doing your first Whole30 or your fifth, or just looking for some healthy, fast, and easy recipes to try, this collection is a must-have for any kitchen.
From the Publisher
Ginger Shrimp and Zucchini-Noodle Stir-Fry from The Whole30 Fast & Easy Cookbook
Serves: 4 | Prep: 25 minutes | Cook: 10 minutes | Total: 35 minutes
Keeping a couple of 1-pound bags of peeled and deveined shrimp in your freezer means that with just a couple of fresh ingredients, dinner is a cinch to get on the table. And frozen shrimp thaw very quickly—just place them in cool water for 15 minutes or so, and change the water once.
In a small bowl, mix together the vinegar, coconut aminos, garlic, ginger, and salt.
Heat the sesame oil in an extra-large skillet or wok over medium-high heat. Add the onion and cook, stirring, until it just starts to become tender, about 2 minutes. Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, bell pepper, and zucchini noodles.
Cook, stirring, until the shrimp are opaque and the vegetables are crisp-tender, 5 to 8 minutes. Top with the green onions and serve.
Steer clear of store-bought jars of minced ginger, as they almost always contain added sugar and/or soybean oil.
To make this recipe even faster, use cooked shrimp in place of the raw shrimp. Add after the vegetables are crisp-tender and continue to cook, stirring, until the shrimp are heated through, 1 to 2 minutes.
1/4 cup rice vinegar
3 tablespoons coconut aminos
3 cloves garlic, minced
1 tablespoon minced fresh ginger (see Tips)
1/4 teaspoon salt
1-1/2 tablespoons sesame oil
1 large yellow onion, slivered
1-1/2 pounds peeled and deveined medium shrimp (see Tips)
3 medium red and/or green bell peppers, cut into matchsticks
2 packages (10.7 ounces each) zucchini noodles; or 3 medium zucchini, spiralized, long noodles snipped if desired
3 green onions, sliced