Happy 2013! Cheers to a fresh start and a fabulous new year! Perhaps 2013 is the year that you are gearing up to start running, or eating healthier, or you’re going take a break from all the take-out dinners and instead start cooking at home. Whatever it is, make this YOUR year! There’s no better time than now to do all the things you’ve always wanted.

One of my best experiences of 2012 was getting the nerve to launch WeekNight Bite and I am super excited to keep it going with tons of healthy, creative, and delicious recipes for you!

Now onto my latest recipe . . . and then I’m off to relax and enjoy my first night of vacation in Cabo!

Ingredients

6 peeled and de-veined raw shrimp (or sub for frozen)
1 1/2 cup raw broccoli florets
3/4 cup Trader Joe’s frozen edamame beans
1/2 cup shredded carrots
1/2 cup sliced white mushrooms
1/2 cup sugar snap peas
1 1/2 cup spinach
1/2 tbsp grapeseed oil for cooking
Bragg’s liquid aminos to add to veggies and shrimp while cooking
Sesame seeds to shake shake shake over the top
Chopped green onion for garnish
Salt and pepper to taste

Sauce:
2 tbsp Bragg’s Liquid Aminos
1 tbsp TJ’s toasted sesame oil
1 garlic clove – minced
1/2 tbsp minced ginger
Lime juice (1/2 lime)

Serves 2.

Oops. . . I forgot to add the diced onions in the video! Heheeee silly me. . . add 1/4 cup diced onions into the grapeseed oil before adding the shrimp to the pan!

Serve over brown rice or quinoa. Feel free to add any veggies that you like, spice it up with some hot sauce, or sub the shrimp for chicken, steak, or tofu.