Fit Society



Decisions: CUMIN TURMERIC LIME SHRIMP SWEET POTATOES or CILANTRO LEMON PESTO SHRIMP with BLACK BEAN TOMATO SAUCE? When Cinco de Mayo and Seafood Sunday on the same day you know I will always choose SHRIMP ? Happy Sunday loves…I got in late last night and it’s been a slow start if you saw my stories…filling my fridge, brunch (you know, priorities ?) I haven’t quite gotten to my actual work yet, but at least my tummy and fridge is full ❤️ Not sure exactly what we will be celebrating with tonight, buttttt considering one of these. I promise, I have new content coming this week…but I needed to regroup today. Also, a big thank you to everyone at EFC2019 who came and watched our panel yesterday. I’m so grateful for so many new friendships made this weekend. Which would you choose?⠀
1 2 large sweet potatoes with steamed kale, tomatoes, sautéed mushrooms, chopped pepper, avocado, scallions, cilantro, 1/2 pound of wild shrimp tossed in 1/2 teaspoon of turmeric, 1 teaspoon cumin, dash of chili powder, salt, pepper, dash of coconut aminos and juice from 1/2 lime…sautéed in coconut aminos for about 2 minutes per side. Topped with a spicy tahini sauce⠀
2 Wild shrimp with cilantro lemon pesto, @eatbanza pasta with Black Bean Tomato SAUCE: 1 jar black bean dip, 1 can crushed organic tomatoes, 1 cup water, 1/2 teaspoon salt, 2 teaspoons cumin, 1 teaspoon chili powder, 1/2 onion chopped and 2 cloves of garlic. Sauté the onions and garlic for a couple minutes on medium high, add the rest of the ingredients and reduce heat. Add water if you need!⠀


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