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Happy FRY day!!! I hope you’re all having a great week…been a SUPER busy one for me, so I’m looking forward to some down time tonight. Celebrating today with some CRISPY BAKED COCONUT CURRY SHRIMP and crispy sprouted breaded HARISSA chickpeas with a cilantro yogurt dip. What are everyone’s plans this weekend?
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Deets: SHRIMP: dip shrimp in a whisked egg, then dip in a mixture of 1 cup shredded coconut (I used the reduced fat and worked well), 1 tablespoon curry powder and 1/2 teaspoon of salt…bake on 450 for about ten mins on parchment paper. CHICK PEAS: toss sprouted chick peas in some olive oil then dip in a mixture of almond flour and harissa spice and bake on 400 for about 15 mins until crispy. SAUCE: 1 cup @kitehillfoods Greek yogurt, 1/2 cup cilantro chopped, 1 teaspoon minced garlic, 3 tablespoons lime juice and 1 tablespoon of coconut aminos. Paired with greens, cauliflower rice, avocado, tomato and cabbage. •
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#foods4thought #eatclean #fryday#cleaneats #avocado #organicfood #cuisinesworld #healthylunch #tastingtable #foodie #glutenfree #wholefoods #feedfeed #makesmewhole #healthyeats #foodphotography #healthyliving #healthyfood #grainfree #chefsofinstagram #droolclub #tastingtable #healthypasta #shrimp #goodmoodfood #chickpeas #kaylaitsines #foodfreedom
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