“Shrimp Pad Thai”

This week we are moving out of the country to a nice Thai dish to excite our palates and keep things interesting!

Ingredients: (serves 4)
• 3 Tbsp. organic toasted sesame oil
• 2 organic garlic cloves, minced
• 1 Tbsp. organic, raw unfiltered honey
• 1/3 cup organic almond butter
• 1/2 cup Native Forest brand, non-GMO, organic, unsweetened coconut milk
• 24+ frozen cooked shrimp, thawed (room temperature is perfect)
• 4 organic green onions, sliced length-wise
• 1 large handful of organic bean sprouts
• 4 handfuls of organic, uncooked spinach, chopped (about 4 cups total chopped)

In large ceramic skillet, heat sesame oil on low-med heat; add garlic

Heat for a few minutes and then add the almond butter & honey

Slowly add in coconut milk; turn heat to medium and add shrimp & onions; continue stirring until all heated through (do not boil); next add bean sprouts and quickly stir until heated

Place spinach in small pile on four plates and divide the heated mixture evenly over the spinach for four individual servings

YOUR HEALTHY PLATE COACH – Rita