Today’s recipe comes to us from Des Wood. Des teaches at Spira Power Yoga Tuesday’s at 8:30 am and every third Sunday at 4:30 pm.
Des is also a critical care nurse. After eight years as a bedside nurse, Desiree went back to school to obtain her doctorate degree in nursing. As part of her thesis project, she conducted one of the first studies looking at helping to teach mindfulness through gentle yoga for patients and families in the hospital during critical illness. Her pilot study is currently being reviewed for publication. In addition, she serves as a member of the integrative and complimentary medicine group at the University of Washington Medical Center and holds quarterly trainings for medical staff on mindfulness-based stress reduction. Currently she works as a Nurse Practitioner caring for veterans, a career she is honored to have.
Last year, Desiree became a certified yoga instructor having completed the 200-hour Yoga Teacher Training at Spira Yoga in West Seattle.
Des is also a mom, yes, this lady juggles a lot of work. Because of her busy schedule, she loves quick healthy recipes.
Below is Des’s email to Spira:
All about the stir fry
I love this recipe because its quick, healthy and can be made ahead of time for even greater joy.
You can easily use fresh or frozen shrimp for this meal and I usually just add whatever veggies I have in the fridge. For this day I used bell peppers, green beans and cabbage, but mushrooms, sliced carrots and snow peas are other fun variations. I am currently staying away from rice these days so I usually poor this stir fry over a bed of fresh spinach but you are welcome to try it over noodles or rice.
Prep time 10 minutes
Cook time 15 minutes
Ingredients
Shrimp 1 1/4th pound shrimp fresh or frozen
3-4 cups mixed veggies (the moor the better)
-1/2 a head of cabbage ruff chop, ½ small onion, bell peppers, green beans,
For the marinade
-1/2 cup soy sauce
-2 tablespoons extra virgin olive oil
-1 tablespoon peanut oil (optional)
-2 teaspoons minced garlic
-2 teaspoons minced ginger
-salt and pepper to taste
-garnish with sesame seeds (optional)
Procedure:
Place the shrimp and marinade in a bowel/freezer bag and either freeze/refrigerate for future meal or mix together and let sit for 10 minutes (if refrigerated cook in 3 days)
To cook:
Heat 1 teaspoon olive oil in large pan over medium-high heat place all ingredients in pan and cook for 10 minutes.
Serve over spinach, or your choice of side and enjoy
Delicious homemade meal in 20 minutes that is really filling full of fiber.