This is a healthy and easy recipe that I made for dinner for last night’s dinner! Remember to use organic, natural ingredients!



1 lb. organic shrimp, cooked, peeled, and deveined (If uncooked, sauté each side for about 5 mins or until pink)
1 small, cooked butternut squash (I found it already cubed, and I boiled it for 15 minutes)
2 cups sugar snap peas
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced
1 small onion, diced
1 cup cherry tomatoes, halved
Udi’s Brown Rice Tortillas
2 good pinches of Himalayan Salt
2-3 T. Olive Oil


Sautee garlic and onion in oil for about 3-4 minutes in a large skillet, and add in remaining ingredients. Cook on medium low flame, covered, for about 20-30 minutes, stirring occasionally. Meanwhile, place tortillas on a baking sheet and heat up for about 5 minutes on 350 degrees.

Place tortilla on a plate and spoon shrimp and veggies on top. Drizzle on dressing! (see recipe below)

Ginger-Agave Dressing

4 T. Apple Cider Vinegar
2 T. local honey
2 t. paprika
2 t. grated fresh ginger (I used my food processor)
1/2 t. chili powder
juice of 1 lime

Add all ingredients to a saucepan and bring to a boil. Add lime juice. Let cool and drizzle over stir fry.

To your good health!


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