Did you know that Jefferson City CrossFit has a Private Nutrition Accountability group. We post recipes, share triumphs and challenges. We work together, laugh, and encourage. Sometimes the most difficult part in eating well is feeling like you are alone, but you don’t have to be!!
We do monthly challenges to drive us to make good choices in our CrossFit and Nutrition journey. Small choices every day to begin the day like a champion!
This past week member, Kristen C. Not only won in sharing the most Whole 30 recipes, but also won in the category of creating habits of Healthy food for her and her family! She won a Gift Card to S2 Supplement SuperStores for her hard work!! Stay tuned for the next upcoming challenge!
Here is one of her delicious recipes to try! Coconut Curry shrimp soup:
And it’s whole food 30! She added fresh mushrooms and shredded carrots to the mix!
1 pound shrimp
30 ounces coconut milk
2 garlic cloves, minced
1 tablespoon yellow curry powder
1 teaspoon salt
Juice of 1 lime
1/4 cup fresh cilantro, chopped (optional for garnish)
INSTRUCTIONS
Slow Cooker
Add coconut milk, curry powder, salt, garlic, and lime juice to the slow cooker. Stir to mix well.
Cook HIGH 1-2 hours or LOW 3-4.
Add shrimp and cook an additional 15-30 minutes or until shrimp are done. Garnish with cilantro.
Instant Pot
Add coconut milk, curry powder, salt, garlic, and lime juice to the slow cooker. Stir to mix well.
Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release the pressure.
Add the shrimp. Close lid & turn off the pressure cooker. Let shrimp cook in the pressure cooker 5-10 minutes or until pink. Garnish with remaining cilantro before serving.
Eat Real Food!