Servings: 2

11oz of Peeled and De-vained Shrimp (I buy the shrimp not peeled or de-vained simply because its cheaper so I do this myself but you can always get the shrimp already peeled and de-vained) 11oz of Peeled and De-vained Shrimp (I buy the shrimp not peeled or de-vained simply because its cheaper so I do this myself but you can always get the shrimp already peeled and de-vained)
1 full head of cauliflower (about 2 cups) 1 full head of cauliflower (about 2 cups)
3 garlic cloves chopped 3 garlic cloves chopped
2 cups of Brussel Sprouts 2 cups of Brussel Sprouts
⅓ tbsp of Balsamic Vinegar ⅓ tbsp of Balsamic Vinegar
¾ cup of Almond Milk ¾ cup of Almond Milk
¾ cup of Nutritional Stacy's Home Made Chicken Broth ¾ cup of Nutritional Stacy's Home Made Chicken Broth
1 tbsp of apple cider vinegar 1 tbsp of apple cider vinegar
2 tbsp of your healthy fat option (coconut, grapeseed or avocado oil) 2 tbsp of your healthy fat option (coconut, grapeseed or avocado oil)
pink salt and pepper pink salt and pepper
¼ tsp garlic salt ¼ tsp garlic salt
¼ tsp Chili powder ¼ tsp Chili powder
¼ tsp cayanne ¼ tsp cayanne
Nutritional Yeast Nutritional Yeast

Preheat your oven to 400 degrees
In a large bowl add your Brussel sprouts and toss in 1 tbsp of your healthy fat oil, Balsamic vinegar, pink salt and pepper. Pour onto a cooky sheet and place in oven. Bake at 400 degrees for about 40min or until done
Next add your remaining 1 tbsp of your healthy fat option to the bottom of your large pot add your chopped garlic and let cook until the garlic becomes fragrant (usually about 2 to 3min). Add your chopped cauliflower and let cook for another 1 to 2 mins.
Add your Almond Milk and your chicken broth to the pot and let simmer until cauliflower is soft (normally 15min if cooking on a low heat setting). Once soft take a wooden spoon and mash the cauliflower to desired consistency. Cover pot and let cook on low for a few more minutes to help get some of the excess moisture out. Add Nutritional Flakes to give it a cheesy kind of creamy-ness (add as much as you would prefer)
While thats cooking lets get the shrimp going. You can use the same bowl that you used to season your Brussel sprouts. Add your shrimp to the bowl along with your apple cider vinegar cayanne, chili powder, garlic salt, pink salt and pepper. Toss the shrimp to coat them with the seasoning. Pour mixture into a frying pan and cook for about 3 to 5 min on medium heat (Your shrimp should have a lite pink color don't cook them to long or they will get chewy).
Now your ready to serve and ENJOY!

Calories:  Calories:
11 oz of Shrimp: 186 calories  11 oz of Shrimp: 186 calories
3 cloves of Garlic: 18 calories  3 cloves of Garlic: 18 calories
2 cups of Cauliflower: 50 calories  2 cups of Cauliflower: 50 calories
2 cups of Brussel Spouts: 80 calories  2 cups of Brussel Spouts: 80 calories
Total: 334 calories (individual serving = 167)  Total: 334 calories (individual serving = 167)
Pare this meal for dinner with my Taco Salad for lunch and Blueberries for a mid afternoon snack to reach over 700 calories and NOT feel hungry!!!!  Pare this meal for dinner with my Taco Salad for lunch and Blueberries for a mid afternoon snack to reach over 700 calories and NOT feel hungry!!!!