Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 4 servings
1/4 cup Bragg Liquid Aminos
2 teaspoons sesame oil
2 Tablespoons Royal Jelly Raw Honey
2 Tablespoons Organic Shelled Hemp Seed
2 Tablespoons NEXT STEP Organic Extra Virgin Coconut Oil, divided
1 pound large peeled and deveined shrimp (preferably wild)
1 small onion, halved and thinly sliced
1 red or orange bell pepper, seeded and sliced
1 small yellow squash, cut into matchsticks
3 ounces shiitake mushrooms, stems removed and thinly sliced
2 garlic cloves, minced
2 cups thinly sliced rainbow chard
We love that this tasty stir-fry swaps out traditional, sodium-heavy soy sauce with the lighter liquid aminos. This recipe was created by Chef Phoebe Lapine, exclusively for The Vitamin Shoppe.
Directions
1. In a small mixing bowl, whisk together the liquid aminos, sesame oil, raw honey, and hemp seeds.
2. Heat 1 tablespoon coconut oil in a wok or large nonstick skillet. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
3. Add the remaining oil and stir-fry the onion, peppers, squash and shitakes until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.
Per Serving:
Calories: 277
Carbohydrates: 24 g
Fat: 12 g
Protein: 26 g
Fiber: 2 g
