Ready for another recipe? I know I am. Pasta sometimes gets a bad rap because it is high in carbs, and especially refined carbs if you eat plain white pasta. I absolutely love pasta, and to avoid too many refined carbs, I switched to wholemeal, buckwheat or other whole grain types. This keeps my fibre intake high and I still get to enjoy something I love. I will say it takes some time to get used to eating whole grain pasta, but it is well worth the effort. When shopping, look out for these healthier alternatives.
This recipe is a good post workout meal. I use carb cycling in my own eating habits, which means I always eat the highest portion of my daily carbohydrate intake right after intense exercise. Its a great strategy to deliver nutrients to your body, right when they need them, especially for carbs. When you exercise you deplete your glucose (glycogen) reserves, and eating carbs post workout kickstarts your recovery so you can work out heavy again. Even if you normally are trying to stick to a low carb diet, post exercise is NOT the time to do this. Use other days and times to restrict your carb intake. Give your body what it needs.
This recipe can be made in about 15 minutes, making it perfect for those rush times, especially after the gym and starving. Alternatively, prepare in advance and keep in a food container to bring with you. As always, keep a well stocked fridge and you should have no problem getting this together. I like to set aside Sunday as my meal planning day, but really it's up to you. I also cook pasta in bulk and freeze individual portions, so that I can whip up a batch of pasta super quick. Always remember planning is the key to your nutrition success.
- 8 shrimp peeled (I used frozen)
- 10-12 sweet pea pods chopped
- 1 clenched fist of Kale
- 2 or 3 garlic cloves minced
- 500 ml organic pasta sauce
- 3 cupped hands whole grain pasta cooked el dente or less
- fresh basil leaves
- salt and pepper to taste
- 1 tbsp olive oil
- parmesan cheese
Note about measurements: You may notice I use some rather unusual measurements (cupped hand, clenched fist, etc), this is because it is often far easier and more sustainable to use these hand sized measurements to help you control your portion size. I will create an article on that soon.
- in a large pan, add a bit of olive oil and saute the shrimp until pink, remove and set aside.
- add garlic and pea pods and saute until the garlic begins to brown
- add kale and continue to stir
- add pasta sauce and heat until hot stirring occasionally
- add pre-cooked pasta and shrimp, tossing to combine
- season as desired with salt and pepper (think more pepper and less salt)
- when heated through transfer to serving bowl
- garnish with parmesan cheese and fresh torn basil leaves and dig in
See? Super easy and nutritious. Stay tuned for more great recipes. Like, follow or subscribe.