Asian Salad and Spaghetti Squash with Coconut Shrimp:

If you’re running out of ideas for sides, here’s a couple that are easy to make and super healthy!   We bought some frozen coconut shrimp from Trader Joe’s and we wanted something a little different.  So, hubby looked through they fridge and with ingredients from their and the store he decided on an Asian theme.   We used organic ingredients, but these recipes don’t specify since you are welcome to use the ingredients you have.

Asian Salad:

Brussel sprouts

Kale

Carrots

Mushrooms, sliced

Cucumber

Powder Ginger

Garlic powder

Paprika

Cayenne

Garlic salt

Soy sauce

Lemon juice

Sesame oil

Chop the veggies finely first and mix in bowl. Then add all the seasonings, dressing ingredients and mix well.
Spaghetti squash:

Heat oven to 400°

Cut lengthwise in half, spray squash with non stick or coconut oil.

Cook face down for 30 min(for smaller squash), don’t overcook.

Scrape or spoon spaghetti squash out. The spoon works best and it will just come out looking like spaghetti.

For 2 servings:

Sesame oil 1/2 tsp

A few dashes of curry

Cilantro

Tomatoes

Add spaghetti squash and mix well.
Cook coconut shrimp as directed on package.

Sauce:

Sour cream

Ginger Powder

Lime