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The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30 Hardcover – December 5, 2017
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From the Publisher
Ginger Shrimp and Zucchini-Noodle Stir-Fry from The Whole30 Fast & Easy Cookbook
Serves: 4 | Prep: 25 minutes | Cook: 10 minutes | Total: 35 minutes
Keeping a couple of 1-pound bags of peeled and deveined shrimp in your freezer means that with just a couple of fresh ingredients, dinner is a cinch to get on the table. And frozen shrimp thaw very quickly—just place them in cool water for 15 minutes or so, and change the water once.
In a small bowl, mix together the vinegar, coconut aminos, garlic, ginger, and salt.
Heat the sesame oil in an extra-large skillet or wok over medium-high heat. Add the onion and cook, stirring, until it just starts to become tender, about 2 minutes. Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, bell pepper, and zucchini noodles.
Cook, stirring, until the shrimp are opaque and the vegetables are crisp-tender, 5 to 8 minutes. Top with the green onions and serve.
Steer clear of store-bought jars of minced ginger, as they almost always contain added sugar and/or soybean oil.
To make this recipe even faster, use cooked shrimp in place of the raw shrimp. Add after the vegetables are crisp-tender and continue to cook, stirring, until the shrimp are heated through, 1 to 2 minutes.
- 1/4 cup rice vinegar
- 3 tablespoons coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger (see Tips)
- 1/4 teaspoon salt
- 1-1/2 tablespoons sesame oil
- 1 large yellow onion, slivered
- 1-1/2 pounds peeled and deveined medium shrimp (see Tips)
- 3 medium red and/or green bell peppers, cut into matchsticks
- 2 packages (10.7 ounces each) zucchini noodles; or 3 medium zucchini, spiralized, long noodles snipped if desired
- 3 green onions, sliced
—JEN HATMAKER, New York Times best-selling author of Of Mess and Moxie
“Melissa has done it again! No matter if you’re doing a Whole30 or not, you need this book. This collection of fabulous new recipes is tailor-made for busy folks who crave nourishment without sacrificing flavor, variety, or the most precious commodity of all—time! Bravo!”
—MICHELLE TAM, New York Times best-selling cookbook author and creator of Nom Nom Paleo
“You don’t have to spend hours in the kitchen to feed your family healthy, home-cooked meals. These simple but delicious recipes will stay in your weeknight rotation long after your Whole30 is over.”
—DANIELLE WALKER, New York Times best-selling author of Against All Grain, Meals Made Simple, and Celebrations
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Just a quick word for my fellow halal and kosher cooks, there are quite a few pork based recipes in here. I usually just sub out the pork for a similar cut of chicken and it works out great!
This book makes getting a meal on the table quickly and with fewer dishes possible. You could do your entire Whole30 with this one cookbook and not feel overwhelmed. You can put the recipes in this cookbook in your regular meal rotation and know that when dinner (or breakfast, or lunch) comes around, you're going to get it done faster than it takes to sit through the drive thru at your local fast food chain. And the end result will be a balanced, flavorful, beautiful meal you can feel good about. Plus, if you're the meal prepping type, these recipes are perfect for that!
If you're shopping for a new paleo cookbook, this is the one to get. I own close to 30 paleo cookbooks now, and this is one of the few that made it past the first week test with no complaints from the family. In fact, we're doing a second week of recipes from this book after my oldest took it upon herself to thumb through this cookbook and pick out more recipes to try. You know you've found something special when your kid is excited about meal planning and grocery shopping!