It is Bachelor Monday AND the first night of 2017 that Matt and I are making a delicious home cooked meal together. We were feeling extra lazy on this rainy day off before kicking it back into high gear with work starting tomorrow. That being said, we decided to go for a tried and true favorite that is not only easy to make but a tummy friendly meal as well! Unfortunately due to the holidays my Cimzia has gotten rescheduled three times and I just got a call today that it may not be ready in time for my appointment on Friday! It is going to be at least five weeks between injections which is the longest I have ever gone. Usually around week three I am feeling not so hot and ready for my appointment. This month I feel like I actually proactively planned things out well. I went on mini liquid diet spurts when things weren't feeling so great, doubled up on probiotics, and got my butt to acupuncture despite the crazy holiday schedules. Knock on wood, things this month have not hit the fan yet so I am extremely thankful but still cautious. I've been sticking to meals that I know don't cause me problems and this is not only one of those meals but also one of Matt's favorites (he loves shrimp!).
This stack is so simple to make! We usually nix the mayo sauce and just opt for some gluten free soy sauce instead. Other than that we follow the recipe pretty much completely although we do use frozen shrimp most of the time because when it is mixed in with all of this other goodness you can't really tell a huge difference so why spend the extra money. Hashtag Siracha on a budget.
Comment or message me if you try out this recipe or find any cool changes to it that spice things up a little!
Blonde babe. Maryland native. Crohn's crushing puppy mother to two sweet rescues.