Stir Fry Pineapple Shrimp with Rice Noodles

Confession Time:

This healthy writer has been neither healthy nor writing much.

The reason?

School started.

I've been teaching for two decades or more, and during that time there have been many, many changes.

One thing never changes. The first two weeks of school are mind-numbingly exhausting. The night owl has fallen asleep by 9:00 more nights than my tired brain can count.  When I stumble in the door at the end of the day, cooking something healthy is just more than I can manage.

So there has been a lot of pizza, quick-cooking things like chicken tenders and fish fillets (the breaded kind you buy in the freezer section).

But my body is rebelling. It's craving something healthy.

So I'm hereby vowing to make at least something healthy each week so I can post about it.

Today's meal was relatively easy.

I didn't want pasta so I picked up some Thai rice noodles. I had never cooked with them before, but it was easy and they were perfect for the meal.

All I had to do was soak them in hot water and then add them to the stir fry. (On a night that making rice seems too laborious, this was a WIN!)

But I get ahead of myself.

Step one was to thaw some pre-cooked shrimp.

Step two was to stir fry the shrimp with a spoonful of coconut oil and some freeze-dried garlic.

Step three - add in some frozen pineapple. Simmer until the pineapple warms up.

Step four - add in the noodles and stir around until warm (about 3 - 5 minutes)

Serve and enjoy.

I did enjoy it. The rice noodles were light enough that they picked up a light flavor from the  pineapple juice and coconut.

Definitely a success!



And tonight I get a real meal out because I'll be celebrating my baby's 31st birthday!