I am sharing another one of my yummy recipes from my book Refresh+Recharge+Refuel.

I love to take family favorite recipes and revise them to a healthier version. Brown rice is a healthier option than typical white rice. It is considered a whole grain because the bran and germ layers of the grain are left unprocessed. This also increases the fiber content.

A great tip is to make the brown rice a day ahead of time and store in the refrigerator. When rice is cooled for 12 hours hydrogen bonds form between the amylose molecules outside the rice grains. This makes the starch in rice a resistant starch. The glycemic index will be lower.

A bonus in meal prepping brown and wild rice ahead of time is the time saved during the week. You can make this recipe below in less than 15 minutes if you have the rice already prepared.


Serves 4


10 ounces of shrimp, peeled and deveined

1 cup brown rice

2 cups of water

1 cup sugar snap peas

2 tablespoons coconut aminos (can substitute with reduced sodium soy sauce)

 2 tablespoons sesame seed oil

3 cloves garlic

1 tablespoon red Chile paste (can substitute with Sweet Asian dressing on pg.124) 1 tablespoon maple syrup


1.  Rinse the brown rice. In a medium sized pot combine the water and rice. Bring to a boil. Once it boils, reduce the heat to simmer and cover for 45 minutes.

2. In a small bowl, combine soy sauce, Chile paste, and maple syrup. Set aside.

3. In a large skillet over high heat 1 tablespoon sesame seed oil. Cook the shrimp stirring frequently for 2 minutes. Stir in the soy sauce mixture and cook for another minute.

4. Add in the sugar snap peas and cook for 2 minutes. Add remaining tablespoon of sesame seed oil and remove from heat. In a large serving bowl, combine prepared rice and shrimp mixture. Serve.

If you would like to see more recipes from my book Refresh+Recharge+Refuel you can purchase my Ebook below or the paperback version on Amazon.