Shrimp and Veggie Stir Fry
1 cup cooked brown rice
3 oz Shrimp
1/2 cup frozen broccoli
1/2 cup frozen red or green pepper strips
1 tbsp. Canola Oil
1 tbsp. low sodium soy sauce
Directions: Pour oil in a wok pan (or medium-sized frying pan) and heat on medium heat for 1-2 minutes. Add shrimp and cook for about 3-5 minutes, flipping shrimp occasionally. Toss in frozen broccoli and pepper strips and cook for another 5 minutes or until veggies have thawed, while adding in low-sodium soy sauce. Serve over rice and enjoy!
Pink Grapefruit "Margaritas"
2 tbsp. colored sanding sugar
1 lime
6 tsp. pomegranate syrup or grenadine
1 1/2 cups of pink grapefruit juice
Directions:
- Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
- Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately.
Oh the perfect summer <3
