Zucchini and Shrimp Stir-Fry RecipeServes 2-3 | Prep Time: 15 Minutes | Cook Time: 5 Minutes

Ingredients:1 1/2 tablespoons oil
8 oz shelled and deveined shrimp or chicken breast (cut into pieces)
1 zucchini, about 8 oz, cut into rounds and then quarters
3-4 button mushrooms, cut into pieces
3-4 baby carrots, sliced
5-6 slices peeled ginger
Brown Sauce:
1 tablespoon oyster sauce
5 tablespoons water
1 teaspoon sugar
1/2 teaspoon sesame oil
Pinch of salt, or to taste


Method:Mix all the ingredients in the Brown Sauce, stir well and set aside.
Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
Toss and stir-fry for about 30 seconds.
Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.
Cook’s Note:If you don’t have Sesame Oil, it’s OK to skip. Oyster Sauce is a must when it comes to Chinese or Asian stir-fry.


The sauce is 19 calories a serving then I weigh everything else. I usually double the sauce so it would be 38 calories. We put all sorts of combinations with the sauce.

I'm in winter so I will definitely try your Shepard pie Noodle.

This is not a recipe but a glimpse into my current lifestyle.... Note the absence of exercise. Which I will get back into when it gets a little warmer. Stripping off my clothes when it is so cold is not conducive to gyming in my mind!

Rather than three main meals, I eat several times through out the day because I pack various snacks in my lunch box. It usually contains:

Two slices of 100% rye bread or coconut loaf or low GI full grain bread (though the latter triggers gluten reactions so I don't eat it as often)
30 grams Goats cheese or cream honey or low fat cream cheese or almond butter to go with the bread (watch out for high fat and high sugar content)

200 grams low fat or normal fruit yoghurt (both are high in sugar content, so watch out for that)
80 grams fruit and nuts mix, that I mix myself. There are cranberries, currents, raisins, goji berries, almonds, Brazil nuts, macadamia nuts, walnuts and sometimes peanuts, sunflower, poppy and a couple of other seeds in the mix. (Watch out for high fat and high sugar content)

Two fruits of the season (Watch out for high sugar)

I snack throughout the day and maintain high energy, and decided on what I will eat in the evening depending on how sedentary I have been and whether I ate all of the snacks or not.

I also drink a lot of green teas flavoured it's mint, lemon, jasmine, honey or ginger throughout the day to keep me hydrated. Freezing cold water in winter does not cut it for me.

Since it is winter, I make either veggie or meet soups with lentils, barley or beans at least three times a week on the evening. Otherwise I eat my ostrich. Venison or lamb burgers or steaks and the occasional KFC or chicken schnitzels for proteins. Oh and hake or salmon or tuna as other very good substitutes.

aaliceinw wrote: »

Since it is winter, I make either veggie or meet soups with lentils, barley or beans at least three times a week on the evening.

My family LOVES barley/lentil soups.