Eating healthy on a budget is hard – but it doesn’t have to be – even if you’re following The Plant Paradox plan. Steven Gundry MD shares his 5 favorite meals on a budget – each with 5 ingredients or less. These meals fit The Plant Paradox program perfectly, are high in flavor, are filling, and are great for your gut – and they’re EASY to make.
Full Recipes:
Recipes:
Miracle noodles with pesto and broccoli.
Ingredients (Serves 2):
2 tablespoons olive oil
1 cup broccoli florets
1 bag miracle Noodles
2 tablespoons Basil pesto
Instructions:
First, prepare the miracle noodles the gundry way: Rinse under cool water, then boil for 2-3 minutes, then rinse again before draining completely.
In a large pan, heat the olive oil. Add broccoli and miracle noodles and saute over high heat until broccoli is tender and miracle noodles are dry, 3-4 minutes.
Toss with pesto and serve.
Stir fry shrimp with bok choy
Ingredients (serves 2):
4-6 oz wild shrimp
1 tablespoon Sesame oil
1 tablespoon minced fresh ginger
4 cloves garlic, minced
3 cups sliced bok choy
Instructions:
Heat the sesame oil in a large wok or saute pan over medium heat.
Add shrimp, ginger, and garlic, and cook, stirring constantly until garlic is fragrant and shrimp is beginning to get pink.
Add bok choy and continue to cook, stirring regularly until bok choy is wilted and shrimp is cooked through
Serve, sprinkling with coconut aminos as desired
French omelette and salad
Ingredients (serves 1):
3 omega-3 or pasture raised eggs
2 tablespoons extra virgin olive oil
2 cups arugula
1 tablespoon balsamic Vinegar
1 pinch sea salt
Instructions:
Combine 1 tablespoon of olive oil with the balsamic vinegar. Set aside.
Heat the remaining olive oil over medium heat in a small ceramic-lined or well-seasoned cast iron pan.
Add eggs along with a pinch of salt, and stir until eggs begin to set.
Once eggs are set on the bottom, fold the omelette with a spatula, to create a neat rectangle. Continue to cook until eggs are set to your liking in the center
Toss arugula with the balsamic and oil mixture.
Serve omelette along with salad.
Portobello Mushroom Pizza
Video:
Ingredients (serves 2):
2 large portabella mushroom, stems removed
Extra-virgin coconut or olive oil
6 tablespoons basil pesto
2 slices Italian prosciutto
1 ball buffalo mozzarella, cut into 1⁄4-to 1⁄2-inch-thick slices
Instructions:
Set one burner of a gas grill to high or place a grill pan on the stove with burner set to medium-high heat with
Rub the cap side of the mushrooms with oil, place on the grill or grill pan, cap side up, and grill for about 5 minutes, until the caps begin to brown slightly.
Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
Spoon 3 tablespoons of pesto onto the gill side of one mushroom, add 1 slice prosciutto, arranging it to fit neatly in the gill cup, and then top with half the mozzarella slices. Repeat with the other mushroom.
Return the grill pan to the stove top for about 5 minutes, or until cheese is melted, then serve
Baked sweet potato with garlic and kale
Ingredients (Serves 1)
1 small (6-8 oz) sweet potato
1-2 tablespoons olive oil
1 cup sliced kale
2 cloves garlic
Sea Salt, to taste
Instructions:
Prepare your sweet potato by piercing it all over with a fork and baking in a 375 degree oven or in a microwave until tender.
While potato is baking, heat olive oil in skillet over medium high heat.
Add garlic, kale, and a pinch of sea salt and saute until garlic is fragrant and kale is tender, 3-4 minutes.
Split sweet potato in half and serve, topped with kale.