Shrimp And Vegetable Stir Fry With Avocado And Sweet Potato Pie Recipe

Shrimp and Vegetable Stir Fry

1. Heat a tablespoon of oil in a large skillet or wok over medium-high heat. 2. Add 1 pound of peeled and deveined shrimp and cook until pink, about 2-3 minutes. Remove the shrimp and set aside. 3. In the same skillet, add another tablespoon of oil. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger, cook until fragrant, about 1 minute. 4. Add 1 cup of sliced bell peppers, 1 cup of broccoli florets, and 1 cup of snap peas. Stir-fry for 3-4 minutes until tender-crisp. 5. Return the shrimp to the skillet and add 3 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and 1 teaspoon of sesame oil. Toss to coat evenly. 6. Cook for another 2-3 minutes until the shrimp is heated through and the sauce has thickened slightly. 7. Serve the stir fry hot over steamed rice or noodles.

Avocado and Sweet Potato Pie

1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine 1 cup of mashed sweet potatoes, 1 ripe mashed avocado, 1/4 cup of honey, and 2 tablespoons of melted coconut oil. 3. Add 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. Mix until smooth and well combined. 4. Pour the mixture into a prepared pie crust of your choice. 5. Bake in the preheated oven for 25-30 minutes, or until the pie is set and a toothpick inserted into the center comes out clean. 6. Allow the pie to cool completely before serving. Garnish with additional slices of avocado if desired.