Shrimp Cucumber Boats with Dill

CP Phase Lunch Green food pescatarian halal gluten-free nut-free egg-free soy-free pork-free low-histamine

Shrimp is high in protein and low in saturated fat. Cucumber adds hydration and crunch. Dill and lemon jazz up the flavor.

🥦 Ingredients

  • ●6 oz shrimp, peeled and deveined
  • ●1 cucumber, halved lengthwise and scooped
  • ●1 tbsp Greek yogurt or mustard
  • ●Juice of
  • ●½ lemon
  • ●1 tsp chopped dill
  • ●Salt and pepper to taste

🧂 Seasoning Tips

Add garlic powder or chili flakes. Serve with a side of sauerkraut or greens. Green CP Lunch Recipe # Cod Cauliflower Mash Bowl Why it is good: Cod is lean and high in protein. Cauliflower mash is low-carb and comforting. Lemon and herbs add flavor. Ingredients (Serves 2): 2 cod fillets (~ 5 oz each), cooked and flaked 2 cups steamed cauliflower florets Juice of ½ lemon 1 tbsp olive oil Salt and pepper to taste Optional – dill or parsley Preparation: Steam cauliflower until soft. Mash with olive oil, lemon juice, salt, and pepper. Cook cod until flaky and opaque. Serve cod over cauliflower mash. Garnish with herbs. Seasoning Tips: Add garlic powder or paprika. A splash of ACV enhances flavor.

👩‍🍳 How to Make It

1
Sauté shrimp until pink and cooked through. Wash and scoop cucumber halves to create boats. Mix yogurt, lemon juice, dill, salt, and pepper. Spoon mixture into cucumber boats. Top with shrimp.

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