The Importance of Healthy Eating

At Regen IV Wellness, we believe in nourishing your body inside and out.  Getting the proper nutrients in your diet is critical to living your healthiest life.  Intravenous vitamins and minerals can help support your healthy lifestyle, but YOU must put in the work by ensuring your diet and activity levels are in line.  There’s no magic pill or procedure that will undo poor diet and exercise.  Poor diet can result in chronic disease, depression, and overall lifestyle discomfort. 
 
A few ways you can improve your diet are:

• Meal prepping instead of eating out.  I prep my lunch for the week and portion it out ahead of time so I’m less likely to do the convenient thing and hit up the drive thru.  Keep reading to find out what I made for my lunches this week and the recipe.
• Shop the perimeter of the grocery store instead of the processed-laden interior.  Grocery store designers are some of the smartest marketing manipulators around.  The whole, raw foods are located around the outside aisles of the store; ironically, they're also the more affordable food items.  Stick to these aisles for most of your groceries and you’ll save yourself from spending more calories and more money on junk foods.
• Drink plenty of water.  Many times, we confuse thirst with hunger and reach for a bag of potato chips instead of our water bottle.  If you read our last post, you know what dehydration does to the body. Make sure you stay hydrated to keep from snacking on the bad stuff and make your body function at top capacity.

Spicy Shrimp and Cauliflower Rice Stirfry
This recipe is inspired by one of my favorite dishes at Snappy Salads.  It’s quick and easy to make, portion out for the week, and reheats well.

1 tbsp coconut oil
1 red bell pepper chopped
1 medium onion chopped
1 zucchini diced
1 yellow squash diced
1 tbsp minced garlic
20 raw shrimp (I use frozen)
1 cup riced cauliflower (I use Costco frozen proportioned)
 
For the sauce:
1 tbsp minced ginger
2 tbsp Sriracha (more or less depending on spice level)
1 tbsp sesame oil
1 tbsp coconut aminos or soy sauce
1 tbsp rice vinegar
 
 Heat a skillet with coconut oil.

1. Add bell pepper, onion, zucchini, and squash until soft.
2. Add garlic and stir until fragrant.
   
3. Add shrimp and cover for 2-3 minutes (check at 2 minutes, if still translucent continue cooking for additional time until pink throughout.)
4. While shrimp is cooking, mix sauce ingredients in a small bowl and set aside.
5. Heat riced cauliflower per instructions.
6. When shrimp is done, drain off excess liquid and pour sauce mixture into shrimp mixture.  Stir to coat.
7. Portion riced cauliflower and top with shrimp mixture.  Enjoy!