Shrimp is also a thyroid-friendly source of protein: 4 ounces contains an impressive 26 grams of protein. It is an excellent source of the mineral selenium, which helps activate thyroid hormones so that they can be used by the body. Selenium also has antioxidant properties that can potentially protect the thyroid gland from free radicals (unstable cells that can damage cells, causing illness or accelerated aging).

Shrimp is also a good food source of iodine, a mineral that is needed to make thyroid hormones. Although iodine deficiency can cause or worsen hypothyroidism (low thyroid) or goiter (enlarged thyroid), it is best to increase your consumption of iodine-rich foods, like shrimp, seaweed, fish and eggs rather than taking an iodine supplement. Iodine is a fickle mineral. While too little iodine increases risk of hypothyroidism, ingesting too much iodine (e.g., kelp tablets) can also hurt the thyroid gland.

Truth be told, I’ve never been a big shrimp lover. But, in this fresh and sumptuous zoodle salad, “X” (shrimp) hit the T-spot (my thyroid!) in a memorably delicious way!

This is the ultimate all-you-can-eat thyroid-friendly, hormone-balancing salad.

Regularly consuming salads or smoothies that include RAW cruciferous vegetables, like cabbage, baby kale or broccoli, can be detrimental to the thyroid, especially if you have Hashimoto’s or hypothyroidism (low thyroid). While cruciferous vegetables have many health benefits, they contain goitrogens, naturally occurring substances that inhibit your body’s ability to use iodine, and, as a result, disrupt thyroid function by inhibiting the release of thyroid hormone (by the thyroid gland) OR by inhibiting the conversion of T4 (storage form of thyroid hormone) into T3, active thyroid hormone that the body can actually use. This translates into a slower metabolism.

The good news… There are no goitrogenic vegetables in this lemon-garlic shrimp zoodle salad! Radicchio is a type of chicory (not a cruciferous cabbage). If you are sensitive to nightshades, you may want to remove or swap out the red pepper.

The combination of low-calorie, high-water and all-organic salad ingredients—spring mix + radicchio + spiralized zucchini + red pepper + scallions + shrimp—makes this a particularly satisfying “all you can eat” salad, especially if you’re a volume eater. (Personally, I am allergic to small portions and “small plates”!)
 

Lemon Shrimp Zoodle Salad with Sesame-Ginger Vinaigrette

Serves 2 to 4

 
Prepare the Wild-Caught Shrimp:

1 pounds wild-caught shrimp, peeled, deveined and well-rinsed
Zest of 1 organic lemon (apx. 1 tablespoon)
4 medium cloves garlic, minced
Scant teaspoon of Celtic sea salt
Scant teaspoon of freshly ground black pepper
3 tablespoons fresh-squeezed lemon juice

Combine all ingredients in a medium glass bowl until the shrimp is well-coated. Cover and let marinate in refrigerator for 1 hour or more.  *While the shrimp is marinating, prepare the salad and vinaigrette (see recipes below).

To Cook the Shrimp:

Warm 1-1/2 tablespoons coconut oil in a Dutch oven over medium-high heat.  When the coconut oil is hot—but not smoking—add shrimp and cook 2-3 minutes until pink and firm to the touch. Take care not to overcook. Using a slotted spoon, transfer shrimp to a non-reactive bowl and cover to keep warm.

For the Zoodle Salad:

5 to 6 cups organic spring mix, well rinsed, and spun dry
4 medium organic zucchini, spiralized
1 medium organic red pepper, cored, de-seeded, quartered, and sliced very thinly
1 small head organic radicchio, quartered, cored and sliced thinly; use apx. 2 cups of thinly sliced radicchio
1 cup thinly sliced scallion rounds (green part only)

For the Sesame-Ginger Vinaigrette:

4 tablespoons raw apple cider vinegar
4 tablespoons coconut aminos
4 tablespoons toasted sesame oil
1 tablespoon minced gingerroot

Place the organic spring mix, spiralized zucchini noodles, red pepper slices, 2 cups sliced radicchio and scallions in a large salad bowl. Drizzle the sesame-ginger vinaigrette over the zoodle salad; toss and combine well.

Arrange cooked shrimp on top.

Enjoy!!!

Americans often overlook lamb as a nutritious source of protein. It is a mainstay in the cuisines of Australia, New Zealand and Africa. Lamb is also a staple in the much-touted Mediterranean diet (Greece, Turkey, Middle Eastern countries), associated with a lowered risk of cardiovascular disease. Americans, however, eat less than a pound of lamb a year—and I’ll bet it’s mostly around Easter!

That’s unfortunate because lamb, especially grass-fed and grass-finished, is not only a lean meat that is high in protein, it is a very good source of omega-3, the “good fat” most people associate with salmon, walnuts and flaxseed.

As a ruminant—a type of mammal that chews its cud—sheep have a digestive system that fares best on a natural diet of grasses and forage plants.

Want to get the most nutritional bang for your buck? Then, seek out 100% grass-fed—and grass-finished—lamb at farmers’ markets or at a Whole Foods Market. While conventional lamb may start out grazing on grass, they are finished on grain to fatten them up. Grain is not part of their natural diet and difficult for ruminants (like lamb) to digest. If fed too much grain, a lamb can experience liver failure. Lamb that has been 100% grass-fed will contain at least 25% more omega-3s than conventionally raised lamb.

Grass-fed lamb is also a very good source of selenium and zinc, two minerals that are vital to thyroid and immune health. According to several studies, supplementing with selenium, an important mineral with antioxidant properties, can help reduce inflammation and damage to thyroid tissue in autoimmune thyroid disease, like Hashimoto’s. Sufficient zinc is also needed to help make thyroid hormone (T3) and activate thyroid hormone. As an antioxidant and anti-inflammatory agent, zinc bolsters immunity and helps with autoimmune thyroid disease.

An excellent source of vitamin B12, lamb is a good source of B-Complex vitamins, including B1, B2, niacin (B3), B5, B6, folate and biotin.

This is a great, budget-friendly “stretch” recipe and one-pot dish that can be made within 30 minutes.  You can use zucchini, yellow squash or a combination of both.
 

Grass-fed Ground Lamb and Zucchini Braised in Coconut Milk

 
2 medium onions, finely chopped by hand or in the food processor
4 cloves garlic, minced
2-1/4 pounds organic zucchini, yellow squash, or a combination—well washed, halved lengthwise, then again, and thinly sliced into half-moons
1 pound ground lamb, grass-fed and grass-finished
1 cup canned unsweetened organic Native Forest coconut cream or full-fat coconut milk
2 tablespoons coconut oil
2-4 tablespoons chopped fresh herbs, like cilantro, or thyme, sage, oregano—or a combination
1 teaspoon Celtic sea salt, or, season to taste

In a 5-quart Dutch oven (I prefer an enameled cast iron Dutch oven, like Le Creuset; you can also use a stainless steel Dutch oven) over medium heat, melt the coconut oil.

When the oil is sizzling (but not smoking), add chopped onions. Saute about 1 minute, then lower heat to medium-low and continue cooking another 3 minutes, or until onions are translucent and soft (but not browned and crispy!).
Raise heat slightly: add minced garlic and sauté about 30 seconds.

Raise the heat to medium: add the sliced zucchini (or yellow squash). Be sure to coat all of the zucchini in the coconut oil and continue cooking until the zucchini softens, about 8 minutes. The zucchini will release water as it cooks, but if it begins sticking while you’re cooking it, add 1/4 cup filtered water, scraping the bottom of the pot to “unstick”.

When the zucchini is soft, add the ground lamb. Using a wooden spoon, break up the lamb thoroughly, stirring frequently until meat has browned, about 2-3 minutes.

Raise the heat. Add the coconut cream (OR coconut milk), stirring well. When the mixture comes to a high simmer, turn heat to low and cover.

Simmer about 5-6 minutes.

Turn off heat. Stir in chopped herbs and Celtic sea salt, to taste.

Serve with an arugula salad or cooked leafy greens and a sweet potato.