I made it! Cycled at least 3.5 miles, saw the Crook O'Lune, reached Caton, found the best cafè I've ever been too, now have a loyalty card for aforementioned cafè, and am almost ready to set off home again 😂 🚲 #watchmewatchme#iamonaroll
#fridaythighday ✔ with @jadantheexploder
And @brouss_banner. We always pushing each other to go a little further past that comfort zone. -450 # PR today on #boxsquats 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 Really glad I'm a part of @projectfit_lc and all the great people that attend. Such a great environment and we are only going up from here. Bigger and better things are right around the corner. So get off your a$$ and get in here. You won't regret it. If you choose an easy life, it will certainly be hard. If you choose a hard life, then it will certainly be easy. 💯
Come and see what we are all about. I dare you 😎
Watch today's story to see how to make this gorgeous shrimp taco bowl step by step!
I used a cast iron skillet (my fav bc you can get such a great char on the veggies and shrimp). Few pointers: make sure your pan is uber hot so when you add the onions you get a sizzle.
Use avocado oil in the pan bc it has a higher smoking point meaning it retains nutrients when cooked and can cook at higher heat.
Add onions first, when starting to soften and char add peppers until slightly charred and soft.
Remove then add in seasoned and pre oiled shrimp. Tails on best for flavor and pat dry before adding oil n spices.
Remove then cook up cabbage slightly and lastly the beans so they get all the flavor added to them.
Scrap the pan with a silicone spatula to make sure all the goodness stuck to the sides cooks into the beans...add some chicken or veg stock and if you like more salt or cumin.
I added hot fresh salsa, Greek yogurt, organic shredded cheese and some avocado...but make it your own!