1/4 cup unsalted walnut pieces, toasted and coarsely chopped
In a small bowl, whisk together orange zest, orange juice, hoisin, tamari and chile-garlic paste; set aside.
In a wok or large nonstick skillet, heat oil on high. Add beans and stir-fry, stirring frequently, for 4 minutes. Add 3 tbsp water and cook for 4 more minutes. Add shrimp, scallions and hoisin-chile mixture and stir-fry until shrimp are just cooked through, about 2 minutes. Top each serving with walnuts, dividing evenly.
Improve Your Life: Like all nuts, walnuts pack a punch when it comes to their fat content. But, they also abound with antioxidants (more polyphenols than any other common nut, as a matter of fact!), protein and heart-healthy alpha-linolenic acid (ALA), a plant-based omega-3 essential fatty acid.
Walnut pesto with pungent ginger and fragrant fresh basil is the hero that brings this dish together. Walnuts have the highest concentration of antioxidants among nuts, while also containing essential fatty acids, so keep them on hand and snack on them often! In this dish, spaghetti squash is a carotenoid-rich stand-in for pasta, while protein-packed shrimp is among the seafood picks with the least amount of mercury.
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.