When we are feeling depleted and everyday tired. When our hair feels brittle and dry and our nails split. When we begin to gain weight in midlife and we don’t even understand why. When we feel sluggish and a little bit blue; wanting to hide under the covers all day, we can support our very best midlife health by eating foods that support our thyroid gland.
Our thyroid gland is responsible for some of the heavy lifting in our bodies as it is the ‘control’ gland for our metabolism, circadian rhythm and menstrual cycle. When our thyroid gland is under nourished and under performing, then we can feel really ‘off’ and uncomfortable in our skin.
This dish deeply nurtures our thyroid gland with iodine rich shrimp and sea salt, metabolism boosting coconut oil to sauté all the colourful ingredients and cooked greens that will not run amok by introducing ‘raw green’ goitrogens into the body.
(Goitrogens are cruciferous vegetable based substances that block the thyroid glands use of the mineral iodine.)
I often make this dish with collard greens, as they are the leafy green most dense in easily absorbed plant based calcium, but kale is a great substitute.
Warming paprika will stimulate the thyroid gland and parsley and Vitamin C rich red pepper provide anti-oxidants to scour free radical and promote health. To find the recipe for another delicious seafood dish that supports the optimal health of your thyroid gland click here for my Moules Marinére recipe.
What I love most about this beautiful pan full of colour is that it is family friendly, quick to make and downright delicious!
Ingredients
1 tbsp coconut oil
2 cloves garlic roughly chopped
1 red pepper sliced
1 bunch kale or collard greens finely chopped
1 lb sustainably raised shrimp rinsed (I like Selva brand which supports mangrove planting projects)
1 tsp paprika
1 tsp sea salt
Welcome additions: 1 sweet potato finely diced, 1 cup halved cherry tomatoes
Instructions
Melt the coconut oil in a skillet and add the garlic and red pepper and sauté for 3-5 minutes until they are soft
Add the paprika and salt and sauté for 1 minute to ‘wake up’ the smoky paprika flavours
Add the shrimp and kale or collards and put a lid on the skillet. If you are adding sweet potato or tomatoes add at this point.
Sauté for 2 minutes and stir to ensure that the shrimp are cooked and go pink evenly. Return the lid.
Sauté for another 3-5 minutes until the shrimp are fully cooked. Garnish with finely chopped parsley.
Serve over cooked rice or barley or toss through pasta.