There’s a saying: “eat breakfast like a king, lunch like a prince, and dinner like a pauper”. And it turns out that this pattern – at least the small dinner part – is really good for you! (For those of us doing intermittent fasting with 2 meals a day, this saying needs a rewrite to: “break-fast like a king and supper like a pauper”.)
Going to bed with a belly stuffed full of food never feels good, and it disturbs sleep quality, too. Having a light dinner solves that (as does eating dinner earlier; it’s best to stop eating – ie. close your eating window – for the day at least 2-3 hours before you lie down for the night). And eating your main meal midday loads you with fuel at a time when you’re more likely to make immediate use of it (rather than store it as body fat). Sounds good, right? 😉
This recipe is a light and delicious meal that’s quick and easy to make and super healthy to boot, and works beautifully for light dinners. And it’s Paleo, low carb/Keto and Whole30-friendly. Enjoy!
Lemon-Parsley Shrimp and Roasted Tomatoes
Ingredients
- 3 large tomatoes
- 3 Tbsp avocado oil
- 1 Tbsp minced garlic
- sea salt to taste
- ground black pepper to taste
- 1 lb medium shrimp peeled and deveined
- 4 tsp dried parsley
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 450°F.
- Slice each tomato into 8 wedges.
- Remove and discard seeds and juice.
- Put tomato wedges in a medium bowl and toss with avocado oil, minced garlic, sea salt and pepper.
- Place seasoned tomato wedges in a large, greased cookie sheet or casserole dish and spread out in an even layer.
- Roast tomatoes on top rack of oven for 20 minutes.
- In a medium bowl, toss shrimp with lemon juice and parsley to coat.
- Remove cookie sheet/casserole dish from oven and add the shrimp, parsley, and lemon juice.
- Return the dish to the oven and bake until the shrimp are cooked through, about 10 minutes.
- Serve immediately.
