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Too tired to make an elaborate dinner? Here’s a super-quick, super-delicious, and super-thyroid-supporting stir fry. It has iodine- and selenium-rich foods, goitrogen-reduced cruciferous veggies, and is 100% gluten-free.

Your thyroid is going to love it!

Recipe: Shrimp and Veggie Stir-Fry

Serves 4

2 tbsp extra virgin olive oil
1 lb fresh Brussels sprouts, halved
2 cups mushrooms, sliced
1/4 tsp  salt
½ pound shrimp, fresh or defrosted

Sauce
1 tsp honey
2 tbsp coconut aminos or tamari (gluten-free soy sauce alternative)
2 cloves garlic, minced
2 dashes cayenne pepper, optional

Instructions

Heat wok or large skillet with oil.

Add Brussels sprouts and fry until they’re golden (4-5 minutes).

In a bowl, make the sauce by combining the honey, aminos/tamari, garlic, and cayenne, if using.

Add mushrooms and salt and fry for 1-2 minutes.

Add shrimp and fry until they’re cooked and turn pink.

Add sauce to skillet. Toss and cook until heated through.

Serve & enjoy!

Tip: Serve on a bed of cooked rice or quinoa.

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