Four families from QC all went Primed last week. Very cool. More Primed success stories cooking!

From left to right we have Cookie (a talented cook who has kindly allowed me to share her recipe), Chats, Chad, Lynn and Cess.

Recipe From Cookie De Guzman- Lugue:

“Dinner tonight…Shrimps sauteed in EVOO and garlic, seasoned with Old Bay Cajun Spice/Himalayan pink salt/pepper. Veg mix is Sitao and cherry tomatoes sauteed in VCO with onions and garlic, seasoned with Garam Masala/Sumac/Himalayan Pink Salt/Pepper 🏼🏼🏼 #imbentobutprimed #primedforyourlife

See Cookie’s cool blog here: http://presidentmama.com/

Sitao and Cherry Tomatoes Saute

3 tali sitao (about 7 sitao per tali)

1/4 kg cherry tomatoes

1 large onion (sliced)

5 garlic cloves (minced)

3 Tbsp VCO

1-2 tsps Himalayan Pink Salt

1/2 tsp pepper

1 tsp Garam Masala (or Cumin)

1/2 tsp Sumac (optional)

Heat oil over high heat. Saute onion till fragrant. Add garlic and saute for 2 minutes. Add sitao. Cover with lid for 2 minutes. Add cherry tomatoes. Season. Cover for another 2-3 minutes. Serve.

Light Cajun Shrimp

1 kilo large shrimp (peeled/deveined)

1 head garlic (minced)

1 Tbsp Old Bay Spice (available in Rustans and Shopwise)

3 Tbsp EVOO

Salt and pepper to taste

Heat oil over high heat. Saute garlic until lightly browned. Add shrimp. Cover pan for 1 minute. Season. Cover again for 3 minutes or until shrimp is not translucent.” Cookie rocks. Will post this recipe under Cookie’s name on the Primed blog site.

#onceyouknowbetteryoudobetter #primedreversesdysmenorrhea #primedreversestype2diabetes #onceyouknowbetteryoudobetter #PrimedtitasofQC #primednutritionfeedsyourbrain

After Just One week Primed:

The four fabulous Primed titas from QC are doing great.

Over 20 distinct positive health outcomes already including “amazing” energy levels, better mood, better sleep, more productive, 4cm off waist line, less hungry, more vibrant and smoother skin and more. Very groovy.

Great food again from Primed Cookie: “Dinner last night and lunch today. Tuna/Camote/Carrot patties 😉 served with lettuce and balsamic vinegar.”