That’s 100% keto approved easy meal, that you can prepare in less than 30 minutes. It’s great for these days, when you don’t have time, or just don’t feel the vibe to spend time in the kitchen.

 

It’s good to use variety of herbs when you cook your meals, especially the one with slightly bitter character like thyme, basil, oregano etc. All these herbs that have essential oil are good for digestion, that’s why be generous when adding them while cooking. Our grandmas knew how important herbs are, and they had a knowledge where to find them and how to prepare them to help in different health issues. To be honest I don’t know anyone who would have this kind of knowledge and go to the forest or meadow to pick up herbs. Fortunately we have books and internet that can help us to find this knowledge and use it. You can also find some treasures in your spice cupboard.

For example you can make thyme tea, and drink it to boost digestion – personally I love the taste. It also helps when you feel sore throat (even better if you mix it with sage). Oregano tea is also very tasty. I remember jar of oregano that was given to me by my work colleague. That was oregano grown in his garden, he dried not only oregano leaves but also flowers – that was the most delicious oregano I’ve ever eat (and drink).

Furthermore oregano oil is widely used as antiseptic, antibacterial and antioxidant purpose. Researches showed that oregano has 42 times more antioxidants than apples, 12 times more than oranges and 4 time more antioxidants than blueberries. Thanks that it can help to fight Alzheimer and other neurodegenerative diseases.

Isn’t it awesome? Oregano. For free (almost). You can grow it in your garden or windowsill.

Sorry, I slightly departure from the main subject, but I got excited about oregano.

So going back to our prawn and courgette skillet, do not be afraid to add a lot of herbs 🙂 And enjoy!

quick and easy prawns and courgette skillet

INGREDIENTS

• 180 g cooked and peeled king prawns (I used frozen ones)
• 2-3 courgettes (depending of size)
• 1 brown onion
• 1 red bell pepper
• 1 tbsp coconut oil or clarified butter
• 2 garlic cloves
• 1 tsp thyme
• 1/2 tsp coarse pepper
• 1/2 tsp oregano
• 1/2 tsp basil
• natural rock salt to taste
• chili flakes

DIRECTIONS

I will be honest. I always forget to take stuff out from the freezer. But that’s what you should do first – defrost the prawns. But as usual, I forgot this time as well, so I always put them on a clear frying pan and defrost them fast on a small heat. Then I drain the excess liquid, and then put them back on the skillet adding coconut oil or clarified butter.

While prawns are on there way, chop onion, courgette in half slices and bell pepper in strips. You can roughly chop the garlic or use garlic grinder. First put onions on the skillet and fry them for 2-3 minutes with prawns. Then add garlic, bell pepper and courgette. Sprinkle everything with some natural salt and add remaining herbs.

Fry on a fairly high heat, so veggies will be soft, but not soggy and mushy. After few minutes on the skillet, they should be done but, like spaghetti – al dente.

And that’s done, your meal is ready. Check only if it needs some more salt or maybe some more basil. If you’re a fan of chili flakes sprinkle it all over and stir for extra 2 minutes.

Enjoy!