Shayna Taylor the Wellness Influencer that is Radically Transforming the Wellness Industry.
Shayna Terese Taylor is a chef, fitness enthusiast, holistic nutritionist, wellness influencer, and entrepreneur who has dedicated her life to improving others’ emotional health and wellness. The wellness influencer first began her rise to prominence through modelling in her early twenties. She continued to expand her social media presence and used her drive to own her own business to succeed as a visionary entrepreneur. Taylor, who is actually a trained chef and worked as a personal chef before, has used her passion for food and wellness to create a clean eating space Shayna’s Kitchen. You can easily find delicious gluten and dairy-free recipes to include in your daily meal plans on the online destination. The site also covers all realms of everyday lifestyle, travel, and wellness goods dedicated to improving the well-being of your body, mind, and spirit. Taylor’s passion for natural health and healing motivated her to found Bottle & Stone, a premium line of handcrafted organic CBD-based remedies and skincare products. Her latest entrepreneur endeavour is her line of ceremonial grade A, stone-ground matcha tea powder called Morning Ritual. The powder is made from the highest quality handpicked young leaves to ensure the smoothest taste, full of antioxidants with no trace of bitterness. Taylor’s mission is to ensure that all her clients’ well-being thrives holistically by listening, learning, and sharing knowledge!
Bang Bang Shrimp Recipe by Health Coach Emily Borgeest (@CleanEatswithCleo)
BANG BANG SHRIMP INGREDIENTS 1 lb peeled and deveined shrimp 3-4 tbsp avocado oil (or any high heat oil for pan frying the shrimp) 1/2 cup mayonnaise (I used @followyourheart reduced fat vegenaise) 1/2 – 3/4 cup arrowroot flour/starch (I use @bobsredmill, cornstarch would work too 2-3 tbsp Huy Fong (@huyfongfoods) Chili Garlic Sauce (amount depends on how spicy you want it). Most grocery stores carry this sauce but if you can’t find it, sriracha with some red pepper flakes and garlic powder would probably work well too. 2 tsp coconut aminos or soy sauce 1-2 tsp coconut sugar (optional – adds a bit of sweetness, could sub any sugar) 1-2 tsp sesame seeds (optional) A few sliced scallions (optional) INSTRUCTIONS Mix together the mayonnaise, chili garlic sauce, coconut aminos and sugar. Set aside. Coat the shrimp in arrowroot or cornstarch. Heat a skillet with the oil and pan fry the shrimp. They cook very quickly and you can tell they’re cooked when they’re white and pink and no longer have the translucence to them. Remove shrimp from skillet and toss in the sauce. Serve over cauliflower rice or any rice you prefer (romaine would be good too to keep the dish light). Top with sesame seeds and scallions. For more recipes by Emily, visit her Instagram: www.instagram.com/cleaneatswithcleo