Taryn Shank Completely Redefines Food Rules
Meet Taryn Shank, the holistic health coach and owner of thoughtfully thriving living helping women live a healthy lifestyle. The woman who turned her post-college hobby of studying nutrition and fitness into a full-fledged passion. Her struggles with her body image and food led this health nerd into redefining and changing the negative relationship many people have with food. After dropping out of college after three years, Taryn Shank was looking for what she wanted to do with her life. Nevertheless, like most twenty-year-olds, she was clueless. As she jumped from job to job, she began to apply some of the things she was learning while studying fitness and nutrition and her life began to feel better. With a newfound love for cooking, Shank was intrigued by the idea of opening a café and took a job at a local organic café while interning with a naturopathic doctor. Soon enough, Shank realized she had no interest in opening a café. But she was bought by the idea of holistic. Voila! A holistic health coach was born determined to help women of all ages overcome emotional and binge eating. On her Instagram and blog, Shank seeks to encourage people to connect with their internal hunger cues. To develop an intuitive approach and find what works for you. What makes you feel your best. Her passion and creative recipes encourage her clients to find a balance with their food and enjoy it without any restrictions or guilt. By encouraging women to take their power back when it comes to food, she is redefining their life-consuming obsession with the food rules. No more obsessing about calories or feeling guilt or shame. Just freedom!
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