Lainie's 3-2-1s: Sweet & Spicy Jerk Shrimp, Copycat Chick-fil-A Grilled Nuggets, Hearts of Palm Ceviche Week of June 1st-7th
This week’s recipes bring the heat, the zing, and a whole lot of flavor. Let's just say your start to summer cravings are totally covered!
THIS WEEK’S 3-2-1s
Preview the recipes below:
3 Meal-Prep Friendly Recipes
* Sweet & Spicy Jerk Shrimp
* Copycat Chick-fil-A Grilled Nuggets
* Hearts of Palm Ceviche
2 Tips
* Digestive Enzymes: When You Might Need Them
* How it Supports Digestion
1 Drink or Dessert
* Spicy Pickle Lemonade
Three Meal-Prep Friendly Recipes
Sweet & Spicy Jerk Shrimp
Summer flavors, protein-packed, and simple to make—this sweet and spicy jerk shrimp brings bold Caribbean heat and juicy freshness to your table.
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Servings: 6-8
Notes: Gluten Free, High Protein, Low Carb. Can enjoy for up to 3 days in the fridge.
Ingredients
2 lbs of shrimp (peeled and deveined)
1 cup of fresh pineapple (cut into 2-inch pieces)
2 red bell peppers
1 large red onion, sliced
1 jalapeño (halved lengthwise, seeded, and sliced)
2 tbsp olive oil
2 tbsp Jamaican jerk seasoning
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
optional: cooked white rice
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the pineapple, bell peppers, red onion, jalapeño, and jerk seasoning. Sauté for 5 minutes, until the veggies soften and everything becomes fragrant.
Add the shrimp and cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and fully cooked.
Remove from heat. Sprinkle with cilantro and serve with lime wedges on the side. For a heartier meal serve over a bed of white rice.
Copycat Chick-fil-A Grilled Nuggets
Am I crazy, or am I the only one that craves Chick-fil-A on a Sunday?? Now, you don’t have to wait to make the best grilled nuggets at home!
Prep time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Servings: 5-7
Notes: Gluten Free, High Protein, Low Carb. I love pairing them with Primal Kitchen Chicken Dippin’ Sauce.
Ingredients
1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
1/3 cup dill pickle juice
1/4 cup milk (or unsweetened almond milk)
1 tsp pepper
1/4 tsp garlic powder or garlic salt
1/4 tsp paprika
1/2 tsp salt
drizzle of olive oil
Instructions
Trim any excess fat from the chicken and cut small, bite-sized pieces.
Place the chicken in a large ziplock baggie, bowl or directly in your pickle juice container. Add the pickle juice and milk, and allow that to marinate for at least 30 minutes—overnight is even better for maximum flavor.
After marinating, remove the chicken from the liquid. Pat dry thoroughly with paper towels to help it sear properly.
Heat a drizzle of olive oil in a large skillet over medium-high heat.
In a separate bowl, toss the chicken pieces with pepper, garlic powder, paprika, and salt until evenly coated.
Add the seasoned chicken to the hot pan and cook for 8-10 minutes, tossing regularly, until golden and cooked through.
Remove from heat and serve warm—perfect alongside Chik-Fil-A style sauce, or your favorite dipping sauce.
Hearts of Palm Ceviche
A veggie-packed ceviche recipe that never disappoints. If you’ve never tried hearts of palm, this is a great recipe to try!
Prep time: 10 minutes
Total time: 10 minutes
Servings: 5-6
Notes: Vegetarian, High Fiber. Lasts in an airtight container for up to 3 days in the fridge.
Ingredients
1 (14 oz) can hearts of palm (rinsed and pat dry)
3 Persian cucumbers
1 avocado
3 limes juiced
3 tbsp fresh cilantro (chopped)
1 tsp salt (or more to taste)
extra virgin olive oil
optional: 1 jalapeño (finely diced)
Instructions
Wash all veggies thoroughly. Finely dice the hearts of palm, cucumbers, avocado, and jalapeño. Add everything to a large mixing bowl.
Squeeze in the juice of 3 limes, drizzle with olive oil, and sprinkle with salt. Toss gently to combine, making sure everything is well coated.
Eat as is or serve with chips.
Store leftovers in an airtight container in the fridge for up to 3 days.
Two Tips
Digestive Enzymes: When You Might Need Them
Take them with meals, not before or after. Digestive enzymes are most effective when taken at the beginning of a meal, especially if you're eating foods high in protein, fat, or fiber. They help your body break down food into nutrients so you can absorb and use them efficiently. Without enough enzymes, you might experience bloating, gas, indigestion, or nutrient deficiencies — even if you’re eating a healthy diet. They support smoother digestion, especially after heavy meals or if your natural enzyme levels are low due to stress, aging, or certain foods.
How it Supports Digestion
Look for broad-spectrum blends. A good digestive enzyme supplement will contain a mix like amylase (for carbs), protease (for protein), and lipase (for fats). Some also include lactase, cellulase, or bromelain/papain for more targeted support, depending on your diet. I like this brand of enzymes, they offer a powerful, well-rounded mix of enzymes that help break down fats, proteins, and carbs — making digestion easier and reducing bloating or discomfort after meals.
One Drink/Dessert
Spicy Pickle Lemonade
Calling all pickle lovers. This is the most exciting twist on a classic lemonade I’ve ever tried! I saw a variation of this on the New York Times last week, and when I saw it, I knew I had to try it and put my own spin on it!
Prep time: 10 minutes
Servings: 2
Ingredients
1 cup cold water
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
1/4 cup spicy pickle juice (I use Grillo’s Pickles Hot Dill Pickle Spears)
1/4 cup granulated sugar of choice (adjust to taste; I use this Monkfruit sweetener)
ice
for garnish: lemon slices & pickle spears
optional: pinch of cayenne of Tajín for extra heat
Instructions
In a small bowl or measuring cup, mix the granulated sugar into the lemon juice until fully dissolved. For quicker results, microwave the mixture for 10 seconds and stir.
Pour the sweetened lemon juice into a pitcher or jar. Add the water and pickle juice. Stir or shake to combine.
Taste and adjust. Add more sugar for sweetness, more pickle juice for tangier bite, or a pinch of cayenne or Tajín if you want to turn up the heat.
Fill two glasses with ice and pour the lemonade over.
Garnish with lemon slices and a pickle spear.
Serve chilled and enjoy!
What’s in Season?
See you next week!
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