From Jennifer Fisher, the cult-favourite jewelry designer and creator of Jennifer Fisher Kitchen, a must-have cookbook with 100 recipes designed to maximize your energy, stay clear-headed, and look hot at any age

Since being diagnosed with Hashimoto’s disease in high school and learning how to listen to her body as an adult, Jennifer Fisher has completely transformed her life through what she consumes. She now has more energy. Her body feels more efficient, and it’s easier to think—and move.

Through her journey, Fisher found that it wasn’t just eliminating one thing or following one diet, as she had tried so many times before, but practicing all of these things in tandem.

She has made it her mission to demystify how to live healthfully—it’s not by following a diet but instead discovering a holistic approach to changing your life through food. Fisher knows firsthand how daunting it is to live with chronic illness, and Trust Your Gut offers quick and easy recipes that are simple but always deliver on flavor.

The book is filled with recipes that include easy swaps to fit anybody’s dietary needs as well as ideas for how to eat out while still understanding what your body needs. Trust Your Gut is a cookbook designed for anyone wanting to eat healthily but not compromise on taste.

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Warm and Spicy Shrimp, Mango, and Avocado Salad

OK, a few tips here about shrimp. And all seafood. Always buy wild. NO excuses. I also prefer frozen wild shrimp to fresh. Why? They are frozen in a specific environment and don’t stink up the house like when you get a not-so-fresh “fresh” batch at the grocery store. Frozen wild shrimp are my jam. They are always in the freezer, ready to go when the mood hits, and they defrost super-fast (faster than any other protein). Here’s the trick: Pull out the amount of shrimp you want to cook and place them in a bowl large enough to cover the shrimp in water. Using cool water, cover the shrimp. Change the water every 3 to 5 minutes, and they will be defrosted in no time. The pro tip here is to pour off the water as soon as it’s freezing cold and replace it with reg temp. Lay the shrimp on a paper towel to dry, and pat dry. They take no time and are a great protein choice. I don’t eat them that often (every two weeks or so), so I don’t worry about the cholesterol levels.

This is the easiest shrimp recipe you will ever make. Perfect for hot summer nights, as it can be served at room temperature and can withstand the wait at the buffet. The fresh and sweet mango, avocado, and corn combination with the bite from the fresh jalapeno makes this the ultimate summer barbecue side. Feel free to serve it over finely chopped romaine or arugula to make it a “leafy” salad for a larger crowd. This also makes for a great single-serve appetizer bite or a low-stress dinner party starter served in individual cups that looks impressive without the stress of keeping it hot.

SERVES 4

INGREDIENTS

2 tablespoons olive oil

2 cloves garlic, minced

1 bag (10 ounces/280 g) frozen sweet corn kernels, thawed

1 pound (455 g) large wild shrimp, shelled and deveined

¼ teaspoon kosher salt, or sub JF Spicy

Salt, plus more to taste

Freshly cracked black pepper

2 tablespoons minced roasted red pepper

Jalapeño chile, seeded and finely chopped

½ cup (75 g) chopped red onion

1 firm medium mango (8 ounces/225 g), peeled, pitted, and chopped

1 avocado, pitted, peeled, and chopped

¼ cup chopped fresh cilantro

Crushed red pepper

¼ cup (60 ml) Simple Mustard

Vinaigrette (page 118)

2 tablespoons fresh lemon juice

PROCESS

1. Heat the olive oil and garlic in a large skillet over medium-high heat. Cook until the garlic is aromatic and softened, about 30 seconds. Add the corn and sauté, stirring occasionally, until the kernels are slightly charred, about 6 minutes. Add the shrimp and season with the salt and freshly cracked black pepper to taste. Sauté for about 1½ minutes, until the shrimp are opaque throughout. Remove from the heat and place the contents of the pan in a large bowl. Allow to cool slightly.
2. Add the vinaigrette to the bowl and toss to coat the shrimp. Let sit for a few minutes for the shrimp and corn to absorb the dressing. Add the roasted red pepper, jalapeño, red onion, mango, avocado, cilantro, and crushed red pepper to taste. Toss to combine. Taste and adjust the seasoning. Serve immediately at room temperature.

Recipe published with permission from Abrams.