Reset BODY. Reset MIND. Reset POSSIBLE.
With the 3-Phase Ideal Protein Protocol.

Step 1: Fill a medium-sized pot halfway with water. Fit the napa cabbage leaves into the water and bring them to a simmer, pushing the leaves into the water if they float up. Simmer for 2 minutes. Remove carefully, placing them to dry on a tea towel.

Step 2: Mix ground shrimp, white parts of the green onion, ½ tbsp tamari, ground ginger, ground garlic, and ½ tsp sesame oil in a bowl with a wooden spoon.

Step 3: Cut napa leaves into 8 even-sized pieces, cutting 2” of the bottom of each leaf off (most of the white part). Mix ground shrimp mixture into balls and fit them in the middle of each leaf segment. Wrap the leaves as tight as possible without tearing them. Secure them with a toothpick.

Step 4: Meanwhile, bring chicken broth to a simmer. Carefully place each dumpling in the soup and simmer until the won tons are cooked through, about 7 minutes, flipping once.

Step 5: Garnish with remaining greens of the green onion, tamari, sesame oil. Optionally add thin slices of napa cabbage leaves leftover from making the wrappers.

Step 4: Meanwhile, cook the quinoa. Rinse quinoa in cold water in a fine-mesh sieve and drain. Add to a pot with 1/2 cup of broth. Bring to a simmer and keep uncovered for 5 minutes. Cover and continue to cook for 10 minutes. Take off the heat and allow to sit, covered, until ready to serve.

Step 5: Fold in spinach into beef stew. Serve on cooked quinoa and garnish with cilantro and juice from the zested lemons. Optionally, sear lemons cut side down in a non stick pan before juicing them.