Tag Archives: shrimp

Pineapple Shrimp Stir Fry

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In the middle of Winter I always crave a little reminder of warmth, even if I do live in Southern California. So, a meal with Pineapple does the trick. This easy recipe from The Healthy Foodie also fits the bill perfectly since I’m in the middle of Yoga Teacher Training and time is limited.

You are definitely getting bang for you buck here in terms of nutrition per bite. Plus, this adaptable meal is quick with a burst of Tropics. Due to time, I cheated and used Trader Joe’s chopped Broccoli, and Stir Fry Veggie mixture (two separate mixtures). Also, for taste I added Garlic and Barely for a carb. Check out The Healthy Foodie for many more creative recipes and beautiful pictures. Whenever I’m not sure what to cook or bake, I always find something on her site.

Pineapple Shrimp Stir fry adapted from The Healthy Foodie

Serves 3-4, Cook and Prep Time: 20-30 Minutes

shrimp pineapple stirfry2Ingredients
14 Large Cooked Shrimp shelled
1/2 small Onion chopped
1 container of Trader Joe’s sliced Pineapple
1 Bag of Trader Joe’s sliced Broccoli Mixture
1 Container of Trader Joe’s Stir Fry Vegetable Mixture
3 Garlic cloves minced
2 Tbsp fresh ginger, grated
1 Tbsp soy sauce
1 Tbsp Coconut Oil

Directions
1. Cook 1 cup of Barely according to directions.
2. In non stick pan heat 1 Tbsp of coconut oil over Medium heat. Add garlic, and onion. Cook until Onion is translucent, 5-6 minutes.
3. Add in both Trader Joe’s Veggie Mixtures and Soy Sauce, keep heat on Medium, cook until Veggies are Soften 2-3 minutes.
4. Add ginger, Pineapple and cooked Shrimp to Veggies, cooking until warm.
5. Add a scoop of cooked barely to plate, top with Shrimp Veggie Mixture.

Tasty Tabbouleh

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Need to whip up something on the fly for a picnic, or just dinner at home? Try this refreshing healthy Tabbouleh. A popular side dish, now a main meal.

The carb energy source is from Bulgar, a high fiber nutrient dense grain. You also have lean protein from shrimp as well as a ton of antioxidants from the lemon, tomatoes, garlic. Fiber from the cucumber, and healthy fat from the olive oil. All mixed together with creamy goat cheese in a refreshing lemon sauce. Lots of delicious healthy stuff going on here.

Plus, it’s super easy and fast to make.

This is adapted from Fitness Magazine March 2010.

Shrimp Tabbouleh

Ingredients

1 cup bulgur

3/4 cup veggie broth

1/4 cup lemon juice

2 Tbsp olive oil

1 large cucumber, chopped

1 cup chopped green onion

1/4 cup crumbled goat cheese

1 cup (12 ounces)  pico de gallo drained (I used Trader Joes version)

8 ounces medium sized shrimp cooked (I used frozen, and thawed them in a bowl with hot water)

1/2 tsp cumin

salt and pepper to taste

pinch of mint

Directions

1. Bring 3/4 cup of veggie broth, and 3/4 cup water to a boil. When it begins to boil, add in bulgar. Stir until boiling again. Then turn off heat, cover, and set timer for 25 minutes.

2. In small bowl whisk together lemon juice, olive oil, salt, cumin, and mint.

3. In large serving bowl pour bulgar. Stir in pico de gallo, cucumber, green onion, shrimp. Pour dressing over top and stir until well combined. Fold in crumbled goat cheese. Serve immediately or chilled.

Seaweed in my dinner?

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Due to the time change I’ve switched my workouts to the morning. I eased into it, the first week waking up 15-20 minutes earlier, and now 30-60 minutes. I actually really like it. Now I come home from work and chill instead of trying to find motivation to workout. Plus, the food I eat goes to my recovering muscles- bonus! Variety=good.

So I like looking through fitness magazines. They keep me motivated, and sometimes I find an exercise or meal that I haven’t tried before. This weekend I was looking through my recipe binder and found a “eat right” dinner in Fitness Magazine from Feb. 2010. I was disappointed. You can check out the original recipe here.

The meal is better than eating out, and quick. But, it is not really balanced. Way too much protein, and no (that’s right!) veggies. Goes to show you- even though it’s in a healthy magazine- read carefully. However, I liked the sauce and foundation so of course I changed it up a bit. ;) The secret power food I added was seaweed. Not the new seaweed snack, but the kind you can buy in large sheets. It adds tons of nutrients and a great nutty flavor.

New and Improved Shrimp Rice Bowl

Prep time: 10 minutes, Cook time 50 minutes (I used slow cooking brown rice) Serves 4-5

Ingredients

16 medium cleaned, shelled, shrimp

2 teaspoons sesame oil

1 teaspoon honey

1/8 teaspoon cayenne pepper

2 eggs

2 Tablespoon light soy sauce

2 Tablespoons rice wine vinegar

2 teaspoons sesame seeds

1 cup brown rice

1 cut ripe avocado

2 seaweed sheets

1/2 bag chopped frozen peppers ( I used Trader Joe’s)

1/2 bag chopped frozen spinach

Directions

1. Cook rice according to directions. Get out all ingredients cause it goes fast.

2. When rice has 15 minutes to go start remaining portion. Add 1 teaspoon of sesame oil to Wok. Turn to med heat, add frozen veggies cook until thawed.

3. While frozen veggies are defrosting, whisk 2 eggs and set aside.

4. Check on veggies, add in whisked eggs if veggies are tender.

5. Cook eggs and veggies and as if you are making an veggie/egg scramble 5-6 minutes.

6. While eggs and veggies are cooking, stir together soy sauce, rice wine, honey and Cayenne pepper and set aside.

7. When rice is done cooking add half of soy sauce mixture to it and stir.

8. Rip seaweed into little pieces and stir into rice.

8. Add rice to veggie/egg scramble in wok. Turn heat to low and stir.

9. Add in remaining sauce. Fold in shrimp.

10. Serve with cut avocado on top.

This recipe was featured at Fit Sugar.

Using honey reminded me of the news I read that Agave Sweetener is a scam. Read it here at The Healthy Home Economist. Thoughts??