Saturday, November 7, 2009
Tuesday, October 27, 2009
BUTTERNUT SQUASH AND COCONUT SOUP WITH SHRIMP

Serves 4 to 6
Ingredients
2 teaspoons canola oil 1 small yellow onion, chopped 1 clove garlic, finely chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon red curry paste, more to taste 2 teaspoons light brown sugar 1/2 teaspoon sea salt 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups 2 cups low-sodium gluten-free chicken broth 1 (14-ounce) can coconut milk 1 pound medium shrimp, peeled and deveined 1/4 cup chopped fresh cilantro 1/4 cup shredded coconut, toasted (optional) Lime wedges
Method
Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes. Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.
Nutrition
Per serving (About 17oz/476g-wt.): 250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 23g protein, 26g total carbohydrate (6g dietary fiber, 7g sugar), 175mg cholesterol, 480mg sodium
Wednesday, October 21, 2009
grape tomatoes and avocado salad

I thought I would also use this blog to post some yummy recipes that my friends and family might like!
Serves 3
This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.
Ingredients
1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt, such as Fleur de Sal
Method
In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and salt and toss gently. Chill if not serving immediately.
Nutrition
Per serving (212g-wt.): 190 calories (140 from fat), 16g total fat, 2.5g saturated fat, 3g protein, 13g total carbohydrate (7g dietary fiber, 4g sugar), 0mg cholesterol, 210mg sodium
