Healthy Life Style

Quick and Easy Clean Eating

SAUTEED SHRIMP AND SPINACH

I understand how with our busy schedules and time restraints it’s so tempting and easy to stop for fast food. Please don’t do it! In the long run your body will thank you. With a little forethought and prepping you can make simple, healthy, quick meals at home. I can hear you tisking that’s the last thing you want to do after a long hard day. I do hear you … but it is possible. Just be sure to stock up on some healthy options to have ready in a pinch. I always have a bag of frozen Trader Joes wild Argentinian Red shrimp on hand for just that purpose. You can take some out in the morning to defrost in the fridge or for last minute leave in the bag and immerse in cool/tepid water to defrost.

I always try to take some time to prep and prepare food for the week. It’s easy to make some soup and freeze half for another time. Dice/chop up raw carrots, beets, celery,radishes, etc to top your salad. Roast a tray of veggies to have ready. Use your imagination roast broccoli, cauliflower, red onion, bell peppers, parsnips, sweet potato or any vegetable you enjoy. Rienzi brand Lentils in a can have no preservatives or added salt, a better choice than fast food. These are just some examples to make having healthier meals more manageable.

Neil Miller /The New York Extra

For this meal you will need fresh organic spinach 10 oz, organic garlic, 1/2 a medium lemon, 1 tsp olive oil, grass fed butter, organic orange peel, herbs de provence, lemon pepper and of course trader Joes wild Argentinian Red shrimp. 7-8 pieces for a portion.

Take a handful of rinsed drained spinach cook in pan on medium flame, turning and adding more as it begins to wilt. Cook about 4 minutes. Add 1 tsp olive oil and 1 clove of minced garlic, sautee 2 minutes then set aside. take rinsed defrosted shrimp, pat dry with a paper towel place in preheated pan with a pat of butter. Cook 3 minutes, turn over and cook additional 2 minutes. Then reduce heat squeeze 1/2 a lemon over shrimp into pan, add pat butter, orange peel, lemon pepper, herbs de provence, cook 1 minute. Serve a top spinach with a little salad and beets. Ready to eat in just under 15 minutes!

TIP OF THE DAY : I am loving my new Red Copper cookware frying pan!! It cooks evenly, browns, makes a fabulous omelette, little or no oil needed and cleans with just a wipe! Give it a try, follow directions to bake before first use [season] pan. Red Copper is my new go too!

FYI : Though shrimp is high in cholesterol it is low in saturated fats, has antioxidants and omega-3 fatty acids which has been shown to promote heart health. There is new information out there please investigate.

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