Citrus and Avocado Grilled Shrimp

I love cooking with shrimp because it feels so elegant, but it takes so little time to prepare. I used oranges for this, but to be completely honest, while the flavor was great, about half of the oranges fell off while grilling. A great substitute for the orange slices would be pineapple chunks! They’re sturdier, but they still add a nice sweet flavor.

Ingredients:

Skewers made - off to the grill

(serves 2)

• ½ lb large shrimp, peeled and deveined

• 1 orange

• 1 ripe avocado, cut into bite-sized chunks

• 4 tbsp olive oil

• 2 tbsp chopped fresh basil

• 1 tsp red wine vinegar

• Juice from 1/2 a lime

• Salt and pepper to taste

Directions:

• Zest the orange and set the zest aside

• Peel and cut the orange into segments (like this). Then squeeze the juice into a small bowl.

• To that bowl, add the orange zest, 2 tbsp olive oil, chopped basil, 1 tsp red wine vinegar, the juice from 1/2 a lime, and a pinch of salt and pepper to the bowl. Mix until combined and then set aside.

• Preheat your grill to medium-high heat (or use a grill pan on the stove top)

• Assemble skewers with one shrimp, followed by an avocado chunk, an orange chunk, and then another shrimp. Aim for 3 shrimps per skewer. Sprinkle with salt and pepper and drizzle with remaining 2 tbsp of olive oil

• Grill skewers for about 2 minutes per side or until shrimp are pink and opaque.

• Remove from heat and serve with dressing drizzled on top

Watermelon and Coconut Water Cooler

Try my ultra-hydrating and refreshing watermelon and coconut water drink. This is an excellent way to get in some electrolytes on a hot summer day. 

Ingredients: 

(serves 2)

• 1/2 cup coconut water

• 2 cups watermelon, cut into cubes

• Handful of ice

• 1 lime, sliced

Directions:

• Blend the watermelon, coconut water, and ice until smooth.

• Serve with lime slices.

Veggie Pad Thai

I love Pad Thai so much! It’s an incredibly flavorful and comforting dish, perfect for a lazy night at home. By making your own Pad Thai at home, you know exactly what ingredients are being added to your dish and can be assured it’s not loaded with hydrogenated oils and sugars (typical of take-out). Also, while under “shelter in place,” were not eating out much/at all, so this is the perfect way to satisfy some of our take-out cravings!

FYI - I used Forbidden Rice noodles, which is why they are black in color. Any rice noodle will work for this dish!

Ingredients:

(Serves 2)

Sauce:

• ¼ cup coconut milk

• 2 tbsp peanut butter

• 2 tbsp fish sauce

• 2 tbsp coconut aminos (or soy sauce)

• 1 tbsp rice wine vinegar

• 1 tbsp honey

Noodles:

• 6 ounces of pad thai rice noodles

• ½ onion diced

• 3 cloves of garlic, minced

• ½ cup frozen peas

• 1 head of broccoli, cut into florets

• 2 eggs, beaten

• 2 tbsp coconut oil

• Juice from 1 lime

Garnish (optional):

• ¼ cup of chopped peanuts

• Lime wedges

• Bean sprouts

Instructions:

• Bring a pot of water to a boil and cook rice noodles according to their directions. Rise with cool water and drain. Set aside.

• In a bowl, whisk together the sauce ingredients and set off to the side.

• In a large skillet, heat the coconut oil over medium heat. Add the onions (and a pinch of salt) and cook for about 5-8 minutes, or until softened. 

• Add garlic and broccoli and cook for another 5 minutes, or until soft. (Optional: add a splash of water to help cook and steam the broccoli)

• Push vegetables to one side of the pan and add the beaten eggs. Scramble eggs until cooked, approximately 2 minutes.

• Add the peas and sauce mixture, stirring constantly for about 2 minutes, or until it’s bubbling and thickens. Add the lime juice and give it all a good stir.

• Turn off the heat. Add the cooked noodles into the pan and toss to combine. Serve.

• Garnish however you’d like!

Optional: Choose whichever veggies you want to use in your pad thai!

Peach, Avocado, Corn, and Tomato Salad

Here it is with the lime basil vinaigrette on the side. I encourage heaping amounts of the dressing :)

This dish is so fresh and flavorful, and it features so many tasty and summery ingredients. While it’s a simple dish to create, the flavors are complex, with the sweetness from the peaches and corn mixed with the tang of the vinaigrette and onions and the earthiness from the mint and basil. So good and so fresh! Pair this with grilled lamb chops or grilled salmon for an easy crowd-pleasing dinner.

Ingredients (Serves 4 as a side)

• 3 ears of fresh corn on the cob, husked

• 2 ripe peaches, sliced into ½ inch wedges

• 1 ½ avocados, diced or sliced into wedges

• 2 medium heirloom tomatoes, sliced into 1 inch wedges

• 1/4 a red onion, finely sliced

• ¼ cup of torn mint leaves 

For the lime basil vinaigrette

• 2 cups packed basil leaves

• 1 garlic clove

• Juice from 1 ½ limes (about 3 tbsp)

• 2 tablespoons apple cider vinegar

• ⅓ cup of olive oil

• ½  teaspoon of salt

• ¼ teaspoon of pepper

Directions

• Boil the corn for 2-3 minutes. Let cool and then slice kernels off the cob.

• Assemble remaining salad ingredients in a large bowl or serving dish. Squeeze some fresh lime juice on top if not serving immediately.

• In a blender, combine all ingredients for the basil vinaigrette. To thin it out, use some water or additional olive oil. Taste and adjust for seasoning. Drizzle on top of salad ingredients or serve on the side.

Notes: You can use cherry tomatoes or beefsteak tomatoes too. Use whatever is fresh! Also, feel free to splash some olive oil, apple cider vinegar, lime juice, and sea salt on top in place of the vinaigrette if you’re short on time!

Corn was this week’s “Ingredient of the Week.” love sweet summer corn. It brings back so many childhood memories of sitting out on our porch after a day of swimming and being in the sun. We had fresh Jersey corn all the time with a simple grilled dinner most nights in the summer, and I couldn’t get enough of it. I still can’t! Corn gets a bad rep these days. It is true that it can be an inflammatory food for many people, but what’s important to note is that 92% of corn grown in the United States is grown with genetically modified organisms (GMOs). While there is little research on the long term effects of GMOs on the human body, studies show that there is a strong correlation between GMOs and inflammation and intestinal damage. Therefore, when buying corn, it is essential to make sure you’re buying organic corn! Final note: corn is high in starchy carbohydrates, so I suggest avoiding having other carbs, like grains, potatoes, and legumes with your meal. Keep in mind that when you get fresh locally grown corn, the taste is noticeably so much better.

Health Benefits of Corn:

• Corn is a good source of antioxidants, which supports healthy immune function

• It is a good source of fiber, aiding in digestion and helping to relieve constipation

• Corn is a complex carbohydrate and the fiber in it slows down the rate in which glucose enters the bloodstream (helping to balance blood sugar levels)

• It contains some essential nutrients like phosphorus, magnesium, zinc, iron, and copper 

For more recipe inspiration for cooking with corn, check out this link!

Sources and additional reading:

• https://www.amymyersmd.com/2017/08/3-reasons-to-avoid-gmos-if-you-have-an-autoimmune-disease/

• https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html

• https://draxe.com/nutrition/vegetables/nutritional-value-of-corn/

Peach Salsa

This salsa is so dreamy. The sweetness from the peach, the tang from the lime, and the crunch from the red pepper makes this combination so incredible and fresh. I love making a big batch and serving it with tortilla chips as an appetizer or spooning it over grilled meats (like chicken or pork tenderloin) for added flavor and brightness.

Ingredients: (serves 4)

• 3 ripe peaches, skin removed and diced

• 1 lime, juiced

• ½ red pepper, diced

• ¼ red onion, diced

• 2 tbsp fresh mint leaves, finely chopped

• Salt and pepper to taste

Directions:

• Combine all ingredients in a small bowl. Mix well.

• Taste and adjust seasonings as needed

• For some kick, add jalapeno or red pepper flakes

Health Benefits of Peaches:

• Peaches are a great source of Vitamin C and Zinc, which are both antioxidants that help prevent infection and support optimal functioning of the immune system

• They are high in potassium, which helps the body perform nerve signaling, maintains healthy metabolic functioning, regulaties muscular tissue, and maintains electrolyte balance.

• Peaches are high in Caffeic acid, a powerful antioxidant, which can inhibit a type of tumor that grows in fibrous connective tissue. They have also been found to stunt cancer growth in the colon.

• They are great for skin health; the antioxidants and vitamins in peaches have been shown to hydrate and revitalize the skin.

Sources and additional reading:

• https://www.spinemd.com/news-philanthropy/take-a-bite-out-of-these-5-health-benefits-of-peaches

• https://www.naturalfoodseries.com/11-health-benefits-peach/

• https://draxe.com/peach-nutrition/

• https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-peach.html

Cucumber, Red Pepper, Corn and Black Bean Salad

This refreshing salad is the perfect side dish in the summer. It’s refreshing and bursting with flavor. Sometimes I will serve this salad with some olive oil, fresh squeezed lime juice, and sea salt, but if I have the time and ingredients, I will serve it with this zesty and bright cilantro lime vinaigrette. The avocado adds creaminess and rounds out the flavors. A tip: when chopping the cucumber and red pepper, try dicing them so that all components of the salad are about the same size.

served here with fresh lime juice, olive oil, and sea salt

Ingredients: (serves 4-6 as a side)

• 3 medium cucumber, diced

• 2 red peppers, diced

• 2 cups organic corn (fresh or frozen)

• 1 15 oz can drained and rinsed black beans

• ¼ red onion - finely diced

For the vinaigrette:

• 1 bunch fresh cilantro, washed and dried and stems removed

• 1 garlic clove, smashed and roughly chopped

• Zest from one lime

• Juice from 2 limes

• 1 tsp maple syrup or honey

• ½ tsp sea salt

• ¼ tsp pepper

• ⅓ cup extra-virgin olive oil

• 1 avocado, diced

• 2 tbsp water

Directions:

• Cook the corn in boiling water for about 3 minutes. Then drain and let cool.

• Combine cucumber, red peppers, corn, black beans, and red onion in a large bowl. Set aside.

• In a blender, combine all ingredients for the vinaigrette. Blend until smooth, adding water, olive oil, and/or more lime juice if needed to thin it out. Taste and adjust seasonings.

• Pour vinaigrette over vegetables, toss, and serve.

Storing herbs in water helps keep them fresh!

Make extra dressing to spice up your salads!

Ginger Lime Shrimp

I love cooking with ginger. Not only does it make your kitchen smell wonderfully aromatic, it adds spice, warmth, and overall great flavor when added to recipes. This shrimp recipe tastes elegant, bright, and fresh, yet it takes about 10-15 minutes to prepare, making it a perfect weeknight meal. I served it over black forbidden coconut rice with my roasted sesame broccoli (from last week’s post). Honestly, it was so delicious. I recommend making this when you need to spice up your regular weeknight meals or when you’re having friends over for dinner, but you don’t have time for a time-consuming dish. I gave my garlic and ginger a rough chop, but mincing will make it look a little more professional (and less rustic). Enjoy!

Ingredients: (serves 2)

• ¾ lb medium sized shrimp, peeled and deveined

• 2 tbsp avocado oil (or butter)

• 1 tbsp toasted sesame oil

• 2 cloves of garlic, minced

• 1 2 inch piece of ginger, peeled and grated

• Juice and zest from 2 limes

• 1 tablespoon tamari (or soy sauce)

• ½  cup of water

Directions:

• Mix together toasted sesame oil, lime juice, lime zest, tamari, and water in a bowl. Set aside.

• Place a large skillet over medium-high heat and add 1 tbsp of avocado oil.

• Add the shrimp to the pan.

• Cook for about 2 minutes a side or until cooked through (be careful not to overcook). Remove shrimp from the pan.

• Reduce heat to medium.

• Add 1 tbsp avocado oil, garlic and ginger. Cook for about 2-3 minutes, until fragrant but not browned. Stir frequently.

• Add water, lime juice, lime zest, sesame oil, and tamari and reduce until sauce has thickened, about 5 minutes, stirring every once in a while.

• Serve shrimp and sauce over soba noodles or coconut rice (see recipe)

Want to grill instead?

If grilling, mix together all ingredients but the shrimp and water. Add shrimp to marinade and let sit for about 30 minutes before grilling. Grill for about 2 minutes a side (or until cooked through).

Health Benefits of Ginger:

• Ginger has been used as a natural remedy for nausea. If dealing with morning sickness, try having ginger tea or making a lemon ginger tonic.

• It has been shown to aid digestion, and it helps to reduce gas and bloating.

• It has antifungal properties and can help fight off yeast infections and athlete’s foot.

• Ginger has many anti-inflammatory properties and has been shown to help with joint pain and arthritis.

• It is antimicrobial and a powerful antioxidant, making it a useful natural remedy when fighting off a cold.

• It has been shown to help alleviate pain from menstrual cramps.

Sources and additional reading:

https://draxe.com/10-medicinal-ginger-health-benefits/

https://www.chinesemedicineliving.com/chinese-medicine/ginger-is-medicine/

http://acupunctureinthepark.com/food-therapy/twelve-things-you-need-to-know-about-ginger/

https://chopra.com/articles/8-incredible-health-benefits-of-ginger

https://www.boost-immune-system-naturally.com/health-benefits-of-ginger.html