Thursday, January 22, 2015

Cherries + Chocolate = Tasty Nutrition


Cherries + Chocolate. It’s like Valentine’s Day in a frosty glass. I know, I know, I just did the smoothie thing two weeks ago but you'll have to humor one more "for the road." I am headed out of town bright and early tomorrow morning on a Las Vegas voyage with NutriMirror and Team4Balance. I am a last-minute gal and, as a result, I’ve been running around all day; completing errands and arranging parent/transportation coverage for Tiny Tart’s schedules. The truth is, whenever I am too busy to cook or eat I tend to throw all kinds of stuff in the blender so that I can drink my nutrition as I run about.

Yes, I am the very same person that’s repeatedly cried out that we should respect our food enough that it is not consumed behind the wheel of the car. While none of us is perfect, I can argue that the nutrition packed into this meal-on-wheels more than makes up for my lack of attention to breaking for lunch!


1 cup frozen, unsweetened cherries
½ cup kefir or unsweetened yogurt
2 tablespoons unsweetened cocoa powder
1 tablespoon coconut sugar or 2 teaspoons raw honey
2 cups baby spinach (you won't taste it, I promise!)
Water, to desired thickness

Combine in all ingredients, except water, in blender. Add water, ¼ cup at a time, blending in between additions; adding just enough water so that desired consistency is reached. Drink right away. Seriously, this is OH. SO. GOOD.

Makes 1, nutrient-packed serving. Per serving:


Wednesday, January 21, 2015

Five Minute Red Pepper Shrimp

What's better than a homemade meal ready in five minutes?   By purchasing already peeled and deveined shrimp and carrots that have been chopped into match sticks, you can easily toss this entire meal together in five minutes.  Not bad for a busy weekday night!  This meal also happens to be gluten free, for those with sensitivities. 

Think outside the box, if shrimp isn't your thing, you could use cubes of salmon or cut up chicken strips.  Prep them in the morning and have dinner ready in a flash.   Quick, easy and delicious meals make it much easier to enjoy a healthy lifestyle we can stick with!


1 lb shrimp, tail on but peeled and deveined
1/3 cup red pepper paste (see note)
5- 6 stalks green onions, cut with kitchen sheers into 1" strips
1 small package of matchstick carrots
1 clove of garlic, smashed and skin discarded     
1/2 - 2/3 cup water
Soy sauce or fish sauce, to taste
2 teaspoons cooking oil
6 ounces Thai rice vermicelli noodles  (approx. 1/3 of 17.5 ounce pkg)

1 – Bring 8 cups water to boil in large pot. Drop in rice noodles and cook for 1 minute.  Set aside.

2 – Heat oil in pan and add garlic rubbing around pan for about twenty seconds.  Remove and discard. 

3 –  Add carrots to pan and cook for 1 minute.  Add shrimp and cook for 1-2 minutes until opaque. 

4 – Add in pepper paste and stir to coat, then pour in ½ cup of the water.  Add more, if necessary, to desired consistency.   Stir in green onions. 

5 – Add soy sauce or fish sauce to taste and serve over vermicelli noodles.   Makes 4 servings. 

Note: Red Pepper Paste is a ground up pepper concentrate that is similar to tomato paste.  It is imported from Turkey and can be purchased locally on Delmarva at the Mediterranean/Sudanese grocery M & S Organics, on South Division Street in Salisbury.  The Rice Vermicelli Noodles are from Thailand, available locally in Asian grocers and even in the ethnic aisles of some local grocery stores. 

Recipe makes 4 servings.  Per serving: