Each March we celebrate National Nutrition Month, and this year the Academy of Nutrition and Dietetics themed it “Savor the Flavor of Eating Right.” Eating healthfully should be anything but flavorless, because we know that would make it unsustainable. Rather, nourishing yourself well should include items and tastes you enjoy while balancing the nutrients (vegetables, fruit, carbohydrate, protein and fat). I like to take it even one step further and include recipes that are realistic with my lifestyle – this may mean a more time intensive option on the weekend and quick picks on weeknights.
For weeknight meals, I have a few sources that are my usual culprits for ideas: Dinner: A Love Story (DALS), EatingWell, and Ellie Krieger, a fellow dietitian who partners with the Food Network. One night this week, we started with “Spicy Shrimp with Lime” from DALS for our protein, made a quick tossed salad and roasted garlic broccoli for our vegetables and paired it with naan we had frozen from Chicken Bridge Bakery, pictured above. Quick? Yes, we were eating 30 minutes after I got home from the gym and started prepping. Delicious? You bet. We added some lime, cilantro and Greek yogurt with the shrimp to accompany the spice rub. See, eating well does not have to mean “eating cardboard.” With a little thought and planning, it can be good and easy.
From Dinner: A Love Story
Makes ~4 servings of an entrée.
- 1.25 lbs. shrimp, peeled and deveined
- 1 tbsp. butter
- Lime wedges
- Plain Greek yogurt
- 3/4 tsp. salt
- 3/4 tsp. smoked paprika (I only had regular so used that but the smoky flavor would pair nicely)
- 1/2 tsp. ground cumin
- 1/2 tsp. curry powder
- 1/8 tsp. cayenne
- Pinch of cinnamon
- Mix together spice rub. Sprinkle over shrimp, mixing to coat.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp to pan and sauté 5 minutes until done, flipping occasionally to ensure they’re thoroughly cooked.
- Toast a few pieces of naan and serve with cooked shrimp, a spoonful of plain yogurt, chopped cilantro, a squeeze of lime and whatever vegetables you have handy.