Summer Slim Down #1

With summer right around the corner its time to start working on that bikini body. So stash the winter comfort foods and freshen up your diet. This is my new favorite recipe which I will be making throughout the summer. No more excuses! Its easy to cook healthy dinners...and try to go organic when you can.

Shrimp with Cucumber Ginger Salsa, Sesame Baby Bok Choy, and Coconut Brown Rice

Shrimp and Salsa
Serves 4

1 lb of cleaned, de veined shrimp
2 tsp extra virgin olive oil
1/4 cup chopped fresh parsley
2 tsp fresh pressed garlic
dash of salt
fresh black pepper to taste
1 cup cucumber chopped
1/2 cup chopped red onion
1 tbsp finely chopped ginger
1 tsp olive oil

In a medium size bowl combine the olive oil, parsley, garlic, salt, and pepper. Add shrimp and coat completely. Cover and allow to sit in refrigerator for 10 minutes. In a small bowl combine chopped cucumber, red onion, ginger, and 1 tsp olive oil. set aside. Heat oven to 350 degrees. Spread shrimp on baking sheet and bake for 8-10 minutes. Serve shrimp and dress with the salsa.

Coconut Brown Rice
1 cup brown rice. Cook as directed. Add 1-2 tbs (to liking) unsweetened shredded coconut in the last 10 minutes of simmering the rice.

Sesame Baby Bok Choy
2 cups veggie or chicken broth
1 tbs Earths Balance Organic Spread (just like butter but made from Vegetable oil)
1/2 tsp sesame oil
1/2 tsp crushed red pepper

In large saucepan heat broth and butter until steaming. Add rinsed and trimmed bok choy to the pan. Simmer for about 10 minutes. Move bok choy to serving bowl. Add sesame oil and crushed red pepper to the broth. Allow to boil down until you are left with about 2 tbsp. Pour over bok choy and serve.

Enjoy!

Dew Body