Thai Peanut Noodles with Shrimp Tuesday, Jun 25 2013 

1⁄3 cup light coconut milk
1⁄3 cup no-salt-added tomato juice
¼ cup unsalted, natural peanut butter (crunchy or smooth)
2 tbsp Thai fish sauce
3 tbsp fresh lime juice
1 tbsp raw honey
1/8 tsp crushed red pepper flakes
1 lb medium raw shrimp, peeled and tails on or off
8 oz brown rice noodles
2 cups thinly sliced Napa cabbage (about ½ small head)
1 green onion, thinly sliced
3 tbsp each chopped fresh mint and cilantro
3 tbsp unsalted peanuts, crushed

In a large bowl, whisk coconut milk with tomato juice, peanut butter, fish sauce, lime juice, honey and pepper flakes.

Bring a large pot of water to a boil on high heat. Add shrimp and cook until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to bowl with coconut milk mixture.

In same large pot, cook noodles according to package directions or until tender, about 6 minutes. Drain and rinse well. Add noodles to bowl with shrimp. Add cabbage, onion, mint and cilantro; toss to coat. Top with peanuts.

Nutrients per 1¼-cup serving (using 8 servings): Calories 224, Total Fat 7g, Sat. Fat 2g, Monounsaturated Fat 3g, Polyunsaturated Fat 1g, Omega-3s 290mg, Omega-6s 610mg, Carbs 24g, Fiber 4g, Sugars 1g, Protein 18g, Sodium 548mg, Cholesterol 86mg


Spicy Moroccan Steamed Mussels Monday, Jan 30 2012 

Serves 4, Hands on time 15 minutes, Total time 15 minutes

2 Tbsp extra virgin olive oil
1 Tbsp chopped fresh garlic
1 Tbsp paprika
1 Tbsp ground coriander
2 tsp ground cumin
2 cups low sodium tomato juice
1/2 tsp red chile pepper flakes
3/4 lb Yukon gold potatoes, peeled and cubed
2 lbs cultivated mussels
2 Tbsp chopped fresh cilantro or Italian parsley, optional

In a large pot, combine oil, garlic, paprika, coriander and cumin. Cook on medium heat, stirring frequently, until sizzling and aromatic, about 1 minute. Add tomato juice, chile flakes and 2 cups water; bring to a boil. Add potatoes and return to a boil. Reduce heat to a simmer and cook until potatoes are almost tender when pierced, about 10 minutes.

Meanwhile, fill a large bowl with cold water. Place mussels in bowl and rinse. Tap any mussels that have gaped open slightly. If they close, they’re alive and safe to cook. Discard any mussles that remain open (indicating that they’re no longer alive) and any that have broken shells. Drain.

Increase heat and add mussels to pot. Cover and cook for about 5 minutes, shaking pot several times. Remove lid and dicard any mussels that remain closed. Add cilantro, if desired, and toss to combine. Serve immediately.

Nutrients per serving: Calories 243, Total fat 9g (Sat 1g, Mono 6g, Poly 1g), Carbs 26g, Fiber 3g, Sugars 5g, Protein 13g, Sodium 335mg, Chol 24mg

Clean Eating, August/September 2011, Page 29


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