Cool Down and Heat Up: Watermelon Cooler and Curry Shrimp Recipes

I’ve been fairly inconsistent with the blog lately. Although not a good one, my only excuse is laziness. I know laziness cannot become a part of my lifestyle–not in work, not in fitness, not in health. So here I am, trying to right (write!) my wrongs while I have a few minutes.

During training, I am very conscious of what I’m putting into my body — probably more so than when I’m not — because food is fuel.  I can’t waste Calories on junk. It’s about quality. (And it’s about taste too.)

I always tell people that eating healthy doesn’t have to suck. It doesn’t have to be boring. It doesn’t have to be tasteless. I bring this up because I’ve added two new recipes into my training portfolio to add a little excitement into my weekly meals. They’re easy, require minimal time and ingredients, and are good for you.

The first one is great pre-run. I found the recipe in the July 2016 issue of Runner’s World and have tweaked it to perfection. I’ve dubbed this concoction a Watermelon Cooler. It’s not a protein shake, and with little protein or fat, it’s a lot lighter and easier to digest before hitting the pavement.

Watermelon Cooler
Serving: 1

6 fresh or frozen strawberries
4 to 6 cubes of fresh watermelon
Lemon slices from half of a lemon (remove pits and rind)
2 to 3 cubes of ice
Honey, agave, or bee-free honey to taste

Layer ingredients so that any frozen fruit or ice cubes are closest to the blade. I use a Nutribullet, so anything frozen is always at the top of the cup. Blend until slushy.

Watermelon Cooler

Watermelon Cooler

The next recipe is great for a weeknight dinner. Shrimp cooks super fast, so this dish comes together in less than 30 minutes. TIP: Start the rice beforehand so it can cook while you’re prepping.

Coconut Curry Pineapple and Shrimp
Servings: 4
Calories: Approximately 370 per serving (includes 1/2 cup coconut brown rice)

1 lb. deveined, shelled raw shrimp
1 cup light coconut milk, well stirred
1 cup diced pineapple
2 TB red curry paste
1 TB fish or oyster sauce
1 TB coconut nectar (you can also use brown sugar as a substitute)
1 to 1.5 TB lime juice (1 whole lime)
1 TB coconut oil
1 cup brown rice, measured dry

1. Cook rice according to directions. If you want coconut rice, halve the amount of water and replace with coconut milk. For example, if the recipe calls for 1 cup of water, you would use 1/2 cup water and 1/2 cup coconut milk.
2. Add coconut oil to a wok or deep dish, nonstick pan. Heat on medium until shimmering. Add curry paste and sauté for 1 minute or until fragrant. Add coconut milk and stir well to combine.
3. Add pineapple and shrimp. Cook 5 to 7 minutes or until shrimp are pink and opaque.
4. While shrimp cooks, whisk coconut nectar, fish sauce, and lime juice together in a bowl. When shrimp are fully cooked, remove pan from heat and stir in this mixture.
5. Portion out into 4 servings. If eating with rice, add 1/2 cup to your meal.

Get in my belly immediately.

Get in my belly immediately.