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

Ingredients:
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

Directions:
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)

Ingredients:
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

Directions:
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.

Advertisements