I made this recipe the other night and it turned out really good. You can use chicken breast if you don't have shrimp.
Thai Shrimp Soup
- 1 cup uncooked riced cauliflower
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger (1 used 3 teaspoons of dried ginger)
- 2 tablespoon red curry paste
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
1. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
2. Add garlic, onion and bell pepper, riced cauliflower to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
3. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
5. Stir shrimp, lime juice and cilantro.
The weather is starting to get cold! That makes me think of the holiday season...which of course means all kinds of foods that can get us in trouble.
Deciding to be proactive, I searched back through some of the recipes in the recipe tab for inspiration. I rediscovered this next recipe...and it's delicious! I used pecans...and liquid stevia instead of almonds and xylitol...also added a little scraping of organic vanilla bean. Tastes like Christmas!
Lovely in front of the fire with a cup of hot tea.
Below is just a copy and paste of the recipe as it appears under the snack section on the recipe tab.
I hope snacks like these can help those facing extreme and unwanted weight loss!
1 lb raw unsalted almonds (about 3.5 cups)
1 egg white
1 tsp vanilla extract (without sugar)
1/2-cup xylitol (1/4 may be just as good!)
2 tsp cinnamon
Preheat oven to 250.
Place egg white and vanilla extract into a bowl, and pour almonds over egg white. Stir to cover almonds with egg white.
In a separate bowl, mix together xylitol, cinnamon and salt. Pour mixture over almonds and stir to cover almonds.
Cover a baking sheet with parchment paper, and spread almonds over sheet evenly. Place into the oven for 60 minutes.Turn almonds around 2-3 times throughout 60 minutes.
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