|Canola oil||1 + 2 teaspoons|
|Garlic clove, smashed||1|
|Yellow onion, coarsely chopped||½|
|Garam masala (an Indian spice) (Or, mix together ¼ teaspoon each of ground cardamom, cumin, and coriander, along with a dash of cinnamon and a dash of black pepper.)||¾ teaspoon|
|Tomato puree (or puree diced tomatoes in a blender or food processor)||1 cup|
|Plain low-fat yogurt||½ cup|
|Large shrimp, peeled and deveined||¾ pound|
|Dash of cayenne pepper (optional)|
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add garlic and onion, and sauté 3-4 minutes, until fragrant. Stir in garam masala and cook another minute. Remove from heat.
- Add onion mixture, tomato puree, and yogurt to a blender or food processor, and process until smooth. Set aside.
- Add 2 teaspoons of oil to skillet over medium-high heat. Add shrimp, season with salt, pepper, and cayenne pepper, and sauté 4 minutes. Stir in masala sauce, reduce heat, and simmer 3-5 minutes, until shrimp are cooked through. Serve over basmati rice.
5 very lean meats; 2 vegetables; 1.5 fats; 0.5 milk
Side Suggestions: Basmati Rice
|Serving Size||½ of recipe|
|Saturated Fat||2 g|
|Dietary Fiber||3 g|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children