1 protein – 2 vegetables – 1 fat – 1 dressing
I’m very excited about this week’s blog. Not because this particular recipe is any more special than any other recipe (though it is super-duper delicious) but because this week’s recipe marks the one year anniversary of the Foodie Flavor blog at SlimGenics. Wow!
Do you know how the blog started? As a caterer, I have always enjoyed cooking and playing around in the kitchen. After I made the decision that to lose my “baby fat” (a full 9 years after the baby made her appearance), I knew that my success would hinge on my ability to keep cooking and keep creating delicious things in the kitchen for my family and me. I need to eat good food–it’s just how I’m wired. So I took my approved foods list and decided to look at it from the perspective of, “Look at all the things I can eat!” rather than “Look at all the things I can’t eat.” What a difference that made, and I’m so glad that I’ve had an opportunity to share it with all of you.
I get really excited and passionate about food, and I hope that, if you were a frozen/fast/convenience food eater, I have helped you find joy in the things that you eat. I hope that your taste buds have danced! I realized this week, after reading some of the wonderful comments you’ve been leaving lately, that writing the blog has not only helped to keep many of you on plan, but that it has been critical in keeping ME on-plan, too. Thank you so much for that!
Shall we try for another year?
- 2 C. eggplant, peeled and cut into 1-inch cubes
- 1/2 tsp. Morton® Lite Salt, divided
- 1/2 tsp. pepper, divided
- 2 tsp. olive oil
- 10 oz. large shrimp, shelled and deveined
- 1 clove garlic, minced
- 10 green onions, cut into 1-inch pieces
- 1/3 C. water
- 1 Tbsp. Bragg’s Liquid Aminos
- 2 tsp. “measures like sugar” Splenda®
- 1/2 tsp. fresh ginger, minced
- 1/4 tsp. Asian chili paste
- Pinch of red pepper flake (adjust to taste)
- 2 Tbsp. fresh cilantro, minced
- 2 Tbsp. fresh basil, minced
- 1 lime, cut into wedges
Heat a nonstick wok or sauté pan over high heat. When hot, spray with zero-calorie cooking spray and add eggplant. Sprinkle with a pinch of the salt and pepper (not all) and cook, tossing, for 4-5 minutes or until eggplant is softened and brown in areas. If it starts to stick to the pan, spray with a little more cooking spray. Remove eggplant to a plate or bowl.
Add olive oil and swirl to hot wok. Add shrimp. Stir-fry for 3 minutes, or until shrimp is just barely cooked through. Add garlic and green onions and cook for one minute more, until fragrant. Add shrimp mixture to eggplant on plate or bowl.
In a small bowl, combine water, Bragg’s Liquid Aminos, Splenda, ginger, chili paste and red pepper flake. Whisk. Add mixture to wok and bring to a boil. Boil until mixture is reduced by about half.
Return plate of eggplant and shrimp to sauce in wok and cook, tossing to coat, for one minute, allowing the eggplant to absorb most of the sauce.
Remove wok from heat and stir in minced basil and cilantro (mint is also good). Divide between serving bowls and squeeze one half of lime over the top, serving with remaining lime wedges.
Optional: Serve with steamed short grain brown rice sprinkled with sesame seeds.
Makes 2 Servings