Edible

beautifulpicturesofhealthyfood:

Submitted by: all-asian-recipes
Nori maki (sushi rolls) - Becoming a popular but healthy take-away option for many, this recipe enables you to make sushi rolls at home. Perfect for entertaining guests at home. Try this Japanese dish…RECIPE

beautifulpicturesofhealthyfood:

Submitted by: all-asian-recipes

Nori maki (sushi rolls) - Becoming a popular but healthy take-away option for many, this recipe enables you to make sushi rolls at home. Perfect for entertaining guests at home. Try this Japanese dish…RECIPE

flintbeats810:

Dinner tonight:
Baby mixed greens salad with grilled shrimp
Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)
 Ingredients
Dressing: 2 tablespoons rice vinegar 2 tablespoons fresh orange juice $ 1 1/2 tablespoons extravirgin olive oil $ 1 tablespoon honey 1 tablespoon low-sodium soy sauce 1/2 teaspoon grated peeled fresh ginger 1/2 teaspoon salt $ 1/8 teaspoon crushed red pepper
Shrimp:
2 teaspoons extravirgin olive oil $ 1 teaspoon grated peeled fresh ginger 1/2 teaspoon ground cumin 1/4 teaspoon salt $ 1/4 teaspoon black pepper 2 garlic cloves, minced 2 pounds large shrimp, peeled and deveined Cooking spray
Salad:
8 cups baby spinach (about 8 ounces) 2 cups thinly sliced shiitake mushroom caps (about 4 ounces) 3/4 cup thinly vertically sliced red onion
Preparation
Prepare grill.
To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.
To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.
To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.
Caprial and John Pence, Cooking Light  February 2005
Nutritional Information
Calories: 181 Calories from fat: 29% Fat: 5.9g Saturated fat: 0.9g Monounsaturated fat: 3g Polyunsaturated fat: 1.2g Protein: 24.8g Carbohydrate: 6.9g Fiber: 1.3g Cholesterol: 172mg Iron: 3.9mg Sodium: 478mg Calcium: 96mg
Credit: cookinglight.com

flintbeats810:

Dinner tonight:

Baby mixed greens salad with grilled shrimp

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)


Ingredients

Dressing:
2 tablespoons rice vinegar
2 tablespoons fresh orange juice $
1 1/2 tablespoons extravirgin olive oil $
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt $
1/8 teaspoon crushed red pepper

Shrimp:

2 teaspoons extravirgin olive oil $
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon salt $
1/4 teaspoon black pepper
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
Cooking spray

Salad:

8 cups baby spinach (about 8 ounces)
2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
3/4 cup thinly vertically sliced red onion

Preparation

Prepare grill.

To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.

Caprial and John Pence, Cooking Light
February 2005

Nutritional Information

Calories: 181
Calories from fat: 29%
Fat: 5.9g
Saturated fat: 0.9g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.2g
Protein: 24.8g
Carbohydrate: 6.9g
Fiber: 1.3g
Cholesterol: 172mg
Iron: 3.9mg
Sodium: 478mg
Calcium: 96mg

Credit: cookinglight.com

(via beautifulpicturesofhealthyfood)