Rachelle Wood, RHN is a graduate of CSNN Halifax 2002. In January 2005 Rachelle started her own company: Rachelle Wood Nutrition, specializing in weight management. She has 2 office locations and has helped PEI lose almost 50,000 pounds! She is the author of the Rachelle Wood Nutrition Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle also teaches at CSNN Moncton and sits on the CSNN Alumni Board of Directors as Maritime Representative. In 2009 Rachelle won the PEI Business Women's Associations Emerging Business of the Year award.Check out her company website, rachellewood.ca and nutrition blog.rachellewood.ca Thai Shrimp with Vegetables and Brown Rice serves 4
1 pound shrimp, frozen and de-veined
2 TBSP lime juice
4 tsp Bragg's or light soy sauce
1 jalapeno, chopped ( optional )
2 tsp gingerroot, grated
1 clove garlic, minced
1 TBSP cooking oil
1 pound asparagus, trimmed and halved
1 red pepper, cut into strips
2 c cooked brown rice
2 TBSP chopped raw peanuts (optional)
Make marinade by combining lime juice, soy sauce, jalapeno, ginger and garlic. Pour shrimp into bowl and pour over marinade. Let sit for 15 minutes, reserve marinade for later. Heat oil in saucepan over medium heat. Stir fry shrimp for 5 minutes or until shrimp is pink. Remove from heat and keep warm. Add vegetables and stir fry for 3 minutes. Add marinade and bring to a rolling boil. Stir in rice and mix well. Top with peanuts, serve and enjoy this complete meal.
If you like, you may substitute the shrimp with scallops or chicken. The jalapeno makes this dish hot/spicy and you may omit it to create a milder dish. Rachelle likes to serve this dish with a simple garden salad for lunch or supper. Try it tonight!
If you like recipes you should check out Rachelle Wood's blog for more healthy meals which are simple to prepare. She usually posts a new healthy recipe once a week, under the heading, What's for Supper Tonight? Check out http://blog.rachellewood.ca