Nutrition
By Nancy Adler
Staying on your healthy eating and exercise plan during the summer can be terribly challenging. Barbecue and cocktails seem to slip into the party plans more often. Friends gather later in the day as daylight drags on a couple more hours than in the cold winter months.
Summer is often the time when our body tends to get dehydrated. We are also more fatigued and tired as our body loses essential nutrients with loss of water. Staying with foods containing high water content is advised to help to keep the body hydrated.
How do we stay on a healthy path while enjoying all the wonderful friends and foods summer has to offer? Seems all we can eat when the friends invite us over on a Saturday evening is hot dogs and burgers. No one can lose weight that way or feel the best they can feel after enjoying too much sodium, fat and carbohydrates.
By taking the host and/or hostess a gift of a healthy side dish, you will also help yourself stay on track! If you are the one throwing the party, here is a great way to enjoy the festivities and give your guests a delicious and nutritious meal.
CHIPOTLE SHRIMP TACO
WITH AVOCADO SALSA VERDE
Avocado Salsa :
1 small onion, quartered
1 jalapeño, quartered
1 garlic clove, smashed
4 medium tomatillos (about 8 oz) husked, rinsed, and coarsely chopped
1/2 avocado, peeled, seeded and cut into chunks
1 – 1/4 tsp kosher salt
1/4 c. Loosely packed cilantro leaves, coarsely chopped
Put the onion, garlic, jalapeños in a good processor and finely chop. Add the tomatillos, avocado and salt. Pulse until chopped but still chunky. Transfer to a bowl and stir in cilantro .
SHRIMP:
1 Tbsp. Olive oil
1 Tsp. Chipotle or blended chili powder
1 tsp. Kosher Salt
1 lb. of medium shrimp (about 20) peeled and deveined
8 corn , whole grain or gluten free tortillas
8 sprigs cilantro for garnish
2 limes cut into wedges
Heat outdoor grill or stovetop to medium – high heat
Mix the olive oil, chipotle or chili powder, and sit in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side .
Grill the tortillas until slightly charred and pliable, about 20 seconds per side. (Alternatively wrap in a damp paper towel and heat in the microwave) Spoon sauce on the tortilla , then top with about 2-3 shrimp and a sprig of cilantro. Serve with lime wedge.
You may find this recipe and 122 more in my cookbook “Nancy’s Recipes for Life” . Available in my Linwood office location and Capellas Oil and Vinegar Store in Ocean City.
Nancy Adler is a certified nutritionist and practitioner in Linwood. Her office is located in Cornerstone Commerce Center, 1201 New Rd. Learn about her practice at ww.nancyadlernutrition.com (609)653-4900
Nancy is the Recipient of the Best of The Press 2020 Gold Award. You may listen to Nancy every Sunday at 2 pm Nancy Adler Nutrition LIVE! NewsTalk 1400 WOND
