Don’t let the simplicity of this recipe fool you – this is one flavorful dish! It’s spicy, sweet and tart, with divine bites of buttery shrimp. Thai food is filled with fantastic flavors that require some interesting ingredients (like fish sauce!) Don’t be intimidated by the new ingredients, these are necessary to create the perfectly Thai experience of this delightful soup.

A few helpful tips for making the very best Thai Coconut Shrimp Soup:

• Be sure to use unsweetened coconut milk in this recipe otherwise your soup would turn out quite differently and quite sweet!
• Be careful not to brown any of the ingredients, in order to preserve the white color of your soup.
• The cucumbers and bell peppers are added off heat, in order to maintain their color and allow them to keep their crunch.
• Watch the shrimp cook time – 2 minutes – like a hawk. Overcooked shrimp is tough and not as tasty.
• The flavors, textures and colors of this soup are best right off the stove! Plan to enjoy it in one sitting, as it doesn’t reheat well.

Courtesy of RealHealthyRecipes.com

Servings: 8

Here’s what you need

For the Cauliflower Rice

• 1 head cauliflower
• 1 teaspoon olive oil
• salt and pepper

For the Soup

• 1 teaspoon coconut oil
• 1 large shallot, sliced
• 4 cups broth (chicken or vegetable)
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 2 cans (13.66oz) coconut milk, unsweetened and full fat
• 1 tablespoon lemongrass, minced
• ¼ cup fish sauce
• 2 tablespoons lime juice
• ⅛ teaspoon Liquid Stevia
• ½ pound large shrimp, peeled and deveined
• 1 thai chili, thinly sliced into rings with seeds
• 1 cucumber, halved lengthwise, seeded and sliced into half moons
• ¼ cup fresh basil (for garnish)
• 1 red bell pepper, seeded and diced
• 1 lime, cut into wedges (for garnish)

Instructions

1. For the Cauliflower Rice: Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper.
2. 2. Place the coconut oil in a large saucepan over medium heat. Add the shallots, garlic, ginger and lemongrass. Sauté, stirring often, for 5 minutes, until soft. Avoid browning, to keep your soup color bright white.
3. Add the broth, coconut milk, fish sauce, lime juice and stevia. Bring to a simmer and cook for 5 minutes.
4. Stir in the shrimp and chili rings, simmering until the shrimp are just cooked, about 2 minutes. Avoid overcooking the shrimp, to prevent them from becoming tough. Remove the soup from heat.
5. Off the heat, add the cucumber and red bell pepper. Place a scoop of cauliflower rice in each serving bowl and ladle soup over it. Garnish with fresh basil and lime wedges. Enjoy!

Nutritional Analysis

One serving equals: 306 calories, 25g fat, 14g carbohydrate, 4g sugar, 1139mg sodium, 4g fiber, and 12g protein.

Wondering what side dish to serve with your speedy dinner? Roasting cauliflower (or broccoli) is a phenomenal veggie side dish that’s quick and tasty. The classic way is to roast with simply olive oil, minced garlic and sea salt. It only takes a few moments of prep work and then roasts in the oven for 20 or so minutes while you pull dinner together. The florets come out crispy and savory, which is a nice change from soft and soggy that we often encounter.

This version below uses taco spices to amp up the flavor and excitement of this classic cauliflower dish. Enjoy!

Courtesy of RealHealthyRecipes.com

Servings: 8

Here’s what you need

• 3 heads cauliflower
• ¼ cup olive oil
• 1 teaspoon sea salt
• 4 teaspoons minced garlic
• 2 teaspoons chili powder
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• 1 teaspoon fajita seasoning
• ¼ teaspoon garlic powder

Instructions

1. Preheat the oven to 425 degrees F.
2. Wash the cauliflower heads and remove the stem and leaves. Cut into florets and then slice the florets into thin, flat pieces.
3. Place the florets in a large bowl and toss with the remaining ingredients. Spread over two large rimmed baking sheet and roast in the preheated oven for 25 minutes. Enjoy!

Nutritional Analysis

One serving equals: 86 calories, 6g fat, 6g carbohydrate, 2g sugar, 292mg sodium, 3g fiber, and 3g protein.

This is a tough one for most of us. Life, work and family are hectic and time consuming, so the concept of eating a healthy, simply prepared dinner may seem completely out of reach.

I believe that we overcomplicate the idea of a healthy dinner. This is because we are so used to eating out at restaurants where entrees are accompanied by sides, sauces and garnishes.

Here are 7 truly healthy dinners that are quick and simple to make…

1. Roasted Broccoli & Poached Eggs

Toss chopped broccoli with a little olive oil, sea salt and minced garlic and roast on a baking sheet at 425F for 25 minutes. Drizzle with lemon juice and serve with poached eggs.

2. Slow Cooker Beef Short Ribs & Sautéed Kale

Brown 8 beef short ribs in a skillet with coconut oil. Place in a slow cooker with ½ cup coconut aminos (or soy sauce), 1/3 cup coconut palm sugar, ¼ cup apple cider vinegar, 1 Tablespoon crushed garlic, 1 Tablespoon crushed ginger and ½ teaspoon ground red pepper. Cover and cook on high for 6 hours. Serve with sautéed kale.

3. Super Greens Salad & Roasted Chicken

Combine a mixture of super greens in a large bowl: baby spinach, beet leaves, arugula and kale. Top with sliced, grilled chicken and drizzle with balsamic vinegar glaze.

4. Baked Catfish & Shredded Cabbage

Grease a casserole dish with olive oil and scatter 1 cup of chopped cilantro over the bottom of the dish. Wash and pat dry 4 catfish fillets. Rub the fillets with curry powder, sea salt and sweet paprika. Lay the fillets evenly in the dish, over the cilantro. Drizzle the fillets with lemon juice and sprinkle with chopped garlic. Bake for 30 minutes at 350F. Serve with shredded cabbage.

5. Stir Fried Chicken & Veggies on Cauliflower Rice

Sauté chicken breast, sliced onions and sliced bell peppers in a skillet with olive oil. Season with sea salt, black pepper and fajita seasoning. Set aside. Cut a head of cauliflower into small pieces and run through a food processor with the shredding attachment. Sauté the shredded cauliflower for 5 minutes in a skillet with a teaspoon of olive oil. Serve the chicken and veggies on top of the cauliflower rice with a side of coconut aminos or soy sauce.

6. Smoked Salmon Omelet & Sliced Tomatoes

Whisk together 3 eggs with a sprinkle of sea salt and black pepper. Cook in a heated skillet with a teaspoon of olive oil. Line the egg with smoked salmon and a sprinkle of shredded cheese. Fold the egg over the salmon and cheese, and serve with sliced tomatoes.

7. One Pot Chicken & Veggies

In a large skillet, brown a pound of chicken tenders in olive oil. Season with sea salt, black pepper, dried basil, crushed rosemary, sweet paprika, dried thyme, dried parsley and cumin. Add 4 cups of chopped veggies (zucchini, onion, tomatoes) and 4 cloves of chopped garlic. Cover and simmer for 20 minutes, until tender and fully cooked.

You see, healthy dinners can be quite simple to prepare. Don’t get too hung up on the exact measurements of ingredients and instead focus on combining a handful of quality ingredients together in a delicious way. There’s no such thing as a dinner that’s too simple when nutritious, wholesome ingredients are used.

Don’t forget that a consistent, challenging exercise program is the key to getting and staying fit and lean. If you’ve been dragging your feet about joining one of my programs then today is the day.

This dish is filled with tender cauliflower, nutrient-dense spinach, sweet pickled pimento peppers, and plump garbanzo beans all swimming in a creamy, dreamy curry sauce. With a flavor this deep and satisfying, you may forget that it’s filled with all wholesome ingredients. Enjoy!Courtesy of RealHealthyRecipes.com

Servings: 16

Here’s what you need

• 2 heads cauliflower, chopped into florets
• 2 Tablespoons olive oil
• 1 large yellow onion, chopped
• 1 Tablespoon garlic, minced
• 3 Tablespoons curry powder
• 1 (15oz) can garbanzo beans, drained and rinsed
• ½ cup chicken broth or vegetable broth
• 5 oz bag of fresh baby spinach
• 1 (13.66oz) can coconut milk, full fat
• ½ cup pickled sweet pimento peppers, chopped
• 2 Tablespoons lime juice
• 1 teaspoon sea salt
• ½ teaspoon red pepper flakes

Instructions

1. Bring a large pot of water to boil. Add the cauliflower florets and boil for 8 minutes, until fork tender. Drain and set aside. Wipe out the pot.
2. Return the pot to medium-high heat. Add the olive oil, onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and cauliflower florets and continue to cook for 2 minutes.
3. Add the garbanzo beans, chicken broth, spinach, coconut milk, pimentos, lime juice, salt and red pepper flakes. Mix well and reduce to low heat, cover and simmer for 10 minutes. Enjoy!

Nutritional Analysis

One serving equals: 185 calories, 8g fat, 17g carbohydrate, 4gg sugar, 169mg sodium, 7g fiber, and 8g protein.