Our First Recipe!

Djfleesh here, Tracey's partner in Mootiv8-tion. I'll be posting little tidbits here and there to help in the fight. Here's a little something that might be good for summer, I came across it on the Cooking Light website.

Grilled Shrimp Spinich Salad

Dressing:
2 Tbsp rice vinegar
2 Tbsp fresh orange juice
1-1/2 tsp extra virgin olive oil
1 Tbsp honey
1 Tbsp low sodium soy sauce
1/2 tsp grated peeled fresh ginger
1/2 tsp salt
1/8 tsp crushed red pepper

Shrimp:
2 tsp extra virgin olive oil
1 tsp grated peeled fresh ginger
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
Cooking spray

Salad:
8 cups fresh baby spinich (about 8 ounces)
2 cups of thinly sliced shiitake mushroom caps (about 4 ounces), or sliced
button mushrooms
3/4 cup thinly sliced red onion

Preparation:

Prepare the grill. Starting with the dressing, combine the first 8 ingredients in a large bowl stirring well with a whisk. Set aside. Prepare the shrimp by combining 2 teaspoons of olive oil, and the next 6 ingredients (through to the shrimp), in a large bowl, tossing well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place the skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare the salad, add the spinich, mushrooms, and onion to the vinegar mixture, tossing gently to coat. Serve with the shrimp skewers.

Calories: 181 (29% from fat)
Fat: 5.9g
Protien: 24.8g
Carbohydrate: 6.9g
Fiber 1.3g
Cholesterol: 172mg
Iron: 3/9mg
Sodium 478mg
Calcium: 96mg

If you don't like mushrooms, you might try an English cucumber (that will change the calorie info a bit, but I think it will still taste great).

So this is just a start, if you have any requests (like maybe a good quick breakfast suggestion, a take along lunch, or snackie) just let me know, and I'll get on it.