Grilled Shrimp Salad (with a Light Thai Peanut Dressing) and 5 Tips to Eat Less
I don’t typically write about healthy meals.
Not because I don’t eat healthy food, but because I like to think of this blog as a place to find food for entertaining or even at times … decadence.
So …. while the rest of the world is with me, on a quest to take off a few inches, I thought I would share with you this awesome salad and few tips I live by to eat less.
1. Fill your plate with veggies. Let’s say my fiance and I are having a turkey burger with no bun for dinner with a cucumber side salad. Typically I have so much cucumber on the side of my plate there is hardly any room for the burger. It helps me stay full and I “feel” like I had a huge dinner, when in reality it was just a whole lot of veggies.
2. Use chop sticks. So I know this one sounds silly, but I bet you have heard about eating your food slowly right? By eating slower, you’ll consume fewer calories and feel full faster. This is easier said than done. UNLESS it’s hard to even pick up your food! I use chop sticks for salads and noodles and basically any dish I can. Try it, it works!
3. Spice it up. Spicy foods contain chemical compounds that boost your metabolism. I add spice to almost everything I make, a little bit of red pepper flakes or Sriracha Sauce can go a long way!
4. Drink water. Juice, wine, DIET SODA. These are all no-no’s in my book. Empty calories. Drink water with all meals. Zero calories and it is good for your body.
5. Don’t be too hard on yourself. All celebrities have a cheat day. I have one too. Don’t be too hard on yourself. Eating well has to be a lifestyle not a binge diet. Give yourself some room to enjoy some of your favorite things once and while.
Shopping List (serves 1)
1/2 bag mixed greens (I like the spring mix with spinach)
5 grilled shrimp (I used a tablespoon of coconut oil on my grill pan for more flavor. It was awesome)
Dressing: (will have left over dressing for salads for the week)
1/4 cup light soy sauce
3/4 cup water
3 tablespoons low fat, low cal peanut butter (I use Better ‘n Peanut Butter)
1 teaspoon Sriracha Sauce
1 handful chopped cilantro
Juice of 1 lime
Add all of your dressing ingredients to a blender and blend until combined. Taste test to your liking.
Grill your shrimp on a grill pan with coconut oil until they are just pink with a slight char.
Fill a deep small bowl with salad and top with shrimp, about two tablespoons of dressing and a pinch of red pepper flakes. Keep a lime on the side to squeeze on for more flavor whenever you want more. (I looooove lime with Asian inspired flavors)