Did you get everything you asked for this Christmas? Or better yet, did you have a great day doing exactly what you wanted to do? Did Santa treat you well? As my daughter ran down the stairs and saw all the presents Santa left under the tree the funniest thing came out of her 5 year old mouth, she said “Ahh, I guess I’ve been a good girl”. As I opened my presents from my Santa, I thought to myself “Ahh, I guess Santa really loves my cooking” because he brought me some new toys for the kitchen. I was especially happy for my brand spanking new Shun Edo Santoku knife, so excited that I cut my finger as soon as I used it and was very close to visiting an emergency room on Christmas to possibly get stitches. After about an hour or so I stopped bleeding and finally regained feeling in my finger. Fun times.
I am a little relieved that all the festivities are finally over and we can get back to healthy eating, peace and less traffic during rush hour. Looking forward to a low key New Year’s Eve with few close friends, cocktails and possibly a tasting party style menu that I am still working on. Will see how that goes. But for right now I bring you the easy breezy Shrimp Avocado Soup.
Looks great right? It was delicious, simple, took about 20 minutes to make with only about 350 calories per serving. Can’t go wrong. One of my favorite smells from the kitchen is the aroma of gently sautéing vegetables. There is something so comforting about that smell.
This was one flavorful soup. You have to give this one a try.
I have challenged myself to eat light and healthy again. Starting a blog and finding a healthy balance with food was something I struggled with over the last few months. Prior to it, we mostly ate fish, seafood and vegetables. Juicing was part of our daily routine and it felt great. Somehow we deviated from all that and got on this food roller coaster. I am excited to get back to my old eating habits. I am not a big meat eater and the past few days really made me realize that. My body negatively reacts to heavy consumption of meat, as it did this weekend when I got pretty sick after eating a heavy meal.
- 12 to 14 peeled, deveined shrimp
- 1 medium onion, chopped
- 1 small carrot, diced
- 1 celery rib, diced
- 1 garlic clove, minced1 tsp cumin
- ½ tsp chipotle powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 15 oz organic low salt fire roasted tomatoes, do not drain
- 4 cups low sodium chicken stock
- 1 15 oz can white hominy, well rinsed
- olive oil
- salt and pepper to taste
- For garnish:
- half avocado, cubed
- 2 radishes, sliced
- fresh lime juice
- fresh cilantro, finely chopped
- whole grain tortilla chips
- Heat olive oil in a Dutch oven, add onion, carrot, celery and garlic. Saute until the vegetables start to get soft, about 5 minutes.
- Season with chipotle powder, cumin and chili powder. Cook another minute.
- Add chicken stock, tomatoes, hominy and bring to boil. Then reduce heat to medium low, cover and simmer about 7 minutes.
- Add shrimp and cook until its done about 3 minutes. Season with salt and pepper to taste.
- To serve, top with avocado, radish and fresh cilantro. Squeeze fresh lime juice over and enjoy with a few tortilla chips.