How Easy Healthy Recipes for Dinner Revived my Love for Cooking?

As I grew older I learned how to experiment with dishes that I loved. We had this Sunday barbecue tradition in the family wherein I would showcase the best marinade for chicken that I mixed or my easy pork marinade variant for the week. I learned how to prepare fresh garden salads using my mom's secret raspberry vinaigrette dressing recipe. In support of my culinary inclination, my parents gifted me with an herb garden that I diligently cultivated throughout high school. It provided me a ready stash of fresh basil, rosemary, thyme and oregano whenever I needed it for the dishes I cooked.

But things changed when I went to college. I lived on-campus and became too busy with academic responsibilities that I started neglecting my love for cooking. There simply wasn't any time to experiment in the kitchen if you have a gazillion of term papers to write. I lived off fast food and would sometimes skip meals if I was pressed for time. I wasn't eating right. I became unhealthy and had to be hospitalized several times because of it.

When I landed my first job, I resolved to start eating healthy again. Aside from daily exercise, I began preparing my own food using recipes I've researched on the internet. Food magazine subscriptions also came in handy. What I gathered were easy to prepare, low-fat, low-calorie dishes that are perfect for people with a busy lifestyle. It felt good to be cooking again. I've always felt really comfortable working in the kitchen that I once thought of taking some culinary courses if I had some time. Anyways, allow me to share one recipe I've found online that is now a weekly staple on my menu for the week.

Grilled Curried Shrimp with Mango Couscous

(Recipe developed by Anna Berman from Fitness Magazine) - http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/dinner-in-20-easy-healthy-dinner-recipes/?page=7

Prep time: 10 minutes

Cook time: 10 minutes

Makes: 4 servings

Ingredients

1 cup whole wheat couscous1 mango, peeled and diced1 teaspoon finely diced jalapeno pepper1 tablespoon plus 1 teaspoon freshly squeezed lime juice1/4 cup chopped cilantroSaltFreshly ground black pepper2 tablespoons red curry paste2 teaspoons vegetable oil1 tablespoon plus 1/2 teaspoon finely minced garlic3/4 pound shrimp, cleaned and shelled, tails on1 7-ounce container 2 percent Greek yogurt1 teaspoon grated gingerLime wedges (optional)

Directions

Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice, and half the cilantro. Season to taste with salt and black pepper.In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic, and remaining lime juice. Add shrimp; toss to coat.Mix together yogurt, ginger, and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.

Just remember, have fun in the kitchen and make every meal count.

Rate this ArticleHow Easy Healthy Recipes for Dinner Revived my Love for Cooking?Not Rated YetJeric James Booc has published 8 articles. Article submitted on September 10, 2013. Word count: 494

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