It's great to be back in the blog world. Yesterday's post sparked some wonderful conversation, and I appreciate everyone's comments (both good and bad). It was pretty clear that just as I hadn't read the book "Wheat Belly", many of those who posted comments also didn't read my entire post. I was not writing a review of the book, but mainly trying to back-up what I teach to my clients, that wheat can be a part of a healthy and balanced diet. Working in a grocery store I have to be open to all types of diets, views, and opinions (and really, being an RD in most community settings this is the case). And, as a practicing dietitian and professional, I believe that it's important to teach evidence-based nutrition information (and not to fall for the naive idea that "correlation indicates causation", as one RD pointed out in her comments yesterday), and I am still not convinced that wheat (or any grain) is bad (unless, of course you are medically unable to consume them). Until it is proven otherwise, I will continue to believe that Americans are consuming too many grains, and the wrong types (mainly refined instead of whole) and that that is one of our many dietary shortcomings. I am not yet able to agree that wheat is bad, but only that we are eating too much (and what is the right amount? I don't think we know that quite yet either.....). I am happy for anyone who has followed a wheat or gluten-free diet for reasons other than an allergy or Celiac and who have had success (like I said yesterday, I am one of them!).
Ok, it's food time.
I love slow cookers.
I can throw a bunch of seemingly random ingredients into a large pot, turn on the heat, walk away for several hours, and come home to deliciousness.......
I seriously love shrimp. I could eat it each and every night, if I could. But I don't, because variety is important. While shrimp is high in selenium, omega-3, and a special kind of carotenoid called astazanthin (it has many anti-inflammatory properties), it's also pretty high in cholesterol. But let's be honest, most research suggests saturated fat is the main culprit for increasing your cholesterol numbers, and shrimp is a low saturated fat food (making it a great substitute for that burger you're about to eat. )
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| I didn't use wild rice, as the recipe suggested. If I make this again, I will. I actually used all brown rice, and I think it cooked much faster than wild rice, and became more starchy. Oops! It was still delicious. |
Cajun Shrimp and Rice
Slightly modified from a recipe found in Fitness Magazine
Makes: 6 servings
Ingredients
1 28-ounce can diced tomatoes
1 14-ounce can low-sodium chicken broth
1 cup chopped yellow onions
2 cups chopped green or yellow bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix (found in any grocery store)
1/4 cup water
1 garlic clove, chopped
1/2 teaspoon Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot Sauce
NOTE: If you're following a low FODMAPs diet, this recipe is probably not for you. I tried to reduce the onion and garlic, but it was still pretty loaded. I stuck to a fairly small serving each time I ate this, so it didn't cause me too many problems. I also cut the onion into very large chunks, so it was easy to avoid, but still not FODMAPs-free.
Directions
2. Cover; cook on low-heat setting 4-5 hours or on high-heat setting 2 1/2 - 3 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot sauce (if desired).
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| Estimated Nutrition Facts for 1/6th of recipe |
QUESTION: Do you like shrimp? If not...why the heck not?! haha, jk. It's definitely not for everyone. But if you like it, try this recipe!
Thanks for reading!
The Candid Rd
