National Nutrition Month: Cooking Healthy at Home

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Did you read our blog post National Nutrition Month: Put Your Best Fork Forward earlier this month? It is all about taking small steps toward a healthy diet.

If your eating habits are anything like those of many Americans, you know that eating out has become a trend. Busy schedules can lead to grabbing a quick bite in the drive through, while social engagements can lead to restaurant meals. Yet, it is commonly believed that cooking at home can be healthier—and less expensive!

Coming up with healthy recipes can be challenging, which is why The Academy of Nutrition and Dietetics provides healthy and delicious recipes from registered dietitians. Check out one of their recipes below:

Brown Rice Risotto with Shrimp

This hearty and healthy whole-grain risotto is packed with protein and loaded with family-friendly flavors!

Ingredients

2 tablespoons extra virgin olive oil 1 medium yellow onion 1 garlic clove, minced 1 cup short grain brown rice, dry 2 cups low-sodium vegetable broth, divided 1 teaspoon fresh rosemary 3 tablespoons fresh parsley, minced ¼ teaspoon saffron 1 pound shrimp, raw ½ cup grated Parmesan, divided

Directions

  1. In a large saucepan, heat oil and sauté onion and garlic. Add rice and cook quickly for 2 minutes more, stirring constantly.
  2. Add ½ cup vegetable broth, rosemary, parsley and saffron. Stir well, cover and gently simmer.
  3. Add another ½ cup of broth as liquid is absorbed. Continue with remaining broth until it’s all used. Rice should be tender after cooking for about 30 minutes).
  4. While waiting for the rice to cook, bring one quart of water to a boil. Cook shrimp until pink. Drain and reserve.
  5. Just before the rice is done, add ¼ cup cheese. When cheese is melted through, remove from heat. Add cooked shrimp to rice. Toss until combined.
  6. Top with remaining cheese and serve.

Nutrition Information Serving size: 1 cup Serves 6

Calories: 300; Total Fat: 9g: Saturated Fat 2g; Trans Fat 0g; Cholesterol: 120mg; Sodium: 330mg; Total Carbohydrate: 29g; Dietary Fiber: 2g; Sugars: 1g; Protein: 22g

Looking for more? View additional recipes from The Academy of Nutrition and Dietetics.


Sources:
1http://www.eatright.org/resource/food/planning-and-prep/recipes/brown-rice-risotto-with-shrimp-recipe

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