Yes, maybe I did put on a couple of pounds over the holidays (aka: Halloween through Thanksgiving, Chanukah, Christmas and New Years.) But, as the proverbial optimist, I choose to see it as an opportunity to Develop Interesting Eating Tendencies (aka: D.I.E.T, shhhhh.)
Just because I'm not eating my weight in Chocolate Marshmallow Santas for lunch anymore, doesn't mean it can't be exciting, colorful and packed with flavor. This past week I read an interesting article at NaturalFoods.com about water based foods that actually help make us feel full and in some cases actually use more calories to digest than they leave behind...well...on my behind.
Grapefruits are one of those miracle fruits that have tons of Vitamin C, Fiber, Antioxidants, Folic Acid, Potassium AND burn fat. It's like eating a little treadmill (aka: "treadmeal" ). When I was growing up, my grandmother used to serve Grapefruit in the morning with a spiked spoon (aka: a grapefruit spoon, but what's fun about that word when you're a kid.) She may have demolished the full health effects of the fruit by absolutely smothering it in white sugar. It was yummy, and kept my dentist employed.
How can you get more "health-packed" than with a California Avocado (aka: super fruit/heart fruit and hair shiner)? Add these to spinach (aka: Popeye's muscle serum, and gives you 200% of Daily Vitamin K in every cup), and thin slices of Green Tea poached Pacific Shrimp and you have a new mind, body and spirit sitting on a plate (aka: over stating it, but it's healthy and tasty.)
Layer those fat-buster's on a thin slice of toasted home-made bread (aka: Rachael of FujiMama's 1 hour Bread) and I'm expecting the pounds to start disappearing as I chew (aka: Mama's gettin' a brand new dress.)
This Tartine (aka: open faced sandwich) was inspired for my pals in the Lets Lunch Bunch (aka: a twitter group of friends who have a virtual lunch together almost every month). For January we're all posting healthy options to start the New Year. Click on the links below to see an entire week's worth of tasty and healthy lunch choices from the "Let's Lunch" bloggers around the world. Next month we're posting "Lucky" lunch ideas as a way of celebrating the Chinese New Year. (aka: Join us!)
*thanks for enjoying my little joke on the uses of "aka" :D
RECIPE: Avocado, Grapefruit, Shrimp Tartine
1 ripe California avocado (sliced thin)
1 grapefruit (peeled and slice sections out, then squeeze grapefruit and save juice for vinaigrette)
Grapefruit Vinaigrette (recipe below)
Toasted bread slices (or dense bread such as pumpernickel or rye)
Doz or so, Large shrimp (cooked and sliced) [see recipe for tea poaching below]
1 bunch baby spinach, or arugula leaves Grapefruit Vinaigrette :
1/4 cup grapefruit juice
1 Tbls. red onion (minced)
1 tsp. lime juice
1 Tbls. honey
1/3 cup olive oil salt/pepper
1) Whisk together the grapefruit juice, lime juice, minced red onion, honey and a pinch of salt and pepper.
2) Drizzle in the olive oil while continuing to whisk constantly until a nice thick vinaigrette is reached.
TEA POACHED SHRIMP:
1 Dozen Uncooked Large Shrimp
2 cups brewed green tea
1 tsp. fresh ginger (minced)1) In a deep sided pan, bring brewed green tea, 1/2 tsp. minced fresh ginger to just-short-of simmer (approx. 188F).
2) Place the uncooked shrimp into the hot tea and keep just below a simmer while poaching for 5 minutes. Remove the shrimp with a slotted spoon and allow to cool before slicing for the tartine.
This can be made ahead of time and chilled in the refrigerator.
TO ASSEMBLE the Tartine:
1) Drizzle a spoonful of the vinaigrette over the toast
2) Place alternating slices of avocado, grapefruit and shrimp over the toast open-faced
3) Garnish with the greens (maybe some crushed walnut) and another drizzle of the Grapefruit Vinaigrette.
Also for a summer twist - take a look at many other California Avocado recipes here: Join Dine and Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
To keep the healthy glow going, see these Let's Lunch healthy recipes:
CowGirl Chef - Mandarin Orange and Arugula Salad with Honey Vinaigrette
Cooking In The Fruit Bowl - Spicy Cauliflower
Free Range Cookies - Mesquite Date Muffins
Dreaming of Pots and Pans - Quinoa with Grilled Veggies
The Kitchen Trials-Frittata (almost)
Hot Curries and Cold Beer - Curried Black Eyed Peas, Brown Rice and Beer