May 25, 2022
White Bean Soup with Tomato & Shrimp
White Bean Soup with Tomato & Shrimp
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 1 pound raw shrimp (26-30 per pound), peeled and deveined
- 1 teaspoon ancho chile powder
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- 1 (28 ounce) can no-salt-added whole peeled tomatoes
- 2 cups unsalted chicken broth
- 1 (14 ounce) can no-salt-added white beans
- 2 ounces small whole-wheat pasta, such as orzo
- ¼ cup pitted Kalamata olives, chopped
- 2 tablespoons capers, rinsed and chopped
- Chopped fresh parsley for garnish
METHOD
- Step 1 - Heat oil in a large pot over medium-high heat. Add shrimp and sprinkle with chile powder and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a clean plate.
- Step 2 - Add onion and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 10 minutes.
- Step 3 - Roughly mash the tomatoes with a potato masher, leaving some chunks. Stir in beans and mash some, leaving most whole. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes.
- Step 4 - Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates