Author: Lisa

Asian Shrimp and Broccoli

Asian Shrimp & Broccoli

by Lisa, posted in Recipes
Asian Shrimp and Broccoli

Ingredients

  • 1lb Best Choice Shrimp uncooked, medium sized, shelled and deveined
  • 2 tbsp Best Choice Garlic powder
  • 1 tsp Ginger grated
  • ½ cup Best Choice Honey
  • ¼ cup Best Choice Soy Sauce
  • 1 ½ cup Broccoli
  • 1 tsp Best Choice Sesame Seeds

Directions

  1. In a small bowl mix together garlic, Ginger, honey and soy sauce to make the marinade.
  2. Place raw shrimp in a large Best Choice storage bag and pour 1/3 of the marinade into the bag. Seal and refrigerate for about an hour. Keep the remaining marinate at room temperature.
  3. Warm a large skillet over medium heat. Add 2 tablespoons of the reserved marinade to the pan and let heat until steaming. Toss broccoli into skillet and cook until tender, approximately 5-7 mins. Remove Broccoli from pan at set aside.
  4. Remove shrimp from bag and place into pan, discarding the bag and marinade. Cook shrimp on each side, about 1 minute per side.
  5. When all shrimp is fully cooked add sesame seeds and return broccoli back to the skillet. Heat for 2-3 more minutes tossing occasionally.
  6. Serve immediately with remaining marinade drizzled to top.
Tuscan Tuna Salad

Tuscan Tuna, White Bean & Avocado Salad

by Lisa, posted in Recipes
  • 1 can (12 ounces) solid white albacore tuna in water, drained
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon Best Choice extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Best Choice red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Best Choice ground black pepper
  • 1 cup rinsed and drained Best Choice white kidney (cannellini) beans
  • 1/2 cup diced tomato
  • 4 cups spring mix salad greens
  • 2 medium avocados
  • Thinly sliced French baguette, brushed with oil and toasted (optional)

1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt and pepper. Fold in beans and tomato.

2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.

3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts, if desired.

Berry Smoothie

Berry Smoothie

by Lisa, posted in Recipes
Berry Smoothie

Choose yogurt for calcium, protein and probiotics. Add in milk for 9 essential nutrients + berries for antioxidants, and you’ve got a nutritious breakfast on-the-go!

Ingredients:

  • 1 cup Best Choice®  frozen berries (blueberry, strawberry, raspberry)
  • 1 cup low-fat Best Choice® plain Greek yogurt
  • ½ cup Best Choice® milk
  • 2 tsp Best Choice® honey

Directions:
Mix all ingredients together in a blender until smooth. Serve immediately.

Recipe by Best Choice.Click here for more Best Choice recipes.

Chicken Burrito Lunch Bowls

Chicken Burrito Lunch Bowls

by Lisa, posted in Recipes

Ingredients:

  • 1 cup Best Choice Brown Rice, cooked
  • ½ tbsp Best Choice Salt
  • 1 tbsp Best Choice Butter
  • 1 tsp Best Choice Paprika
  • ½ tsp Best Choice Cumin
  • ¼ tsp Best Choice Ground Cayenne Pepper
  • ¼ tsp Best Choice Pepper
  • 1 ½ cups Best Choice Black Beans, drained
  • 3 cups Best Choice Premium Breast of Chicken, drained
  • 1 cup Best Choice Fire Roasted Diced Tomatoes, drained
  • ¾ cup Best Choice Mexican-Style Corn, drained
  • ½ cup Best Choice Sliced Black Olives
  • 2 cups romaine lettuce
  • 1 avocado, diced
  • Side of salsa or Best Choice Low-Fat Ranch Dressing

Directions:
Cook rice according to package directions.

When rice has about 5 minutes left to cook, mix in paprika, cumin, cayenne and pepper.

Finish cooking rice and set aside.

Divide rice, beans, chicken, tomatoes, corn and lettuce into 5 entree storage bowls.

Top with olives and diced avocado.

Serve with Ranch dressing and salsa.

Click here to watch the recipe video!

Woman with coffee mug in front of people exercising

From the Pharmacist:

by Lisa, posted in Articles

Food & Medicine Interactions

Did you know the foods you eat can affect the medications you are taking? For example, if you’re taking blood thinners, you should avoid foods that are heavy in Vitamin K such as Brussels sprouts or broccoli. Why? Even though these veggies are considered healthy foods, they can make certain blood thinning medications less effective. Talk to your pharmacist about any foods that could interact negatively with the meds you are taking. Click HERE for a quick reference guide to common food & drug interactions.

Shrimp Scampi

Shrimp Scampi

by Lisa, posted in Recipes
Shrimp Scampi
  • 2 Tablespoons Clearly Organic Butter
  • 2 Tablespoons Clearly Organic Olive Oil
  • 3 garlic cloves garlic, minced
  • 1/2 teaspoon Clearly Organic Dried Basil
  • 1/2 teaspoon Clearly Organic Dried Parsley
  • 1 lb shrimp, peeled and deveined

For the sauce:

  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon Clearly Organic Ground Pepper
  • 2 Tablespoons Clearly Organic Butter
  • 2 Tablespoons Clearly Organic Olive Oil

Melt 2 Tablespoons butter and 2 Tablespoons olive oil in a large skillet over medium heat. Add fresh garlic, dried basil and parsley. Cook for about two minutes then add shrimp. Stir to distribute butter and seasoning. Cook shrimp until pink, stirring occasionally. Remove shrimp from skillet and place in a bowl. For the scampi sauce add white wine, and juiced lemon to the skillet. Heat over medium-high heat until the contents come to a boil. Add 2 Tablespoons butter, 2 Tablespoons olive oil, salt, and pepper. Cook ingredients together over medium heat for 5 minutes. Then add shrimp and seasoning to the skillet and stir to combine. Cook for one minute together stirring continuously. Let contents cool then serve warm over a bed of pasta, rice or mixed greens.