NUTRITION CONTRIBUTOR
Anne Wilfong, R.D., L.D.
OCTOBER 2021
RECIPE OF THE MONTH n High protein. Low carb. It’s the ultimate salad recipe.
JAL APE ÑO O R A N GE SALA D INGREDIENTS: 1 tablespoon olive oil 1 small red onion, diced 1 garlic clove, minced 1 jalapeño, seeds removed, minced 1 teaspoon red pepper flakes Juice of one orange 1 pound shrimp, peeled and deveined 1 cup cherry tomatoes 1 tablespoon cilantro, chopped PREPARATION: 1. Heat olive oil in a nonstick skillet over mediumhigh heat. 2. Add red onion to skillet and sauté until slightly soft. Add minced garlic, jalapeño and red pepper flakes. Cook for one minute. 3. Add the orange juice, shrimp and tomatoes to the skillet and cook until tomatoes start to soften and shrimp is cooked throughout. 4. Remove from the pan and add chopped cilantro. Nutrition: Calories 219 Protein 32 grams Carbohydrates 8 grams Fat 4 grams Sodium 692 milligrams Fiber 1 grams Serving Size: 1 cup
OCTOBER 2021
Did you know?
According to research by the American Institute for Cancer Research (AICR), lycopene, a powerful antioxidant, has shown amazing anti-cancer potential, stopping proliferation of several cancer cell types (including breast, lung and endometrial) in a variety of laboratory studies.
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