Great New Recipes!

Its getting to be that time of year when heat and humidity outweigh the cool, crisp, spring weather and I am no longer interested in heavy, hot meals. So I have been searching out some great new recipes that reflect the zest and freshness of summer while still keeping with my own healthy guidelines, and of course, ensuring full stomachs. Let's be honest... I never leave the table until my appetite has been satiated. :)

One of my new favorites comes from a fantastic website, scandinaviandiets.com, where the food choices center around the concept of the Glycemic Index. For those of you not familiar with GI, here is the short version: Glycemic Index measures the point to which a food is processed and characterized by non-whole grain or sugary ingredients. For instance, white pasta, rice and bread will have a much higher GI rating than their whole-wheat, multi-grain versions. The lower the GI score the better the food is for you. It will last you longer, provide a better source of energy and nutrition, and will not be as easily converted into fat which translates into weightloss! :) I should know, I went down 3 sizes in about 2 months. (The website also has great resources for workout plans, nutrition advice, fitness equipment like pedometers and heart rate monitors and was co-founded by my trainer in Denver, Diana Holt, who is a wonderful motivator and friend).

Recipe: Mediterranean Spinach Salad with homemade Vinaigrette (check it out at this site)
http://www.scandinaviandiets.com/recipe_view.php?id=19

Also, there is a great new cookbook out from Pampered Chef called "Spin on Salads"! I know, it can't be that exciting, but there is a salad in here for everyone -- no matter what your tastes are. Here are three of my favorites: Jerk Shrimp, Mango & Avocado Salad; Grilled Georgia Peach and Chicken Salad; Grilled Antipasto and Orzo Salad.

I included one recipe for you all to test out... let me know if you want another one.

Jerk Shrimp, Mango & Avocado Salad
Dressing:2 T. lime juice; 1 T. sugar; 1 t. lime zest; dash of salt; 2 T. vegetable oil
Shrimp & Salad: 1 T. lime juice; 1 T. Jamaican Jerk rub (PChef spice); 2 t. veg. oil; 2 t. finely chopped jalapeno pepper; 1 garlic clove, pressed; 16 uncooked shrimp (about 21-25 per pound), peeled and deveined, tails removed; 1 firm, ripe avocado; 1 head Belgian endive, separated into leaves; 1 firm, ripe mango, peeled and cut into cubes; 1/4 cup chopped red bell pepper; lime wedges

Combine ingredients for dressing, whisking in oil last and putting in the fridge until ready.
Combine first 5 ingredients for shrimp, toss raw shrimp in mixture to coat - cover and refridgerate for 15 minutes. Cook shrimp in skillet over medium heat about 4-6 minutes, until shrimp turn opaque and are cooked through, turning once. Combine avocado, mango, and red bell pepper with endive. Drizzle with dressing, add the shrimp and serve with a lime wedge.

Enjoy the recipes and feel free to share yours as well! Have a great week!