Spicy Garlic and Lime Shrimp


  • 1-¾ pound (28 oz) large raw shrimp, peeled and de-veined (leave tails on); if using frozen, fully cooked shrimp use 1-1/3 lbs (about 21 oz) (either starting portion should yield three 7-oz servings)
  • 3 8-oz packages of House Tofu Shirataki brand angel hair noodles
  • 1 cup (2 small 2-2/5”) fresh or canned tomatoes, diced (if using canned tomatoes, drain liquid)
  • ½ cup (1 small 2-½” x 2”) green peppers, chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 clove garlic, pressed

Seasoning blend:

  • ¼ tsp salt or salt substitute
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp dried parsley flakes
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 1/8 tsp dried thyme
  • 1/8 tsp onion powder


If using frozen shrimp, thaw. De-vein and peel shrimp. Make the seasoning blend by combining all the spices in a small bowl. Drain liquid from noodles and rinse thoroughly, set aside. Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in pressed garlic. Immediately add shrimp, green bell peppers, and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers 3-6 minutes. Add drained noodles and continue to cook shrimp, peppers, and noodles an additional 2-4 minutes or until shrimp begins to brown and peppers are al dente (tender-crisp). Remove from heat, toss with tomatoes.

Nutritional Information

The Health Program


Smoked Yogurt


  • 1 qt. plain full-fat yogurt
  • 1 cup fine-grain oak or hickory wood chips
  • 1 tbsp. white miso
  • ½ tsp. fresh lemon juice
  • Salt and pepper, to taste


Line the bottom of a roasting pan with ice. Spread plain full-fat yogurt in an 8″ x 8″ baking dish; nestle dish into ice. Place ½ cup fine-grain oak or hickory wood chips in a small metal bowl. Using a blowtorch, light chips, stirring as needed, until all the chips are charred; blow out any embers that remain and nestle bowl into ice. Cover roasting pan with aluminum foil; let sit 20 minutes. Discard wood chips and repeat smoking process with another ½ cup wood chips. Stir white miso, lemon juice, salt, and pepper into yogurt.

The Ultimate Veggie Fried Rice

  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 small carrot, diced (¼ cup)
  • 1 stalk celery, diced (¼ cup)
  • 1 tsp. herbes de Provence
  • ½ tsp. salt
  • 2 cups cooked brown rice, crumbled or broken up
  • 2 cups leftover vegetables, beans, etc., optional

1. Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add cooked rice, and stir-fry 5 minutes, or until mixture is hot and well combined.

Per 1-cup serving:

  • Calories: 189
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 308 mg
  • Fiber: 3 g
  • Sugar: 3 g

Eggplant Curry

This  version of Thai curry is made with “lite” coconut milk, which has the same flavor but one-third the calories and one-third the fat than regular coconut milk. For a milder taste, substitute green or yellow Thai curry paste for the red, or reduce the amount of red curry paste to 1 tablespoon. This curry is excellent on its own or spooned over basmati rice.
  • 2 Tbs. packed dark brown sugar
  • 1 Tbs. rice vinegar
  • 1 Tbs. tamari or soy sauce
  • 1 tsp. salt
  • 10-oz. pkg. frozen peas
  • 1 medium red bell pepper, cut into thin strips
  • 12-oz. pkg. extra-firm tofu
  • 2 (14-oz.) cans lite coconut milk
  • 2 Tbs. red Thai curry paste
  • 1 large onion, chopped
  • 1 medium eggplant (1 ½ lbs.), cut into 1-inch cubes
  1. Wrap tofu in several layers of paper towels. Place in colander in sink. Set plate on top of wrapped tofu, then weigh down with large, heavy can (such as a can of tomatoes). Let stand at least 20 minutes.
  2. Meanwhile, shake cans of coconut milk well, then open. Pour 1/2 of 1 can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
  3. Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
  4. Unwrap tofu and cut into bite-size cubes. Add to curry mixture, stirring with spatula to mix. Cook until heated through, about 5 minutes. Add peas and warm through, 1 to 2 minutes. Serve hot.

Sweet and Sour Chicken


1 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. white wine vinegar
3 cups canola oil
2 medium russet potatoes, cut diagonally into 1″ chunks
4 boneless, skinless chicken thighs, each quartered
¼ cup Asian chile paste
2 tbsp. minced jalapeño or serrano chiles
9 oz. thinly sliced green papaya
6 ribs celery, cut into 2″ pieces
1 4″ piece ginger, unpeeled and cut into ⅛″-thick slices
¼ cup Asian chile oil

Cilantro leaves, to garnish


Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl; set slurry aside. Heat canola oil in a 14″ flat-bottomed wok or high-sided skillet over high heat. Add potatoes; fry, tossing, until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain. Add chicken pieces to oil; fry, tossing, until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate; discard all but ½ cup oil, and return wok to heat. Add chile paste and minced chiles; cook until fragrant, about 30 seconds. Add chicken, papaya, celery, and ginger; cook for 1 minute. Add slurry; cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes. Add potatoes and chile oil; cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.

Mongolian Vegetables: A Recipe


1 package (14 oz) firm tofu, drained and pressed (OPTIONAL)
4 Tablespoons soy sauce
1 T dark sesame oil
1 Large head bok choy (chinese cabbage) – appx 1.5 lbs
2 teaspoons sesame seeds
2 t cornstarch
1 T peanut or vegetable oil
1 red bell pepper, julienne
1 yellow bell pepper, julienne
2 cloves garlic, minced
4 green onions, diced

1. Cut tofu into inch squares. Combine 2 T soy sauce and 1 T sesame oil in small bowl. Marinate while prepping vegetables. (If not using tofu, still prepare the marinade for the vegetables)

2. Process bok choy (cut leaves crosswise into 1/2 inch strips). Roast sesame seeds in a skillet (appx 3 mins). To roast the seeds, heat up the pan, no oil, get it nice and hot. Turn off the heat, add the seeds and shake the pan.

3. Blend remaining 2 T soy sauce into cornstarch until smooth

4 Heat peanut oil in wok or large skillet over medium-high heat. Add bok choy stems, bell peppers and garlic; stir-fry for apx 5 min. Add bok choy leaves and green onions; stir-fry 2 min

5 Add cornstarch mixture to wok (with tofu). Stir-fry 30 sec or until sauce boils and thickens. Sprinkle with roasted sesame seeds.

Serves 2