shrimp soooooooup…

You are what you eat. We’ve all heard it. And look. I’m not proud of it, but it happens every year. I get busy and my diet goes down the pooper. And when that happens, my training struggles.

Likely I don’t have the energy because snacking on cheese and crackers and a handful of peanut M&Ms for “lunch” doesn’t exactly give you strength and lasting energy for sustained efforts such as those required for Ironman training (probably why I’ve been having a rough training week, don’tcha think?!).

Adding to that is the overwhelming feeling that working out this much should (and nearly always does) mean I can eat whatever I damn please. So I do. Is that usually a well balanced, nutrient filled meal? Not unless you count a reuben and tater tots as well balanced…Sluggish runs, here we come!

photo from ebruli, flickr

photo from ebruli, flickr

The ongoing struggle in our household is having quick, easy and healthy meals (and the ingredients needed on hand) and the foresight to plan ahead, making grocery lists and go to the store. This year, I swore I’d do better. The jury’s still out but this week was pretty much a FAIL, with the exception of last night.

Here’s a newly discovered favorite that we’ve adapted to make even faster and even easier and it was a lovely feast that becomes yummier and yummier as the leftovers sit beckoning in the fridge:

Spicy Shrimp and Avocado Soup 

  • Olive oil
  • 1/2 – 1 whole large white or yellow onion, chopped
  • 2/3 cup celery, chopped
  • 2-3+ minced chipotle chiles, canned in adobo sauce (the recipe calls for 1 tbsp but we can’t get enough of the smoky, spicy wonderfulness of these chiles!)
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 4 teaspoons minced garlic
  • 8 cups fat-free, lower-sodium chicken broth
  • 2 (15-ounce) can great northern beans or white beans, rinsed and drained
  • 2 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 24+ ounces peeled and deveined medium shrimp (if you get cooked shrimp, you only need to add the shrimp and cook till warm)
  • 2 tablespoon fresh lime juice
  • tortilla chips
  • avocados

Preparation

1. Heat a very large soup pot / stock pot over medium-high heat. Add oil to pan and saute onion and next 6 ingredients (through garlic); cook 6 minutes or until celery is crisp-tender, stirring occasionally. Add broth, beans, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done (or heated through if you used pre-cooked).

2. Remove from heat; stir in lime juice. Garnish with cilantro, tortilla chips and avocado, if desired.

Yield: 8 servings (about 1 3/4 cups soup)

(Sorry for no photo – I was so hungry last night I forgot to snap one before I dug in and scarfed it down! Adapted from Cooking Light – they have a lovely photo you can ogle)

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