Like most of us, I too have struggled with maintaining a healthy diet all my life. I always thought I understand food and its nutritional aspect. I have mostly relied on what my parents have taught me and what I have seen in the kitchen in my own family and culture. But nutrition can still be a tricky concept.
Even though I have been cooking my own meals since college, I have struggled. Because it is not just about cooking, it is also about eating the right food that our body needs. In the past, whenever I have actually managed to get fit without killing myself with a weird diet, was when I have taken care of what I eat and combine it with some form of an active lifestyle. But I truly discard and loathe diets. We should eat what we have grown up eating, and never restrict our bodies of food. I am a big fan of Rujuta Diwekar and I swear by her notions around food.
There is so much information out there with so many different kinds of diets. But I feel diet food is a wrong notion, to begin with. What we need to look at our healthy recipes that can be a part of a rich and nutritious diet. A diet that is sustainable and can be made a part of our hectic lifestyle.
I now finally understand what works best for me when it comes to a sustainable diet. A good diet for me is where I am not killing myself of deprivation, but one where I am able to achieve a fine balance in regards to my understanding and consumption of diet food. A good diet is one where I am eating local, fresh and seasonal produce, I am also eating what my body is used to for decades and also enjoying the occasional spill.
Trust me guys, it is all about the mind. Once the mind is trained to form a habit, more than half the job is done.
This recipe is one of those that can come under a good diet food plan. Though I do not believe in “dieting,” I firmly believe this is a great dish for a meal not only lower in calories, but also very high in nutrition. Also I should state clearly right here that I have never counted my calories and I am alive.
This recipe is a great snack with the goodness of prawns and vegetables cooked in a spicy, tangy sauce.
It comes together in a matter of minutes, and you have to yourself and epic healthy meal. It is a perfect quick recipe for a weeknight dinner or lunch. Golden prawns tossed with vegetables in a wok, with fresh herbs and spices. Aah, life is good.
So without any further ado, let me list down what all you need for this recipe.
Preparation time – 15 minutes
Cook time – 20 minutes
Serves – 1-2
Ingredients
- 150 g medium prawns, deveined with tail on
- 3 tbsp olive oil
- 1 tbsp butter
- 100 g broccoli
- 100 g green beans
- 100 g button mushroom
- 1/2 green bell pepper, thinly sliced
- 6 garlic cloves, finely chopped
- 2 green chilies, finely chopped
- 3 tomatoes, finely chopped
- 1 tsp black pepper powder
- Salt to taste
- Freshly chopped celery for garnish
- Lime juice for garnish
- Sesame seeds for garnish
Directions
- Heat 2 tbsp olive oil in a pan. Add 1 tbsp butter to it. Mix.
- Fry the prawns in this oil, two minutes each side. Set it aside.
- In a wok, add 1 tbsp olive oil. Saute the chopped garlic and green chilies for a minute.
- Add the tomatoes. Cook till tomatoes melt and a thick sauce is formed.
- Add the green beans and broccoli florets. Cook this for five minutes.
- Add the mushroom to this and cook for another five minutes.
- Time to add the fried prawns. Mix the prawns with all the vegetables.
- Season with salt and pepper. Cover and cook in low flame for another three to four minutes.
- Take off the heat and garnish with fresh celery, a generous dash of lime juice and sesame seeds.
- Serve hot!
I hope you try this out and like it. It can be prepared by anyone, no need to be an ace chef for this.
Let me know if you have any questions about this or any other recipe of mine. Here is another healthy dinner recipe.
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