Shrimp Curry

I'm going to share my first recipe. I picked this one not because it's the healthiest, the easiest or our favorite, but because it's a good example of how recipes can be adjusted and still work!

4 Tbsp butter (yes, butter, but we all use it sometime... maybe coconut oil next time?? I use unsalted butter too)
4 Tbsp flour (I use whole wheat flour)
4 tsp curry powder (heaping teaspoons and our favorite is Madras)
2 cups milk (I use SKIM milk)
1/2 teaspoon salt (I often use Lite Salt*)
1/4 tsp pepper
1/4 tsp ginger, ground
1lb shrimp, cooked
5 cups cooked rice (I use brown rice)

In a medium saucepan, melt butter and flour and curry powder. Cook and stir one minute. Stir in milk. Cook and stir until thickened (yes it will thicken even with skim milk). Add salt, pepper and ginger. Fold in shrimp and heat thoroughly. Serve on rice.

There you go. Easy and with some substitutions that make it a little better for you! I good addition or substitution is peas; they taste great with curry in my opinion. A cup of peas has less than 100 calories but lots of protein, fiber and micronutrients.

*Lite Salt... something I haven't done much research on. I guess I could just use less regular salt. It's on my list to investigate. I bought Lite Salt for popcorn since someone in our family struggles a little with keeping blood pressure low.

Action item: Go through a favorite recipe and see where you can make a change for a healthier meal.

Further reading: Wild vs Farmed Fish