Shrimp Soup

Food that tastes great!

Diabetes Calendar 2014 | www.canolaeatwell.comHealthy eating is essential to managing diabetes but it also makes you feel great.  November is Diabetes awareness month and we will be sharing recipes that can be part of anyone’s dinner table.  It just happens that these recipes have the stamp of approval from the Canadian Diabetes Association.

Order a complimentary copy of the 2014 Healthy Living Calendar packed with a new recipe each month!

Diabetes Mythbuster

Myth: You don’t have to worry about fats when you have diabetes.

Fact: Because fats don’t directly affect blood sugar levels, people with diabetes don’t often pay as much attention to them as carbs.  However, fats do contribute to weight gain and can lead to diabetes-related complications.  Choose oils low in saturated fat, like canola oil. Reduce the fat in your diet with a few simple changes, like removing poultry skin and fat from meat, choosing low-fat dairy products, and avoiding hydrogenated oils and fried foods.

Shrimp Soup

Asian Shrimp Soup | www.canolaeatwell.com

This earthy Asian soup is perfect to warm you up on a cold day and canola oil’s light taste won’t interfere with the soup’s layered flavours. Add red pepper flakes if you like more heat!

Recipe and photography courtesy of www.canolainfo.org our National sister association.  Thank you for sharing!

Ingredients:

1 small onion, chopped (1 ) 1 garlic clove, minced (1 )
2 carrots, julienned (2 )
2 stalks celery, chopped (2 )
1 Tbsp canola oil (15 mL)
1-2 Tbsp red curry paste (15-30 mL)
1 Tbsp low sodium soy sauce (15 mL)
8 cups low sodium beef broth (2 L)
1 cup Shiitake mushrooms (250 mL)
2 cups Chinese cabbage, chopped (500 mL)
2 Tbsp fresh ginger, finely grated (30 mL)
2 medium shrimp, raw, peeled and deveined (12 )
2 green onion, sliced for garnish (2 )

Directions:

1. In a saucepan, heat canola oil over medium-high heat and sauté onion, garlic, carrot and celery 3 minutes.
2. Stir in curry paste, chicken broth and bring to boil over high heat.
3. Add Shitake mushrooms, Chinese cabbage, ginger. Cook for 3 minutes and add shrimp. Cover and cook until shrimp turn pink, about 2-3 minutes.

Nutritional Information:

Serving Size: 1 1/2 cup (375 mL) Calories: 170
Cholesterol: 25 mg Total Fat: 4.5 g
Carbohydrates: 31 g Fibre: 6 g
Protein: 7 g Saturated Fat: 0.5 g
Sodium: 290 mg

Eat Well…Jenn 

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