travel advice, travel tips, vacation rental

An Easy, Fresh, & Healthy Meal To Prepare On Vacation

Keeping your meals simples while incorporating fresh ingredients from local markets will ensure you can make the most of your vacation. While cooking in a foreign kitchen may seem daunting, here is a delicious and healthy meal idea that can be prepared in the most barren of kitchens.

Colourful Cole Slaw with Lime Dressing
1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt (or sea salt) and freshly ground pepper

How To Prepare:

The Salad:
– Finely shred the cabbage, carrots.
– Chop the cilantro.
– In a large bowl combine the shredded cabbage, carrots, and cilantro.

The Dressing:
– Combine the lime juice and oil in a bowl or cup and whisk.
– To the whisked lime juice and oil, add in the sugar.
– Pour the dressing over the cole slaw, carrots, and cilantro that you’ve already prepared in a bowl and garnish with salt and pepper.

How To Serve:

– This recipe is best served within a day or two of preparation.
– Keep refrigerated.
– Can be refrigerated for approximately 3 days, or until it loses its crispness.
– Tip: Don’t add the dressing to the entire cole slaw mix and it will stay crisp longer.

Nutritional Facts:

Cabbage perfectly compliments weight loss: With only 33 calories per cup, it is low in fat and high in fibre.

Cabbage is good for the brain and the skin: It’s full of vitamin K and anthocyanins which assist with concentration and mental function. Both of these nutrients prevent nerve damage and are recognize to improve your defense against diseases such as dementia and Alzheimers. Cabbage is also high in sulfur which is recognized as a nutrient which helps dry up oily and acne prone skin.

Roasted Shrimp Tacos with Mango-Avocado Salsa

For the salsa:

1 ripe mango
1 ripe avocado
1-2 jalapeños, depending on how spicy you like your salsa
1 lime
Salt and pepper

For the shrimp:
1 pound medium-sized (17-21 count) shrimp, peeled and deveined, tails removed
1 tablespoon extra-virgin olive oil
Salt and pepper

To serve:
6-inch corn or flour tortillas
Cotija cheese, crumbled
Extra lime wedges
Chopped cilantro
Hot sauce

How To Prepare:

The Salsa:
– Dice the mango and avocado, and combine together in a bowl.
– Trim the tops off the jalapenos and slice them down their length (scoop out and discard the seeds). Then, cut the jalapenos cross-wise into very thin slices, and add them to the diced mango and avocado.
– Squeeze the lime juice over the mango, avocado, and jalapeno.
– Sprinkle with salt and pepper.

The Shrimp:
– Preheat the oven to 400°F with a rack positioned in the middle of the oven.
– In a bowl, toss the shrimp with olive oil, salt, and pepper.
– On a baking sheet, place the shrimp in a single layer.
– Roast for 6-8 minutes, until shrimp are pink.

How To Serve:
– While the shrimp are roasting, wrap the tortillas in foil and let them heat in the over for a few minutes (along side the shrimp).
– Crumble cotija cheese, lime wedges, chopped cilantro, and hot sauce to garnish the tacos.
– Serve while shrimp is still hot.

Nutritional Facts:

Antioxidant & Anti-Inflammatory Effects: Shrimp contains a carotenoid called astaxanthin. This nutrient has received special attention recently for providing antioxidant support to both the nervous system and the musculoskeletal system. Animal studies on astaxanthin have shown to reduce the risk of colon cancer & diabetes. Shrimp is also a good source of selenium. Selenium deficiency has been shown to increase the risk of heart failure, cardiovascular disease, depression, type 2 diabetes, and cognitive function.


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