Evening eating: A late-night meal that can aid weight loss

 

Coconut curry shrimp rice bowl is another recipe from Joel Marion's book

Coconut curry shrimp rice bowl is another recipe from Joel Marion's book "Always Eat After 7 PM." Photo by: familyfeatures.com

 

Dispatch Staff Report

 

 

Earlier this month, The Dispatch shared recipes from "Always Eat After 7 PM," by Joel Marion, CISSN, NSCA-CPT and five-time best-selling e-book author. While conventional wisdom calls for avoiding carbs, having an early dinner and avoiding eating too close to bedtime, Marion contends strategially eating during the evening hours can actually be an effective weight loss strategy. He offers a diet he says accelerates fat-burning and allows indulgence of most intense cravings by eating the majority of calories at night.

 

Consider this Coconut Curry Shrimp Rice Bowl recipe, which is taken directly from the book and combines a super carbohydrate -- rice -- with an ethnic flavor combination of coconut, shrimp and curry, which can keep you coming back for more and satisfy nighttime hunger without restriction.

 

Learn more at joelmarion.com.

 

 

 

COCONUT CURRY SHRIMP RICE BOWL

 

Prep time: 15 minutes

 

Cook time: 25 minutes

 

Servings: 8

 

 

Coconut rice:

 

2 cups jasmine rice

 

1 1/2 cups water

 

1 can (14 ounces) unsweetened coconut milk

 

1 teaspoon sea salt

 

 

Shrimp curry:

 

1 tablespoon olive oil

 

1 large onion, finely chopped

 

2 bell peppers (any color), seeded and chopped

 

1 tablespoon garlic, minced

 

1 can (8 ounces) tomato sauce

 

1/2 cup chicken broth

 

1/2 cup minced fresh cilantro

 

1 teaspoon curry

 

1/4 teaspoon sea salt

 

1/4 teaspoon ground black pepper

 

2 pounds uncooked large shrimp, peeled and deveined

 

 

  • To make coconut rice: In pot over high heat, combine jasmine rice, water, coconut milk and sea salt; bring to boil. Stir and cover, reducing heat to low. Cook 15 minutes. Remove from heat.

     

  • To make shrimp curry: In large skillet over medium-high heat, heat olive oil. Add onion and bell peppers; saute until tender, about 5 minutes. Add garlic and cook 1 minute.

     

  • Stir in tomato sauce, broth, cilantro, curry, salt and pepper. Bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.

     

  • Stir in shrimp. Cook 5-7 minutes until shrimp turns pink. Remove from heat and serve over coconut rice.

     

    Nutritional information per serving: 320 calories; 5 g fat; 44 g carbohydrates; 579 mg sodium: 4 g fiber; 26 g protein; 4 g sugar.

     

    (Source: "Always Eat After 7 PM")

     

     

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