Party Recipe #5 & Traci's Tips

We will start with trainer Traci's Tips for the week:

1. Drink some water every hour to help keep you alert.
2. Give yourself a posture check once a day. This will keep those back muscles from getting weak.
3. Listen to music while driving a little louder than normal. This helps decrease stresses in the body.
4. Add a little avocado to your diet. Great nutrients in it for the body and much healthier than mayo, or sour cream!
5. Exercise of week:
Side lunge---Front Raise with dumbbells 4 x 15

Our final party recipe of the week is one of my FAVORITE foods of all time. There used to be a little Chinese place in what is now the East Village that had the best ever. But this recipe is pretty darn good as well. It's from the Food Network.

Note that only makes 6 rolls, so for a party you will have to adjust for your number of guests.

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

For the summer rolls:
2 ounces Vietnamese or Thai rice noodles
6 rice paper rounds
1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
6 medium shrimp, cooked and halved
1/2 cup shredded carrot
1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried
3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves

Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile.

Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

Vinegar Dipping Sauce:
1 tablespoon sugar
2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon lime juice
1 teaspoon fish sauce or low-sodium soy sauce
1 tablespoon finely shredded carrot
1 scallion, thinly sliced

Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

Nutritional Analysis Per Serving Calories 90
Total Fat 0g Cholesterol 9mg
Sodium 100mg Carbohydrates 18g
Protein 3g Fiber 1g

That's it for another week of recipes. Next week healthy side dishes for the "big" meal coming on the 25th.

Yours in health, Kate