Fresh herbs, aromatics and vegetables make this flavorful Thai Curry Soup a year-round favorite! Dairy-Free, Whole30, and Paleo.
I love fresh Thai curry paste with all of the fragrant ginger, lemongrass and garlic. This soup is a client favorite because it’s light enough to have in summer, hearty enough to have in winter and delicious enough to enjoy year round.
Shrimp’s delicate flavor is perfect in this soup. Save yourself the time and buy shrimp that’s already peeled and deveined. Also, a tiny percentage of shrimp is actually fresh and never frozen. What you see in the seafood case is actually previously frozen. You don’t know how long it’s been out, so buy frozen to actually get the freshest shrimp. Check the ingredient list to make sure there aren’t any chemicals added. Shrimp are sold by size. The size is how many are in a pound, so you’ll see things like “jumbo 16/20” which means 16-20 shrimp in a pound all the way down to “extra small 61/70” which are the teeny-tiny salad shrimp. For this soup I like 36/50 shrimp which are a medium bite-size. Feel free to use whatever size you want to eat!
As for Thai curry paste, the good news is if you don’t want to make your own there are a lot of different brands you can buy that don’t have any artificial anything. No chemicals, no preservatives, no sugar; nothing! Thai Kitchen makes a red and green Thai curry paste and is available in most grocery stores. Why should you make your own if there’s a healthy option out there? Not only will it taste fresher and be more complex, but you can control the flavors. If you don’t like garlic; leave it out. Do you love fresh ginger? Double it up!
Either way you go, this soup is fresh and delicious. If you do use store bought curry paste, I recommend you add some fresh garlic and ginger to give it a little boost.
I like 36/50 count shrimp because they are a good one-bite size. You can use smaller or larger shrimp, just be aware that smaller will cook faster and larger will take longer to cook. Fresh lemongrass can be hard to find, but if you have it, add a tablespoon minced; it’s a delicious addition!
Add about a half cup of the broth and whisk together.
Add remaining broth, coconut milk and mushrooms.
Simmer for 10 minutes.
Add shrimp and cabbage, reduce heat to low and cook for 5 minutes.
Add spinach and tomatoes and cook for 2 minutes.
Serve with sprinkled with cilantro and with a lime wedge if desired.
Recipe Notes
*If using store bought thai curry paste, add in 1 teaspoon minced garlic and 2 teaspoon fresh ginger.
If you have a friend or family member in your life who wants to solve their health problems once and for all, share this info to help them finally get back to feeling like themselves again (or for the very first time!).
Stress is anything that places a burden on the body resulting in imbalance.
In our modern fast pace society, we have a tendency to underestimate the amount of stress we are under on a daily basis.
In the work I do with clients, one of the first things I asked them to do is re-define the word “stress”.
“Stress is anything that places a burden on the body resulting in inflammation or imbalance.”
Typically when we hear the word “stress” we think of mental or emotional stress, and common things such as challenges within our relationships or family, tough to deal with bosses, crappy coworkers, traffic, the loss of a loved one or friend, trying to meet expectations and deadlines.
But stress can also be:
Foods you’re eating that aren’t right for your body or that cause inflammation
Going to bed late or getting a bad night’s sleep (especially consistently)
Over exercising or intense exercise when the body is already stressed
Not exercising or moving your body enough regularly
Toxins that you can’t alway see, hear or feel in your environment
Nutrient deficiencies that you might be unaware of
Tight muscle or joints that are out of alignment (specifically the spin)
Traveling and crossing different time zones
No matter what the stressor might be, the body reacts in the same way, activating the sympathetic nervous system, more commonly known as your “fight or flight response.”
The fight or flight response is a brilliant but old primal instinct, that was originally developed to keep us safe from harm. This mechanism was developed to help us deal with acute, or short-term stress, not the low-grade constant stress we now encounter on a daily basis.
Here is the classic textbook example of this instinctual response…
If you were to encounter a lion on your lunch break, your body would activate the flight or fight response instantly, sending blood flow to your arms and legs for quick moving, and to your brain for quick thinking so you could find a way to outrun or out-smart the lion. You don’t have to think for a second about this, your body just does it – brilliant right?
While we don’t encounter lions on our lunch break, or in our daily lives at all (unless you’re at the Zoo or on a safari breaking the rules, LOL) – the body responds to our modern day stressors just the same – directing blood flow outward for quick action, leaving little resources for digestion or the vital actions needed to actually heal the body.
The smallest things in our daily routine can trigger the fight or flight response resulting in a decreased ability to digest food, combat colds and the flu, and which can ultimately add up leading to weight gain, hormone imbalances, low energy, poor sleep and generally not feeling like yourself.
Stuff that could be triggering the stress response in your body might be things you wouldn’t even think of such as watching the news, sitting in traffic during your typical commute even though your enjoying your favorite podcast, and working through your lunch break.
We underestimate the stress response because these actions or behaviors are so common.
Let’s take a look at where you might be encountering subtle stress throughout the day without even realizing it…
Are you always on the run, stacked back-to-back with meetings, trying to get from one place to another on time, or feel like you’re “on” in your job or as a parent from the moment you wake up to the moment you go to bed?
Moving fast through life like this activates the fight or flight response all day long.
Do you find yourself drinking your smoothie or eating breakfast on the way to work, working through your lunch break, or rushing to get dinner on the table or eating dinner fast so you clean up after and get on with the rest of your nightly routine?
All of these actions induce the fight or flight response also.
Do you get worked up about our political climate, watching the news, scrolling Facebook or social media – all of these elicit the fight or flight response too.
See how quickly the amount of stress our body deals with on a daily basis can add up, without you even realizing it?
Constant subtle stressors add up quickly throughout the day, keeping the body in a constant fight or flight mode, resulting in minimal resources to aid in digestion and healing, leaving the body depleted, and eventually leading to a lack of energy, hormone imbalances, digestive upset and other health issues.
Imagine a red solo cup, and for every stressor you encounter one drop goes into your cup. If you don’t do something to minimize the number of drops or empty the cup it will eventually overflow. We can’t always control all of the stressors we encounter, but we can aim to minimize them as much as possible and to empty our cup throughout the day.
In order to maximize digestion and for the body to heal, you must be in a relaxed state.
Typically the only time we’re in a totally relaxed state in this modern day world is when we’re asleep, and that’s only if you’re a great sleeper. If you struggle with insomnia then your relaxed time is drastically diminished.
But even a good night’s rest isn’t enough anymore to combat the rising number of stressors and demands our body faces on a daily basis.
To support your ideal health and weight, you want to look for opportunities to slow down in your daily life so you can empty your stress cup and allow the body to heal and digest.
Here are a few ways you can easily empty your stress cup throughout the day:
Do some deep breathing; inhale for 5 seconds, hold for 5 and exhale for 7
Schedule breaks to get outside, get some fresh air and breath
Chew bites 20 times or put down your fork in between bites to slow eating
Create a daily meditation, journaling or tapping routine
Cuddle or exchange hugs to boost oxytocin hormone which decreases stress hormones
These are super simple acts, that don’t require much effort, but can make a BIG difference in your overall health.
Other actions that help to reduce the overall stress burden include:
Eating an anti-inflammatory diet
Sleeping during the hours of 10pm – 6am
Exercising at an intensity that is right for you
And minimizing your exposure to stress inducing environmental toxins
Lastly, start to notice how stress shows up in your body, because it’s different for everyone. It could be in the form of aches and pains, skin rashes or breakouts, losing your hair, low energy, disrupted sleep, weight gain and more.
Once you get in tune with the signs of stress in your body, you can take quick action to empty your cup.
And if you’re not sure about how much stress your body might be dealing with, you can test instead of guessing by doing a dried urine total comprehensive hormone test to look at your stress hormone, cortisol, as well as other sex and steroid hormones that will reveal insights about the overall burden of stress your body is under.
If you have a friend or family member in your life who wants to solve their health problems once and for all, share this info to help them finally get back to feeling like themselves again (or for the very first time!).
Stress is anything that places a burden on the body resulting in inflammation or imbalance.
Typically when we hear the word “stress” we think of mental or emotional stress, and common things such as challenges within our relationships or family, tough to deal with bosses, crappy coworkers, traffic, the loss of a loved one or friend, trying to meet expectations and deadlines.
But stress can also be:
Foods you’re eating that aren’t right for your body or that cause inflammation
Going to bed late or getting a bad night’s sleep (especially consistently)
Over exercising or intense exercise when the body is already stressed
Not exercising or moving your body enough regularly
Toxins that you can’t alway see, hear or feel in your environment
Nutrient deficiencies that you might be unaware of
Tight muscle or joints that are out of alignment (specifically the spine)
Traveling and crossing different time zones
No matter what the stressor might be, the body reacts in the same way, activating the sympathetic nervous system, more commonly known as your “fight or flight response.”
The smallest things in our daily routine can trigger the fight or flight response resulting in a decreased ability to digest food, combat colds and the flu, and which can ultimately add up leading to weight gain, hormone imbalances, low energy, poor sleep and generally not feeling like yourself.
If you have a friend or family member in your life who wants to solve their health problems once and for all, share this info to help them finally get back to feeling like themselves again (or for the very first time!).
If you have a friend or family member in your life who wants to solve their health problems once and for all, share this info to help them finally get back to feeling like themselves again (or for the very first time!).
The main ingredients for these keto nachos include:
Pork rinds or Siete almond flour tortillas toasted , or the chips
Ground beef
Avocado
Shredded cheddar cheese
Sour cream
Optional ingredients:
Olives
Chopped onion
Salsa
Bell peppers
Guacamole
Cilantro
Jalapenos
Your favorite veggies that are low carb
Health Benefits of Keto Nachos
Nachos might not seem like your go-to health food, but when transformed into a keto recipe, you might be surprised at the potential health benefits. Not only does this low-carb version of a Mexican classic help regulate blood sugar, but it also boosts heart health.
Regulates Blood Sugar
You might be wondering if too much protein is a potential risk on the keto diet — a condition that is called gluconeogenesis. This is when your body turns your dietary protein into glucose in the absence of carbs.
The truth is gluconeogenesis is a critical bodily function and there’s a reason your body has this process. In fact, the notion that too much protein can kick you out of ketosis or cause heart disease is based on bad science.
Protein has minimal effects on insulin levels, and fat has even less of an effect, suggesting that more protein and fat — and fewer carbs — are better for blood sugar regulation[*]. By regulating your blood sugar, you will likely feel a more sustained level of energy without the dips and spikes carbohydrates can cause.
Heart Healthy
A few foods in this keto nacho recipe can promote a healthy heart. Avocados and grass-fed beef are the most abundant on the list, but adding low-carb, keto-friendly veggies will also promote heart health.
Avocados
Avocados, whether you slice them up as a nacho topping or mash them into keto guacamole, are a powerhouse of healthy fats and nutrients.
Avocados are high in potassium, an essential mineral and electrolyte that plays an important role in cardiovascular health, hydration, and muscle health. Adequate potassium is linked to lower blood pressure levels, which means a lower risk of heart attacks and stroke[*].
Just 100 grams of avocado contains about 14% or your daily dose of potassium — higher even than bananas, a famously high-potassium (but high sugar) fruit[*].
Grass-Fed Beef
Conjugated linoleic acid (CLA) is a fatty acid found in high amounts in grass-fed and pastured meat and dairy products[*]. In fact, you’ll get anywhere from 300-500% more CLA in grass-fed beef and dairy than non-grass-fed animals[*]. Aside from the ethical concerns, this nutritional benefit is a great reason to switch to grass-fed or pastured (similar to grass-fed with some differences) beef, dairy, pork, chicken, and eggs.
Higher levels of CLA are linked to a lower risk of heart disease in population-based studies, although this could have more to do with the high vitamin K2 content of grass-fed meat and dairy.
Grass-fed and pastured beef are also higher in vitamin K2 than their conventional counterparts. Vitamin K2 is a nutrient that helps shuttle calcium from your bloodstream into your bones where it belongs[*]. This helps keeps your bones strong and mineralized while protecting against artery calcification.
Pork Rinds: The Secret Ingredient to Low-Carb Keto Nachos
Nacho chips are the foundation of any nacho recipe. And without your usual tortilla chip option, you might be wondering how to replace them. The answer? Pork rinds. Pork rinds are made with pork skin and fat, resulting in a delicious, crunchy, salty chip.
If the idea of pork rinds turns you off, you can try a low-carb Siete. Cheese chips are made by melting hard cheese on parchment paper and baking it in the oven so it hardens into a crisp. Using these cheesy crisps in this recipe might take your cheese consumption over the top, but that’s for you to decide.
Just beware if you’re using a low-carb tortilla chip or almond flour-based chip, they are higher in carbs than cheese chips or pork rinds. You might have to watch your serving size more closely. Check out more of the best alternative to ensure you stick within your macros.
In a large pan over medium heat, brown the ground beef. Drain the excess grease, and stir in the spices.
In a large bowl, add pork rinds, beef, shredded cheddar, olives, avocado, sour cream, and salsa.
Optional: Place your pork rinds (or alternative chip) and cheese on a baking sheet, and melt the cheese before adding the rest of your ingredients.
Serve and enjoy.
Nutrition
Calories: 984
Fat: 65.5g
Carbohydrates:13.9g (5.5g net)
Protein: 83.2g
If the idea of pork rinds turns you off, you can try a low-carb Siete. Cheese chips are made by melting hard cheese on parchment paper and baking it in the oven so it hardens into a crisp. Using these cheesy crisps in this recipe might take your cheese consumption over the top, but that’s for you to decide.
Just beware if you’re using a low-carb tortilla chip or almond flour-based chip, they are higher in carbs than cheese chips or pork rinds. You might have to watch your serving size more closely. Check out more of the best alternative to ensure you stick within your macros.
To learn more about how you can reach optimal health set up a free 45 minute Discovery Call to discuss your individualized plan. There is no time like the present to get a jump start on your health.
Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.
I am sure you have heard about how great a salt lamp is for you right ?Have you heard of the benefits of the Himalayan pink salt block? It is my new favorite way to cook in the kitchen. My steaks, pork chops and salmon are amazing. So hopefully I can convince you to pop on Amazon and order yourself a salt block with the information below.
The Himalayan pink salt block is catching on and for good reason. Not only do these colorful prehistoric crystals make healthier, tastier and more interesting meals, they’re also just darn pretty to look at! Not enough, you say? Who doesn’t want to cook on this beautiful block.
TOP TEN REASONS TO COOK ON A SALT BLOCK:
1. Adds Healthy Minerals To Food
2. More Complex Taste Than Table Salt
3. A Hint of Salt, Not A Lot
4. Naturally Anti-Microbial Surface
5. Extreme Temperature Resistance
6. Superior Heat Distribution
7. Holds Temperature Longer
8. Use Heated or Chilled
9. Food Cures Through Contact
10. Blocks Double As Serving Platters
Where To Buy Your New Himalayan Salt Block click the salt block below to change your world!!
Here is the First Recipe I used on my Salt block …yummy
Himalayan Salt Block Recipe – Seared Flank Steak
Flank steak has to be pretty much the best thing short of a foot rub while drinking a root beer float. But it’s tough. It’s ornery. There is a common strategy to making the flank steak supple enough to eat without popping your jaw out of joint: marinating. I’ve made coffee and ginger marinades, lime and tequila marinades, smoked salt and chili pepper marinades, vinegar and sugar marinades… you name it. Every time, great steak. But think of the poor steak. A wonderful, flavor-packed piece of meat forced to suffer quietly the insult of subjugation to intense acids and sugars and salts. When we see a flank steak, we see a quandary. How do we get that elemental flavor out of a meat that resists the teeth? There is a solution, a way honor the humble yet noble flank steak in its naked beauty, a way that takes virtually no preparation ahead of time, a way results in a fun, incredibly juicy and savory dish.
There are two simple tricks to this dish (if you can call steak seared on a giant block of salt a dish): cutting the meat against the grain, and cooking it at a high temperature. Oh, and cooking it NOT on steel, but on a block of ancient, super dense, mineral rich Himalayan salt.
Ingredients: 1 2lb piece of flank steak 1 9x9x2 inch salt block
Place the block of Himalayan rock salt on the stove and set to low heat, gradually, over the course of 30 minutes, bringing it to high heat, until the block reaches a cooking temperature of 475 to 500 degrees F. Cut the piece of flank steak length wise along the grain of the meat, creating two long strips. Then, turning the piece perpendicular to the blade of your knife cut the strips across the fiber of the meat into 1/4 inch thick strips, each about 2 to 3 inches long.
When the Himalayan pink salt plate is hot, which you can tell by when a sample piece of meat sizzles vigorously (or however it is that a piece of meat sizzles when it is REALLY sizzling), or by moving your hand closer and closer to the hot Himalayan salt block until your hand definitely doesn’t want to get any closer at about 2 or 3 inches away, or by gunning it with one of those very cool infra-red thermometers and noting that it is 475 to 500 degrees F, you are ready to cook.
Place about 12 pieces of steak onto the block. After 15 to 20 seconds, flip and cook for another 15 to 20 seconds. Serve immediately.
The major drawback to this dish is that no matter how fast you cook, you can generally eat faster. I’ve noticed that when diners are hungry enough, it is possible to actually eat the entire pieces without chewing–sort of iguana style. To avoid giving the impression that we are savages, we have conferred upon this dish a sophisticated name that distracts those we are trying to impress. We call it bifsteak à l’iguanne.
Hence the name, steak a l’iguana. A good way avoid just hovering over the stove wolfing down the hot, juicy, rare-on-the-inside, seared-golden-on-the-outside pieces of steak, is to bring the cooking to the table, where children can be controlled and adults are obligated to be civil.
Place the hot brick on a trivet and place the piping hot Himalayan salt brick on the table. The block of Himalayan salt stores enough heat to allow for 3 to 5 courses. (As the block cools, subsequent batches of steak will be saltier.) And voilà, all the civility of a good fondue Bourguignonne with even better, more indubitably seasoned cooking.
