Toasted Coconut Brown Rice

Ingredients:

• 1 can Thai coconut milk, shake well before opening
• 1 c water
• 1 c brown rice
• 1 1/2 t kosher salt
• 1 c shredded coconut (sweetened)
• 1/2 cilantro (optional)

Directions

Preheat oven to 350 degrees F.  

In medium sauce pan, combine coconut milk, water and salt and bring to a boil.  Add rice.  Cover.  Reduce heat and simmer for about 45 minutes or until all the water is absorbed

Arrange shredded coconut on baking sheet in one layer.  Bake at 350 degrees F for about 10  minutes or until coconut is lightly browned.  When ready to serve, add toasted coconut and cilantro to rice and mix thoroughly.  

Shrimp Stir Fry and Toasted Coconut Brown Rice

Ingredients 

• 1/2 c flour
• 1 t kosher salt
• 1/2 t black pepper
• 1 T butter
• 1 T olive oil
• 2 lbs jumbo shrimp, peeled and deveined, tails on
• 1 japanese eggplant, medium dice
• 1 red bell pepper, sliced
• 1 package Eat-Smart stir fry vegetables (or medium diced broccoli, thinly sliced carrots and snow peas)
• 4 cloves garlic, minced
• 1 bunch scallion (about 8 stalks), chopped
• 1/2 c cilantro, chopped
• 3 T toasted sesame oil
• 3/4 c Mirin
• 1/4 c rice wine vinegar
• 1/2 c soy sauce
• 1/2 T corn starch
• 1/2 c H20 

Directions

Combine flour, salt and pepper in large zip-loc bag.  Dredge shrimp by tossing them in zip-loc bag.  Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp, then sauté until the shrimp are lightly browned on both sides (will need to flip each one over), about 3 minutes. Remove the shrimp to a plate.

Carefully dry skillet with paper towel.  Add sesame oil to skillet and bring pan to a medium high temperature.  Add eggplant, bell pepper, stir fry vegetables, garlic and half of the scallions.  Stir vegetables until evenly coated with sesame oil and heated through (about 4 minutes).  Add Mirin, rice wine vinegar and soy sauce.  Bring to a boil and let simmer for 1 minute.  Combine cornstarch and water in a small bowl and then add to skillet stirring constantly.  Sauce will begin to thicken slightly Put shrimp back in to skillet and coat with sauce.  

Garnish with remaining scallion and cilantro.  Serve over toasted coconut brown rice.  

Healthy Chocolate Dip (Mousse)

This may not be "low fat" but it is considered part of a healthy diet in that it is made up of primarily coconut milk.  ALso perfect for vegans and lactose free!  This sweet treat is decadent and silky.  Make for a great pairing with marshmallows, strawberries, shortbread, graham crackers.  Enjoy it by itself and call it "mousse"!  This recipe has been borrowed from www.chocolatecoveredkatie.com