You are what you eat and Peachy Peppered Shrimp and Scallops

If you get emails from Quality Health, you probably saw the short article by Seth Czarnecki “The Truth behind “You are What You Eat””.  In case you didn’t see it, here are just some of the interesting findings based on scientific evidence.  We all now that THOSE words mean serious business!

1. Food and Brain Function:  A diet that incorporates plant foods that are high in antioxidants (strawberries, blueberries, various nuts, etc.) were found to reverse age related deficits in neuronal and cognitive function.

2. Food and Athletic Performance:  If you exercise, for example run in excess of 20 miles per week, your performance will benefit by paying attention to the glycemic index of foods.  Lower GI foods (pasta, nuts, beans, etc.) eaten about an hour before physical activity has been found to drop blood sugar prior to exercise, resulting in a sparing of muscle glycogen.  This means less fatigue and better overall performance.    Alternatively, eating foods high on the GI (bananas, muffin, bagel, etc) are useful during and after workouts. The spike in blood insulin can help boost short term energy thus the benefit of carb gels when pushing yourself during a race.   

3.  Food and Sexual Performance:   ….Sorry Guys. For this little piece of VERY IMPORTANT INFO., you’ll have to read the article.  I’m such a buzz kill aren’t I ?! 

In conclusion, a balanced diet, one comprised of whole grains, lean protein, and a variety of plant foods, is essential for overall health and performance.

I’m sure all you foodies are well aware of those facts above, but DID YOU KNOW…In the book by nutritionist Victor Linlahr “You Are What You Eat: how to win and keep health with diet in 1942” was the first time the phrase made its appearance in the English-speaking world?  Just a little factoid for your Friday Foodie Fun. 

Peaches and SHRIMP… no cream in this dish. Sorry.

It’s a good thing peaches can be frozen. If not, we wouldn’t be able to make this gorgeous dish. But… not to worry. Peaches CAN be frozen and we CAN make this delicious ensemble of fruit, shrimp and scallops.

Serves 3 to 4 with a side vegetable (we had oven roasted brussels– too good!)

· ½ cup Barbecue sauce

· ¼ cup frozen peaches – sliced (about 4 large, thick slices)

· 1 TBS bourbon  (come on! only 1 tablespoon! You can do it!)

· 12 sea scallops

· 6 to 8 frozen sliced peaches, partially thawed

· 1 large green pepper cut into large chunks

· 12 peeled, raw large shrimp

· 1 TBS olive oil

· salt and pepper

Combine the barbecue sauce with the bourbon and the ¼ cup peaches in a saucepan. Bring to a boil then reduce the heat to a simmer and let cook for 8 minutes. Stir once in a while then let it cool just a bit.

Now put the mix into a blender and puree until smooth.

Preheat the broiler.

In a bowl, toss the scallops, peaches, pepper, and shrimp. Add the olive oil. Sprinkle with salt and pepper. NOTE:  Make sure your scallops and shrimp are dry.  After rinsing, pat dry REALLY well with a paper towel.

Spread onto a broiler sheet and broil for 6 – 8 minutes – stir around and flip over half way.

Brush with barbecue sauce during last 1/2 minute of broiling.

*based on a recipe by Marc Forgione of New York.

I never put peaches and shrimp together before. What a wonderful pairing.

Enjoy! 

Yet another TGIF!  Oh Yeah!  Tell me all about your wonderful plans.