Being a woman in the food industry carries certain responsibilities because what you put in your body isn’t as simple as it used to be anymore. The diet culture we’ve created and support can be beneficial to many people, but can also be harmful to many people, especially young women who try to achieve a certain body image through diet culture. I can’t emphasize enough how important it is to eat. Women are often starving themselves to look “good” (whatever the interpretation of the day is) and we’re often starving our happiness as well.
I was raised by pretty even keel parents. My mom didn’t obsess about weight and cooked everything under the sun, and my dad (a dietician and nutritionist) made sure we made room for cookies and cake, though he emphasized a vegetable-rich diet and cooking at home. That balance at a young age helped me strengthen my views about food and eating and recognizing its often negative impact on self image.
Now, just as it’s irresponsible of me to not speak out on this subject, it’s equally irresponsible of me to say “eat without caution” because, after all, you are what you eat. I want to cultivate a healthy mindset for myself, my children and anyone who reads these articles. My message all along has been balance and moderation.
Only a dietitian and nutritionist will know if you need to be put on a special diet for thyroid concerns, gluten or other medical issues, so don’t self-diagnose. Reach out to those who are equipped and knowledgeable about health conditions. Otherwise, eating a nutrient rich-diet of varied foods should not be shunned. Eat the things you like in moderation for your dopamine and serotonin levels. Eat comfort foods alternatively with plant-based foods. Enjoy yourself and don’t let the stressors of diet culture erode your happiness and self-esteem.
Lastly, it would be irresponsible of me to omit that we as humans must move. All metabolisms are not the same. What works for one person doesn’t work for the next. Some have thyroid conditions and/or PCOS that make weight loss a true challenge; so be kind to those around you who are struggling. Remind yourself and those around you that you’re allowed to look cute in anything you choose to wear, and that weight loss is never the ultimate goal, good health is — both mental and physical — and good health comes in many different shapes and sizes.
I hope when you read these recipes you make them and remember that you’re allowed to eat good food and that you’re allowed to feel happy. As a woman who writes recipes and cooks for others and suffers through my own insecurities, it’s important to me to speak out to empower anyone who might be listening.
This recipe is something that makes me happy. I love bold flavors and new approaches to eating comfort foods. As much as I love elevated dishes, there’s something about approachable food that feels so good. This is one of those dishes. It’s comfort food, Mexican food and elevated bold flavorful food all at once.
Barbecue Shrimp Diablo
Ingredients:
- 1 1/2 lbs. jumbo shrimp, peeled and cleaned
- 6 chile guajillos, stems and seeds removed
- 6 chile arbols, stems and seeds removed
- 1 large Anaheim or poblano pepper, roasted and sliced
- 1 medium onion, sliced
- 6 cloves of garlic, minced
- 1 cup of chicken or vegetable broth
- 2-3 tsp. ground cumin
- 1/2 cup spicy or regular barbecue sauce
- salt and pepper to taste
- oil for pan
Directions:
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Season the shrimp with salt and pepper and set aside.
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In a large pot, boil together all the peppers (except the roasted one). Allow them to boil until softened, about 25-30 minutes.
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Drain the water from the peppers and add the following ingredients to a blender: boiled chilies, broth, barbecue sauce, cumin and a little salt and pepper.
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Blend everything, then strain the sauce using a mesh sieve. Set aside.
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In a large pan, add in a little oil and saute the garlic and onions and cook until fragrant. Add in the sliced roasted peppers and the shrimp and cook for 4 minutes, making sure to stir often.
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Add in the strained sauce and simmer for about 2-3 minutes.
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Taste to check seasonings. Can add more barbecue sauce or hot sauce at this point depending on your needs.
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Optional: Garnish with fresh cilantro.
Chef tip: Serve with rice, tortillas or go the extra comfort food mile and make hatch green chile mashed potatoes. To do this, make mashed potatoes as you usually would, but add in a can or two of your favorite canned or fresh version of hatch green chile peppers. Add in jack cheese for a creamy addition.
From Z to A with Zara Abbasi
Zara Abbasi is the pastry chef and recipe developer for Zara Made It. Follow her food adventures on Instagram at @zaramadeit.