No-Cut Veggies   Buy ready-to-go fresh produce and also keep frozen vegetables on hand. Must-haves are corn, peas, chopped spinach, and shelled edamame, all nutritionally comparable to their fresh-cooked counterparts-and they hold up tastewise too!   Frozen Shrimp   Savvy shoppers buy shrimp frozen because it’s more economical, and most “fresh” shrimp at the seafood counter is thawed from frozen anyway. Cook cleaned raw shrimp no more than a few minutes (just start defrosting in the fridge the night before). Turn it into shrimp cocktail, grill it with a splash of lemon juice and paprika, or saute it with some veggies, as in the recipe on the next page.   Prepared Pesto   Classic basil pesto boosts the taste of so many dishes-not just pasta. Simply add a spoonful for instant flavor. It’s a smart alternative to mayo in potato salad, as a sandwich spread, or instead of butter on vegetables. For the best flavor, get it from the refrigerator or freezer section.   Quick-Cooking Grains   When you’re in a hurry, you need a whole grain that can keep up. Quinoa and bulgur take 15 minutes or less and have hearty, nutty flavor that really satisfies-not to mention all their antioxidants and fiber. Whole grain pasta is another fast option. Learn other ways to use food to reverse disease, look younger, and live longer. Order your copy of Joy Bauer’s Food Cures

Pesto Shrimp with Snow Peas over Quinoa   Work Time: 20 Minutes / Total Time: 20 Minutes / Servings: 4   3/4 c uncooked quinoa 1 1/3 c water 1 tbsp olive oil 2 cloves garlic, minced 1 lb lg peeled shrimp 3 c snow peas (about 8 oz) 1/4 c prepared basil pesto 2 tbsp lemon juice  

  1. Put quinoa in fine mesh strainer and rinse well under cold water. Transfer to medium saucepan and add water. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, 12 to 15 minutes. Fluff with fork and cover until ready to serve.  
  2. Heat oil in large nonstick frying pan over medium-high heat while quinoa cooks. Add garlic and cook, stirring, 30 seconds. Add shrimp and cook, stirring often, until just pink, about 3 minutes. Stir in snow peas and cook, stirring, 2 minutes longer. Add pesto and lemon juice and cook until warmed and shrimp is done, about 1 minute. Serve over quinoa.   Nutrition (per serving): 372 cal, 32 g pro, 28 g carb, 4 g fiber, 14.5 g fat, 3 g sat fat, 293 mg sodium