4 zucchini and/or yellow summer squash, trimmed and finely chopped
2 plum tomatoes, seeded and diced
4 cups reduced-sodium vegetable or chicken broth
1 1/2 cups short-grain brown rice, rinsed
1 bay leaf
1 tsp dried oregano
1/2 tsp each sea salt, ground black pepper and smoked paprika
1/4 tsp crushed saffron threads, optional (TIP: You can purchase whole threads and crush them yourself.)
1/4 tsp ground turmeric
1 lb small shrimp, peeled, deveined and tails removed
1 1/2 cups frozen peas
In a medium skillet on medium, heat oil. Add onion and sauté for about 5 minutes, stirring frequently, until softened. Add garlic and sauté 1 minute more. Transfer to a 5- to 6-qt slow cooker along with zucchini, tomatoes, broth and rice. Stir in bay leaf, oregano, salt, pepper, paprika, saffron (if using) and turmeric. Cover and cook on high for 3 1/2 to 4 hours, until rice is tender.
Remove bay leaf. Gently stir in shrimp and peas. Cover and continue to cook on high for 20 to 30 minutes, until shrimp are opaque throughout.
Adding beaten egg whites to these luscious cheesy grits increases their volume (so you'll feel like you're eating more!), yet gives them a light texture. And if zucchini's not in its prime, substitute any seasonal vegetables you love!
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.