Today has been a good nutrition day so far. I started my day off by writing out my planned meals for today. Having it written down in advance really helps me stay on track. In addition, my nutrition counselor provided some outstanding tips for battling the sweet tooth.
I wanted to share a great recipe that I found in this month's Oxygen Magazine. I used it to base my lunch meal off of, though I didn't follow it exactly as written. I made a homemade shrimp, avodaco, & spinach salad. It was very good and filling (recipe to follow)! I may have used a bit too much fat in the meal, so I'll tweak that a bit next time. After lunch, I had a sweet craving, so I had a mouthful of (sugar free) RediWhip and that took care of the craving. Yippee!!
Salad Base Ingredients
12 large raw tiger shrimp, shell removed & deveined (I weighed 5oz raw, which was about 4oz cooked)
Olive oil (I omitted this an used PAM)
2 avocados, sliced (I used 1/4 of an avocado)
1 pomegranate, separated into seeds (I omitted this)
2 bunches fresh spinach, trimmed (I used a little more than 2 cups of organic baby spinach)
2 tablespoons roasted pine nuts (I omitted this and used 6 walnut pieces instead)
In addition, I added 1 roma tomato, english cucumbers, and a handful of baby carrots to my salad.
Salad Dressing Ingredients:
4 teaspoons grainy Dijon mustard (I used 1 tsp)
2 tsp fresh black pepper (I used 1/2 tsp)
1/4 tsp dried red pepper flakes (I omitted this)
4 tbsp avocado oil (I omitted this and substituted 1T EVOO.)
Juice of 2 fresh lemons (I simply used bottled lemon juice, about 2.5Tablespoons)