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Sheet Pan Roasted Garlic Shrimp with Zucchini

Sheet Pan Roasted Garlic Shrimp with Zucchini

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Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 4 servings

Calories 230 kcal

Ingredients:

Parchment paper

1 Tbsp. olive oil plus 1 tsp.

4 cloves garlic finely chopped

1/2 tsp. dried basil

1/4 tsp. sea salt or Himalayan salt

1/4 tsp. ground black pepper

4 medium zucchini cut into 1/2-inch slices

1 lb. medium shrimp peeled, deveined

1/2 cup grated Parmesan cheese

1 Tbsp. fresh lemon juice

2 Tbsp. finely chopped fresh parsley

Instructions:

Preheat oven to 400º F.

Line large sheet pan with parchment paper. Set aside.

Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.

Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.

Add shrimp to pan; mix well.

Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.

Drizzle with lemon juice and parsley; serve immediately.

Nutritional Information (per serving):

Calories: 230

Total Fat: 9 g

Saturated Fat: 3 g

Cholesterol: 194 mg

Sodium: 486 mg

Carbohydrates: 8 g

Fiber: 2 g

Sugars: 5 g

Protein: 30 g

P90X/P90X2 Portions

½ Fat

½ Dairy

1 Protein

½ Vegetable

P90X3 Portions

½ Carb

1½ Proteins

1 Fat

Body Beast Portions

1½ Vegetables

3 Proteins

1 Fat

Portion Fix Containers

1 Green

1 Red

½ tsp.

Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple. Message me or and ask about Portion Fix!

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Breakfast: No Cook Raspberry Vanilla Porridge

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Breakfast: No Cook Raspberry Vanilla Porridge

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No Cook Raspberry Vanilla Porridge

Ingredients:

3/4 cup fresh raw raspberries

1/4 cup dry Bob's Red Mill Rolled Oats

2 tsp Simply Organic Madagascar Vanilla Extract No Sugar Added

1/4 cup Oikos Organic Greek Yogurt. plain non-fat

1/2 cup Almond Breeze Vanilla Almond Milk Unsweetened

2 Tbsp Navitas Naturals Organic Whole Chia Seeds

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Directions:

Place all ingredients in a mason jar (pint). Securely replace the cover and shake until all ingredients are mixed. Refrigerate mason jar overnight. Wake up the next morning and enjoy your porridge for breakfast!

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Breakfast: How does it help weight control?

Why does eating a healthy breakfast help control weight?

Here are some of the ways that regularly eating a healthy breakfast may help you lose excess weight and maintain your weight loss:

Reduced hunger. Eating breakfast may reduce your hunger later in the day, which may make it easier to avoid overeating. When you skip breakfast, you may feel ravenous later and be tempted to reach for a quick fix — such as vending machine candy or doughnuts at the office. In addition, the prolonged fasting that occurs when you skip breakfast can increase your body's insulin response, which in turn increases fat storage and weight gain. In fact, skipping breakfast actually increases your risk of obesity.

Healthy choices. Eating breakfast may get you on track to make healthy choices all day. When you eat breakfast, you tend to eat a healthier overall diet, one that is more nutritious and lower in fat. When you skip breakfast, you're more likely to skip fruits and vegetables the rest of the day, too.

More energy. Eating breakfast may give you energy, increasing your physical activity during the day. A healthy breakfast refuels your body and replenishes the glycogen stores that supply your muscles with immediate energy. Skipping breakfast is associated with decreased physical activity.

So, if you skip breakfast — whether you're trying to save time or cut calories — you may want to reconsider, especially if you're trying to control your weight.

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Mexican Chicken Zucchini Boats

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Mexican Chicken Zucchini Boats

I don’t always associate the word “healthy” with the kind of Mexican food that I tend to gravitate toward — chips, guacamole, and queso, anyone? But these Mexican Chicken Zucchini Boats are the real (healthy) deal: rich flavors, a spicy kick, and 9 grams of fat per serving.

These boats are a healthier spin on chicken burritos, swapping in nutritious zucchini for flour tortillas. A typical flour tortilla contains 25 grams of carbohydrates, 458 milligrams of sodium, and not much else. One zucchini contains 10 grams of carbs, 26 milligrams of sodium, as well as vitamins A, C, and K, and minerals like calcium, potassium, and magnesium. Using zucchini as the vessel is also a convenient way to watch your portions without having to think too hard: 1 boat = 1 serving.

You can cook the chicken however you choose, but for tender, succulent chicken, check out this no-fuss cooking guide for baked chicken breasts.

There’s a boatload of good stuff in this dish: protein, vitamins, and minerals from the spices (cumin, paprika, and chili powder), and lycopene from tomato sauce and tomato paste. And of course, everything just tastes better with melted cheese on top.

These zucchini boats are also incredibly versatile — serve them as a main course with a green salad, or cut them into smaller pieces for a unique, nutritious one-bite appetizer for your next party. Plus, these boats can travel: Pop your leftovers in a container and you’ve got a fast, easy lunch to bring to work.

Ingredients

  • 4 large zucchini, cut in half lengthwise
  • 4 tsp. olive oil, divided use
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomato sauce, no sugar added
  • 2 Tbsp. tomato paste, no sugar added
  • 1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
  • 1 tsp. ground cumin
  • ½ tsp. ground paprika
  • 3 cups shredded cooked chicken breast
  • 1⅓ cups corn kernels
  • 1 cup shredded cheddar (or Monterey jack) cheese
  • 2 Tbsp. finely chopped cilantro
  • 1 medium tomato, chopped
  • 2 green onions, thinly sliced

Instructions

  1. Preheat oven to 400º F.
  2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
  3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
  4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
  5. Add garlic; cook, stirring frequently, for 1 minute.
  6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
  8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
  9. Bake for 5 to 8 minutes, or until cheese has melted.
  10. Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.

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