What's With Wanting.....

to SNACK!!!! I got home from my shift at 1PM was procrastinating the things I had to do. Just didn't want to commit yet- does this happen to you? So my belly was full yet I was still snacky! I hate this feeling, a bottomless pit if you will.

I started my day off great with a bowl of cereal like the past few days- I can't get enough! I had: 1 cup Kashi Sunshine, 1 cup Organic Heritage Flakes, 1 cup unsweetened Almond Milk, 1 shot Bare Naked Granola, 1 Mission Fig chopped and 1/2 a banana.

I woke super early. Sean had to wake up at 4:45am and once the alarm went off, and my eyes opened I was immediately hungry! So sleeping was no longer an option:) After my bfast and before I left for work I had this yummy Larabar in Peanut Butter Cookie.
At work I had some iced Mugicha (Japanese Barley tea). It is decaffeinated-good thing cause too much makes me so wired! Sorry no pic I was afraid to bust out the camera and explain my blog on day 2. For lunch I ate the wrap I made last night with Tofurky, light Munster and Eggplant hummus with baby carrots. I was very satisfied for a good couple of hours! By the time I got home I wasn't really hungry, but as I said earlier I was distracted and procrastinating... so I ate. Bad I know. It allnstarted with a small innocent orange~

Then I had 4 prunes and a dried tamarind pod~

Then went back for more prunes, tamarind and added a shy spoon of Almond Butter for protein~

Literally 2 hours later I wanted more-hmmmm... I figured I needed some carbs so I had 2 shots of kefir, 1/4 cup of Organic Heritage Flakes, 1/2 shot of raisins, 1/2 shot of sliced almonds. This time I sat down to really enjoy it. The earlier snacks were eaten standing up in the kitchen and thinking of my to do list. I knew this time I needed to process what was going into my mouth!

For dinner I had planned to make King Ranch Chicken (low fat version) so as I prepped I made myself a Faux-tini! What a treat! These are not only fun to make and fun to drink but oh so pretty too!

BlueLime Faux-tini:

• 3-5 limes freshly squeezed = 2 tbsp of lime juice


• 1 shot frozen wild blueberries


• 1/2 cup sparkling lime water


• 1 Splenda pack or 1/2 tbsp of Agave


• 1 cup ice

Add all ingredients except water to a shaker (or a glass will do) and "muttle" (which is to mush or bash) with spoon until blueberries release their color and the lime is mixed up. Add the sparkling water and mix again. Strain into Martini glass and garnish by spooning in bits of blueberries. Drink and enjoy the guilt free delite! This drink is very refreshing, sour and sweet at the same time!

Here is my finished dish of King Ranch Chicken. The left side is my even lighter version with brown rice instead of chips and light Munster instead of Cheddar. The right side is for the boyfriend; full fat and twice the amount, you can see he already dug in before I could snap my pic :)

My plate: this is one large serving, it has a little less than half of the above pictured healthy side. With the last of the bag of baby carrots.

I had some of this as well! My favorite light beer.

I don't foresee any dessert on tonight's menu so I guess that's all for today! I think it's plenty!

Have a happy Friday night ya'll!

C

Shrimp for Two

I thought I was to be on my own tonight for dinner but...lucky me "working late" for Sean was just 8pm. I did yoga for 25 min and burned 57 cal, then 12 min Abs burning 35 a total today of 336! After yoga I ran a lovely bath with an oatmeal bath ball and read my Cooking Light by candle light-how romantic! I did a face mask when Sean arrived and by the time he was showered and ready I was able to have a nice dinner whipped up in no time.

On the menu: Shrimp Scampi with whole wheat Parpadella pasta- this is my healthy version



Shrimp Scampi Recipe

• bag of raw frozen shrimp thawed under cold water
• 4-6 cloves of garlic minced-the more the better I think!
• 2 tbsp of olive oil
• dab of Low fat butter added toward end
• 1/4 tsp of dried Parsley or 1 tbsp fresh chopped

Cook pasta of choice and drain, I used Whole Wheat Parpadella from TJ's. Thaw shrimp under cold running water while heating oil in nonstick skillet. When oil is hot add garlic and parsley until garlic is just turning golden brown. Add shrimp to skillet and toss in oil and garlic. Cook shrimp for about 4 minutes turning to cook both sides. Add butter and cook another 2 or so minutes. When shrimp is done add pasta to skillet and toss gently. Add more parsley or a squeeze of lemon if desired. Fresh ground pepper over top and enjoy!

I also made a salad-of course some greens! This is the simple table setting- I really need some new place mats!

In the salad: Red Leaf lettuce, green beans-pre steamed and refrigerated, vine ripened tomato, drizzle of olive oil-probably less than 1/2 tbsp, 2 glugs around the bowl of Balsamic Vinegar and S&P. Top it off with a sprinkle of Parmesan cheese-freshly grated or shavings would be much better!

My plate with red onions on my salad-Sean does not care for these yummies.

I ate half the pasta you see and 2 serving of salad. It was delish and filling but not overfilling.

After I was in the mood for a sweet and remembered all my dried treats I picked up today so I made a little taster plate:

-1 Mission Fig

-3 Prunes-I adore prunes!

-2 dried tamarind pods

and a little bubbly if you will:

Now I am off to enjoy my dessert plate and watch a little TV, I am going into work tomorrow instead of Friday for my training so I should get a good nights rest! I am nervous, silly I know because I will be in my element; food, coffee, tea and people! Have a good night everyone!

C