Pesto yum

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

Our favorite cookies

RepinEdit

When you have a sweet tooth and want to stay on track, here's a nice treat. No flour OR sugar! 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins (optional), 1 tsp vanilla, 1 tsp cinnamon. Bake at 350 degrees for 15-20 minutes.  I made about 34 cookies using a cookie scoop.

Calories: 34
Poly fat: .1g
Mono fat: .1g
Sodium: .4
Carbs: 7.5
Fiber: .8
Sugars: 2.7
Protein: .8

Make this!!!

13. Quinoa with Black Beans, Tomatoes, Corn, and Feta

PREP TIME: 15 MINUTES

TOTAL TIME: 50 MINUTES

SERVINGS: 6

3/4 c quinoa, rinsed
2 tsp canola oil
1/2 large onion, chopped (about 3/4 cup)
3/4 c frozen corn
1 can (15 ounces) black beans, drained and rinsed
1 pint cherry tomatoes, quartered (about 1 1/2 c)
1 tsp ground cumin
1/2 tsp chili powder
Juice of 2 to 3 limes (about 4 to 6 Tbsp)
3 oz feta cheese, crumbled (about 3/4 c)
1/3 c fresh cilantro leaves

BRING 1 1/4 cups water to a boil in a medium saucepan on high heat. Stir in the quinoa and 1/4 teaspoon salt. Reduce the heat to low, cover, and simmer until the quinoa is cooked through but still firm to the bite and the water is evaporated, 15 to 18 minutes. Remove from the heat and rest, covered, 10 minutes.

HEAT the oil in a large skillet on medium heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 6 minutes. Add the corn and cook 2 minutes, then add the beans and cook until heated through, about 2 minutes. Transfer to a large bowl. Add the quinoa, tomatoes, cumin, chili powder, and lime juice to taste and stir gently to combine. Stir in the feta and cilantro and season to taste with salt and freshly ground black pepper.

NUTRITION (per serving: 1 heaping cup) 222 cal, 11 g pro, 33 g carbs, 6 g fat, 2 g saturated fat, 501 mg sodium

28% (7 g) daily fiber

Next SlideCardamom Yogurt Cheesecake with Caramelized Plums

Who am I, seriously

I don't even know myself anymore when it comes to food. I went from being the biggest sugar and Diet Coke addict to living on vegetables and quiona and working out 7 days a week. I'm psyched.

Sarah and I made a trip to Ocean State today in search of cheap eats. We didn't find as much as we'd hope but did get some things. Eating healthy hurts my wallet but I know it's worth it.

I just made sweet potato and edamame hash for dinner and had it with quinoa. I burned it, oopsie, but it's still pretty good. It's on my healthy food board if you're interested. I bought some salmon for the week in hopes of bulking up my natural protein.

I lusted after some dark chocolate raspberry granola but decided to save buying it for pms week. Again, who the heck am I - granola for a sweet treat?

Challenge for this week

So today marks a week that I truly began eating towards a healthier life style! It went great all week, yes there was a day that I ate 2 spoonfuls of apple crisp (I made sure it was before dinner so it'd be able to digest and not turn into fat). I keep track of everything on this app called "MyNetDiary Pro" it's 3.99 and is the best app you can ever get to track your calories, etc.... I looked back over the anaylsis for each day and my food score was usually on the low 2's or high 1's. (You can get a max high of 5 being the best and -5 being the worst).

I've decided to set a goal for myself this week to get my food score a little bit higher by eating more fruits and veggies. I did well last week, but I know I certainly can do better. It's hard because I know my fruits have to be in before dinner so they have time to digest (recommended from Allan). So I'm going to try and incorporate them more into my smoothies (which I've been addicted to peanut butter and should begin to limit that!!!).

If i pick a small little challenge every week I feel as though I'm going to be more successful! So -already this morning I have had a banana!

Homemade Granola

This is my favorite granola recipe, popular with the college crowd, too. When I send it to Eric, he and his friends LOVE it!! He also requests extra nuts, so I throw in almonds when I make it for him. Someone wanted to make their own, right?


Crunchy Honey-Vanilla Granola

4 cups old-fashioned oats
1 cup wheat bran
1 cup unsweetened shredded coconut
1 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt (I leave that out)
1/2 cup honey
1/2 cup canola oil, plus additional for greasing the pan
2 tablespoons 2% reduced-fat milk ( use skim)
1 teaspoon vanilla extract

1. Preheat oven to 325. Lightly oil a large rimmed baking sheet.
2. Combine oats, wheat bran , coconut, walnuts, brown sugar, cinnamon and salt in a large bowl; stir well.
3. Stir honey, oil, milk, and vanilla in a small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
4. Spread onto prepared baking sheet. Bake about 25 minutes, until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temp., about 1.5 hours. Break up and store in a large container at room temp up to 1 month.

Nutritional facts (1/2 cup serving): 270 calories, 15g fat, 0mg cholesterol, 5g protein, 33g carbs, 4 g fiber, 150 sodium.

Protein

I bought a can of vanilla protein powder last night because I know I'm not getting nearly enough. I'm in love. Chocolate almond milk + a scoop + a spoonful of pb....heaven.  Vanilla almond milk + a scoop + coffee - delish.  I have to make myself not have one for every meal.

Sweet!

3 lbs down this week....just what the app told me I'd lose!

Also...I had a half an avacado and a glass of chocolate almond milk last night because I was still hungry after my spaghetti squash casserole (no protein, duh)....and it tasted like the fattiest, most chocolatey food ever.

Who am I??