Arugula and Shrimp Salad!

Happy Saturday, Loves! 

Last night I went over to a friends house to watch a movie but had to prepare my dinner beforehand to take with me. What I came up with was pretty dang tasty! I am also having a love affair with Arugula right now.  I was in a hurry so I didn't take pictures but here is the recipe! 

Dijon Arugula with Baked Garlic and Rosemary Shrimp 

Ingredients: 

8 oz raw shrimp 

2 cups arugula 

1 1/2 Tbsp olive oil 

1/2 Tbsp champagne vinegar 

1/2 Tbsp dijon mustard 

1 Tbsp minced garlic 

1 Tbsp rosemary

salt to season  

Preheat the oven to 350 

Line a baking sheet with foil 

In a bowl, toss 8 oz raw shrimp, 1 Tbsp olive oil, 1 Tbsp minced garlic, 1 Tbsp rosemary, salt to taste 

Bake shrimp for 15 min 

In a separate bowl toss 2 cups arugula, 1/2 Tbsp olive oil, 1/2 Tbsp champagne vinegar, 1/2 Tbsp dijon mustard

Combine salad with shrimp and Voila! 

I have problems eating lettuce that isn't evenly coated. I know, I am a weirdo, so after I combined the salad with the shrimp, I covered the bowl and shook until evenly coated. 

An easy recipe to take on the go! 

In Health and Happiness, 

Stacy 

Cajun Shrimp!

I tried a new recipe for Cajun Shrimp last night and they were fantastic! A little spicy (I'm not a huge spicy girl) but pretty yum. And easy. As you can tell, I AM a fan of easy :)

Tonight's Players:
8 oz raw shrimp, peeled and deveined
2 tsp olive oil
1 Tbsp cajun seasoning
1 packet stevia
2 shakes hot sauce
salt and pepper for seasoning

Recipe:
Toss shrimp with olive oil, cajun seasoning, stevia, hot sauce - let marinate for 30-60 minutes
Preheat oven to 350. Spread marinated shrimp on a foil lined baking sheet. Season with salt and pepper. Bake until shrimp curl up and turn pink - about 10-15 minutes.

Something a little different! Cajun seasoning is pretty awesome.

In Health and Happiness,
Stacy

Rosemary Garlic Vegetable Soup

Hi Team!

I hope everyone is doing well! Today was weigh in day for this girl and after a week of lots of "oops" and "uh-oh"s -- donut holes,  hot apple cider, and haunted houses may have been involved -- I still managed to drop .6 pounds and my body fat went down! I am completely back on track and looking forward to being 100 percent this week!! It also has gotten a little chilly here in New York so I decided to make some veggie soup!!

Today's Players:
4 Cups low sodium vegetable broth
3 Cups chopped Mushrooms
1 Cup diced Red Onion
2.5 Cups chopped Celery
2 Cups Cauliflower Pieces
1.25 Cups diced Jicama
6 Cups Spinach
2.5 Cups diced Peppers
4 Cloves Garlic minced
1 Bunch fresh Rosemary
Spices to season: I used salt, pepper, garlic powder, cumin

Recipe: Start by sauteing minced garlic in 1 Tbsp olive oil. Add Celery, Peppers, Mushrooms - let cook 2 minutes - Add Onion, Jicama, Cauliflower - let cook another 5 minutes - Add the Spinach,  Vegetable Broth and seasonings. Cover. Let cook for 10 minutes. Enjoy!!

This recipe Yields 11 cups.
Per Cup: 35 calories, 7.1 carbs*

*estimated through My Fitness Pal

A really easy way to get your veggies in when you are in a hurry. I portioned mine out so I can take 1 serving to work with me for lunch for the week!

In Health and Happiness,
Stacy

Chocolate Butterscotch Bread!

To be honest, these past 2 weeks have been a little hard for me IP wise. Lots of festive events, friend outings... you know - so I am getting back on track, getting back into ketosis and trying LOTS of new recipes.

Starting with Chocolate Butterscotch Bread! Yum.

Today's players:
1 Chocolate Drink Mix
1 Butterscotch Pudding Mix
1 oz Almond Milk - Or Nonfat Milk
2 Egg Whites
2 Tsp EVOO
2 Tsp Baking Powder
2 Tsp Walden Farms Chocolate Dip
1/2 Tsp Vanilla Extract

Recipe: Preheat oven to 350. Combine all ingredients in a bowl. Pour into a loaf pan and bake for 15-20 minutes.
Don't forget this counts as TWO IP servings!!

  It was quite tasty! I had mine with my morning coffee. Yum!

 In Health and Happiness, 

 Stacy

Turnip and Arugula Salad!

Happy Wednesday!

Today for lunch I decided to get creative - turnip and arugula salad with Go Veggie mozz!

 

1. Saute 1 cup of cubed turnips in some Pam or EVOO - I added a little salt and poultry seasoning
2. Add 1 cup of chopped arugula and wilt slightly
3. Transfer to a bowl and sprinkle 1/4 cup of Go Veggie mozzarella cheese on top!
4. ENJOY your tasty and simple salad!

 

I know that some don't approve of veggie cheese but I only use it occasionally and the carb count is low :) It adds a lot of flavor without a lot of consequence!

In Health and Happiness,
Stacy

Weigh In Day!

Today was weigh in day! I lost 3 pounds this week for a total of 38.2 lost! I also had a momentous day because I went to Banana Republic and fit into size 6 - dresses and pants! Holla!

In Health and Happiness (and size 6),
Stacy

Breakfast Tacos!

The Texan in me just can't live without her breakfast tacos, y'all. Good thing there is an awesome recipe for cauliflower tortillas!

The tortillas are a little more labor intensive than what I usually make, but... so worth it.

Tonight's players: cauliflower, eggs, arugula, garlic powder, dried cilantro, go veggie cheese (didn't end up using after all because I bought the rice vegan kind and not the lactose free and it was... not tasty)









Now to the good stuff!
HOW TO MAKE THE CAULIFLOWER TORTILLAS!
1. Preheat the oven to 400. Grate 1.5 cups of cauliflower using a cheese grater
2. Microwave the cauliflower rice for 1 min. Stir. Another 1 min. Some say microwaving takes some of the nutritional value out so another option is steaming.






3. This step is very important: You need to wring out all of the excess water from the cauliflower - you can use a dish towel, cheese cloth or paper towels.
The more water you remove the better the tortillas will turn out.
4. After wringing out the water, put the cauliflower back into a bowl and add 1 egg, a couple shakes of garlic powder, a little salt,  and a tbsp of cilantro. Mix it all together.

5. Spray a baking sheet with Pam and form the cauliflower mixture into tortillas, making them as big or small as you would like.
6. Put in the oven for 20 minutes. Flip. Another 20 min.

7. When they are done, crisp them in a frying pan in a little olive oil or pam.
8. Move to a plate and make whatever tacos you desire!







I decided to make delicious Breakfast Tacos! Huevos Rancheros I guess is the correct term as I cooked my eggs over medium and not scrambled but whatever. On top of my tortillas I placed eggs, arugula and a spoonful of salsa - tomato day for you IPers!

The finished product!

This Texan is a happy girl :)

In Health and Happiness,
Stacy