Peach Mango Shrimp Tacos

This meal is light, semi-healthy and quick! Who doesn't love tacos and seafood? I am sure to some extent this meal could become 21 Day Fix approved but for the time being I have listed the nutrition facts below.

Ingredients:

8-ounce bag of shredded iceberg lettuce 

1 cup of light sour cream (you can substitute this for plain 0 percent Greek yogurt and save calories)

1 cup of peach mango salsa (I use Pace brand)

12 ounces of shrimp

Cilantro 

1/8 cup of shredded cheese 

8 flour tortillas (8 inch)

Directions:

1. Dump lettuce, sour cream and salsa into a large bowl and mix together. 

2. Peel shrimp and place in a skillet over medium-high heat and top with cilantro. Cover and cook for five minutes or until peachy-pink color; take off heat. 

3. Place lettuce mixture on tortilla, add a dash of cheese and top with shrimp. 

4. Enjoy! 

Nutritional Facts:

Servings: 8   |   Calories: 251 per taco   |   Fat: 8.3g   |   Saturated Fat: 3.5g   |   Cholesterol: 99mg   |   Sodium: 574mg   |   Carbohydrates: 30g   |   Fiber: 2.6g   |   Sugars: 4.7g   |   Protein: 14g

Is Your New Year's Resolution Real?

First off, Happy New Year's! I hope you all had a safe and wonderful holiday season and that you have kicked off the new year on a positive note. I wanted to do this post because most all of you know that in January of 2012 I started my lifestyle change. I started it at the beginning of the year, not because it was a New Year's resolution, but because I simply knew and felt that it was time to make a change. Although, this time of year definitely makes way for resolutions that are empty promises to those who make them. Gym memberships and attendance are at an all-time high for the year and healthy foods are OUT OF STOCK at, what seems like, all grocery stores!

Yes, you read that right. Nick and I have went to purchase veggies and some greens, especially kale, only to find that the shelves have been wiped clean! I might blame it on the fact that kale recipes are really popular right now, but I choose to blame it on the fact that the resolution-makers have wiped the shelves clean because they've promised themselves that they're going to eat healthier. This is wonderful and I deeply, truly hope that each and every soul who has made this resolution sticks to it all year and beyond but honestly how many of us actually stick to our resolutions the entire year?

I challenge you to actually turn that resolution into a true lifestyle change. For those who made a resolution to eat healthier this year and really, honestly want to stick to it and not only just frustrate me by clearing the shelves of food I already eat on a daily basis, then check out my recipe for Quinoa Stuffed Peppers! It is delicious and brown bear (Nick) approved!

Ingredients:
4 Peppers (variety)
3/4 Cup Quinoa
1.5 Cups Water
1 Yellow Squash
1 Onion
1 Garlic Clove
1 Can Diced Tomatoes (No Salt Added)
1/3 Cup of Feta Cheese
Extra Virgin Olive Oil
Marinara or Spaghetti Sauce (I use Vodka sauce)
Seasonings of your choice (I use cumin, poultry and chili powder)

Directions:
1. Preheat oven to 350º. Boil water in a medium saucepan and rinse quinoa in a strainer then add quinoa to water. Lower heat to medium and cover. Let the quinoa soak the water and cook until plump. This usually takes 15 minutes. Stir occasionally so that it doesn't stick or burn.
2. Slice garlic, onion and squash and sauté with olive oil over medium heat.
3. While quinoa and veggies are cooking prepare your peppers by cutting the tops of each pepper off and de-seeding each one. Once that is complete you can stick each pepper in the microwave for a few minutes to soften. I simply steamed the peppers for about five minutes and that worked perfect!
4. Dump quinoa and veggies into a medium-sized mixing bowl and add the can of diced tomatoes along with any other spices you prefer. Mix together.
5. Prepare a pan for the peppers by filling the bottom, about an inch-or-two, with water and then place each pepper (cut side up) in the pan.
6. Stuff the peppers with the quinoa and veggie mixture. You can top each pepper with additional spices at this point.
7. Bake at 350º for 25-30 minutes or until the top is golden brown.
8. Top each pepper with marinara or spaghetti sauce and then sprinkle some feta cheese on top.
9. Enjoy!

I really enjoyed this recipe and so did Nick. He is definitely the meat eater in the family, but this meatless yet hearty meal satisfied us both! I added a garlic toast and some corn on the side but this is an all-encompassing meal if need be!

Servings: 4

Nutritional Information Per Serving: 
Calories: 178  |   Fat: 6.8g   |   Cholesterol: 8.4mg   |   Sodium: 358mg   |   Carbs: 26.4g   |   Fiber: 5g   |   Sugar: 8g   |   Protein: 5.4g

Banana Ice Cream Sundae

A banana split you won't feel guilty about eating! This sundae has a base of banana ice cream and topped with hard-shell dark chocolate. This recipe yields around four one-cup servings and the process is simple but does require some freeze time which needs to be planned for in advance. For those who enjoy a cool dessert on a muggy night this is sure to please the palate.

Not only is this sundae great for a summer night, but it is actually quite healthy and filling. By including a peanut butter spread, a banana and fruits you're actually looking at a sustainable snack instead of just a simply delicious dessert! You're looking at most all of the sugars coming from natural sources in addition to this recipe being gluten-free and vegan!

Ingredients:

5 Yellow bananas
1/2 Cup of Earth Balance Coconut and Peanut Spread


Directions:

1. Peel and slice bananas to place in your blender
2. Whip until smooth
3. Add coconut and peanut spread and whip until smooth
4. Place in freezer-safe container and freeze several hours or overnight

Enjoy!


Servings: 4
Nutrition Information:
Calories: 179  |  Fat: 4.5 g  |  Sodium: 25 mg  |  Carbs: 35.5 g  |  Fiber: 4.3 g  |  Sugar: 18.6 g  |  Protein: 3.1 g

This recipe yields two servings.

Additional calories:
--> With chocolate sauce: 137
--> With strawberries: 1/4 cup = 12 calories
--> With blueberries: 1/4 cup = 21 calories


Below is a comparison of an original banana split versus my homemade banana ice cream sundae.

Hope you enjoy the healthy banana ice cream sundae!

Fast Food Under 500 Calories

We all tend to eat fast food, whether you eat fast food because it is quick, you like the taste or you're simply hungry and that's your only option there are some better choices you can make in the drive-thru.

Here is a list I have compiled based on Dr. Oz's list which you can find here. Remember that just because you have to eat fast food you don't have to resort to double or even triple the amount of calories you'd typically eat otherwise.

How To Lose A Pound

I just read a very interesting article on Huffington Post that shows what individuals around the world eat and how many calories they consume on an average day. If you would like to read it you can do so here.

As most of you know I started a lifestyle change in 2012 and haven't looked back. I count my daily calories and track my physical activity as well. On a typical week day I will walk 3-6 miles and eat right at 1,500-1,900 calories.

Proof that tracking your caloric intake and physical activity pays off! 100 pounds lighter! 

Now, you may be thinking for someone who is still plus size how can I only eat 1,500 calories and still manage? I eat healthier foods, but I definitely won't lie and tell you I always eat healthy and keep a clean diet. I would be fibbing to no ends on that one. Though, I will admit that I do eat healthier throughout the weekday and give myself a break on the weekends. Nick and I have Friday night dinners and sometimes we just want to lounge and do nothing so we become couch potatoes on the weekends or at least one day of the weekend; I get too stir crazy and have to do something.

So, to give a glimpse into what my daily calorie intake looks like and what I eat on an average day.

I didn't walk three miles on this day but I did walk to a local store to purchase fresh veggies for the week ahead so I was able to burn 300+ calories just by forgoing my car and walking.

THE GOOD AND THE BAD:
Pros: 
• M-F between 9 a.m. - 5 p.m., I drink 10-15 glasses of water | I eat plain oats every morning | I have at least one vegetable for lunch along with a lean protein and fruit.


Cons: 
• M-F between 6 p.m. - 11 p.m., I eat heavier meals and I am normally burnt out on water so I will drink some ginger ale, milk, etc., with my dinner. Sometimes I eat later than desired and I want dessert after dinner... EVERY NIGHT!!

• Saturday - Sunday I eat what I want to in moderation and I don't typically burn as many calories. 

The thing I recognize is that:
1. You can eat what you want but you have to remember moderation.
2. All calories aren't equal. You must move! Even if it is taking the steps instead of an elevator or running 5 miles a day, you must get to moving! Walking for an hour a day (3-4 miles) helps me burn right at 600-800 calories.

If you'd like any help, motivation or insight as to what I did and the steps I took please feel free to contact me.

Quick Veggie Pizza

Of course this is semi-homemade and very low in calories...

Nick and I were really hungry and our snack of popcorn just didn't suffice. So I set out to make this pizza. It wasn't really what we were craving, but once I finished I wanted more! This recipe makes 8 slices and comes in right under 160 calories per slice. I know, you're welcome!

Recipe:
1 packet of pizza crust mix
1 teaspoon of vegetable oil
1/2 cup HOT water
1 can of diced tomatoes with added basil, oregano and garlic
dashes of garlic
dashes of parsley
dashes of Italian seasoning
dash of oregano
1 medium green pepper
1/4 yellow onion
1/4 small can black olives
1/2 pack of shredded mozzarella
1/4 pack of taco seasoned shredded cheddar cheese

1. Follow instructions on the crust packet. Preheat oven to 475F. You will end up mixing (with a fork) 1/2 cup of HOT water with the crust mix. Then brush with your 1 tsp of oil. Let stand for 5 minutes.

2. While your crust is rising for 5 minutes on a medium skillet over medium heat add the diced tomatoes and all the dashes of seasoning. Stir occasionally so as not to stick.
*I know that I don't give you a certain amount of seasonings because, like I have said in prior posts, each individual has their own likings so season to your preference.

3. Now spread crust onto a pizza pan. Gently poke with the prongs of a fork and stick in the oven at 475F for 9 minutes.

4. While you're allowing your crust to bake and your tomatoes to simmer chop onions and pepper.

5. Take your crust out and turn the oven temperature down to 375F. Spread your tomatoes on top, add all your veggies and top with cheese. You can even top that with more parsley, garlic seasoning, oregano and Italian seasoning. Bake at 375F until veggies are cooked and cheese is melted.

Slice and enjoy with a salad.