Lettuce Eat

Clean Eating

It’s May 18 and there are 9 days until the pool opens. 35 days until my beach vacation. 69 days until my NYC trip. 91 days until the night that may possibly be the best night of my life, The Backstreet Boys concert and VA beach. Some of these things are probably more of an incentive to get sexy than others, but all are great motivation nonetheless. This summer will probably be one of the best (and expensive) summers I’ve ever had so far. I won’t regret any of it though. Awesome opportunities with friends came my way and I couldn’t pass them up. We have to enjoy the money we work for sometimes, don’t we? Besides, it’s been a couple of years since I actually took a real vacation. I just won’t be going anywhere after summer and will have to lock myself up in my room. No biggie.

So the other night I made Shrimp Lettuce Wraps. Great way to have wraps without the carbs from the tortillas, so you won’t feel guilty if you have two. Very light and refreshing! Also a great source of protein from the shrimp, quinoa, and Greek yogurt!

{Here’s what you’ll need:}

salt and pepper to taste

1 tbsp garlic, minced

1 tsp chili powder

1/4 cup green bell pepper, chopped

1/4 cup red bell pepper, chopped

1/4 cup red onion, chopped

1 cup cooked quinoa (1/4 cup dry)

20 medium shrimp, peeled and de-veined (as always I prefer to get it raw)

4 big pieces of lettuce

1/3 cup Greek yogurt

1 tbsp Sriracha

{How to cook:}

Spray nonstick pan with olive oil over medium-high heat. Add garlic and let cook for about 1 minute, until golden brown. Add shrimp, salt, pepper, and chili powder. Cook until shrimp turns almost completely pink. Add green peppers, red peppers, and onion. Cook for about 5 minutes until everything is tender. While that is cooking, mix together Greek yogurt and Sriracha for the sauce. Layer 1/4 cup quinoa along the fold of the lettuce, followed by 5 pieces of shrimp, veggie mixture, and yogurt sauce. Repeat for the remaining 3 pieces of lettuce. Enjoy!

Makes 2 servings.

“Fried Rice”

Clean Eating

Last night I made Pineapple Shrimp “Fried Rice”. Instead of using rice, I used quinoa. It was my first time eating quinoa, so I didn’t know what to expect. I actually really like it! The consistency/taste is like a mixture of brown rice and pasta…I don’t know if that even comes close to a good description, but it was yummy! It kind of had a nutty taste if that makes any sense.

Quinoa is a great substitute for rice and pasta because it has many health benefits. I didn’t know this before, but from reading the package I learned that it is one of the most protein rich foods! It also contains much more fiber than other grains, which helps with constipation (don’t act like it doesn’t happen to you), helps prevent heart disease, and lowers cholesterol. For people like me who have an iron deficiency, quinoa is loaded with iron! It has many other benefits, but the last one I want to mention is magnesium. Magnesium helps relax blood vessels, which in return alleviates migraines! I often get headaches (which lead to migraines) and I know that my roomie does too, so that’s just an added bonus!

The recipe called for shrimp, canned pineapple, red onions, garlic, sesame oil, egg, low-sodium soy sauce, and chili powder. There was no need to add any salt because the soy sauce takes care of that for you. This was definitely another quick and easy recipe. Definitely making it again, for sure!

P.S. I also just learned that it helps with weight loss because it makes you feel full for longer and has fewer calories for the same amount of food. Yay!

{Here’s what you’ll need:}

3/4 cup pineapple chunks

1/2 red onion, diced

1/2 tsp chili powder (you can add more if you want it spicier)

1 tbsp minced garlic

1 tbsp low sodium soy sauce

1/2 tbsp sesame oil

1 egg, mixed up in a bowl

1/2 lb shrimp (I like to use fresh/raw)

1 cup uncooked quinoa

{How to cook:}

Cook quinoa following instructions on package (I used the rice cooker). It’s usually 2 cups water for every 1 cup. I would say wait until the quinoa is done to move on the next steps. If you buy raw shrimp, make sure you peel and de-vein them! Heat oil on medium heat in large non-stick pan and add the garlic and onions. Cook for about 2 minutes until garlic is a golden brown color, then add the shrimp and chili powder. When the shrimp is fully cooked, add the egg, pineapple, and quinoa. Stir everything together for 3 minutes, adding the soy sauce towards the end.

Makes 3-4 servings.

Feeling Crabby

Clean Eating

One of my friends had mentioned that she cooked tilapia topped with crab meat imperial the other night. That sounded very yummy, so I looked up a recipe for the clean version of that since imperial has butter and cream in it. I hit the jackpot and found a recipe I could work with and add to. This was last night’s tasty dinner!

Another delicious dinner I can add to my favorites list!

{Here’s what you’ll need:}

1/2 tsp paprika

salt & pepper to taste

Juice of 1 lime, cut in half

1 tbsp chopped fresh cilantro

1/4 cup diced red peppers

1 tsp olive oil

2 garlic cloves, minced

1/4 cup whole wheat bread crumbs

1 can crab meat

1 large tilapia filet (or 2 small ones)

{How to cook:}

Preheat oven to 375 degrees. Combine crab meat, cilantro, red peppers, garlic, bread crumbs, olive oil, salt, pepper, and juice of half a lime together in bowl. Season tilapia with other half of lime juice, salt, pepper, and paprika. Pat crab meat mixture on top of the tilapia and bake in oven for 15-20 minutes. The crab should have a light golden color to it.

Makes 2 servings. If you’re cooking 1 large tilapia fillet, that should be split in 2.