Mexican Shrimp

This shrimp was very flavorful and delicious served with some whole grain rice. YUM!

Ingredients:

1 1/3 cups precooked frozen shrimp, thawed and shelled. (I had tails on mine so just cut them off).
1/4 teaspoon each: cumin,coriander, paprika, garlic powder, and onion powder. ( I didn't regular paprika so used smoked paprika and tasted good.)
1 pinch dried oregano
3/4 teaspoon salt
2 tbsp low sodium chicken broth
2 tsp coconut oil
Optional: chopped cilantro for serving.

Directions:

1.  Mix seasonings together in a bowl, then add shrimp and coat thoroughly.

2.  Heat coconut oil in a large skillet.  When the pan gets really hot, add the shrimp carefully one at a tie.  Make sure they fit in the pan loosely and are not over lapping one another.
3.  Let the shrimp brown for a minute on one side.  Then flip them over to brown on the other side.

4.  Remove the shrimp and set aside.
5.  Pour chicken broth into pan and scrape off the seasonings and oil that are on the pan. Bring to a boil.
6.  Remove pan from heat once broth is boiling and add shrimp back into pan.
7.  Mix shrimp with broth until coated.
8.  Dish it up and enjoy!

I served this shrimp with brown rice.  Could add a nice steamed vegetable to it as well.

21 Day Fix containers: 1 red container for the shrimp.  

Chocolate Chip Cookies

Made these 21 Day Fix approved chocolate chip cookies on a rainy day and were delicious! Very moist, fluffy, and yummy.

Ingredients:

3 cups almond flour

1tsp baking soda

1/4 tsp sea salt

1/4 cup pure maple syrup or raw honey

1 large egg

2 large egg whites (1/4 cup)

1 tsp pure vanilla extract

1/2 cup semi-sweet (or dark) chocolate chips

Directions:

1.  Preheat oven to 375 degrees F.
2.  Combine almond flour, baking soda, and salt in a medium bowl.  Mix well and set aside.
3.  Put oil and maple syrup (or honey) together in a large mixer bowl.  Beat until creamy, approximately 4 to 5 minutes.
4.  Add the egg, egg whites, and vanilla extract and beat for another 2 minutes.
5.  Gradually add the almond flour mixture to egg mixture.  Mix well until blended.
6.  Mix chocolate chips into batter.
7.  By rounded tablespoons, drop onto prepared baking sheet. (I line my baking sheets with parchment paper so easy clean up.)

8.  Bake for 14 - 16 minutes or until golden brown.  (My oven was hotter so they cooked in about 8 minutes).
9.  Remove from baking sheet onto cooling rack immediately after taken out of oven. Enjoy!
10.  Make sure to store cookies in an airtight container.

21 Day Fix diet:  1 cookie is 1 1/2 yellow container.

*Adapted from "Fixate" cookbook

Take Time to Breathe

STRESSED TO THE MAX!

Why do I do this to myself?  Put so much pressure on me - to have PERFECT classroom, have a CLEAN house, be the 'Pinterest' mom- and feel GUILTY when none of those happen.

Today, it all came at once and I just broke down.  I asked myself  'why put all that pressure on myself?'

I DON'T have to be perfect.  Who cares if house is a mess?  My classroom isn't perfect?  Don't have a fun activity planned for every minute of the day for the kiddos?  Just need to be PRESENT for my family & students. And be ME.

So, I am going to BREATHE and let everything go.  It will all work out.

Zucchini Bread

A healthier version of traditional zucchini bread.

Ingredients:

Nonstick cooking spray
6 large egg whites
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
1/3 cup sugar
2 tsp vanilla extract
3/4 cups all purpose flour
1 3/4 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
3 tsp ground cinnamon
2 1/2 cups grated zucchini
1/2 cup chopped raw walnuts

Directions:
1.  Preheat oven to 350 degrees Fahrenheit.
2.  Lightly coat two 9 x 5 inch loaf pans with nonstick spray.
3.  Combine egg whites, oil, applesauce, sugar, and extract in a large bowl.  Set aside.

4.  Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.

5.  Add flour mixture to egg mixture; mix until just blended.
6.  Fold in zucchini and walnuts; mix until just blended.
7.  Divide batter evenly between the two pans.
8.  Bake for 45-50 minutes, or until golden brown and toothpick inserted into center comes out clean.
9.  Cool bread in pans 5-10 minutes, remove from pans and transfer to rack; cool completely.

**I did half of the recipe because didn't have 2 pans.

Tip: Leftover slices can be wrapped individually and stored in the freezer for future meals.

How to survive the weekend

Before 21 day fix, I would use the weekend as an excuse to eat unhealthy. Now, I follow these tips to help me stay on track and not undo al the hardwork I did during the week.