2017 was a fantastic year :) Living on the beach, and working full-time doing what I love has been the best decision ever. I love my flexible schedule so that I can do anything with the husband or kids I need to. Our time together has probably doubled, that is priceless. However, my role at work expanded in 2017 too, at over the summer something had to give. It was my blog. I am committing now to putting out at least one article a month. Hoping to do more than that, but want something attainable.
Guess who just made a protein bar run?! This girl. Tried my first @bsnsupplements Syntha-6 bar, the Salted Toffee Pretzel flavor was first up. Lord have mercy. It was like a rice krispy treat in protein bar form. Thank you to my Venus sister Malissa for the recommendation!
Next up was @bsnsupplements Syntha-6 Peanut Butter Crunch bar! Mmm mmm good! 230 cals and 20g protein ✔ Two thumbs up, will buy again So far these bars are two for two. Love that they are a rice krispy texture, great change up from Quest bars.
Tried a @bsnsupplements Syntha-6 Chocolate Crunch protein bar next. Tastes like a cocoa krispy treat! Delicious! 230 cals and 20g of protein too Good stuff! Super impressed with this line up; so far I am 3 for 3.
If you like rice krispy treats, then I have THE protein bar for you. @bsnsupplements NAILED the rice krispy treat flavor AND texture with their Syntha-6 vanilla marshmallow protein bar. Could not believe it. This bar has 230 cals and 20g of protein. Honesty, all 4 flavors that I tried were %. You literally cannot go wrong in this line up!
I tried to think up how I would rank these, and I honestly cannot. They are all GREAT and will definitely be buying them again :)
In other news, these Bai Malokai Coconut drinks have been my new "out and about" drink splurge. SO good! I adore coconut and this drink is coconut in a bottle 💜 macros are good too!
...and finally my most recent photo shoot, been meaning to share! These were all done in Playa del Carmen, Mexico by Erin with Forever Grace Photography- https://m.facebook.com/forever-Grace-Photography-133632556783420/
This recipe is SO pretty, huh? And it tastes as amazing as it looks! Plus, it has superb macros ;) I also think it is perfect for company too since it feels fancy. Even my kiddos loved it, my kids love shrimp anything.
Last post, I showed you my "Best Marinaded Grilled Chicken" recipe. (Recipe >>> HERE) Using my extra prepped "Best Marinated Grilled Chicken" from the recipe, I made a spinach and pasta salad. The pasta is cooked and then cooled making it a resistant starch. Resistant starches are pretty cool, ya'll. Starches are just long chains of carbs. Resistant starches are processed by your gut, and ultimately your body, differently than normal carbs though.They function in the gut like a soluble fiber, and can have valuable health benefits. You can do this with pasta, rice, and potatoes by cooking then cooling them. ✔
Banded hip rotations - great for the core AND glutes. I did 3 sets of 12 on each side this morning you can also do these on the cable machine but I prefer the bands!
My two favorite fish oils Why fish oil? ✔ Helps to combat inflammation, improves brain health, and joint function. What are you looking for? ✔ You want 500 mg each of DHA and EPA per serving. (The bottle on the right needs to be doubled to hit that, which you can do!) This is one supplement pretty much everyone needs unless you eat 3 servings of fatty fish per week.
Fajitas are my go-to meal at any Mexican restaurant. I usually ask for a side of shredded lettuce and throw that on top with the guac. I usually skip the tortillas, beans, and rice. I have a few chips and salsa before my meal instead ;) the macros obviously depend on where you are eating and what you get but in general the fajitas with lettuce and guac are about 500-700 cals and 30-50g of protein.
So onto the recipe...
One Pan Shrimp and Rainbow Veggies
Serves 2
Ingredients:
1 cup cherry tomatoes
1 cup carrots, chopped
1 cup onion, sliced
1 cup asparagus, chopped
1 pound shrimp
1/2 lime or lemon
Chili powder
Oregano
Salt
Pepper
1 tbsp butter
Directions:
Preheat oven to 400˚F. Add cut vegetables to a baking sheet sprayed with nonstick spray. Lightly spray veggies and sprinkle with seasonings to your preference. Roast for 10 minutes. (Note I made this for four, thus I used two pans!) Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Sprinkle with seasonings and citrus juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook. Cut butter into pieces and allow to melt over shrimp. I served alongside with white rice.
Nutritional Info
(for 8 oz shrimp, 1/2 tbsp butter, 1 cup veggies, and 1 cup cooked white rice as shown)
