Sheesh, looks like I’m posting about twice a year now. That’s not awesome at all. The issue is I’ve been working a job from home part-time, and that seems to take any extra time that I have. But whatever, I’m going to make time for food again. After all, it’s food. And food is good!
I’ve been going up, down, and all around with what to eat. Currently, I’m a member of MyFitnessPal.com and doing something I thought I would NEVER do since trying Weight Watchers – counting calories. Gasp! The horror!
I really seriously hated counting calories – and I REALLY hated counting points. You know what I think the problem was? I was too hungry. Especially at Weight Watchers. So, I just associate counting points with hunger, I guess.
Well, now that I have a better idea of what I’m doing, (now that I know I need to eat!!), it’s much easier to count calories. Plus, MFP has an app for my phone and my ipad, so I always have access to the tool and I can input my information right away.
Ooooh, you know what else I got that helps? This cute little bugger called a Fitbit. It counts my steps, how many stairs I climb, calories burned and it even keeps track of my sleep! And it synchs directly to MFP. Amazing!
In the meantime, I’ve loosened up so much on what I eat. My family was revolting at my no-meat nonsense, and I would rather have a bit of meat than have a revolt. So, while I still love my veggies, I’m just more relaxed about it all. I can’t save all the animals (sorry animals!), but I can choose to eat ones that are at least (hopefully) treated fairly well before their ultimate demise. And I am appreciative of them and how they help us.
Enough of all that. Let’s get to the food part!
There’s a thread on MFP to post pictures of your meals. They looked so delicious and they inspired me to post my own. Which inspired me to get my arse back on this site and make an update!
I don’t even have a recipe for this. I’ll try to come up with one though. It’s basically a salad with pan-fried shrimp, (fried in my new favorite grease…bacon fat. Yea, that’s right. That’s how I roll now.) crumbled bacon, cucumbers and a dressing of veganaise (that’s right bacon fat and veganaise), lime juice, dill and chipotle sauce.
Here’s my attempt at turning this into a recipe. Tell me if this title sounds fancy enough?
Pan-Seared Shrimp Salad with Bacon and Creamy Chipotle Dressing
2 Cups lettuce leaves (or however much you feel like eating)
1 Tbs cooking oil or grease
3 ounces shrimp
1 bacon strip, crumbled
1 Tbs Veganaise or regular mayo
A few shakes of dried dill
1-2 Tbs lime juice
1-2 tsp chipotle sauce (I used just the sauce from the canned chipotle peppers. You can find these in the Latin section of the supermarket)
Pat your shrimp dry a bit and season with salt & pepper.
Add cooking oil or grease to pan and heat on medium-high. When hot enough, add the shrimp. Cook approximately 3-4 minutes per side. (I like mine a little crispy so I tend to cook it a little longer.)
When done, add on top of salad.
For the dressing, mix Veganaise with lime juice and mix until well-blended. If the dressing is too thick, add a bit more lime juice. Add your few shakes of dill and chipotle sauce. (Chipotle sauce is completely optional, by the way. I added it today because I had it.)
Spoon your dressing over your lettuce and shrimp. Add your crumbled bacon and eat!
In case you’re interested, this salad is approximately 300 calories.
Until next time…
(Which WILL be before June of this year. Ha.)