What I Ate Wednesday #2

Welcome to another rendition of What I Ate Wednesday!

A crazy thing happened today. I woke up early without planning it. And if you have extra time in the morning, clearly its pancake time.

Breakfast: Paleo Coconut Peach Pancakes. Normally I always try and bring a veggie or two to the plate for breakfast, but I was quite full after these pretty little things. I love the flavor of coconut + peaches. It tastes so tropical… if that makes any sense. 😉

Lunch: I worked today, so with the frantic lunch time, I didn’t manage a photo. Lunch was a hamburger + a raw Pad Thai salad that was inspired by the one on Kristina’s blog. Snack: ATTENTION EVERYONE. God made candy and they’re called dates. Delicious, delicious dates. STOP EATING FAKE CANDY. This is straight-from-nature-candy!! Seriously, put down the Snickers. Pick up the dates.

Dinner: There was BOGO BACON at Publix today. The cherry on top of that cake is that Publix has sugar-free bacon! Well done, Publix. Well done. Therefore, dinner obviously needed to include bacon– and so it did. Spinach salad topped with shrimp and a warm bacon dressing. Simply gorgeous.

Here’s another angle, because I know you want it.

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Onto the workout portion of tonight’s post.

50 mountain climbers
50 squats
50 push-ups
50 kettle bell swings
25 burpees
50 lunges
50 sit-ups
50 snatches
50 tuck jumps
25 rows

Complete all exercises in any order; for time.

HAPPY WEDNESDAY EVERYONE! 🙂

 What kinds of healthy alternatives did you snack on today?

Garlic Pepper Shrimp Stir Fry

In the words of Bubba…

Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.

To sum it all up: shrimp is incredibly versatile and super scrumptious; which is why I love it.

Garlic Pepper Shrimp (serves 2)

Ingredients:
1 tbsp coconut oil
1 tbsp coconut aminos
1/2 tsp sesame oil
1/2 tsp black pepper
1/4 tsp ground ginger
1/2 cup water
2 garlic cloves (minced)
1 green bell pepper (sliced into strips)
2 large carrots (sliced into discs)
4oz mushrooms (sliced – I used baby bellas because I had them on hand)
1/2 lb fresh, peeled & deveined, wild-caught shrimp
Chopped scallions (for garnish)

Directions:
1. Heat wok* to low heat.
2. Chop, slice, and mince all veggies.
3. Add coconut oil, coconut aminos, sesame oil, and garlic to wok; cook for 2-3 minutes.
4. Add water, bell pepper, carrots, mushrooms, black pepper and ginger; bring heat to medium & close lid. Cook for 5-8 minutes until veggies are soft; stirring occasionally.
5. Take lid off and add in shrimp; cook for about 5 minutes or until shrimp are pink.
6. Place into bowls and garnish with scallions.
*I made this recipe in an electric wok. If you don’t own one of these, a large pan will do.

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Now Bubba can add one more to his list! And so can you! 🙂