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Showing posts from May, 2013

Spicy Grilled Shrimp with Quinoa Salad

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SPICY GRILLED SHRIMP WITH QUINOA SALAD


I found this recipe in the Cooking Light Magazine that I am so happy to have delivered to my house every month. They have a ton of good easy to make recipes! I usually make chicken every night so it was great to have something else for a change and the seasoning for the shrimp was so good! I didn't use the feta in my version because I am allergic to dairy, but I am sure it would taste even better had it been in there. Enjoy!INGREDIENTS
1/4 cupfresh lime juice, divided10 teaspoonolive oil, divided2 teaspoonschili powder1 teaspoonground cumin, divided1/4 teaspoonblack pepper1/4 teaspoonhot pepper sauce1/8 teaspoonSpanish smoked paprika4 garlic cloves, chopped and divided24 large shrimp, peeled and deveined (about 1 pound)3/4 cupuncooked quinoa1/2 cupchopped onion1 cupwater1/2 teaspoonkosher salt, divided1/2 teaspoonhoney1 cupcherry tomatoes, halved1/2 cupcanned organic chickpeas, rinsed and drained1/2 cupdiced peeled avocado1 ouncefeta cheese, cr…

Power Protein Balls

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POWER PROTEIN BALLS


(Makes about 12 servings, 2 balls each)
I got this recipe from the Body Beast cookbook. It was easy to make and good to have as a snack when you are on the go!

TOTAL TIME: 10 min.
PREP TIME: 10 min.
COOKING TIME: None

These High-protein snack balls are delicious. The ripe banana offers sweet flavor and the sunflower seeds provide flavor and crunch.

- 1 cup natural smooth peanut or almond butter
- 1 scoop Beachbody Hardcore Base Shake
- 1 medium ripe banana, mashed
- 3/4 cup quick-cooking rolled oats
- 2 tablespoons sunflower seeds, without shells

1. Combine peanut butter, Hardcore Base Shake, banana, oats, and sunflower seeds in medium bowl.
2. Shape mixture into 24 walnut-sized balls; place in airtight container.
3. Refrigerate for at least an hour before serving.


NUTRITIONAL INFORMATION (per serving):
Calories: 171/ Fat: 12g/ Saturated Fat: 2g/ Cholesterol 2mg/ Sodium: 113mg/ Carbohydrate: 11g/ Fiber: 2g/ Sugar: 4g/ Protein: 8g