21 Day Fix Shrimp Taco Recipe + 1 Week Review

June 13, 2014 By Cori

Monday I started a new fitness routine.

Since the baby I’ve “gently” watched what I ate, attempting “soft-start” diets, and pushing off exercise as much as possible. But remember when I was preggers and I told you my Beach Body coach-friend, Nicole was going to whip me into shape? Well, she gave me 7 months to warm up to it… and now? It’s sweating time. We started walking 3 miles, 3 times a week. Then after a conversation with another Beach Body coach friend, Vanessa, who also had a baby fairly recently and looks freaking ah-mazing, I decided to take the leap and start a 21-Day Fix Challenge with a group Nicole had organized to start on June 9th.

What is the 21 Day Fix?

In short, it is a fitness plan that includes a rotation of 30 minute daily DVD workouts (including Yoga and Pilates– which for the record? I SUCK at), a meal plan and 7 cheerfully colored small plastic containers, that quite frankly I initially looked at and thought– This is a joke right?

Print-outs my coach created for our group and they are seriously invaluable!!

Nicole was on top of me the week before to meal plan for the week, which I reluctantly did… mostly because I kinda fear her (ha), Annnnd then I ate my way through my friend’s wedding the night before we started, fully prepared to be starved and crying for 21 days.

Well here I am 1/2 way through day 5 telling you that I am forever thankful I was pushed to meal plan because A.) There is no way I could have done this without planning ahead and B.) I am STUFFED, you guys. Stuffed… and sore.

I’ll share more about my experience with the workouts (that are intense but so far “manageable” 60 second reps), as well as my progress as we go through the weeks, but in the meantime I wanted to share 2 of the amazing meals I made this week and shared on Instagram. I swear I am eating better-tasting meals than when I wasn’t on a diet.

21 Day Fix Recipe: Shrimp Taco Salad

(1 1/2 red container, 2 green, 1 blue)

Ingredients:

Frozen & cleaned shrimp
Bell Peppers
Onions
Shredded Cheese
Taco seasoning (or Cajun seasoning)
Greek Yogurt (1/2 red container)
Cilantro
Smoked paprika
Jalapeños (diced)
Romaine lettuce
Lemon Juice
Salt and Pepper

Directions:

Coat pan with non-stick spray
Season shrimp with salt, pepper, cilantro and smoked paprika
Saute shrimp with 2 tablespoons of lemon juice until pink.
In a separate pan sauté onions and peppers (1 container of green)
Chop up Romaine lettuce (1 container of green) and jalapenos
Mix sauce ingredients: Greek Yogurt (1/2 red), 1/2 tsp taco seasoning, 1 tsp of lemon juice
Add all ingredients to bowl, mix and top with shredded cheese (1 blue container)

Weight Watchers Caramel Pumpkin Muffins

December 4, 2012 By Cori

With fall nearing an end, I ask you all … Is there really such a thing as having enough pumpkin recipes in this world?

I. think. not.

Pumpkin isn’t only seasonal, it can be a key ingredient to giving some of your guilty pleasure foods a healthy make over. My favorite cook books are my Hungry Girl cook books and she uses pumpkin for a TON of recipe make overs.

Tonight after dinner I made super delicious caramel pumpkin cupcakes that took 25 minutes tops and was ridiculously delicious.

It reminded me Amy’s AMAZING Fall Harvest Cupcakes… only guiltless!

I had to share.

Ingredients

For The Muffins:

1 box yellow cake mix
2 cups canned pumpkin
2/3 cup egg beaters (or other liquid egg substitute)
1/4 cup of sugar free pancake syrup
2/3 cup of water
4 teaspoons cinnamon
4 teaspoons Splenda
1/2 teaspoons salt

For The Icing

6 cubes of chewy caramel squares
4 teaspoons of Almond Breeze

Instructions

For The Muffins

Preheat oven to 350 degrees
Wisk together all muffin ingredients (2-3 minutes)
Spray muffin pan with non-stick cooking spray
Spoon in mixture into pan
Cook for 12-15 minutes

For The Icing

Combine caramel squares and Almond Breeze in small bowl
Heat for 30-60 seconds (til’ bubbly)
Mix and drizzle over muffins

Notes:

3 Weight Watchers PointsPlus® Points

Adapted from Hungry Girl’s- “Recipes and Survival Strategies for Guilt Free Eating”

Fun With Wonton Wrappers: Skinny Lasagna Cups Recipe

June 12, 2012 By Cori

If you have not tried cooking with wonton wrappers– you do not know what you are missing out on. Wonton wrappers have quickly become my new obsession.

Wonton wrapper recipes rock for several reasons:

1. Super crazy easy. You can find wonton wrappers in your local grocery store- 60 to pack!
2. Low cal portion control. Just 150 calories for 8! Weight Watchers recommends trying different recipes for wonton wrappers!
3. Kids love finger foods! I don’t know about your kids, but mine will eat anything that looks like a snack.
4. They make you look fancy at parties. You can make desserts or appetizers with wonton wrappers and look like you’re a super fancy cook, even if you (like me) are not.

But what I really love, is that you can basically fill them with just about anything you are craving, get your fix and not walk away from the table hating yourself because you feel like you are about to explode. I even got my chocolate fix and created a jelly-ring wonton!! … I’ll share that next time.

Today, I am sharing my new fave–