So I’m on day three of my diet and I think I might be starving to death. This morning when I walked into work there were about 4 dozen chick fil a chicken mini’s in the kitchen and the amazing smell of butter and fried chicken almost knocked me to the floor. I held strong though. With my smoothie in hand I walked right out of that evil kitchen.
Not two hours later another 4 dozen chicken mini’s were dropped off at my office. I headed to the kitchen to get some water thinking “I’m so glad those little suckers are gone” only to be accosted by the warm aroma of a new batch. I seriously stopped dead in my tracks and started to contemplate how bad one little mini could possibly be?? I mean, what if I picked all the breading off of the chicken and ate only that? I’m allowed to have butter on this diet so I could technically lick the butter off of the roll and then throw the roll away right??
But deep down inside I knew that if I even so much as opened the lid that all chicken mini chaos would break loose. My coworkers would find me hiding in an empty cube on the abandoned side of the office gorging myself on all 4 dozen mini’s.
It is only day three out of 21 days and I’m not sure I’m gonna make it. Who knew I was such a weakling??
To make matters worse I have dinner plans tonight with some friends at the best pizza place ever. I just looked up the menu and I’m going to have to order a salad with all the good stuff taken off and dressing on the side, while they eat a cheesy yummy pizza with fresh tomatoes and fresh basil…. I mean, I normally make fun of girls who order dressing on the side.
Maybe skinny knees are over rated?
Here is my answer to greasy Italian food. An easy Spinach and Shrimp saute that is uber healthy and just as tasty. I ate mine without the pasta and I was actually very satisfied. I served Michael’s spinach over whole wheat pasta. He thought it was amazing too!
Spinach and Shrimp Saute:
1 lb of shrimp cleaned and peeled (1/4 lb per person)
Juice of 1 lemon
1 tbls + 1 tsp of Garlic
2 tbls of olive oil total
about 1 tsp of chili powder
1 pint of cherry tomatoes
1/3 cup apple cider vinegar
1/4 tsp sea salt
1/4 tsp black pepper
10 oz baby Spinach
Marinate the shrimp in the lemon juice for about 30 minutes.
Heat a large skillet to medium with the olive oil until the oil is hot in the pan. Add in the garlic. (the garlic should crackle but not burn and pop out of the pan) If you burn the garlic throw it out and start over. Burnt garlic is bitter – yuck!
Stir everything around and then add in the tomatoes, vinegar, sea salt and pepper. Allow the tomatoes to cook until they pop open and you have a nice thin sauce. This should only take about 5-8 minutes.
While the tomatoes are cooking heat a smaller skillet with the other tbls of olive oil. Add in 1 tsp of garlic.
Drop in the shrimp so that the shrimp is not too crowded. Dust each shrimp with a little bit of the chili powder. Sear each shrimp and then flip them all over to sear the other side. Dust the opposite side of the shrimp with the chili powder. Don’t over cook the shrimp! You want them just seared, not tough.
Add the shrimp back into the tomato mixture and then add the spinach on top. The heat will start to wilt the spinach. Slowly, stir the spinach to incorporate it. Let the spinach wilt just slightly so that it darkens in color.
Serve and enjoy!