Tomato Salsa Shrimp with Carrot and Squash Noodles
This Fresh Tomato Salsa Shrimp is the answer to an impressive meal with minimal effort. It’s colorful, fresh, and light! The shrimp salsa topping uses pre-cooked shrimp, which are quickly marinated them in the fridge. While the shrimp marinate, you’ll prepare the squash noodles. A spiralizer will make for quick work, but you can also use a vegetable peeler and cut the pieces into spaghetti-like strips. Either way you make them, they’re a great way to add veggies to your diet
Greek Chicken Pita
Take all of the flavors of a classic Greek salad into a delicious and satisfying pita sandwich you’ll make again and again. Prep Time 10 minutes Total Time 10 minutes Servings 1 serving Calories 380 kcal Portion Fix containers: 1½ Yellow
1 Red
1 Green
½ Blue Ingredients 1 6½-inch whole wheat pita cut in half to make pockets 3 oz. cooked chicken breast, boneless, skinless cut into 1-inch cubes 1/4 medium tomato chopped 1/4 cup chopped cucumber 1 Tbsp. chopped red onion opti
Pineapple Shrimp Salad
There is nothing that I like more than an Instagram-worthy meal you can make at home! This Pineapple Shrimp Salad makes a perfect lunch or appetizer for a BBQ. Portion Fix Containers: ½ Green ½ Purple 1 Red 1 Blue INGREDIENTS 2 Zululand Queen baby pineapples (or you can use 1 large pineapple) 1 small English cucumber - diced 1/2 jalapeno (or to taste) - stem and seeds removed, finely chopped 1 avocado - peeled, cored and cubed Juice of 1 lime 1/4 teaspoon of Sriracha 1/4 cup
Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa
Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos. Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings: 4 servings, 2 tacos each Portion Fix containers: IR 1P 1Y Ingredients 1 lb . raw pork loin , boneless, visible fat removed, cut into 4 large pieces 1 (7-oz.) can sliced jalapeños (optional) 1½ cups tomatillo salsa (or salsa verde) ½ cup finely cubed fresh pineapple 2 medium shallot
Tips to Keep Your Leftovers from Spoiling
Managing lots of leftovers can be a struggle. Trying to eat everything before it goes bad can sometimes seem like a juggling act. However, following a few simple food safety rules can make your extra food last longer and keep your grocery bill down. What is essential to keeping on top of all of this food is, one, make sure you are eating your food consistently, and then knowing how to store it, and when it’s time to throw it into the compost bin or trash. Why Does Food Go Bad
80 Day Obsession Review: Phase 1 Results
It's been 4 weeks that I have been a part of the 80 Day Obsession Test Group. And I'm excited to say that I have officially completed Phase 1 of this program! Here are my results from Phase 1: Lost 8 lbs Lost 5 inches (including 1 inch from each thigh) Gained .25 inches on each arm 80 Day Obsession is a 3 month program that is being developed by Autumn Calabrese. Beachbody asked me to be a part of the Test Group, so I can test the program and provide feedback to Autumn and th
The Best and Worst Foods to Eat Before Bed?
Sleep. A good night of it readies you for the physical and mental challenges of the day ahead. But over time, an optimal quality and quantity of sleep can also help you stay healthy, achieve and maintain a healthy weight. You can see why you would want to do all you can to ensure that you are snoozing like a champ each night. To that end, you might get a white noise machine, invest in some blackout curtains, avoid using your devices or watching TV in the hour or two before be
Hawaiian Chicken
A new spin on sweet and savory chicken; Hawaiian Style Chicken! This easy-to-make dinner is only 300 calories and super easy to bulk prep for the week. Prep: 15 mins cook: 25 mins total: 40 mins Yields: 4 servings Portion Fix Containers: ½ Green 1 Purple 1 Red ½ Yellow Ingredients 1 lb. boneless skinless chicken, cut into bite-sized pieces (I used breast tenderloins because they’re easiest to cut into small cubes, but any boneless skinless breasts or thighs will work) 2 cups
Cauliflower Bread
Buh-bye bread. It’s been really nice knowing you, but I’m all about cauliflower bread now. This is easy to make, felt wholesome and comforting to eat, and it had this lovely savory flavor that made regular bread seem all of a sudden bland. I started thinking of the many ways I could use it — open-faced burgers, tartines, mini pizzas, for breakfast topped with a sunny side up egg — and I knew that toasty cauliflower bread would make each of those meals more interesting. Photo
Baked Ziti with Summer Veggies
Pasta casseroles are one of the best go-to dishes for easy weeknight meals. And this Baked Ziti recipe is no exception. Tomatoes, summer squash, and zucchini are abundant in the summer months, making them perfect additions to this hearty casserole. And, it’s ok to get creative with this baked ziti recipe! Can’t find summer squash? Use butternut squash instead! Or, if you’re not a fan of tomatoes, substitute with red or yellow bell peppers. This will, of course, adjust the nut
