Awesome August

Gina over at the Fitnessista had the most fun list of her top ten ways to make the best of the month ahead…August!

I am stealing her idea and making my own list!! So here it goes…Morgan’s list of ways to make August awesome 🙂

1. Try a new recipe. How good does a platter of the famous PF Changs lettuce wraps sound?! I have found the recipe via Pinterest and can’t wait to try it. New recipes make me happy.

Holy Yum!

 2. Go out with friends. I have been missing my roomates like crazy! Mary has been living life in Australia with her boyfriend while Rachel and I have been busy running around away from the apartment. I can’t wait for all of us to be back together. I was thinking we should go try Artini. Art and Martinis!

Me, Mary and Rachel

3. Organize! It’s important to me to keep things neat and orderly in the apartment. I’ve already begun thinking about organizing the pantry and deep cleaning the apartment. Clean=happy.

Homeade Orange Vinegar Cleaner

4. Get back to Bodypump! After traveling for the last month, I have missed my beloved Bodypump classes! I want to incorporate at least two classes a week into my half marathon training.

You can't beat the pump!

5. Scope out Fall clothes. I REALLY love fall. Cozy scarves and boots are my favorites. Again I have been “pinning” some of the looks that I hope to re-create when I do some fall shopping!

Comfy and Cute

 

6. Make these little energy bites. I think these will be great to take to class for snack!

No bake bites.

7. Create a new goal. I started training for my first half-marathon! I want to keep my head focused on building mileage, but trying to have fun while I’m at it by running with friends! Here’s to running in the hot Georgia heat!

So true.

8. Go to the lake. My grandparents just moved to their lake house and now that it is their permenant home, I can’t wait to visit!

Cozy Lake House....the perfect getaway.

9. Spend time at the pool. Before classes get too crazy, I want to spend more time at the pool! I haven’t been in Athens to do so in forever!

10. Spend time with the ones you love! On Wednesday, I’ll be flying to Pittsburgh to spend close to a week with Michael. Can’t wait…we have to celebrate his birthday!

🙂

 

In other news….I had a rather tasty lunch today. Roasted teeny tiny potatoes from trader joes and shrimp! I tossed everything in olive oil, rosemary and other spices and threw it all in the oven! Simple…with some green from a lovely kiwi!

Satisfying lunch.Shrimpies for protein!

 This lunch didn’t have much green, so I added a little kiwi. Guess tonight might be a salad kind of night!

Pretty kiwi.

Today is my last day of house sitting before I have to head home to pack!!

Off to tidy up!

Sweet and Spicy Carmelized Shrimp

My very cold drive into work turned out to be better than I thought. I got to witness a gorgeous pink and purple sky with an orange sunrise. It reflected off of the icy snow and made for a b-e-a-utiful picture!

Last night, after my third episode of Say Yes to the Dress, I got hungry. Big surprise.

I had prepared my recipes for the week and was going to hold out until Sunday to make them, but of course, I was impatient and couldn’t wait.

I am really excited about this recipe which I found on the Pillsbury website for Carmelized Chili Shrimp. My diet has been lagging in the seafood department for a while now so the shrimp sounded PERFECT. I like sweet, I like spicy and I like shrimp. I’m really loving this recipe. Make it tonight, please. It’s really easy and healthy!!

Easy, peasy ingredients.

The recipe calls for a Tablespoon of flour, but I forgot to add it. Oops.

This dish was so so so yummy. Paired with broccoli and a whole wheat, Low carb tortilla!

Carmelized Chili Shrimp

1/2 c sugar

1 T whole wheat flour

1 t sea salt

1 t chili powder

1/8 t cayenne

1 clove garlic, chopped

1 lb shrimp, peeled and deveined

fresh lime juice

Combine all except shrimp. Toss shrimp and coat in mixture.

Spread on a baking sheet.

Bake at 500 for 7-9 minutes.

Off to hang out with my friend Lisa who is in town from Milledgeville!

Work, Sleep, Eat

For the past week or so my days have consisted of three things: work, sleep, eat. Working has consumed the bulk of my days since I have been filling in for a co-worker while she is on vacation. I am really beginning to feel the effects of working for a week and a half without a day off. I love my job, but after spending more time there than anywhere else, I am in need of a break. My workouts have also suffered. Working eight hour days has put a halt on my drive to get up and go to the gym. Next week, I am vowing to get in exercise everyday in order to jump start my workout routine. I know my body will be happier if I do so.

Sleep hasn’t been my friend lately. With summer classes underway and work depriving me of sleeping past 6 AM, I am extremely exhausted. It really is amazing how much sleep can affect your health.

Eat. No matter what is going on with my life, I always have time for food. Here is a fantastic barley risotto recipe that I made one night this week. Barley is a grain that is new to me, but I really enjoyed its chewy texture and nutty flavor. Extremely low on the glycemic index, barley is a fantastic addition to your diet. Try it in the morning in place of your oatmeal or use it in a salad. I think it can be really versatile if you get creative with ingredients.

This “risotto” does not posess the qualities of a risotto made with arborio rice, the barley creates a very distinct and hearty texture throughout the dish. I enjoyed the chewiness, but I can understand why some people would not. The ingredients added so much flavor to this dish. The bacon was smoky and salty while the lemon was crisp and refreshing. I really enjoyed this dish for it’s decadent flavor and light, wholesome ingredients. I will definitely make this one again.

Lemon Barley Risotto with Shrimp, Bacon and Spinach

Serves 4

4 slices of bacon

1 lb. peeled and deviened shrimp (21-25 count)

kosher salt and ground black pepper

1/2 cup chopped onion

1-1/3 cups pearl barley such as Bob’s Red Mill

1 Tbs. fresh lemon juice

2-1/2 cups low-salt chicken broth

1/4 lb. (4 cups loosely packed) baby spinach, washed and spun dry

1/3 cup freshly grated Pecorino Romano

3 tsp. finely grated lemon zest

Cook the bacon in a 12-inch skillet over medium-high heat until browned and crisp. Remove from the skillet, drain on paper towels, and crumble into small pieces.

Increase the heat to medium high. Sprinkle the shrimp with 1/4 tsp. salt and a few grinds pepper. Working in two batches to avoid crowding, cook the shrimp in the bacon fat until lightly browned and opaque, 1-1/2 to 2 minutes per side. Transfer the shrimp to a plate.

Add the shallots or onions to the skillet and cook until they start to soften, about 1 minute. Add the barley and stir until coated with the bacon fat, about 30 seconds. Add the lemon juice and cook, stirring, for 15 seconds.

In 1 cup increments, add the chicken stock to the barley on medium-high heat. Let the barley simmer consistently. Once it has absorbed the first cup of stock add another. Continue this for about 40 minutes until the barley is tender, but chewy. When the barley was tender enough, I added a splash of cream.

Stir in the spinach and cook until wilted, 1 minute. Stir in the bacon, shrimp, Pecorino, and lemon zest and heat through, 1 to 2 minutes. Season to taste with salt and pepper and serve immediately.