That is a basic equation, but a very important one! It proves to be true time and time again. My dinner was based on this idea. I didn’t really have much in mind, I was actually thinking about *Running with Food*’s Salmon and Lentil Pilaf! (I still want to try it!)
So I looked in the fridge and found all the parts of a perfect Southwest/Mexican salad! I quickly threw some shrimp on the stove with lime juice, cumin and Mexican blend of spices from our honeymoon. The turned perfectly pink and well seasoned. While they cooked, I stir fried fresh mushrooms and kale in the same seasonings. A delicious dinner was made in minutes!
Fresh Ingredients:
- shrimp
- romaine lettuce
- mini sweet peppers (Costco)
- mushrooms
- kale
- tomato
- avacado
From the Fridge:
- leftover Mex. quinoa
- Mango Salsa with Peaches (Costco)
- Whole Grain Flat Out Wrap (acting as tortilla chips, thrown in the oven on broil while shrimp cooked)
- Fat Free Feta (TJ’s)
NO DRESSING NEEDED! 🙂
Bonus: While everything was still out, I packed a repeat for lunch tomorrow! I am already excited!
When I finished the salad I was full and satisfied! About an hour and 2 loads of laundry later, I had an apple cut up with Naturally More PB. I think it was the sweetness I needed!
Currently, I am sipping on some Fat Free Hot Cocoa and getting ready to do school stuff, finish nutrition essays, grad school papers, and continue the laundry party!
