Day 6

After my lack luster post 2 days ago and then my non existent post yesterday I bet you thought I wasn't going to post again? That I had fallen off the wagon? Nope! I dealt with busy life and still stayed on track with my goals. This morning we had an appraiser come to the house, we want to get an increase of funds from the bank to finish the renovation off correctly. So this person came to decide if we are doing the right things with our money. In preparation for the visit my hubby and I have spent all the evenings this week working on getting the house together; mostly cleaning, which is why I haven't been strictly "exercising." I have been active but not in the hardcore way I envisioned at the start of the week.

The awesome thing is I have been kicking ass at eating correctly, I cooked meals every night this week (for me this is huge!) Tonight I made Curried Shrimp with Mango Couscous, and it was spectacular! For anyone struggling with healthy eating this recipe will change your mind about being able to do it.I made a couple of changes to the recipe as I did with the other one but I hope you enjoy.

INGREDIENTS

• 1cup  whole-wheat couscous
• 1mango, peeled and diced
• 1teaspoon  finely diced jalapeno pepper
• 1tablespoon  plus 1 teaspoon freshly squeezed lime juice
• 1/4cup  chopped cilantro
• Salt
• Freshly ground black pepper
• 2tablespoons  red curry paste
• 2teaspoons  vegetable oil   (I don't think this is necessary if you have a good non stick pan)
• 1tablespoon  plus 1/2 teaspoon finely minced garlic
• 3/4pound  shrimp, cleaned and shelled, tails on
• 17 ounce container 2 percent Greek yogurt  (I used fat free sour cream)
• 1teaspoon  grated ginger    (I used powdered ginger and 4 teaspoons, but I love ginger)
• Lime wedges (optional)

**I also added broccoli to the recipe, I steamed it then mixed it into the couscous because I thought it needed more green**

DIRECTIONS

1. Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice and half the cilantro. Season to taste with salt and black pepper.

2. In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic and remaining lime juice. Add shrimp; toss to coat.

3. Mix together yogurt, ginger and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.

4. Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.

5. Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.

Now after eating veggies all week I sort of went crazy and took a lot of the couscous without realizing it, and didn't notice until I was done eating. This wasn't too big of a deal because I had a good day for calories and couscous is very nutritious; however, I just wanted to put out a word of warning, though it is a grain it packs a punch with it's calories.

That was the day I had, I'm going to get some much needed relaxation tonight and get to eat that delicious meal again for lunch tomorrow. This time I am going to measure my couscous. :)