The first half of Saturday was spent on the liquid diet…
Post-workout shake that I made with 3/4 cup frozen berries, 8oz of almond milk, 1 small banana, 1 tablespoon of peanut butter, 1 tablespoon of flax meal, handful of ice cubes, and a tiny drizzle of maple syrup.
Yes, I recycled my Jamba Juice up from the night before. I was craving a smoothie and ordered the Protein Berry Workout shake at Jamba Juice…disgusting. Someone put way too much whey in there and it ended up chalky with a bitter aftertaste. Yuck! So I threw it out and saved the cup. Ha!
Part 2 of the Saturday liquid diet included my monster margaritas 🙂 I fill up a glass with ice cubes, pour in tequila so that it’s about 2/3 of the glass (yeah, I’m dangerous like that), squeeze in three halves of lime, and drizzle in a little bit of agave syrup. Stir, sip (or chug), and get the party started.
Saturday evening was spent on a brand new recipe, which is now the house favorite. I posted a video on Claire Robinson from Food Network’s 5 Ingredient Fix (my new favorite cooking show because she makes cooking so easy and her on-screen personality is likable) and her Grilled Shrimp with Caper Tzatziki dish. We decided to make it and it was SOOOO FREAKIN GOOD. No joke. I could eat that dish all day everyday. We bought a pound of fresh wild caught jumbo shrimp from Bristol Farms and grilled it for about 2 to 3 minutes on each side. To accompany the shrimp and tzatziki, I made a three-bean salad with northern white beans, black beans, garbanzo beans, artichoke hearts, avocado, and greek salad dressing. Chris made rice for his dish, and I had mine without. Below is the recipe for the tzatziki:
1/4 cup of capers, chopped up
1/2 cup of plain non-fat Greek yogurt (FAGE brand is the best)
1 small shallot clove, minced
*Mix it all together and season with salt and pepper to your liking. Dip the shrimp in it and enjoy!