Even with a day full of miscellaneous annoyances, I was able to stay motivated to get my workout down. I started off with my usual sprints, added a few challenges by increasing the incline. It really wore me out, so much I had to split up my workout. After recovering from my sprints, I did a HIIT full-body circuit which took about 45 minutes. I almost didn't do, but then remembered my quote from this morning, and got my butt up and got my sweat on. Stay tuned for the workout, which will be posted on Friday. It's a good one, I promise!
After my workout, I looked through my fridge for some inspiration for dinner. I came up with a Spanish Style Shrimp Dish...It was really good and reminded me of the flavors of my "Arroz con Pollo"
For this recipe I used the vegetables I had on hand, like zucchini, tomatoes, onions, carrots, and mushrooms. You could probably add peppers to make this dish even more vegetable loaded.
Spanish Shrimp and Zucchini
- 1 pound shrimp, deveined and detailed
- 1 tbsp coconut oil or olive oil
- 1 small onion, quartered
- 2 medium zucchini, cut into wedges
- 1 plum tomato, quartered
- 1 cup mushroom, sliced
- 1/2 cup carrots, sliced
- 1/4 cup white wine
- 1/2 cup water
- 1/4 tsp turmeric
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp mexican oregano
- 1 tsp cumin
- 2 cloves garlic, minced
Heat oil in medium fry pan. Add onions and garlic and saute for few minutes until aromatic. Add tomatoes and continue to saute. Add wine to deglaze pan and allow wine to reduce.
Add remaning vegetables and spices. Add water to create a sauce in the pan. Continue to cook until tender, about 10 minutes.
Add shrimp and mix well. Cover pan and reduce heat to low. Cook for 2-3 minutes until shrimp are done.
Serve immediately with caulirice and sour cream. Enjoy!