Morgan and I started a new meal program this month. We are seeing a health coach that really focuses on macros more than anything else. Macros are just nutrients broken down by grams of protein, carbohydrates, fat and alcohol. He does all of your measurements, asks a lot of questions and wants to see a picture of how you want to look. So I trolled the internet looking at beautiful women trying to find a body that had a similar build to mine (so my goal would be realistic) and also not too thin but not too ripped. Armed with photos of sexy women, in we went for a Bod Pod scan and body transformation challenge. Everything was going well with the appointment until I whip out my photos of my ideal look…HA! All I keep hearing him say is “So you want an elite crossfit look?”, and all I kept thinking was, why me? Why can’t I just do something half ass? Why can’t I just set the bar lower and be happy with that, but no, I had to pick the hardest body possible to achieve.
My first try at a macro based meal plan was broken down into 180 grams of protein, 160 grams of carbs and 45 grams of fat, plus no alcohol. You will learn quickly that I love a challenge, so I’m ready for this transformation. Game on!
I got on the web when I got home looking for high protein, healthy recipes that would be tasty and kid friendly. I love Pinterest! After some searching I ran across the website Sally’s Baking Addiction and found her Quick and Healthy 20 minute Honey Garlic Shrimp recipe. Shrimp won’t fly with my kiddos, but a quick swap to chicken or pork works great with this recipe.
This meal was absolutely amazing! When my husband loves it I know it’s good because healthy AND husband approved rarely happens. The kids stayed away from the shrimp so a few days later I made it with chicken. I cut up 2 1/2 lbs of chicken into small bites and cooked the recipe the exact same way except I forgot my green onions, which I really missed. Our family of four went through the entire 2 1/2 lbs of chicken! I would call that a success.
- 1/3 cup honey
- 1/4 cup soy sauce I use reduced sodium
- 1 tablespoon minced garlic add garlic to taste
- 1 teaspoon minced fresh ginger optional
- 1 lb uncooked shrimp peeled & deveined
- 2 teaspoons olive oil
- 1 bunch chopped green onion for garnish or you can cook it with the shrimp
- Whisk the honey, soy sauce, garlic and ginger (if using) together in a medium bowl.
- Place shrimp in a large zip lock bag or tupperware. Pour half of the marinade mix on top, give it a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. While the shrimp is marinating, steam up your broccoli (or veggie of choice) and get your brown rice started.
- Heat olive oil in a medium sized skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade) Cook shrimp until no longer pink - about 45 seconds - then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about another minute.
- Serve shrimp with cooked marinade sauce and the garnish of green onions (if you didn't already cook them in) The sauce is super yummy on brown rice and steamed veggies on the side.
- Nutritional information is for 1 serving.