A quick and easy way to make your lunch amazing!
A humble food blog focused on wholesome foods that inspire everyday happiness, and well-being. A healthy life is a happy life!
A quick and easy way to make your lunch amazing!
Ah, protein…A must have for any healthy diet, and a favourite among meat eaters. The only problem with it though is sometimes we get caught in the trap of preparing the same proteins for our lunches - baked chicken or turkey and perhaps the occasional sliced roast beef or ham. Though delicious, lets be honest, lunch meats get boring - fast.
Have you ever considered using shrimp in your lunch? Shrimp is a delicious, lean, and protein-filled option that can jazz up your salad or wrap. Baked with organic butter, fresh lemon juice and garlic, this shrimp will make you forget about chicken breasts and salty ham slices, guaranteed.
Best of all, this recipe takes only 15 minutes!
Easy Baked Garlic Shrimp
1 bag of cooked, de-veined and peeled shrimp*
1/2 cup melted organic butter
2 tablespoons fresh squeezed lemon juice
3 cloves minced garlic
1/4 of the cheese of your choice (I used Parmesan)
salt and pepper to taste
feel free to use any herbs you would like, I used fresh thyme
*Using cooked shrimp is key to making this a quick recipe. If you’re making this on a Sunday night for the week however, uncooked shrimp could do just as well if you alter the baking times.
1. Preheat the oven to 450 F. Melt butter in a microwave bowl. Add lemon juice, garlic, salt, pepper and herbs and mix well. Place shrimp in a bowl for marinating.
2. Pour the marinade over the shrimp, mix to evenly coat, and let sit for at least 5 minutes. (If you HAVE time, marinating for a few more minutes will give you deeper flavour)
3. Place in a baking dish, or like me who was void of clean baking dishes, a muffin tray. The muffin tray set up is actually an awesome if you were serving these as an appetizer at a party. Its cute and easy for people to grab a fork full of delicious shrimp! Sprinkle with your cheese, and pop in the oven.
Remove after 5 minutes, once the flesh has a light crisp to it and the colour deepens slightly. Make sure you keep an eye out because the shrimps are already cooked, and can easy be over-done. They just need to deepen their flavours in the oven, that’s all!
Let cool and remove from pan. Enjoy!
These shrimps can also be easily portioned for lunch and snacks. 2 little cups of 4 shrimp (so 8 in total) is a good serving size - but heck I eat more!
Hope I inspired you!
So I’m training for a half marathon in May. I started yesterday, and I must say - wow I haven’t ran in FOREVER. It HURT today. I’ve been doing T25 for awhile, so I haven’t been used to long periods of cardio. I have to change it up though because my body gets used to things pretty fast. I’ll post my daily work outs here so I have some extra motivation.
Day 1 (yesterday): Run
2 km warm up at an average of 4/kph
2 km run at 6/kph
1 km cool down 3/kph
Day 2 (today): Cross Training - Upper body
15 minutes rowing warm up at moderate/vigorous effort
3 reps of 10 alternating bicep curls at 10 lbs
3 reps of 10 Arnold presses at 10 lbs
3 reps of 10 single leg lawn mowers at 10 lbs
3 reps of 10 lat pull downs at 25 lbs
3 reps of 10 seated back rows at 25 lbs
3 reps of 10 chest presses at 20 lbs
Did everything (but rowing) to exhaustion. Hoping to build up some muscles in my arms considering they’re pretty skinny, and my legs were sore today.
Tomorrow is a run day, and leg day. I’m scared!
So I’ve decided to make this blog more personal, and post more often about my fitness life as well. Not only am I passionate about food, but I’m also passionate about fitness and wellness. Inspiration Kitchen is about wellness, so not only can we cook up some great recipes, but we can cook up some wellness motivation.
Thank you for all the follows and likes so far. You guys are great!
All the comfort food of autumn and winter can leave you feeling sluggish. Sometimes you may need to help your body out! Beans are not only amazingly satisfying, but great for digestion. Their high fiber content is great for flushing out your body and relieve you from feeling bloated. The other accompaniments in this salad are also fantasic for beating the bloat as well, such as garlic, olive oil and apple cider vinegar. This light salad, is great as a standalone lunch, but also as a side dish to tuna, steamed fish or grilled chicken.
Garlic and Pepper Bean Salad
1 can Red Kidney Beans
1 can Chickpeas
3 large celery stalks
1/2 large red onion
1 large clove of garlic minced
1/4 cup olive oil
2 tablespoons apple cider vinegar
1/2 cup cauliflower blended (optional)
salt and pepper
1. Chop onion, and celery, set aside.
2. In a large colander rinse chickpeas and kidney beans.
3. Throw veggies, and beans into a bowl, and then add the rest of the ingredients, mixing well so the salad is evenly coated.
Hope I inspired you!
Mushrooms are amazing. I’m so sad more people don’t like them. They have a fantastic meaty texture, and flavour if you cook them right - without all the calories of steak! Seriously, eat your mushrooms guys.
Pre-exercise protein snack-bars
Ingredients: 3 cups of gluten-free mixed cereal, 3 chopped quinoa rice cakes, 1 cup of millet cereal, 150g gluten-free chocolate,1 scoop of soytein.
Really easy to make – melt the chocolate in a glass bowl over a saucepan of simmering water. In a separate bowl add the cereals, rice cakes and soytein. Add the chocolate and combine until cereals are evenly coated with chocolate. Scoop into a a brownie tin and press the mixture firmly down with a fork or potato masher. Put in the fridge for a few hours until nice and firm.
For a more roasted flavour – grill or roast the chopped rice cakes and millet cereal for a few minutes until they are golden brown.
Variations: Try adding a tablespoon of melted coconut oil, pumpkin or sunflower seeds, chopped almonds and medjool dates.
I made these slices for my son who is a young tennis player and needs to fuel up before his training sessions. I’m easing him into the textures and flavours of different grains and cereals – it is not always easy. I have used chocolate as this bind the mixture together and gives the bars a really yummy flavour. I eat a slice with some nuts an hour or so before I begin train in the evening.
Chocolate is not part of an alkaline diet but can be used as 20% measurement of your acidic food quota. Try and use gluten-free chocolate or good quality chocolate that has a high percentage of cocoa.
I haven’t done a big promo in a while! and also, I changed my theme back to the original one. I was missing it so much. Oh, and this just happened too:
-First 200 reblogs, NO LIKES!
-Only health blogs of any kind. No thinspo or heavy fitspo.
Will be queued and posted today AND tomorrow
Thanks everyone, have a great day :)
- 2 pounds sweet potatoes
- 3-4 Tbsp olive oil
- Kosher salt
- 1/4 cup finely chopped fresh cilantro (including tender stems)
- 1 teaspoon of lime zest or lemon zest
- 2 tablespoons of fresh lime or lemon juice
- 1/4 cup olive oil
- Pinch of salt
1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2 Combine all of the dressing ingredients into a small bowl.
3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4 Toss the sweet potatoes in a bowl with the dressing and serve hot.