Bored drinking the same protein shake day in and day out? Tired of having to buy expensive protein shakes at your gym or a local smoothie store before or after your workout? You’re not alone! A few years ago, I felt the same way, but I started being creative with my blender.
Speaking of blenders, do you ever get annoyed that you have to clean out your huge machine over and over again? I sure did, but after buying a Hamilton Beach Single Serve Blender , it is really easy to blend and screw on the lid to conveniently take your drink on the go. With this gimmick, all you have to do is clean the blade and cup.
I’m a huge fan of freezing my protein shakes! I like to freeze them the night before because when you take them out the next morning, the consistency is like ice cream. You will need to thaw it out in the fridge or on the counter for a couple of hours. If it's still too thick, you might need to nuke it in the microwave for 30 seconds. That way, you can eat it with a spoon, instead of drinking it. It's much more appealing and filling this way!
I'm currently working on creating a cookbook for publishing. Given up on dieting because you can't give up your favorite foods? With my cookbook, you will be able to eat the foods you love AND still lose weight. I will show you how to make cooking quick and healthy. Don't give up yet! My cookbook will help you to be well on your “weigh” to a thinner, healthier YOU! Check out a sneak preview below:
Recipe of the Month
Garlic Basil Shrimp
A flavorful combination to please your palate! Who can deny the popularity of artichokes and spinach blended with cheeses?
Ingredients
1 pound frozen shrimp peeled and deveined
1 cup cherry tomatoes, halved
½ cup white cooking wine
¼ cup finely fresh basil, chopped
2 garlic cloves, minced
2 tablespoons olive oil
¼ teaspoon ground red pepper
Salt and pepper to taste
3 cups whole wheat orzo pasta, cooked
Directions
Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper.
Return the shrimp to the pan and cook just until heated through. Serve over orzo.
Serves 4
Source: Rosemary Beall, Rosie’s Wellness LLC
