Since I had a post-work meeting today, I was amazingly proactive last night 😉 .  Not only did I cook up my dinner ahead of time but I also packed a Berry Almond Luna Bar to hold me over til dinner:       

       

This was pretty tasty, and the berry flavor was really strong.  However, the blueberry bliss Luna bar tops this bar hands down.  That is for darn sure!       

For dinner tonight, I tweaked and further healthified a recipe I found in this month’s Cooking Light for Spicy Shrimp Salad.  The recipe called for two ingredients I had never used:  bibb lettuce and chipotles in adobo.      

For those of you who have no idea what bibb lettuce is, it looks kinda like a little bouquet:      

       

I was just going to use romaine, but this little guy was so cute I decided to give it a shot.      





Last night, I grilled up one serving of medium sized shrimp seasoned with salt and pepper.       

Then I tossed the shrimp with:       

  • 2 tsp lime juice
  • 1 tsp fat free mayo
  • 1 tbsp chopped chipotle in adobo
  • 2 tbsp chopped red onion
  • 1 tbsp chopped fresh cilantro
  • 1/2 tsp ground cumin


       

After my post-work meeting, I heated the shrimp mixture up in the microwave and threw it on top  a bed of bibb lettuce and added some tomatoes.  I tasted a bit, and realized it was pretty spicy, so I topped it off with a dollop of fat free sour cream to cool things off.        

       

I consider myself a lover of spicy foods.  Case in point, I put black pepper, red pepper flakes, and franks red hot on  pretty much everything but my yogurt and overnight oats.  Despite my love and affection for hot foods, about two bites into the salad I literally felt like my entire face was on fire!  Chipotles in adobo seriously do not f’ around.       

After my mouth cooled down, I tried to give it another go, but one bite in and the insane heat was back in full fury.  I quickly downed half a tomato trying to calm the fire engulfing my face.      

Needless to say, I didn’t finish the salad.  I think this could have been really tasty if I cut the chipotles back to 1 tsp and also used a different type of lettuce.  The bibb lettuce was kind of soft and didn’t have much crunch to it.  I prefer a crunchy romaine for my salads.       

 Stats on the salad I wasn’t physically cable of eating:  205 calories, 20g carbs, 3g fat, 21g protein, 5g fiber       

Upon some deliberation of my freezer inventory, I decided my back up dinner would be a Gardenburger black bean burger on a Joseph’s low carb pita with onion, tomato, ketchup, and mustard.       

boring

It was ok… but I was really craving shrimp.  Maybe I’ll make a smoothie later to compensate :)       

Stats on the burger:  210 calories, 36g carbs, 5g fat, 12g protein, 10g fiber 

 

Chipotle Peppers on Foodista

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