Busy weekend ahead!! We’re going to a Halloween Extravaganza at local metaphysical store and have an twilight running event later in the day tomorrow. Then on Sunday we’re participating in a Trunk Or Treat event. And yep, it’s time, 🎃🍂⛄🎄🥂 we’re digging out all our holiday decorations and going through everything!
I’m one of those people that usually decorate early for the season. If I could I would shuffle October-January on repeat, I love the holidays so much! But I guess I’d miss going to the ⛱🌊 beach Spring-Autumn, so it works out 😉
I admit I do miss big seasonal changes like we had in Ohio, or Keith had in New Jersey. People seem to celebrate the Oct-Jan holidays, bigger, louder and with more enthusiasm. Which in one of the things that I add into the “where will settle down at” equation. Hmm.. I need ocean, beach, and seasonal changes, but not too wintery and not too hot???? Not sure this elusive destination exists lol.
Coming out of this sinus infection with 30 Days To Healthy Living has been kind of awesome. I have a ton of energy now and feel super healthy now. I worried that since our meal planning was already pretty close to the guidelines for the 30 days and it would be kind of silly. I could have very easily just have bought the other supplements I wasn’t already starting to use and just go on my way. But doing a focused length of time has brought me back to pinpointing nutritional gaps and cutting out the sugary stuff that’s been creeping back into our pantry.
Sugary goodness is everywhere isn’t it? It’s hard to avoid. Especially if you eat out. Being this focused on a plan brings about situational awareness that’s invaluable to staying on track with healthy choices. I’m super happy we are doing this.
Not to mention allllll the new delicious recipes!!
BREAKFAST: arbonne chocolate protein shake w/half scoop arbonne greens balance and arbonne daily fiber
MID MORNING SNACK: coconut milk yogurt w/homemade granola & berries
LUNCH: Simple side salad w/ a bowl of mexican spiced butternut squash soup w/sunflower seeds and chia seeds… Recipe from Chef Tony @ B.Good. Then afterwards I had my digestion plus, straight shooter with just 4oz of water!
SNACK: Carrots w/hummus and grapes + arbonne fizz stick and water
EXERCISE: 60 minute walk
DINNER: Tropical salad with pineapple vinaigrette w/coconut shrimp
Ingredients For The Salad
- 3 tablespoons red wine vinegar
- 1/4 cup pineapple juice (can use from can if you use canned pineapple in juice
- 1/4 cup olive oil
- salt and pepper to taste (use Himalayan salt or sea salt)
- 10 to 12 oz of greens of your choice
- 1 cup diced pineapple
- 1/2 cup chopped and toasted macadamia nuts
- green onions chopped (optional)
- 1/4 cup flaked non sweetened coconut, toasted
Instructions For Salad
Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well. Toss lettuce, pineapple, macadamia nuts, and green onions together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Ingredients For Coconut Shrimp
- 10-12 oz (10-12 pieces) jumbo shrimp – (peel and de-vein) We made about
- 1/2 cup finely shredded unsweetened coconut
- ¾ cup gluten free panko-style bread crumbs
- 1/4 cup gum-free gluten free flour
- 2 eggs
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Egg wash (2 eggs whisked with 1 tablespoon almond or coconut milk)
Instructions For Coconut Shrimp
Preheat your oven to 300F. Line a baking sheet with parchment paper and place the coconut chips on it in a single layer. Bake for 5 minutes in the center of the oven, stir, and bake until the coconut is light golden on the edges about another 5 minutes.
Line a baking sheet with wax paper and set aside.
Crush the coconut chips and place them in a shallow bowl with the panko-style gluten-free crumbs and stir to combine.
Set up a breading station by filling another shallow bowl with the gum-free GF flour mixed with the salt and pepper and a 3rd bowl with the egg wash.
Dip each shrimp in the seasoned flour first. Dust off the extra and then dip on all sides in the egg wash, shaking off the excess. Finally coat each shrimp into the coconut and bread crumbs, pressing gently to adhere. Place on the lined baking sheet and let them sit for 10 minutes.
Preheat your oven to 375F.
Place the raw breaded shrimp on a wire rack place on a baking sheet. Spray the tops of the shrimp lightly with cooking spray. Bake until lightly golden brown and crisp, about 15 minutes. Serve warm
From the book Gluten-Free Small Bites: Sweet and Savory Handheld Treats for On-the-Go Lifestyles and Entertaining, by Nicole Hunn.
BEFORE BED: arbonne herbal detox tea