I recently started a nutrition program that combines intermittent fasting and macro counting. And by recently, I mean — I am two weeks in. I am L O V I N G the program. After the first couple of days, I wondered if I was just focusing on how much energy I have and that it was just in my head. But two weeks in, I can for certain say that the most improved thing so far is my energy level. And as a boy mama of two very active boys, I can say that we are all winning on this program.
I am experimenting with new recipes as I pay closer attention to food, nutrition, and ingredient labels. I typically do not cook shrimp because I am the only one in my family who eats it. But because it is such a lean protein, I decided that I was just going to go for it. I have cooked two pounds of shrimp this week and wanted to share two recipes that really worked for me.
These recipes can be modified for low carb by eating over a salad or on a regular macro day over Banza pasta.
Bang Bang Shrimp — Macro Friendly
- 1 pound of shrimp sautéed in some coconut oil — I used the spray to lay off the fat
- 2 Tablespoons of Primal Kitchen Mayo
- A couple of dashes of Coconut Aminos
- 2-4 Tablespoons of Siracha
- 1/2 Tablespoon of Honey
- Salt and Pepper to taste
- Green onions for garnish
I mixed all of the ingredients and tossed the shrimp in the sauce. I put this over Banza pasta.
Fat: 17.5 — Carb: 44.7 — Protein — 43.1
Shrimp Scampi — Macro Friendly
This is pretty self-explanatory. But I sautéed some shrimp in butter and garlic then squeezed a lemon over it and added some green onions. I put it over Banza pasta. It was AMAZING.
Fat: 11 — Carb: 36.6 — Protein — 43.4
I hope you enjoy it. Follow my girl Emily and tag me if you make these recipes!
*NOTE — I am using MyFitnessPal to calculate the macros written above. I have only been doing this for two weeks. Use at your own risk!*
My coach is Emily Judice. She is an OG Lafayette mama living in Houston. Here is the link to her FWTFL page. (This is not at all sponsored by Lafayette Mom or me.)