Nutrition & lifestyle

I am in no way a "foodie" however I do LOVE to eat.... I also don't like to cook, but I like to create... So I will randomly give healthy food tips or eating out tips here.

I follow the "IIFYM" or "flexible dieting" way of eating. I have done this, well I should say I have known about this, for 10 years..since college. But in the process of getting healthy and learning nutrition I tried a few different ways of eating...none successful except eating for my own body, goals and lifestyle. 

I aim to live an active and healthy lifestyle with balance as mt main goal.  

Some of my favorite recipes:

Anything including a crockpot and chicken!

Thai inspired shredded chicken:
1lb chicken tossed in crockpot. 
1 cup h20
1/4 cup ish liquid aminos (or gf soy sauce)
2 ish tsp fish kind for asian food
3 Splashes of rice vinegar
Tons of chili powder, garlic powder, and pepper.
Cook for 4 to 5 hours on high. 30 mins before eating Shred chix then add frozen pack of stirfry veggies and cook more.
Serve as lettuce wraps ( my fav is butter lettuce) or over rice or over spaghetti squash.
**This is super high in protein. I really only measured the fish sauce because it has calories. The other liquids don't per serving and I didn't use more than 1 serving per person.

Anything with Shrimp!

 Shrimp quinoa salad with dijon vinegrette and feta crumble:
1 cup quinoa 
2 cups water

1/2 cups olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 tbsp minced garlic
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
5 tp 10 cherry tomatoes, halved
1 cup chopped fresh parsley
1 cup crumbled feta cheese


Pour water into a saucepan, and bring to a boil. Stir in quinoa cover, and simmer for 15 mins then remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. Set aside to cool.

In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.

In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the quinoa. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving