Wednesday’s Recipe: Simple Shrimp Salad

Even though I had the day off today, I was very good at filling my time—and with productive things, might I add: laundry, running errands, workouts, appointments, making dinner, etc.

I woke up this morning after 9 hours of sleep still pretty tired. Growing a baby is tiring work! Once I get going I am fine, and my grumbling stomach often motivates me to get out of bed too.

I am a lover of cereal for breakfast. It is easy, quick, and I don’t even have the patience to wait for bread to toast when I am hungry in the morning.

Kashi GoLean cereal + almond milk

I also had a couple slices of homemade Whole Wheat Bread with peanut butter.

Mid-morning Sadie and I went for a run/walk through the neighborhood for 20 minutes. My pelvis/groin got sore even after that short period of time, but I was still glad to get out for a while.

I met Craig for lunch and made this Tofu and Farro Salad (I omitted the smoked turkey.) for him and had a salad with blueberries and pecans for myself—along with a few other random things.

I had about an hour before going to yoga, so I stopped at Starbucks to do some blog work and enjoy an afternoon snack. I rarely splurge on things like this, so this was a treat for me.

Then it was off to Radiant I yoga class at Anchorage Yoga. One thing I am reminded of each time I go to yoga is that the instructor can make or break the class. This instructor was awesome, and I would definitely go back to her classes.

I finally got in to see the chiropractor today at Adkin’s Chiropractic in Anchorage. I had received several recommendations to Dr. Adkins, and I was not disappointed. I told him I’d been struggling with groin/pelvis pain as well as some lower back pain when running. He gave me an adjustment, did some ART (active release therapy) on me, and told me not to stop exercising, which I really appreciated!

I’m optimistic and hopeful he will be able to give me at least some relief when running. I’d love to be able to get back to running, even if it was slow.

After I got home from my appointment, it was time to get dinner made. I ended up concocting this shrimp and corn salad based off some other recipes I’ve tried. I love these simple salads that are nutritious and taste great.

Simple Shrimp Salad

Ingredients

1 cup frozen corn

1 cup sliced grape tomatoes

1 cup shrimp, cut into bite-sized pieces

1 avocado, diced

3 tablespoons lime juice

2 tablespoons rice vinegar

1 tablespoon olive oil

dash of salt and pepper

Directions

1. Combine corn, tomatoes, shrimp, and avocado in a bowl.

2. Whisk lime juice, rice vinegar, olive oil, salt and pepper together in a separate bowl.

3. Pour dressing over shrimp mixture and mix to combine.

4. Serve at room-temperature.