Happy Thursday! I’m a little late posting because I’ve been outside enjoying the cooler temperatures. It has been unbearably hot and humid for the past month. This morning felt like a fall morning. It was so cool outside that I was able to open the windows for a couple of hours. It was nice letting fresh air into the house.

This morning’s workout was a full body weight circuit with HIIT cardio. Today, I increased my weights and was able to squat 50 pounds (this was a first in my life)! I’m determined to build muscle. If you missed yesterday’s post, be sure to check it out. It explains why women should lift heavy weights (men should too).

After my workout, I went for a long walk with my little buddy. (I swear it looks like she’s smiling!) Smile

photo (53)photo (1)

The last thing that I’ve wanted to do this week is use the oven (because it heats the house up so quickly). As a result, our dinners have been made either on the stovetop, crock pot, or grill. Last night’s dinner was a last minute decision, but ended up be a delicious meal.

photo (52)

Shrimp & Avocado Chimichurri Salad

Servings: 2
Calories: 460
Fat: 22 g
Carbs: 49 g
Protein: 24 g

Here are the ingredients you’ll need for 2 servings:

  • 1 cup Trader Joe’s Chimichurri Rice (you could also use brown rice, but the flavors of this were incredible). I make the entire bag and save the leftovers for lunch the next day.
  • 1 tbsp. olive oil
  • 6 oz. uncooked shrimp (you could use cooked also); de-veined & shells removed
  • 1.5 cups frozen sweet corn; thawed & microwaved
  • 1 medium avocado; chopped
  • 1 green onion; chopped
  • Old Bay or Salt & Pepper to taste
  • 2 tbsp. lime juice

Cook rice according to package. For this rice, you just have to place it into a large skillet over medium heat for about 10 minutes.

While rice is cooking, pour olive oil into another skillet over medium-high heat. Add shrimp to skillet. Cook shrimp thoroughly (about 3 minutes on each side). Sprinkle with Old Bay or salt and pepper.

When rice is finished cooking, place 1/2 cup of rice, 3/4 cup corn, and 1/2 of avocado on dinner plate.

Divide shrimp evenly and place on top of rice mixture. Top with green onion and lime juice. Enjoy!

What are some of your go-to summer meals when it’s too hot for the oven?

Print Friendly