and could not be more excited!! My friend and I went there yesterday to check it out, and after our tour we both signed up on the spot. They have a special summer deal – only $115 for the summer and that includes about 15 cardio classes, free weights, state of the art treadmills, bike machines – and a nice locker room with towel service!
And probably the coolest bike machine ever! You can sign up with a user id. When you ride a particular course, the next time you log in, you have a “ghost” rider which is your previous ride to see if you can beat your last time!
Breakfast yesterday was Chobani peach yogurt and a flat out breakfast pizza!
I didn’t bring a lunch yesterday because I thought my friend and I would just grab something after the gym tour. I forgot I had to cover the front desk during lunch, so I had 1 1/2 servings of a can of tomato soup. I would have eaten the whole thing, but that would have been about 120% of my sodium for the day!
After the gym I was still hungry so we stopped by McDonald’s. I got the Southwest salad, and I have to tell you . . . I loved it! I took off the tortilla chips, and only used half of the salad dressing, but the dressing made it – it was nice and spicy! So with the soup and the salad, lunch comes in at505 calories, 66 carbs, 34 protein, 12 fat and 1.5 fiber.
For dinner I had surf and turf on the brain. I decided to get Tony salmon, and while I love grilled shrimp, I wanted something different. My sister and I used to work at a high end restaurant in high school that had the best New Orleans bbq shrimp. The only problem was that it had like a stick of butter in the sauce – but to take a fresh piece of bread and dip it in the spicy broth was something to behold! And now that I think about it, I probably was too chicken to try the shrimp and only ate the broth!
Here is my light version! You can do this on the stove, but I did mine in a cast iron skillet on the grill.
Barbecue Shrimp Recipe (printer friendly version here)
|tablespoon Worcestershire sauce
|teaspoon dried rosemary
|teaspoon cayenne pepper
|clove garlic, minced
|pound shrimp, deveined but shell on
|cup chicken broth
- Combine all ingredients in a medium skillet over medium-high heat. Bring mixture to a simmer and cook, 3-5 minutes until shrimp turn pink.
- Season with salt and pepper to taste. Serve with lemon and French bread to dip up the flavorful sauce!
I actually forgot the lemon part – that would have been great! I was mad when I was cleaning up and saw the lemon on the counter!
Update because I can never remember! I am submitting my grilled barbecue shrimp to Christina’s Friday First!
I think I am now up to 21 participants in my 101 Days of Summer Challenge! You have until Sunday to join – I think its going to be great!
Stats for Thursday:
- 1,433 calories, 146 carbs, 132 protein, 40 fat and 13.1 fiber
- no exercise, unless you call walking around a gym tour exercise! 😀
HAPPY FRIDAY! Does everyone have a three day weekend like me?