What's my secret, you ask? An hour a day on the elliptical. Yeah, I bet you wish I had some awesome secret, but no, it's just exercise.
I'm also eating healthier. I don't calorie count anymore because limiting and depriving myself just makes me bitter and short-tempered. I'm baking less, and yes, I really do miss cookies, and trying to eat more vegetables.
All in all, this is just me making excuses for not updating my blog- because I haven't really been cooking much. But here was a nice, quick, healthy dinner. I'm not sure where the pictures went, but it wasn't the prettiest dinner anyway!
Hoisin-Ginger-Glazed Shrimp Skewers
adapted from Everyday Food, June 2011
raw, thawed shrimp, shells removed but tails left on
1 zucchini, cut into disks
sugar snap peas
2 small onions, peeled and quartered
bamboo skewers, soaked in water
1/4 cup hoisin
1T soy sauce
1T rice vinegar
1T freshly grated ginger
Mix the last four ingredients together in a small bowl, set aside.
Put everything else on skewers (I like to have skewers contain all one item, so that they cook properly- i.e. shrimp cook much faster than onions). Brush with the sauce and grill, either on a proper grill or a grill pan. Grill till done (shrimp are about 4 min, until they're pink, and the veggies will take longer).
Serve with some brown rice or plain rice noodles. Mmm, healthy! Also quite delicious, this recipe will definitely pop up a few times on my table this summer.