Healthy Diet Day 5: Shrimp avocado, cucumber, mango salad

by admin on August 24, 2012

Healthy eating, diet salad, healthy choice



Today was a challenging day as I have to travel for work and my flight departed right at lunch time, 12:00pm.   I had to cut down AM snack because I was busy trying to drop off my sons and trying to make it airport.   I actually packed my lunch and carried through TSA security and I went throught there just like a breeze.   This is off day as I did not have AM and PM snack to due hectic schedule.


Breakfast: 1 homemade pancake with maple syrup.

Lunch: Shrimp Avocado Cucumber Mango Salad.  Recipe:  8 lightly cocked shrimp, 1/2 avocado, a handful of cubed mango, 1/2 chopped tomatoes, 1 small chopped pickle or cucumber.  Vinaigerette recipe: 3 teaspoon of fress squeeze lemon, 2 teaspoons of extra virgin olive oil, 1/2 teaspoon of madarin Volda (or Patron),  3 teaspoons of chopped cilantro, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and fresh ground pepper.

Notes:  Cooking shrimp, as soon as the pot bring to boil, stir, and turn off.  Let it sit for a couple mins before peeling.  If you have cocktail shrimp, it would work too.

I love this delicious salad.  It’s reminded me of ceviche in Paris.  It’s really phenomeon salad, I can eat this salad everyday for entire week.


Ceviche, avocado salad, mango salad, cucumber salad, shrimp salad

Dinner:  I actualy lost count of calories; I consumed too large of meal.  I had two baked oyster, three pieces of calamari, and small salad.  I had 8oz of ribeye stack, 3 oz of prime stack from co-worker, 2 pieces of scalloop from co-worked, and truffle mac & cheese, 1/8 of complete baked potatoes, and 1 large piece of chocolate cake w/ whip cream and blueberries.  Dinner was at least 1400 calories.  I also had 1 glass of wine and 2 martinis.  The foods was wonderful, but the feeling of over ate  after the fact was awful.

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