With all the cookie munching going on around here and while burying myself in mounds of butter, sugar and flour I noticed LTSL has been lacking something.
Something VERY important.
Children of the playground, the fact is life is about balance.
It should be a mix of eating healthy, exercising, laughing, loving, having great friends and family … aaannndd of course a cupcake – - or two. But all in moderation.
Personally, I work out and eat well Monday to Thursday and then on the weekend (yes, my weekend starts on a Friday :) ) I allow my body to rest and indulge in a little sweet satisfaction. Honestly, I hate working out. HATE IT. I cry, scream and curse the entire time. But after – - I feel like superwoman and I’m happy to go about my day.
I also do it because I like eating things like this … and do we even have to go into my cookie cravings. But I save that for the weekend.
During the week, I need salads – whole grains – lean meats and to have my cupcake kicked when I work out. I crave fresh vegetables and the crunch of an apple … or two.
I need it all. And it needs to be pretty. And delicious.
This week, I worked my magic and added a splash of Sunday’s with Joy and….
Shrimp Mango Salad with Maple Mustard Almonds
1/2 Cup of Joy The Baker‘s Honey Mustard Cashews (see below for alterations)
2 Firm Mangos ~ thinly sliced
1/2 Sweet Bell Pepper ~ thinly sliced
1 Medium Carrot ~ thinly sliced
2 Cloves of Garlic ~minced
2 Tbsp each of fresh Cilantro ,Basil, Mint and Thyme ~minced
2 Tbsp Lime Juice
1 Tsp Granulated Sugar
1 Tbsp Fish Sauce
1 Tbsp Sriracha Sauce
1 Cup of pre-cooked shrimp, seasoned to taste with Salt and Pepper
Joy The Baker’s Honey Mustard Cashews
*Note: I used Joy’s recipe, that can be found in her fantastic book … buy it, trust me. It’s a classic and a keeper. It doesn’t even have time to sit on my shelf. I substitution Maple Syrup for the mustard and used Almonds instead of cashews.
Shrimp Mango Salad
Prepare all of the ingredients, as advised above.
Toss together all of your vegetables and seasonings.
Add your salad dressing, to your vegetable and herb mixture and toss.
Top with shrimp and sprinkle with Almonds.
With all this yummy action, I don’t mind skimping on the sweet treats for a while.
Enjoy my sugarpies