Mexican Shrimp Tostadas

The healthy eating is getting a bit easier, but I’ve still got a weakness to go out and buy 4 cookies that I don’t need. And because of that, my weight is holding pretty steady at just under 300 pounds.

I was able to go to jazzercise twice last week, and probably twice this week also. I know….I could have definitely gone 4 times this week since I get off work so much earlier now, but yesterday I went and baked cookies with my grandma after work and Wednesday is MY BIRTHDAY so I deserve a couple days off from exercise. I DID go today, so that’s all that matters. 🙂

Anyways, I’ve got a super simple “recipe” to share with you that I made for dinner last night. It’s so simple that I wouldn’t call it a recipe. It’s more like a “put these things together” and you’ll have a great meal, recipe.

Shrimp Tostadas

(Makes 1 serving)

-2 tostadas
-3 oz of peel and deveined raw shrimp
-1 teaspoon minced garlic
-1/2 teaspoon chili powder
-1/2 teaspoons Mexican spice mix of choice
-1/2 cup fat free refried beans
-1 individual 100 calorie guacamole cup
-1 and 1/2 cups shredded romaine lettuce
-1/3 of a large tomato, diced
-1 oz queso fresco, crumbled

Vinaigrette (optional)
-1 teaspoon olive oil
-1 teaspoon flavored vinegar (I used Serrano honey infused vinegar)
-juice of 1/2 a lime

Calories=600 (Which might seem high but it works for me to keep me feeling full after dinner)


Mix the shrimp with the garlic, chili powder, and Mexican spice mix. Sauté in a sauce pan until shrimp is done.



While shrimp is cooking, heat up the refried beans in the microwave. When beans are warm, spread the beans evenly onto the two tostadas. Next, spread the guacamole over the beans. Top each tostada with half of the shrimp.


Load the tostada with lots of shredded romaine lettuce and diced tomato.

Mix the olive oil, vinegar, and lime juice to make a vinaigrette. Pour over the tostada. Top with crumbled queso fresco. Eat and repeat until all the tostadas are gone.


The vinaigrette is optional, but I just really love a sauce any way I can get it. I used this new vinegar and olive oil my sister bought me for my birthday.


The Serrano honey infused vinegar was perfect to make this vinaigrette but any vinegar would work!

I have noticed that I tend to use a lot of Mexican flavors when I cook. Luckily, I have found out how to make Mexican food healthy instead of making Mexican food the way I used to it eat…..covered and smother in cheese.

I made a great Taco Twist Soup this week that I’ll have to share with you all next!

P.S. The shrimp tostadas are great to eat while watching The Biggest Loser. I’m so excited for this new season of the show! I remember watching TBL back in January when I first started my journey. Watching the show really helped motivate me. I’m hoping this season does the same so I can get back on the right track 100%!


“I tried every diet in the book. I tried some that weren’t in the book. I tried eating the book. It tasted better than most of the diets.” – Dolly Parton

I’m coming to you with another update on my weight loss journey and I wish I could say I have great results, but I don’t.

I’m definitely trying really hard, but with my work schedule, it’s tough! Let me explain…

I start my day at 9:00 am. I eat breakfast at around 9:30 or 10:00. I work some, then I eat lunch around 12:30 or 1:00. I work some more, then I eat my afternoon snack at around 4:00. I work some more and then I usually don’t get home until 7:30 or 8:30. Then I eat dinner at maybe 8:00 or 9:00. For some reason, it’s been hard for me to not keep snacking after my afternoon snack. My tummy just can’t last that long without food. Or it could be that I have no willpower right now. Either way, it’s a lose lose.

The GOOD news is that I changed my schedule at work and now the absolute latest I’ll work is maybe 5:00 or just after 5:00. Some days I might even be done working by 3:00!

THIS means I will have lots of extra free time to…..EXERCISE! I’m going back to jazzercise this week! This makes me so incredibly happy because I used to love going to jazzercise! It made me feel good. I loved the sweating, and the energy it gave me, and I loved the way it made my body feel.

So Thursday, it’s on!

As for my eating lately, well, today was pretty good. I had my usual cereal for breakfast, sandwich and tomato juice for lunch, and I made some delicious turkey taco chili soup for my afternoon snack (recipe and pics below…keep reading!), and dinner was a repeat of my BBQ chicken foil packets I’d made in the past. Yum yum!

I found the turkey taco chili soup recipe over at I LOVE this website because everything is tried and true good. I’ve made tons of the recipes from that site and everything has been healthy and delicious. My favorite thing about that site is that the calories are listed out on every recipe.

Here’s my adapted recipe for the soup!

Turkey Taco Chili Soup

1.25 pounds lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10-oz can rotel
15-oz can corn, drained
15-oz can pinto beans, drained
8-oz tomato sauce
16-oz can refried beans
1 packet taco seasoning
3 cups chicken broth


First, brown the turkey over medium-high heat until cooked through. Be sure to salt and pepper the ground turkey while it’s cooking. Add the onion and bell pepper and cook about 3-4 minutes. Add the rotel, corn, pinto beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Simmer for 13-15 minutes. Be sure to stir occasionally as it will stick because of the refried beans. Serve with a dollop of daisy sour cream and a sprinkling of reduced fat shredded cheddar cheese.






It’s 240 calories for 1 and 1/2 cups of the soup. I added 2 tablespoons of light sour cream and 1/4 cup reduced fat shredded cheese for a 355 calorie afternoon snack.


I say snack but it’s really a meal because I eat 4 small meals a day.

Well, that’s it for now! Can’t wait until my next check in because I’ll get to tell you all about my first class back to jazzercise!

Eat This, Not That

So I went to Sonic last weekend and I was going to order a tea to drink, but when I saw all of their shake flavors I instantly wanted their peanut butter and jelly shake. I mean, how good does that sound?! Trust me, it was heaven in a styrofoam cup.

When I got home from work last night, I was craving another peanut butter and jelly shake. Luckily, before I decided to go get one at Sonic, I looked up the nutritional info. The mini has 700 calories! That’s insane! The mini is soooo small. It was good, but geez, I don’t think it’s worth 700 calories.

I knew I had to come up with an alternative so that is why I came up with an “Eat This, Not That.”

Eat This

My PB&J Chia Seed Pudding-292 Calories


Not That

Sonics PB&J Milkshake-700 Calories


Of course, it’s nowhere near tasting like ice cream, but the chia seed pudding still has the same delicious flavor of peanut butter and jelly that I was looking for. And although it’s far from actual ice cream, the pudding is seriously delicious!

Peanut Butter And Jelly Chia Seed Pudding

1/2 cup unsweetened vanilla almond milk
1 tablespoon chia seeds
1 and 1/2 tablespoons almond butter
1 teaspoon pure maple syrup (not pictured)
Stevia (sweeten to taste)
1 and 1/2 tablespoons jelly or jam of choice


Mix the almond milk, chia seeds, peanut butter, maple syrup, and stevia together in a small bowl with a lid.



Cover and refrigerate for at least 3 hours, but preferably overnight. It may need to be stirred again after the first hour of refrigeration. When ready to eat, add jelly and stir. Then eat.



I used a local wine fruit spread, Toasted, which you can get here. It’s amazing because it’s got a great wine flavor with real chunks of fruit in it!

This pudding is awesome! It’s definitely something I’m going to make again. The flavor possibilities are endless, kind of like the milkshake combinations at Sonic. 🙂

You can easily cut out some calories by using PB2 instead of almond butter. I would have done that, but I’m out of PB2. You can also skip on the maple syrup and just use stevia to sweeten it. So this pudding could easily be dropped to only 180 calories depending on what ingredients you use.

I’m sure you’ll be seeing other chia seed pudding recipes in the future. I’m thinking about making a coconut mango pudding tomorrow. Yum yum!

Hope everyone has a great weekend! I’ve got some fun plans made so I’m excited for the weekend to get here! As always, I’m sure there will be some delicious, blog-able foods eaten over the weekend as well!

Pizza For Breakfast? Yes, Please!

First, I must say (as if you didn’t already know), I LOVE pizza.

You know those frozen pizzas at the grocery store? I used to easily eat a whole pizza by myself.

You know those fast food pizza restaurants? I used to order from them weekly.

You know those frozen breakfast pizzas?


Yeah, the ones pictured above. I used to eat those for breakfast all the time.

That frozen breakfast pizza came out of my freezer. I was eating those up until the day I started my healthy eating change. That frozen breakfast pizza is in the trash now.

I’ve replaced that unhealthy, processed, and fattening breakfast pizza with my own homemade breakfast pizza.

Just like any other pizza, the toppings for a breakfast pizza are your choice. I’ve made it with a variety of toppings, but today I chose turkey bacon, onion, and red bell pepper along with the typical breakfast pizza toppings.

Here’s how to make my giant breakfast pizza!

Giant Breakfast Pizza

1 Large Sprouted Grain Tortilla
1 Whole Egg + 2 Egg Whites, Scrambled
1/2 Cup Prepared Gravy, (I used the Great Value brand peppered gravy mix)
1/2 Red Bell Pepper, Chopped
1/4 Cup Yellow Onion, Chopped
1/2 Cup Part Skim Shredded Mozzarella Cheese
3 Slices Turkey Bacon, Cooked
Coconut Oil Spray, (Or oil spray of choice)

Preheat oven to 350 degrees. While oven is preheating, cook turkey bacon, scramble eggs, and sauté onions and peppers. Once oven is hot, use either a sheet pan or large sauté pan to toast the tortilla in the oven. Spray both sides of the tortilla with the coconut oil spray and then put in oven for about 6-9 minutes, or until it gets crispy, but not too crispy.


Take the tortilla out of the oven and spread the gravy on top.


Top with half of the cheese.


Top with the peppers and onions, then the eggs, and then the turkey bacon.




Top the pizza with the remaining cheese.


Put back in the oven until cheese is pretty melted and the pizza is hot, maybe 4-5 minutes.

Here’s what the end product should look like!


This pizza comes in at 637 calories. It could easily serve two people if served with a side of fresh fruit. I personally ate the whole pizza because it was my brunch and I had just gotten home from jazzercise and was hungry. This pizza could easily be adapted and made on a smaller tortilla with less cheese and toppings to be lower in calories.

Some great variations would be to use chicken sausages, or add different veggies such as broccoli, tomatoes, or spinach, or to use only egg whites instead of a whole egg. You could also mix it up and use different cheeses. It’s up to you how you want to make it! The possibilities are endless!

Jazzercise + What I’ve Been Eating This Week

The first time I went to a jazzercise class, I was probably around age 13 or 14. I can’t really remember exactly how old I was. But I DO remember that I really enjoyed going. My mom used to take me with her and we’d go a few times a week (maybe?) after school for me and after work for her.

Jazzercise was a lot of fun because although it definitely was exercise, it didn’t feel like it. They played current and good music that we’d jazzercise to and the hour long class would fly by.

I recently decided to try out a jazzercise class again. You see, my schedule during the week makes it hard to get to ANY exercise classes because my work days are so long and so late. So when I got off early one weekday, I hopped on the opportunity to go try out a jazzercise class again for the first time in a looonnggg time.

I asked the BFF, Megan, if she wanted to go (because we both share a love for jazzercise) and she said yes, so we went!

The class was a lot of fun and definitely a good workout. It’s an hour long class with about 10 minutes of warm up, about 30 minutes of cardio, and about 20 minutes of toning and cool down. They played good music such as Rihanna, Michael Bublé, One Direction, Lady Gaga, etc.

By the end of the hour, I was exhausted and very sweaty, so I know I burned a lot of calories.

This past Monday I was off work, so I again jumped on the opportunity to go to another class. The second class was similar to the first, but the instructor was different and we did a lot of different moves, so it was great to see the variety.

After class, I told the ladies at the check-in desk that I’d probably only be able to come once a week. They let the owner know and she emailed me with a special rate that I could have since I wouldn’t be coming often.

With that said, I’ve decided to join jazzercise! I’ll be going every Saturday morning at 9:20. I’ll also get to go on holidays that I’m off work, so if they’re open on Memorial day Monday, I’ll be there!

I’m really excited to have found an exercise that I love and can do somewhat regularly. By having a set time I exercise every week, I think I’ll be more apt to actually exercise and the class will also hold me accountable. 🙂

Along with my exercising, I’ve been eating really great this week! Here’s what I’ve been eating.

For breakfast, I’m still having a bowl of Cheerios with skim milk every morning. I cut out the berries in my cereal because I just prefer it without.

Lunch this week is an avocado chicken salad sandwich on paleo bread. I got the bread from my sister this past weekend. She got it from a bakery in Dallas called Unrefined. The bread is great, tastes great, and only has 2 grams of carbs per slice!

I got the chicken avocado salad recipe here.

Basically, I cut about 3 ounces of rotisserie chicken into small cubes. I added 1 stalk of sliced green onion, 2 tablespoons of minced yellow onion, 1/2 of an avocado (mashed), the juice of half a lime, maybe a tablespoon of chopped cilantro, and a nice pinch of sea salt. I mixed everything together in a bowl while mashing the avocado into chicken. It turned out great! Tastes like guacamole with chicken in it. Yum!

With my sandwich, I had a pre-made Caesar side salad. It’s a great lunch combo and keeps me full until snack time.

Snack is a Siggi’s non-fat yogurt (I like the orange ginger flavor) and a package of pre-sliced apples. Depending on how the day is going, I might also have some almonds or green beans with my snack.

Dinner this week has been super delicious. I made individual turkey meat-loafs and served them with cauliflower purée, roasted acorn squash, and steamed snow peas.





Putting this dinner together was incredibly simple. I like cooking everything ahead of time and then reheating it throughout the week for dinner.

This dinner comes in at about 420 calories total for one individual turkey loaf topped with reduced sugar ketchup, one cup steamed snow peas with 1 teaspoon of olive oil, 1/4 of an acorn squash, and 2 cups of frozen cauliflower that’s been roasted and puréed with skim milk. That’s a lot of filling food!

I’m still trying my best to cut out my evening snack choice of a bowl of Cheerios. Instead, last night, I had a couple tablespoons of some homemade chocolate chip cookie dough nut butter. Doesn’t that sound freaking delicious?! Well trust me, it is! And it’s healthy too because I don’t add any sugar to it (besides the chocolate chips which I don’t add that many). It’s crazy how you can make nuts taste like cookie dough!


This brings up something I’ve been thinking about lately. I want to start a business making my own unique flavored nut butters! It’s something I really enjoy doing! When I’m bored, I just go into the kitchen and see what flavor I can come up with. Who knows, maybe this business will come to life soon. Megan and I talked a little bit about it recently, so I’ll just have to keep you updated on the potential business progress! 🙂

How Sweet It Is To Be Loved By You

I’ve got a couple of super sweet things to share with you!

The first sweet thing is a brownie mug dessert. I have been craving chocolate lately, so last week, I decided to try out a healthy mug cake recipe. It turned out horrible, and that’s being nice…

I decided to tweak the recipe a little and see if it turned out any better. The answer? Nope. Still horrible.

I decided to scratch that recipe, and try another one out, because surely not all healthy mug cake recipes are terrible, right?

I came across this skinny mug-brownie recipe and I knew I had to try it out.

Here is the recipe I used.

Skinny Mug Brownie

1 Tbs Greek yogurt
2 Tbs honey
1 Tbs cocoa powder
2 Tbs coconut flour
1 egg white
1 Tbs chocolate chips
A little splash of vanilla
A generous pinch of salt
A small squirt of stevia

Mix all ingredients together in a bowl. Pour into a mug or small glass bowl. Microwave for about 30 seconds. Check to see if it’s done. If not, heat again in increments of 10 seconds. DON’T OVERCOOK! It will become hard and dry if overcooked. It should still look wet in the center, but “done” on the outside.






This brownie was delicious! It tastes similar in texture to a normal brownie, but not exact of course because it’s made in the microwave and it doesn’t have oil in it. I ate my brownie with a glass of this coconut milk.



I’ll be making this mug brownie again, especially next time I have a chocolate craving.

The second sweet thing I have to share with you is this little guy!


This is my nephew Ethan Montgomery and I’m so excited that I got to finally meet him! He was born May 15th at 4:09 PM. I got to go down and visit my sister and brother- in-law in Dallas over the weekend, and I had the best time. I got to hold sweet baby Ethan and just enjoy some family time. It was perfect.

I know everyone always says this, but he IS the cutest baby ever. AND, he’s just so sweet and just a really good baby.

Here’s the happy family leaving the hospital.


I already love that little boy sooo much! I cannot wait to go visit him again soon! 🙂

Lindsay’s Amazing Turkey Sandwich

I’ve got to tell you about this amazing sandwich I made for lunch today. I sadly don’t have a picture of the delicious sandwich though. I didn’t know how amazing it would be until I started eating it. Then, all I could think about was to keep eating it. A picture didn’t even cross my mind….until after, when I was left with just an empty plate. 😦

But I did come up with the brilliant idea to take a picture of all the ingredients together (together, but not made into a sandwich) so you could see what it took to create this amazing sandwich.


Lindsay’s Amazing Turkey Sandwich

2 slices Ezekiel 4:9 bread
1 tbs fat free mayo
1 Sabras hummus (individual)
Lettuce (I used iceberg)
1 slice of tomato
1/2 slice of red onion
4-oz Boars Head low sodium deli turkey

I used toasted Ezekiel 4:9 flax sprouted grain bread. Then I put 1 tablespoon of fat free mayo on one side. Then I spread a little of the hummus over the mayo. I then topped it with turkey, iceberg lettuce, and tomato. I spread more hummus on the other piece of bread and then put the sliced onion into the hummus. Fold together and then you have the perfect sandwich. Yum! I can’t wait to have another one tomorrow!

I like the hummus on the sandwich because the bread is hearty and needs moisture. The hummus and mayo combo was perfect! The red onion just made it even more delicious (in my opinion!).

I paired this sandwich with a side salad from Arby’s with light Italian dressing for a total of 548 calories. What a great lunch!

What did you have for lunch today?