Shrimp Salad Sandwich

Happy Ash Wednesday. Mardi Gras has come and gone…what a perfect day to get my life “back on track”. Since the Super Bowl took over my life I haven’t eaten as well, worked out as much, been as organized as usual…oh well!

But today is a new day. I’ve already worked out, been to church, eaten lots of healthful things, drank a lot of water…starting to feel better!

I started my day with half of a pear for my pre-run snack. After my run I enjoyed a bowl of pineapple over-night oats and a glass of OJ. For lunch I whipped up this delicious shrimp salad (no meat today!) and had it on whole wheat toast. I also had some yogurt and cottage cheese with blueberries. And lots of water.

I’ve decided to give up coffee (caffeine) for Lent, again. I’ll have to wait and see if I’m really addicted to the caffeine (no headache yet) or if I just crave coffee. Hopefully this will help me cut back in the long run and not just for these 40 days. I drink coffee everyday and I wish I didn’t…but I love it! Or at least I think I do. It will definitely force me to drink more water.

So onto the shrimp salad recipe…it’s so easy that I really can’t even call it a recipe! I bought pre-boiled/pre-peeled shrimp at WF yesterday, about 1.5 pounds worth. Pulsed them in the food processor and then transferred them to a mixing bowl. I then added 1 heaping tablespoon each of Greek yogurt (non-fat) and mayo (the real deal) which equaled about 1/4 cup total, a scant tablespoon of Dijon mustard, about 1/4 of a cup of relish (green tomato relish…my fave), 3 stalks of finely diced celery, and some Old Bay Seasoning.

That’s it! You can adjust everything to suit your taste…just don’t add too much mayo! And if you want to skip the bread, just do lettuce wraps instead.

Per serving (about 1/8 of the recipe…w/o bread) - 131 calories, 4 g fat (1 g saturated), 5 g carbs, 1 g fiber, 18 g protein (exchanges: 3 protein, 1 fat; WW points: 3)