Grilled Shrimp Tacos with Black Bean, Corn and Poblano Salsa!

This is by far one of my favorite recipes that I've come across! Since discovering it and kind of tweaking it, my parents (who I'm staying with for about another week) and I have had it at least 3-4times. Summer is coming up, so try it now and eat it all summer long!

Nutrition Facts (including tortillas based on 2oz shrimp and 1/8 blend of salsa, but will vary based on Tortillas used)

Calories: 240, Fat: 5g, Sodium 755mg, Carbohydrates: 18.8g, Fiber: 13.5g Protein: 18.2g
(Shrimp are fairly high in sodium)

Ingredients for Tacos

• 1 lbs Shrimp, UNCOOKED, Deveined
• Juice of 1 Lime
• Whole Grain, High Fiber Tortillas

Ingredients for Salsa

• 1c Frozen Corn
• 1c Black Beans (well rinsed if you use canned)
• 3 Scallions Diced (white and light green parts only)
• 1 Poblano Chile Diced
• 1/2 c Cherry Tomatoes Halved
• 1 Hass Avocado
• 1/2 Bunch Cilantro (unless you're like me, THE MORE THE MERRIER!)
• Juice of 1 Lime
• 1 Clove Garlic, Minced
• 1/2tsp Sea Salt
• 1tsp Olive Oil

Directions

• Heat olive oil in a saute or grill pan to a medium or high heat. Toss in corn, black beans, poblano chile, and onions. You want these items to have a nice char to them so let them get nice and toasty. It should take about 5 minutes, toss occasionally as needed
• When done, remove the veggies and place on a plate to cool.
• Once cooled, place into a bowl and add in: chopped avocado, cherry tomatoes, cilantro, juice of 1 lime, and sea salt. Mix well and set aside. 
• Wash and de-vein (if necessary) Shrimp. Grill on medium heat until pink. About 2 minutes each side. While cooking, about a minute in, squirt a little bit of lime juice over shrimp (1/2 lime each side). Be careful to not step away for too long as shrimp cook FAST!
• When done, place about 2oz shrimp on a tortilla and top with salsa! 
• ENJOY!
  
  (Makes 8,  2oz Serving Tacos)

Cinnamon Spice Protein "Muffins"

Well, it's been a while and it's time for a great recipe!
There is a little bit of a back story on how I arrived at just the Cinnamon Spice flavoring. The recipe is adapted from Jamie Eason's Apple Cinnamon Protein Bars. I was making some changes as is and in the middle of baking, I realized I forgot the key ingredient... APPLE. But I waited it out, tasted them and they weren't half bad!

Nutrional Facts: (will vary based on protein powder used) Serving Size: 1 muffin
Calories: 58, Fat: .7g, Sodium: 75mg, Carbs: 5g, Fiber: 1g, Protein: 8g

Ingredients:

• 4 scoops Vanilla Whey Protein Powder
• 1/2c Oat Flour
• 2tsp Baking Powder
• 1/4tsp Sea Salt
• 4tsp Cinnamon
• 1/2tsp Nutmeg
• 1/2tsp Allspice
• 3 Egg Whites
• 1/4c Stevia
• 1/2c Low-Fat Cottage Cheese
• 1tsp Vanilla Extract
• 1/2c Water

Directions
1. Preheat oven to 350 degrees F.
2. Spray a muffin tin with olive oil spray
3. Combine the following ingredients in a bowl, whisking together to combine. Set aside.

• Protein Powder
• Oat Flour
• Baking Powder
• Sea Salt
• Cinnamon
• Nutmeg
• Allspice

4. Using another bowl, combine the following ingredients, whisking together to combine.

• Egg Whites
• Stevia
• Cottage Cheese
• Vanilla
• Water

5. Add liquid ingredients (Step 4) into dry ingredients (Step 3) whisking to mix well.
6. Disperse evenly into muffin tins (I used a 12 muffin tin).
7. Bake for approximately 20-25 minutes

(Makes approximately 12 muffins)