I’m all about this fitness hype right now (we will see how long it lasts) and I have been hit with the hard reality that pizza and super burritos do not pair well with morning runs.  Additionally, I am so not in love with the idea of having salad for dinner every evening.  So I got creative, and  I would like to introduce you to the Shrimp Wrap.

 

 

This was such a fast and easy meal to prepare!  I cooked the shrimp in a skillet with some lime juice, cumin, cayenne, and pepper.

I heated up a can of low sodium black beans and added some spices – red pepper, cumin, and paprika.

Also, I whipped up a little avocado crema and cucumber salsa!  For the cucumber salsa, I just chopped a couple of persian cucumbers, red onion, parsley, and cherry tomatoes with a little squeeze of lime, salt, and pepper in the food processor.

       

I got a little more creative with the avocado crema.  I roasted the avocado, garlic and jalapenos with some lime juice and a hint of olive oil so things wouldn’t stick to the skillet.  Then I pureed everything in the food processor with some cilantro, lime, salt, pepper, red pepper, and low fat Greek yogurt (instead of crema or sour cream).  It was so light and refreshing!