Pesto Grilled Shrimp & Garlic Cauliflower Rice

Ingredients for Shrimp:

  • 1 1/2 lbs jumbo shrimp, peeled and deveined
  • salt and fresh pepper to taste
  • 4 Tbsp Pesto Sauce (store bought or homemade)

Ingredients for Cauliflower Rice:

  • 1 Head cauliflower, chopped and riced in a food processor.
  • 2 cloves garlic, minced
  • 1 tbsp dried parsley
  • salt & pepper to taste
  • 1 tsp olive oil or coconut oil

Directions:

  1. Toss shrimp in pesto sauce, salt & pepper.  Let marinate for 1 hour in the fridge.
  2. Heat a large skillet over medium heat, add oil, cauliflower, garlic and season.  Stir frequently with a wooden spoon for 6-7 minutes or until the rice starts to look toasty.  Set aside.
  3. On a warm grill pan (or outdoor grill on skewers), add shrimp and cook until pink on both sides.  Takes about 2-3 minutes per side.
  4. Serve over cauliflower rice and top with fresh parsley.

Chicken Shawarma with Yogurt Sauce

Chicken Schwarma with Yogurt Sauce

Ingredients:

  • 2-3 boneless, skinless chicken breasts, cut in half lengthwise
  • 1 tbsp extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp turmeric
  • ¼ tsp curry powder
  • 1/8 tsp cinnamon
  • Pinch red pepper flakes
  • 1 tsp salt
  • Fresh ground black pepper

yogurt sauce:

  • 1 (7-ounce) container 2% plain Greek yogurt
  • 2 tsp lemon juice
  • 2 garlic cloves, minced
  • 1/8 tsp salt
  • 1 tbsp dried parsley

DIRECTIONS:

  1. With a meat mallet, poud each chicken breast to 1- 1/2 inch thick and place in a ziplock bag.
  2. In a bowl, combine olive oil  and lemon juice and whisk.  Add garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
  3. Dump marinade into the bag with the chicken, and squish until chicken is coated.  Marinate in the fridge for 1 hour or more.
  4. In a small bowl combine the yogurt, garlic, lemon juice and salt.  Stir and refrigerate.
  5. On medium-high heat, grill chicken for 3-4 minutes on each side.  Let cool for 4-5 minutes, slice and top with yogurt sauce.  Goes great with cauliflower rice or over brown rice.

Makes 4 servings, Serving Size: 3 ounces chicken, and 2 tbsp yogurt sauce:  240 calories, fat 11g, Carb 5g, Protein 30g

 

Joy Lives Pain Free and Improved Her Tennis Game

My name is Joy and I’ve been coming to Gritton’s Training System for about a year. I was in such bad shape when I first started at GTS. I would have to take a nap after every workout for the first couple of months. But I stuck with it.  I made an appointment with myself for working out and I had to keep it no matter what. Because if I made the decision the day of the workout based on how I felt, I would never have gone. I hated it for the first few months.

But now I actually look forward to going. I am so much stronger. I have so much more energy. I workout, go to a 2-hour tennis practice, work in the yard for 2 or 3 hours and make dinner. I put in full days after working out and have the energy to spare.

My first love is Tennis.  I like to play several times a week.  GTS has improved my game so much. I am faster and stronger. I also can play 3 long sets without getting tired.   I love it when we go to 3 sets because my opponents are tired and I am not.

The best part about GTS is that I have no pain. For the last several years, I would have pain in my right hip that radiated down my leg every night. I had been to the doctor and to physical therapy and nothing helped. It was so bad that if really affected my sleep. I’m not sure when it disappeared but it’s been gone for months. I am so thankful to have no pain. I love GTS and plan to keep it up. Yoga is great too. Thank you, GTS!

Meredith Transformed Her Body and Her Confidence

I had been to Gritton’s Training System every now and then when I was in college, but when I moved back to Georgia this summer it was the first time that I decided to join the program and be all in. I was going through a really difficult time when I decided to start working out. I had been married for a year and a half and my husband had just left me and filed for divorce. As I began the training program I was right in the middle of the worst of my grief. I was really struggling to know who I was. My husband had fed me a lot of detrimental lies about myself and my body. He would often comment on the fact that I was too fat, that my arms looked better when they were thinner, that I was weak and incapable. When I started at Gritton’s Training System it was because I had made a decision to work out and be fit for myself, not for him. It was a big step for me.

At first, I felt really dumb and weak because my weights were tiny compared to other people’s weights. The lies in my head that I was not capable were still pretty strong. But gradually, the trainers helped me to believe in the truths about myself. They pushed me to grab bigger weights, to use the right form, to eat a well-balanced diet, and to not be down on myself.

My weights started increasing and I started seeing results. I began to realize that I am strong and capable. I began to find more joy in my life and I think a part of that was due to the mental, emotional, and physical strength I found at Gritton’s Training System. I am now down almost 2% body fat which is awesome, and even though I still have work to do to be consistent in my strength-building and weight loss, I am proud to say that even though I know that it will be hard, I know that I can do it because I am strong!

Zucchini Fritters

Zucchini Fritters

Ingredients

  • 4 cups grated zucchini (about 2 large zucchini’s)
  • 1/4 cup whole wheat flour (or coconut flour)
  • 3 tbsp parmesan cheese
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp chili pepper flakes
  • 2-3 tbsp extra-virgin olive oil for cooking

Directions

  1. Place the grated zucchini in a clean dish towel or cheesecloth and squeeze to remove as much excess water as you can. Add squeezed zucchini, cheese and flour to a medium-sized bowl.
  2. In a separate bowl, combine eggs, salt, pepper and pepper flakes, and whisk until the egg is frothy. Pour over zucchini and mix gently until well combined.
  3. Heat a tablespoon of olive oil in a skillet over medium heat, drop a heaping spoonful of zucchini batter into the pan using about 2 to 3 tbsp of batter per fritter. Fry them until a light golden crust form, about 1 – 2 minutes on each side.
  4. Move finished fritters to a plate lined with paper towels and repeat.

Nutrition info: Calories 50 each, Carbs 3g, Fat 3g, Protein 2g

Burrito Style Stuffed Zucchini Boats

Burrito Style Zucchini Boats

Ingredients

  • 4 zucchini, halved lengthwise
  • 1 tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef or turkey
  • 1 cup diced mushrooms
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • salt to taste
  • 1 c. low fat shredded cheese
  • 2 tbsp. chopped cilantro (optional)
Directions
  1. Preheat oven to 350°. Scoop inside of zucchini out, leaving a 1/4 inch thick border.
  2. In a large skillet over medium heat, heat  oil and add onion and cook until soft, about 5 minutes. Stir in garlic and mushrooms and cook until fragrant, about 1 minute more. Add ground meat, and stir until fully cooked.  Drain liquid.
  3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Optional step, add in black beans or kidney beans if desired.
  4. Spoon meat mixture into zucchini boats then top with cheese. Bake until zucchini is just tender and cheese is melted, about 15 minutes. Top with cilantro and serve with hot sauce.