Jen

“
To feel better physically and mentally.

Quick Facts

Favorite Health Food: strawberries

Favorite Sinful Food: pasta, pizza, Big Mac with fries

My Preferred Method of Exercise: yoga

My Approach to Weight Loss: Plan my meals and snacks

DietBet Winnings: $35.00

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Recent Photos

TIME PERIOD: All 1-Year 60-Days 30-Days
Unofficial Weigh-InVerified Weigh-InDietBet Runner-UpDietBet WinnerRound WinnerRound Runner-Up
-0.3% Since last weigh-in
0% 1-Month Change
-4.3% Lifetime Change

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JimF

09/21/2012 12:57PM
yay for you!

JimF

09/18/2012 4:41AM
Awesome-looking photograph, Jen. Can you send me a link to that spiced shrimp recipe, or explain how to make it?

Jen

1/3 cup pkd basil leaves, (xtra for garnish) 1/3 c extra-virgin olive oil ,Kosher salt and freshly ground black pepper ,2 1/4 tsp sweet smoked paprika ,1 1/2 tsp pure ancho chile powder ,1/2 tsp lt brn sugar & 1pk splenda 1/2 tsp gd cumin, 1/4 tsp gd coriander, 1/8 tsp cayenne pepper 24 jumbo shrimp, shelled and deveined 2 tbsp canola oil 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick 1 small red onion, halved and thinly sliced In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt & black pepper. Light a grill or preheat a grill pan. In small bowl, mix sweet smoked paprika with ancho chile powder, next 5 ingredients, 1/2 tsp of salt and 1/4 tsp of black pepper. Brush the shrimp with the canola oil and season all over with the spice mix. Grill shrimp over moderately high heat, turning once. Cook 4 mins. Arrange the tomatos & onion slices on platter, drizzle with basil oil. Arrange shrimp on top, garn