I’ve teamed up with the adorable Kasey, of Kasey’s Kitchen, and a few other bloggers to get rid of that annoying “blogger bootie”. You all know what I’m talking about… the one that sneaks up on you after you’ve deemed yourself head taste tester or the one that starts showing up after you’ve become a garbage disposal for your kids’ leftover snacks.
I’ve been there, done that. And after two and a half years of being on Weight Watchers, things have gotten a little stale. It’s also a drag when a family member pats you on the back and says, “Girl, what are you eating?! You’re getting a little chunky!” I (obviously) needed a motivational boost and Kasey’s Challenge couldn’t have come on a better day.
It was also the perfect time to pull this recipe out of my files. It’s a spicy spin on the classic Southern Shrimp & Grits dish that will leave you wanting a second (or even third) serving. The cumin and chile powder bring a demure heat, while the garlic cools things down just a bit. It’s also lighter than the traditional dish, using skim milk and low-fat cream cheese.
Want to join us for the challenge? It’s easy! Just snap photos of yourself getting your sweat on and eating healthy, post them to Instagram or Facebook with the tag #foodiessheddingbooties and you’re automatically entered into weekly giveaways from some of our awesome partners! Good luck!