Here is another flat abs meal from Fitness magazine. I did a few substitutions from the original recipe. Scott prefers fish, so I used cod, and I had snap peas from my mom’s garden that I used in place of the edamame. I also used whole wheat Israeli couscous instead of brown rice because I wanted to try something new. I was a little uncertain of the eggs, but they added a richness to the couscous and fish. This was well-liked by my husband, and so I knew that this was a keeper after his compliment! With the mix of complex carbs, good fat, and lean protien, this is a filling meal.

Shrimp and Avocado Rice Bowl

Prep time- 10 min.

Cook time- 10 min.

Ingredients
16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen*
2 teaspoons sesame oil
1 1/2 teaspoons honey
Small pinch cayenne pepper
2 eggs, lightly beaten (I used 1 whole egg and one egg white to cut down on the fat and calories)*
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced*

*All these items are on sale this week at Publix.

Directions
1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber