a little over 1/2 way pictures

okay guys i totally took 1/2 way pictures of my abs and arms, I posted it for 3 seconds and was about to go to work and thought oh crap i can't keep this up for the whole world to see, so I'll try and do it again if I get some guts, but you guys keep going p90x totally rocks I am so excited about my rocking arms and my abs are getting better everyday, so if you want to see my not so sexy flat chested pictures stay tuned!!!

Reporting for duty

we all dead or what??!! anyone been keeping to it and kicking butt? i admit i kinda fell off the wagon, mainly cuz i was so frustrated for not seeing ANY results. I don't even dare test my body fat %. I honestly don't even know if we should be done with phase 3 yet or not... i need to be more disciplined. I started off so good too! Ugh. I can only be mad at myself....

How is everyone else? Results? Tips? Where you at in the program? I need to work out a better schedule for working out and just stick to it no matter what. I get side tracked with work and school, i don't know how you do it with kids, for those who have em.

Lemon-Garlic Shrimp & Vegetables

Another yummy recipe. We had it tonight, and it was DE-LISH!

Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine.

Makes 4 servings

Prep Time: 35 minutes
Total Time: 35 minute
Ingredients

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Nutrition Information

Per serving: 226 calories, 7g fat, 28g protein, 4g fiber, 514mg sodium