This is the kind of thing that makes me feel good to eat, not that greasy dinner I had last night. This is the kind of colorful, healthy plate I’m used to and just because I’m eating Paleo these days doesn’t mean that I have to eat burgers with no bun and sweet potato fries for every meal. In fact, that would be a bad idea.
At first I wondered what the differences were between Paleo and Atkins, which I did way back in like 1994 and adamantly HATE. The biggest difference I see from my whole 3 days of perspective (so take it or leave it folks) is that Paleo focuses on the QUALITY of food you are eating instead of focusing on what is not allowed. Clean eating – meats from animals that were allowed to eat their natural diets, vegetables, fruits, nuts, oils. Nothing artificial about it. Atkins for me was all about avoiding the notorious carb, and nothing more.
Wow, I got a little sidetracked there … so umm …
2 Tilapia filets rubbed with salt, pepper, cilantro and the zest of 1 lime. Bake at 400 for 10-ish minutes. (I rarely set timers just like I rarely measure ingredients). Shred with two forks.
Butter Lettuce leaves for the taco “shells”
Avocado and Tomato salad, 1/2 of a diced avocado, 1 diced roma tomato, 1 tsp minced garlic, salt, pepper, chopped cilantro.
Cabbage (shredded) for topping.
Delish, fresh and colorful.
And I promise that my blog isn’t going to turn into an “all things Paleo and CrossFit” … I’m still tearing up the running. I’m running my very first trail race this Saturday and its a Half Marathon. Super excited about that! And I’m well on my way with my marathon training plan for the Mississippi River Marathon in February. Never you fear.