30 Day Challenge: Meal Plan – Day 5

Posted on May 6, 2011

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This shall go down as The Day I Didn’t Make Fish Tacos. It’s Cinco de Mayo…gonna make some NorCal Margaritas…some fish tacos…yep, gonna be a great dinner. Guess I should thaw out the fish from the freezer. Opened it up, unwrapped it so I could run water over it…what the heck?!?!?! There’s a fish. With EYES. and a TAIL. Not even just one fish!! There’s two fish frozen stuck together – what am I supposed to do with THAT??? sigh. there will be no fish tacos in this kitchen this evening. Thankfully I had some ground beef already thawed so it was an easy sub.

And it was a no-go on the NorCal margaritas…my partner in crime was nephew-watching late into the evening, so since we’re not 21yr old fools anymore, the idea of cracking an adult beverage that late just isn’t worth it. But I promised to share the approved cocktail, as created by Robb Wolf, so here you go! Enjoy!

NorCal Margarita (so named b/c Robb grew up in northern CA): 2 shots tequila, the juice of a lime (all of it) & top it off with club soda. I’m going to have to trust Robb on this one since he’s the biochemist & I’m the one who quit her chemistry studies thanks to Organic Chem 211, but apparently, carbon dioxide from the soda water acts in a way that it delivers the alcohol to your system faster. And! It tastes good!

I wanted to bring one part of Paleo eating to your attention in the hopes that we can push through that tide of garbage health “news” that food producers want you to believe about their products. Ever notice that what was considered ‘healthy’ has changed numerous times in the last 20 years ago? Get out the fake sugars! Get out the fat! Now get out the trans fat! Bring the fat back, but make it from olive oil! Make it natural! <– probably the most poorly defined word used in marketing today. There are two kinds of food labels in stores today. 

One type of label tells you the food is “all natural!” “low fat” “low sugar” or “weight watchers approved.” The other type of label says things like “wild caught” “organic” “locally grown” “grass-fed”. Pay attention to those 2nd types of labels, those are the ones denoting real food is beneath that packaging. The first type of labels are always found on food-like items, not real food.

How much real food you eat will generally fall into natural portion control from the satiety brought by the food itself. Ever try to eat 1000 calories of green pepper? You can’t do it. You’ll simply fill yourself up with fiber & healthy carbs and your body will say ‘no more.’ Now, if you’ve ever NOT tried to eat 1000 calories of cookies, you’ll find it’s surprisingly easy to do so. Why? The gaping hole of missing nutrients in the cookies makes it easy to keep eating and eating and eating. Just some Paleo food for thought as you head into your weekend!

Breakfast:  4 slices uncured bacon + 1 cup roasted broccoli + 1/2 cup sliced strawberries (this was nice!)

Snack: medium banana + 1 Tbsp almond butter + 1/2 glass of almond milk (I do NOT make a habit of eating bananas, fructose content of them is high, and fructose is converted to triglycerides in your liver, unlike regular sugar, which does not convert to triglycerides – part of what makes you fat – immediately…so if fat loss is your goal, you should be keeping fruit to a minimum in your diet)

Lunch: Meatheads burger w/ jalapenos, tomato, lettuce & avocado + 1/2 order of french fries (not a typical lunch for me or Drew but we wanted a change of pace & always enjoy a good burger)

Snack: 1/2 cup unsweetened applesauce (just a little something to tide me over till dinner)

Dinner: Grass fed ground beef (approx 5 oz) + 1/2 sweet potato, mashed + jicama slaw (check out the jicama slaw recipe below!) (hadn’t planned on eating beef twice today, thought I was going to eat fish for dinner, but it had eyes, and well, I told you what was happening with that. Decided to do a jicama slaw based on what was leftover in the fridge…cabbage, jicama, limes – wa-la!)

After dinner drink: 1 cup of almond milk (I know, I know, living large on Cinco de Mayo!)

Jicama Slaw:

*recipe serves 2
– 1/2 jicama cut into matchbook sized slices
– 1/2 cup red cabbage cut into small slices
– 3 Tbsp olive oil
– 1 Tbsp apple cider vingear or rice vinegar
– 1 Tbsp (or slightly less if you’re not a crazy spice person) chili powder
– 2 Tbsp of lime juice (approx. two limes)
– salt & pepper to taste
– Cilantro if you’ve got it, don’t worry about it if you don’t

Combine oil, vinegar, lime juice, chili powder in a large bowl. Whisk to incorporate. Add jicama & cabbage to mixture, toss to coat. If you have cilantro, chop 1 Tbsp and add to slaw. Let sit for 15mins before serving to let flavors develop. Add salt/pepper to taste if needed.

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