This week has been sort of kismet. I had the opportunity to network with a great person, purchased new running shoes (my knees thank me already), and got called in for an interview for a job I applied to. The weather was beautiful yesterday as well, which put the whole of D.C. in a better mood. A UPS driver even pulled over to take the UPS destined packages I was carrying down the street, so nice!
I’m also on the tail end of an anti-candida diet that my nutritionist recommended. While not as strict as many candida diets, it seems to have helped my body out a ton! No more foggy brain and other crazy candida side effects. Hello clear, focused thoughts, balanced emotions, and increased energy. I haven’t felt this good in a while! While it was difficult to adjust to at first, the reduced simple carb, dairy-free, yeast-free, sugar-free diet seems to really agree with me.
I’ve learned that I feel energized and satisfied with high fat (the good kinds) and high protein (always good) foods. I’ve eaten a lot of coconut oil, nuts, avocadoes, eggs and fish recently (balanced with a lot of veggies) and I’m loving how I feel.
While I’ve been given the green light to start adding food back into my diet, I want to make this diet choice more of a foundation – especially on the sugary food front. Everything I was craving 6 weeks ago included sugar – which continued the cycle of me feeling terrible!
Everything in moderation right?
Speaking of moderation, fried foods are not something I would go for everyday. That said, I experimented with zucchini fritters last night and remembered how tasty fried foods can be.
Naturally, I had to put this song on repeat in the kitchen and fry something else today. High protein? Check. Tasty? There’s the smokiness of ancho chili powder (need I say more) balanced by the sweeter flavor of cumin. Quick? The shrimp take about 4 minutes to cook and you’re on your way to lunch or dinner.
Spice Battered Shrimp Tacos
Makes 3 tacos- serves 1 (can easily be scaled to serve more)
10 shrimp – peeled and deveined
2 t. ancho chili powder (or whichever is your favorite)
1 t. cumin
½ t. black pepper
¼ t. salt
oil for frying
tortillas (corn for me)
toppings of choice (lettuce, tomato, avocado, hummus and a squeeze of lime today)
Beat egg in a small bowl and add in your shrimp.
Combine spices on a plate. Coat egg-covered shrimp evenly with spices.
Over a med-high flame heat the oil (I used vegetable) in a pan for frying. You only need enough to create a light slick over the pan – not to submerge the shrimp.
When the oil has a sheen to it, it’s hot enough to fry. Place shrimp in the pan – frying for ~2 minutes a side. You can judge shrimp doneness by the pink color. Pink=done!
Place shrimp on paper towels to drain.
Warm your favorite tortillas, pile on shrimp, top with your favorite toppings and enjoy!
How about you? What foods make your body feel best?