Fuel Pull: Low enough in carbs and fat to be neither and S nor an E
Ingredients for Ceviche:
12 oz. Shrimp
1 Cucumber, quartered and diced
1/4 of a Medium Red Onion, thinly sliced and diced
1/4 Cup of Fresh, Chopped Cilantro
1/2 Tsp. Garlic Powder
1/2 Cup of Lime Juice
Sea Salt and Pepper to taste
Boil a medium pot of water. Cook the shrimp for three minutes. Drain the shrimp and rinse in cold water.
Combine the rest of the ingredients in a bowl with the shrimp and toss together. Cover and refrigerate for two hours to let the flavors meld.
Ingredients for Chili Cumin Chips:
2 Mission Tortillas: Carb Balance (you should only have one tortilla per person, and this chip recipe will make two tortillas, but can easily be adjusted to make more if you're serving more people)
2 Tbsp. Lemon Juice
1 Tsp. Chili Powder
1/2 Tsp. Ground Cumin
Sea Salt to taste
Preheat the oven to 400.
Brush one side of each tortilla with lemon juice. Cut tortillas into eight. Spread out in a single layer on a baking sheet.
Stir Chili powder, Cumin, and Salt together and sprinkle onto tortillas. Bake 10 minutes until crispy.
My husband and I paired this with home-grown roma tomatoes and cherries (making it an E) for dinner on the beach last weekend. This refreshing and energizing meal let me rest, having dinner made hours before we left. I would suggest cutting the cucumbers even smaller than I did, so that you can more easily scoop them out with your on-plan, homemade, delicious chips. I'm fifty-four pounds down this year thanks to Trim, Healthy Mama!
Enjoy your new fuel pull, and happy trimming!