Hey Peeps! Jenifer here or “Sarge” to some...I'm a
wife, mommy to my 3 year-old, spitfire Miss Laken, license owner/drill
instructor of Boot Camp Challenge, runner, and outdoor enthusiast! Promoting health and wellness to others
is a passion of mine and one I take seriously. When someone makes the decision to change their life through
clean eating and exercise, I just want to do a cartwheel! Making that decision can add years to
your life which allows you to better enjoy all the moments ahead. I want
nothing more than for people to live their best life.
I strive daily to be a strong role model for my daughter and
to lead our home with a fit lifestyle. We love hiking together as a family and hitting local trails for biking
and runs. Having my daughter grow
up in a home where eating real food and exercising is just normal is so
important to me. She has no idea
what Fruit Loops are and thinks a Larabar is a “candy
bar” and I'll keep it that way!
She regularly goes with me on runs and works out with me at home (she
likes to climb onto my back while I do planks). I get questions on a regular basis asking how to get a kid
to eat healthy and how to get a family eating clean all or most of the
time. Balancing it all is tough,
but definitely doable with organization and planning in advance to be
successful! Oh...and...you get a
kid to eat healthy by not introducing them to the processed junk that's out
there in the first place! ; ) OR by gradually adding fresh fruits and veggies in creative ways
to their daily diets. Let the kids
be in on the process of making the food.
If they are involved, they will eat it. Trust me, I know!
Speaking of getting kids and
families to eat healthy food... I took on FISH FRIDAY! Here's a favorite recipe that is a huge
favorite at our home and totally YUMMO as I like to say.
Tilapia Fish Tacos with Creamy
Lime Guacamole Cabbage Slaw
- Ingredients:
- 2 avocados—halved, pitted, and peeled
- 1/4 cup low-fat sour cream or Greek yogurt *I use Greek for the health benefits!
- 1 small jalapeno, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Sea salt and freshly ground pepper
- 1 small head of cabbage, shredded (4 cups)
- 2 tablespoons olive oil, plus more for brushing
- 2 pounds thick Tilapia fillets
- Ten 7-inch flour tortillas, warmed *I used corn tortillas to cut down on sodium and calories!
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
1. Light a grill. In a medium
bowl, mash the avocados, sour cream, jalapeno, red onion, cilantro and 3
tablespoons of the lime juice. Season the guacamole with salt and pepper and
press a
piece of plastic wrap directly
onto the surface of the guacamole.
2. In a large bowl, toss the
cabbage with the 2 tablespoons of olive oil and the remaining 2
tablespoons of lime juice.
Season with salt and pepper. *I added a few shakes of hot sauce for some spice!
3. Brush the fish with oil and
season with salt and pepper. Grill over moderately high heat until cooked
through, about 10 minutes. Transfer the fish to a platter. *You can also bake the fish in the oven
using aluminum foil, like I did.
4. To assemble each taco,
spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few
tomato slices and a large spoonful of the cabbage slaw. Serve with the hot
sauce and lime wedges.
I served these fish tacos up
with a side fat-free refried beans but black beans or some seasoned brown rice
would also be a great addition! I
hope you enjoy this meal as much as my family!
Love Life, Stay Fit, and God
Bless!
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