I feel like I have saying over, and over, and over again how I have been longing to be back on track.
I am not going to lie, I probably spent the majority of May trying to will my body back into a routine that it really wasn't quite ready for. I am not always the most patient girl in the world - and least of all with myself. Convalescing is not exactly my forte. And I will be the first to admit that I don't always do a very good job taking care of myself the way I should. In other words; my mind was ready, but my body was not.
It has taken a lot longer than I anticipated to really feel like myself again, but this weekend I feel like I turned the corner. My energy levels are back. Running is not as horrible as it was a couple weeks ago. And I finally feel like I am really ready to tackle my training routine full on. YAY!
And proper training requires proper nutrition, so I wanted to share my tasty new Chipotle Shrimp Taco Recipe. This is a super quick, super easy dish - total time necessary 15-20 minutes.
I LOVE Mexican dishes and their big flavors, but they also tend to be heavy on the sauces and the cheese. Alas! Making them delicious, but less than healthy. So I have cut the cheese and come up with lighter version of an old favourite. It is tasty and the avocados, like olive oil, are high in oleic acid, which has been shown to prevent breast cancer in numerous studies. Not to mention the vitamin E, monounsaturated fats, and glutathione in avocado are also great for your heart. Woohoo Win-Win for this Darwinian Fail!
Chipotle Shrimp Tacos
*Note: This recipe makes enough for 2 hungry adults, but feel free to double the recipe to suit a larger family
15-20 Shrimp - raw and cleaned
4 canned Chipotle Peppers diced
1 tbsp Chilli Powder
1 tbsp Lime Juice
Salt and Pepper to taste
1/2 Spanish Onion finely chopped
2 Roma Tomatoes finely chopped
1 Jalapeno finely chopped (*optional*)
2 Limes - juiced
2 tbsp of fresh cilantro
1 clove of garlic finely chopped
Salt and Pepper to taste
Small Pre-Packaged Corn Tortilla Shells
- Warm Tortilla in the oven for approx 10 minutes at 250
- Mix and Mash the Avocados, Onions, Tomatoes, Lime juice, Cilantro, Jalapeno (*optional - only add if you like heat) garlic, salt and pepper - until you have created a rich creamy guacamole. Set aside.
- Marinate the Shrimp with the diced Chipotle Peppers, Chilli Powder, Lime Juice, Salt, and Pepper for 5-10 minutes and then cook until translucent (approx 2-4 minutes per side) on skillet or grill at medium heat.
- Construct your individual tortillas - I added some raw spinach to mine for some extra crunch and a vitamin boost!
Love Your Favourite Darwinian Fail,