Fall Fitness Challenge Week 3 (+ Paleo Shrimp and Grits Recipe)Updated: April 17, 2018 Fitness, Main Course, Main Courses, Recipes, Videos
Analyzing food logs gives a clear picture on how to adjust nutritional intake to maximize fat loss. Overall, I would say the biggest issue I see is the over consumption of starchy carbohydrates.
Our bodies love to use glucose for fuel and when it is so readily available, the body won’t even attempt to tap into our stored body fat.
So, let go of the grains (bread, pasta, pizza, muffins, and corn), legumes (beans) and store bought fruit juices.
I don’t care if you grow your own wheat, grind it yourself and soak it for 2 days–it’s not going to help you lose body fat.
The same thing goes for excessive servings of fruit and potatoes. Get the bulk of your carbohydrates from non-starchy vegetables and 1-2 servings of fruit a day.
Now, when you are a lean, mean machine, at an ideal weight and exercising regularly and intensely we can add back in some more fruit and good starchy veggies like potatoes, yams, beets, turnips and the like.
Shrimp and Grits Paleo Style
In the meantime try this “remake” on one of my very favorite dishes Shrimp n’ Grits. It’s much healthier, equally delicious and beneficial in your weight loss efforts (provided the portions are “reasonable”).
Shrimp and Grits Recipe (Paleo Style)
Paleo style recipe for the Southern classic dish shrimp and grits. All the satisfaction and none of the carbs.
Cook the bacon and crumble into small pieces.
While the bacon is cooking, chop the cauliflower, onion, green onion, mushrooms and garlic.
In the pan with the bacon grease leftover from cooking the bacon, lightly saute the garlic, onion and mushrooms.
Pour in the shrimp stock and crumbled bacon to mix with the veggies and let simmer for about 15 minutes to reduce the sauce and naturally thicken.
While the sauce is simmering, steam the cauliflower until soft. Mash it coarsely with butter and set aside.
When the sauce has finished simmering for 15 minutes, add the shrimp, green onion, cayenne pepper and sea salt. Cook for 3 minutes.
Remove shrimp and sauce from heat and stir in cream to thicken.
Serve immediately over the cauliflower grits.
Cool and refrigerate leftovers.
Substitute coconut cream for the dairy cream if desired.
Great job everyone! Let’s stay on track and keep your comments and questions coming– I am happy to address them all. For next week, I would like to feature Progress Reports from a midway challenge standpoint. So send me yours; I want to hear how you are doing, successes you’ve had thus far, challenges or obstacles you are struggling with and any tips you could off for your fellow participants. Good luck to all!