One Fit Ramadan

Today’s Iftar meal consists of a much debated paleo food, green beans. Green beans have been long debated by the paleo nerds of whether it’s truly considered paleo or not. I’m here to tell you that there is no need to get so technical. If it tastes good and your body reacts well with it, just eat it. There is no perfect recipe or meal that covers everything each human body needs. Take Rich Froning for example, the worlds fittest person and CrossFit Games winner of 2011 and 2012. He has said many times that his diet consists of a lot of chocolate milk and PB&J. That obviously works for him but I don’t suggest you and I try that on a daily basis if we expect to get anywhere. The point is, do what feels right to you within the general guidelines of healthy eating.

For Sahoor

This morning I put a little more effort into Sahoor and made a shrimp frittata. This can be made with any leftover meat you may have. I had some cooked shrimp so I used that.

• Shrimp or other leftover meat
• 4 eggs
• 1/4 tsp sea salt
• 1/2 tsp chili powder
• 2 Tbsp of coconut milk
• 1/2 cup of broccoli
• 1 Tbsp of coconut oil

1. Preheat the oven to 350 degrees
2. Warm up a deep skillet with coconut oil and add in the broccoli.
3. Once the broccoli starts to get tender, add in all of the ingredients and mix everything up.
4. Cook for a few minutes on the skillet as everything starts to set (3-4 minutes).
5. Place the skillet in the oven and cook for about 10 minutes.

The frittata should puff up and be cooked all the way through. You can serve it sliced, pizza style. I added some cholula hot sauce to it and ate with a fork. It’s a subtle way to eat meat in the morning without feeling sick. Of course, hydrate!

For Iftar

Continuing on the seafood trend for the day, I cooked up a tilapia dish for Iftar with vegetables and (gasp) green beans. This requires marinating the fish beforehand so the spices can seep in.

• A couple of slices of tilapia
• 1/2 tsp Sea salt
• 1 tsp of chili powder (or to taste)
• 1 tsp of chaat masala (or to taste)
• 1/4 cup broccoli
• 1/4 cup cherry tomatoes, sliced
• 1 small banana pepper, sliced
• 1/2 cup of green beans
• 1/2 tsp of olive oil
• 1 Tbsp of coconut oil

1. Marinate the fish with the salt and spices and let it sit for about 30 minutes to an hour.
2. Warm up a pan and add in the coconut oil.
3. Add in the fish and let it cook for about 3-4 minutes. Flip it.
4. Put a cover over the pan and let it cook for another 4 minutes.
5. When the fish is starting to look done, add in the broccoli, tomatoes and banana peppers.
6. Place a cover on it, lower the heat, and let it simmer until all of the vegetables are tender.
7. Place the greens in boiling water and place a top on it. Let it cook for about 7-10 minutes or until tender
8. Drain the water and add in the olive oil to the pot of green beans. Mix it up.
9. Add in a little bit sea salt and let it simmer for a few minutes on low heat.

Serve the fish with the green beans. If you want, cut up half a cucumber and dress the fish with it.

So there you have it, a controversial paleo meal and I still feel great. Just remember, listen to your body and learn to give it what it needs, not what it wants. There is no need to dive into the technical details of what might work and what might not because truth be told, the chances of that fitting you are slim to none. At the end of the day, nutrition should be a fun thing so it doesn’t seem like a task but more of a lifestyle.

Lifestyle my friends. I hope everyone has a happy Monday!