Real Food Wins.

Admittedly, it's been a few weeks of non-optimal eating. The two week high protein diet, subtitled "Eat a Crapton of Chicken Every Day and also Broccoli," kind of numbed my desire to cook. Not sure why exactly, it's a whole psychological thing that I need to explore. But after doing it, I'll admit that it was useful in that it showed me exactly what it means to eat a CRAP TON of protein. And now I know. More protein coming right up!

My new job has made things a little tougher too. Working in Center City let me skimp out on meal prep in a big way, because I always had a place to run to if I hadn't had time to pack anything to eat. Hell, I could even go home at lunch and put something together. Now that I'm in Camden I've had to completely reconfigure my whole plan - working out at lunch (sometimes) and eating at my desk, which I hate. Everything is confused and I'm working on settling things out and getting back to my supercharged clean eating self. But more on that later because this blog has been suffering from a serious lack of good food porn lately. Commence to...

Epic Fish


Perch or any kind of flaky white fish (enough for two, and wild caught of course)
1/2 vidalia onion, sliced, and red/green/yellow pepper strips


Marinade:
Olive oil (about 1/2 cup, enough to marinate the fish)
Cilantro, chopped (about 1/3 cup, depending on how much you like it)
Chipotle powder, and chili powder to taste
Jalapeno pepper, chopped (we used 1/2 a pepper and removed the seeds, you can always use more if you love the spice)
Juice of 1/2 orange (save the pulp)


Sautee onion and peppers in a little olive oil until slightly caramelized and set aside. Blend oil, cilantro, spices, and juice. Marinate fish in this overnight if possible. If you can't, just dredge the fish in the sauce and pour whatever's left over into the pan over the filets. Sautee fish until cooked through (it goes quick, about 5-6 minutes). Plate fish, pour extra sauce on the plate and add the cooked onions and peppers. A few chunks of orange pulp add sweetness. We put 2 or 3 tbsp of Wholly Guacamole on the side and served it with KALE CHIPS YUMMMM.