Okay, the big girl panties are on. I did not embark on the paleo journey for weight loss, but man does it make a difference. During the pregnancy, I was sticking to paleo (until weeks 8 and 9 when I went gluten free until I miscarried). At week six near the end of July, I was weighing in at 127. Now that I’ve effectively drowned my sorrows in forbidden foods, I am weighing in at 139 lbs. That is a 12 lb weight gain in less than a month and a half. I need to get back on the wagon not only for the weight loss, but also because I am having headaches, emotional issues, and overall feeling bloated and tired all of the time. That and my husband is begging me to make him some paleo meals to take for lunch during the week. Given that he isn’t a huge fan of green olives, it will be interesting to see if he will like this one.
Tilapia with Green Olive Marinade
- 1 lb tilapia filets
- 2 Tbsp ghee (or other paleo fat)
- 1/2 cup diced tomato, crushed with seeds removed
- 1/2 cup green olives, chopped
- 1 Tbsp capers, crushed
- 1 tsp fresh chopped parsley
- 1.5 Tbsp chopped green onion
- 3 cloves garlic, crushed
- 1/3 cup avocado or olive oil
- 1 Tbsp red wine vinegar
- 1/4 tsp ground black pepper
Mix all ingredients except for ghee and fish in a large ziploc bag or container. Add the fish and refrigerate overnight. In a large skillet, melt ghee over medium-high heat. Add only the fish fillets to the skillet. Cook for two minutes on one side, one minute on the other side, and then pour the marinade over the fish. Cover and cook for another two minutes until cooked through.