
Hey there…are you eating tons of fruit & veggies while keeping your body a nutrient rich powerhouse?
Remember that fruits and veggies do wonders for your energy, not to mention are crazzy good for losing belly fat. One summer fruit fav, the watermelon, is packed with nutrition.
Most people think (I know I thought this way) that watermelons are just water with taste, harmless, but not a good option for nutritonal gain. WRONG! Watermelons have some of the most nutrition per calorie of common foods.
And while it's a good idea to buy most other fruits organic, the good news with watermelons is that you don't need to break the bank with buying an organic (heavy) watermelon. (watermelons are acutally among the fifteen most clean non-organic fruits & veggies with a thick exterior to protect the fruit)
We all know watermelon is great because it helps us stay hydrated and is low in calories, but it's also a great source of vitamin C, which is a major anti-oxidant. It's surprisingly high in vitamin B (thiamine and pyridoxine) which help to maintain electrolytes and the transmission of signals through our nervous system. The vitamin B also helps with essential enzymatic functions that convert food into cellular energy. Who knew?
To top it off, watermelon provides potassium & magnesium that help with cardiovascual and brain health as well as the kidney function, assisting fluid retention = LESS BLOATING!
Be sure to hit the watermelon workout in the previous post, then add in more watermelon to your summer eating….you'll feel like an energized, lean & hot-bodied powerhouse!
To sunny summer days & feeling amazing (always!),
Laura
Tilapia Tacos With Watermelon Salsa
Ingredients:
(makes about 6 tacos)
For the red chili salt
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2 tablespoons saltI used a pinch of Himalayan pink salt…why? it's a 100% natural and unrefined salt rich in iron & loads of other minerals -
1 tablespoon sweet paprika
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1/4 tablespoon cayenne pepper
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3/4 tablespoon chili powder
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3/4 tablespoon cumin
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1/2 tablespoon garlic powder
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1/4 tablespoon powdered mustard, such as Colman's
For the watermelon salsa
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1/2 seedless ripe watermelon, cut into 1/4-inch dice (about 3 cups)
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1/2 organic mango, cut into 1/4-inch dice (about 1 cup)
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1/4 red onion, cut into 1/4-inch dice (about 1/4 cup)
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5 to 6 scallions, white and light-green parts, cut crosswise into 1/4-inch slices
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1/2 to 1 small jalapeño pepper, stemmed, seeded and minced
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Juice of 1 large lime
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Salt
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1/2 bunch cilantro, stemmed and coarsely chopped
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SugarI used stevia but you can also use a healthy sweetener such as organic coconut nectar
For the cabbage
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1/4 head cabbage
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1/4 cup cider vinegar
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Saltagain I substituted the Himalayan pink salt
For the tacos
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2 (10 to 12 ounces total) boneless, skinless tilapia fillets
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1 tablespoon canola oilI prefer to use coconut oil or hemp oil to add in healthier fats -
6 corn tortillasI used "food for life" brown rice tortillas which are both wheat & gluten free -
1 medium red onion
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1 bunch cilantro, stemmed and coarsely chopped (about 1 cup)
For the red chili salt: Combine the ingredients in a small bowl and set aside.
For the watermelon salsa: Combine all the ingredients except the sugar (stevia) in an airtight container. Season with sugar (stevia) to taste. Cover and refrigerate until ready to serve.
For the cabbage: Cut the cabbage into very thin slices and place in a bowl, then pour cider vinegar over it. Season with salt to taste. Let sit for 30 to 45 minutes; the cabbage should be wilted. Drain and discard the vinegar; set the cabbage aside.
For the tacos: Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Season the fillets lightly with the red chili salt mixture; reserve the remaining salt mixture for another use. Drizzle them with a small amount of cocounut or hemp oil.
Grill the fish for about 4 minutes per side. When the fish is nearly cooked, add the tortillas to the grate and grill for 3 to 4 minutes, until their air pockets start to rise and the tortillas start to take some color. Transfer the fish to a work surface and coarsely chop. Cover loosely to keep warm, and set aside.
To serve, layer the tortillas with the fish, then the cabbage and 1 to 1 1/2 tablespoons of the watermelon salsa. Garnish each taco with some of the red onion and cilantro. Serve immediately.
Enjoy a wonderful, healthy meal and your body will thank you with a non-bloated flat belly!

(these are the exact ones that I have – oh yeah!)

(that's me at the Brookdale Park in Montclair, NJ doing one of my favorite's: the plank arm-lift)
(and because I want to lose weight)





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