Real food. Real. Food. I’m talking about the kind that doesn’t come from a can, jar or box, but straight from the earth to your table. When we eat this way — wholesome foods that have been organically grown, humanely raised and not processed or made with tons of ingredients we can’t pronounce, it leads to a happier and healthier life where we naturally feel better inside and out. It’s a lifestyle my family and I live by and I’ve made it a focus behind everything I create for Weelicious, but my friend Lisa Leake, her husband Jason and their two girls took it one step further. Lisa and her family realized they weren’t eating as healthy as they had believed and completely cut out all processed food for 100 days to see if they could pull it off. Not only were they able to do it, they turned it into a lifestyle and a massively popular and trusted brand that spawned a website and #1 New York Times Bestselling book. You might think what Lisa and her family did was easy, but when you look closely at the food we eat and what food companies would have us believe is good for us, you would quickly realize that it’s trickier than you might think. Lisa’s first book, based on the title of her wildly popular website, 100 Days of Real Food, explored how to be the best whole food eater you can be while still enjoying many of your favorite recipes cooking with the freshest food possible.
In Lisa’s latest cookbook, 100 Days of Real Food Fast and Fabulous: The Easy and Delicious Way to Cut Out Processed Food, she goes even deeper into making the quickest, easiest recipes possible. Applesauce Oatmeal Pancakes? Yum! Honeydew Green Smoothie? Hello, perfect breakfast! Chocolate Banana Pops? An instant kid favorite! Not only are Lisa’s recipes simple to prepare, but her cookbook focuses on how to get processed food out of your diet and learn to love the foods our bodies are naturally craving. Lisa shares all of her supermarket staples and secrets and unravels the mystery behind so many of those boxed and packaged foods we believe are good for us when they’re really not. The book will enlighten you and help you create easy to follow menu plans, shopping lists and features tons of creative and delicious recipes to inspire the whole family to cook together.
I loved so many recipes from the book that I was torn about which one to share here, but I have to say these Easy Fish Tacos with Pico de Gallo were SO up my family’s alley. The fish is seasoned with cumin and a touch of chile powder to give each nugget tons of flavor and gets nice and golden on the outside. It’s then served inside warm tortillas topped with tons of fresh salsa. I even made a vegetarian version as well for Kenya using firm tofu instead of the fish and he ate 3 of them!
Photo by Lindsey Rose Johnson
Easy Fish Tacos + 100 Days of Real Food giveaway
- greek yogurt
- 1 medium tomato, seeded and diced
- 1/2 cup diced white onion
- 1/2 serrano or jalapeno, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- pinch of kosher salt
- greek yogurt
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 pound white fish (cod, rockfish, tilapia), cut into 1 inch chunks
- 2-3 tablespoons butter or olive oil
- 1 lime, halved
- whole grain corn or flour tortillas, for serving
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is a golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.