Weigh-In Wednesday & a recipe too!

No, I'm not going to weigh myself every Wednesday; however, it has been two weeks since we started eating Paleo so I figured an update was in order. Now it is always better to take measurements and pictures to track your progress more accurately. The scale is more of a guideline for dropping the fat. Once you start to build muscle all bets are off, and really you should just get rid of the scale all together because muscle always weighs more than fat!

 I'm down 6 lbs. and James is down 9.5 lbs. I'm so excited to report we're getting healthier, and we've noticed a big difference in the way we feel. Now our bodies are still detoxing from all the preservatives and additives we've put in them for so long and we're still a bit sluggish on energy from all of that work. But in two more weeks we should be all hyped up on natural vitamins and minerals, oh boy!

So here's one of my personal yummy Paleo recipe creations for you guys:

Lemon Garlic Shrimp & Scallops with Asparagus

Ingredients:
Frozen wild caught shrimp and scallops (fresh is also great!)
Asparagus half a bunch
1 Red Bell Pepper
1 Lemon
Black Pepper
Garlic Powder (or 2 cloves of fresh garlic)
Extra Virgin Olive Oil

Directions:
You will use two frying pans, lightly coat them with extra virgin olive oil.

Vegetables:

1. Cut half of a bunch of asparagus in half
2. Slice up a whole red bell peppers
3. Combine asparagus and red bell pepper into one frying pan
4. Sprinkle one tbs of black pepper and one tbs of garlic powder over the vegetables
5. Use a citrus press to apply half of the lemon over the vegetables
6. Cook on medium heat for 5-8 minutes or desired softness (a little crunchy tastes amazing!)

Seafood:

1. Run cold water over seafood to thaw
2. Throw seafood into the other frying pan
3. Sprinkle one tbs of black pepper and one tbs of garlic powder over the vegetables
4. Use a citrus press to apply half of the lemon over the vegetables
5. Cook on medium heat for 6-10 minutes or desired sauteed texture 

Serve and enjoy! Throw some nuts on the side and some fruit as you wish.

*This recipe is made for two servings, double/triple accordingly!