Today’s consumer is highly educated and they are more and more concerned about what they are putting in their bodies.  They’re constantly looking at where their food is coming from, how it was raised, what it was fed, and most importantly how the macros shake out.  Macros are the three macronutrient components of all food; Carbs, fat, and protein. In a world full or Keto, paleo, and other eating regiments, clean sources of protein have become king.

Meet Erin Kelly. Erin currently holds three world amateur powerlifting records with the International Powerlifting Association, and has her sights set on setting a few more. This 34-year-old competed last March at Ultimate Athletics in Ithaca, N.Y., where she squatted 385 lbs and deadlifted an astounding 480 lbs. Her total weight for the meet was 1045 lbs. Let that sink in. 1,045 lbs.

We always want to exercise caution when it comes to cooking meats and seafood. With land protein, it’s easy to tell when it’s cooked, since it turns from pink to brown. When it comes to seafood, it’s not always about coloration, but more about texture. Keep these simple tips in mind and you won’t have to worry about over cooking or under cooking your tilapia.

Two years ago, I made the choice to make some major changes to my diet and become a vegetarian. As a yogi and yoga studio owner, I’d like to say it was for spiritual reasons and that — as a yogi on the path to the best version of myself — my soul needed to give up meat.  Truthfully, it was not for that reason.

Before we get into what clean tilapia is, let’s talk about why you would care.

You’re at the supermarket, thinking about what you’ll have for dinner tonight. A white, flaky fish would be a great option for a lean and healthy protein the whole family can enjoy. Something mild, like tilapia, would really hit the spot; you can use a bold sauce to bring out any zests you would like. Plus it’s a very budget-friendly fish. But how do you know the tilapia you’re buying is fresh, and whether or not it’s high quality? Here are a few pointers.