For the Fish Taco Obsessed

You may have noticed, I like my fish tacos. I order them often and have enjoyed trying different variations to find the ultimate fish taco perfection.

And you will be happy to hear, when it comes to a fish taco recipe, my search is OVER.

Thank you Smitten Kitchen! Hands down, my favorite recipe. And get used to it, I will make these again and again and again.

Now when it comes to fish tacos out, I still haven’t found anything to beat the simple perfection of the fish tacos at Papagayo. You may be surprised to hear that despite my love of fried food, I actually do not like my fish tacos fried. Most times I do order fried fish tacos I am disappointed and wish I had ordered something else.

Three Questions:

Do you love fish tacos as much as I do?

Do you prefer the fish grilled, pan seared or fried?

Where do you enjoy your favorite fish tacos? Boston friends, any places I should check out?

The 17 Miler

Done and done. This run felt great. It is a amazing what a difference a cool and dry day can make on your run. I didn’t once feel like I didn’t have the energy to keep breathing hard (very different experience than my previous runs this summer). It wasn’t until the last few miles that I really had to push myself to finish, more due to my legs no longer cooperating. Thankfully, I had my motivating running partner, Sara, there with me!

This was probably the first time where I felt, this is really going to happen, I am going to run my first marathon. I’m actually kind of looking forward to my next long run, weird? Maybe.

This week’s workout plan:

  • Mon – Rest
  • Tues – Bike & Strength Training
  • Wed – Run 6 miles
  • Thurs – Bike & Strength Training
  • Fri – Run 6 miles
  • Sat – Rest
  • Sun – Run 18 miles (small window of time for this one, fingers crossed for another cool day!)

I finally took a major step, I’ve signed up for Pinterest. I held off for a really long time, knowing it would only cause unnecessary shopping, but it was time. Now don’t worry Ben if you are reading this, I am going to stick to recipes. I was getting a little tired of reading all my favorite blogs, finding awesome recipes and then totally forgetting who, what, when and losing the recipe.

As a result, I’ve already made two! Both from Oh She Glows. For my breakfast this week, Portable Baked Oatmeal. I reduced the recipe to 4 servings to keep me fuller until lunch. Next up, Warm Quinoa Salad with 3 Herb Green Sauce. I made this for dinner last night and despite it being vegan, Ben enjoyed it too.

I loved this recipe. A perfect light summer meal. I made one minor adjustment and reduced the olive oil in the dressing to 2 tablespoons and added a full yellow tomato instead. This helped me be more in line with my remaining points for the day, but totally not necessary to do for anyone looking to make it.

One more thing…check out this photo Ben took on Sunday, awesome, isn’t it?

Have a great night!

 

I’m Lame

Again.

I was trying to at least share here once a week, but sometimes it just doesn’t happen. So I’ve got lots to tell you!

 

Not the most attractive picture, but on July 28th I ran my longest mileage ever, 14 miles! Hurray! My friend Sara took this lovely picture to commemorate the event, she is also responsible for me finishing the 14 miles, I needed a few pushes to keep going.

We also did 15 miles this past weekend, but I had to finish the last two miles walking on the treadmill at the gym. It was hot and humid out, anyone else out and about for their runs this past Saturday? How did you do?

Amanda and I checked out another class at Eurostoves too! She might have had the most time-consuming and complex recipe out of the group, but it was well worth it.

Lemon Mousse

 

 

The results!

 

Aside from the Lemon Mousse, one of my favorites was their Gazpacho. I ended up making it for Ben and I for dinner one night.

 

Gazpacho from Eurostoves

2 lg. tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, cored, chopped
1 celery stalk, chopped
2 green onions, chopped
1 avocado, chopped (optional)
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil (or olive oil)
1/4 c. red wine vinegar
2 (12 oz.) cans tomato juice or V-8
1/2 c. sour cream or yogurt for garnish
Chopped chives for garnish

In a large bowl, combine first 6 ingredients. Sprinkle with salt and pepper. Combine oil, vinegar, and tomato juice. Mix with vegetables. Cover and refrigerate at least 5 hours or overnight.

Serve in large bowls or mugs. Garnish soup with sour cream, chives, croutons, etc.

Serves 6 to 8.

Thank you also to Amanda for supplying the most perfect looking tomato, she was kind enough to share only the second tomato from her garden!

Shockingly I made two other recipes last week.

This one was so good and a healthy Italian dish that doesn’t taste healthy believe it or not!

Sausage Stuffed Zucchini Boats

And Fish Packets from my friend Tania

Just heard my cue to end this post, the Olympics! Have a great night!

One Year

And some. I missed the whole one year blog anniversary, but I still managed to catch up in the right month. Here is where it all started. Fascinating I know.

In case you happen to be checking this blog out for the first time, here is a little bit about me.

Since it is my one year blogaversary (creative huh), this might be the perfect time to check in on those little resolutions. We are more than halfway through the year, right?

  1. Run a marathon. Still in training folks. Can’t say I’ve been the most training committed, but I’m hoping to continue to improve. Officially 92 days until the Marine Corps Marathon.
  2. Run 1,000 miles. Ooof. This one bums me out. Status today: 300 exactly. I would love to say I’m going to make it, but reality is, I’m experiencing a bit of running injury right now and hoping to still run the marathon, but most likely will take a bit of running rest after that. Still possible, but unlikely.
  3. Create and follow a new budget. Create yes, follow, on and off. Clearly needs improvement but progress shown.
  4. Create one new recipe. I’ll have to think about that one, I mean I did make this lovely vermicelli noodle bowl the other night, does that count?
  5. Start volunteering with a new organization. This one I can officially check off. I started a monthly commitment to The Home for Little Wanderers through my church.
  6. Take a really fun trip with Ben. Booked!
  7. Make some dents in this healthy living and eating thing. Ouch. I honestly don’t feel like I’ve done much here since January. I don’t know about you, but I get SO frustrated with myself. It’s no one’s fault, but my own. It’s alarming to me that I look back and am still shocked when I realized I’ve made little to no progress, and that it’s literally the tenth time it’s happened. I’m heading into pity party mode (which is ridiculous), let’s end there. This is supposed to be a motivating blog.

Let’s look at ducks. Ducks make me happy.

What else makes me happy? Summer concerts on the Esplanade.

 

So fun!

 

Have a great weekend!

Getting Back

Well, that was a bit of a hiatus. When you are sick for two weeks and the limited energy available needs to go into work; cooking and working out are not very high priorities. Hence, my lack of blog posts. Not a whole lot to share when all you do is go to work and sleep. Although, on second thought I could have posted some really attractive pictures, let’s see how red can Jess’ nose can get?

I have a little concern in the back of my mind that I missed two weeks of half marathon training and more importantly two long runs. Yikes. I’m trying not to get too freaked, I mean breathing has kind of been an issue for two weeks so there’s not much I could have done. Breathing is fairly essential to running.

Per doctor’s orders, I was unable to run my 5k on Saturday, but my awesome sister-in-law, Bethany was talked into walking the course with me. Thank you Bethany!

If I had been smart, I would have taken a picture of us at the race. But I’m not. So instead, here is one from November.

We walked the 5k  and finished in an unbelievably fast time of 49 minutes. Amazing isn’t it? Olympic speed walking team here we come. It was a very nice walking time on a sunny, cool day catching up. Ben might have gone just a bit faster. He has now completed his one run for 2012. Check.

So here’s the plan for this week. My first workout back will be tomorrow morning. I’m hoping my running capabilities have not totally disappeared, starting to run again at the beginning is always the worst!

  • Mon – one more rest day
  • Tues – Run 3m
  • Wed – 8×400 & Strength
  • Thurs – Rest if needed
  • Fri – Run 5m
  • Sat – Run 10m
  • Sun – Strength

AND I ALSO have a recipe for you. Not my recipe mind you, but yet another from my dear friend, Amanda. I could have sworn I already shared this one here so glad I made it tonight to share with you now. It is fabulous and very quick and easy to throw together for a nice light dinner.

Amanda’s Kalamata-Lemon Chicken with a side of grilled asparagus.

 

Amanda’s Kalamata-Lemon Chicken

  • 1 lb skinless, boneless chicken thighs (I also will use chicken breast too)
  • 1/2 cup pitted kalamata olives
  • 1/2 of a lemon cut into wedges
  • 1 tsp Greek seasoning
  • 2/3 cup dried orzo
  • 14 oz chicken broth
  • 1 tablespoon lemon juice

Preheat oven to 400 degrees. In a casserole dish, combine all ingredients and season with salt and pepper. Stir, cover, bake for 35 minutes or until chicken is tender and cooked through.

 

Half Marathon Training Begins

Hurray! Half marathon training begins today!

And I am kicking off the week with NOT running! I know, doesn’t sound like the brightest idea, but I ran Saturday and Sunday and I can feel the all too familiar tenderness in my achilles. I’ve learned it’s best not to ignore this, take a day off from running with some eccentric strengthening (I think I got that right?). Along with my orthotics, this normally does the trick. So here is my plan for the week.

  • Mon – Yoga
  • Tues – 5 x 400 @5k pace
  • Wed – Run 3m & strength
  • Thurs – Rest
  • Fri – Run 3m
  • Sat – Run 5m
  • Sun – Strength
My training plan is based on Hal Higdon’s Intermediate Half-Marathon Training Program. The main change I made is to move everything up by a day so my long runs are on Saturdays. Running on Saturday mornings are just so much more realistic for me so I don’t have to get up super, super early in order to squeeze in a long run before church on Sunday, and the half-marathon I’m signed up for in Gloucester is actually on a Saturday. Perfect!
Make sure to check out the list of races I’m signed up for so far. Don’t forget my 1,000 mile resolution either and follow me on DailyMile. And yes, I am painfully aware how behind I am on that goal, but I’m not scared, I’m going to do it! 958 more to go.
Are you ready for some food talk now?
Earlier in the week I made this mac & cheese recipe. It is a great make ahead recipe if you are low on time and also can be frozen. I am really not big on freezing anything, I swear I can always taste that lovely freezer taste, but I have done this one before and it also works well.
Yesterday I did a good job of using up leftover food in our fridge. Normally on the weekends there is not much food left in the fridge to do this, since I buy according to my recipe plans for the week, but I was proud of my accomplishments yesterday. 🙂
For breakfast, scrambled eggs with fresh mozzarella, spinach, sautéed onion and pancetta. Yum!
And for lunch, lettuce with olives, hardboiled eggs and avocado. I whipped up a quick honey mustard dressing with some dijon mustard, maple syrup, plain yogurt and honey. Seltzer with blood orange juice on the side.
Now, for dinner (after my weekly trip to the grocery store). I tried out a recipe from my recent issue of Food & Wine; Chicken & Barley Stew with Dill & Lemon. I liked it, good for a winter evening or a winter cold treatment, but it wasn’t anything amazing.
Time for me to get ready for a girls day in the city! Hope you all have the day off today!

Fennelicious

Confession…I am a fennel fan!

Crispy or raw, I love it all! (yeah I know, that rhyme is really terrible)

This recipe from Plenty was amazing. So many unexpected flavors.

This one I have made many, many times.

Don’t even recall where I got this recipe, but make it. NOW.

Fennel & Parmesan Dip

  • 3 tablespoons olive oil
  • 3 fennel bulbs, trimmed and cut into 1-inch wedges
  • 4 garlic cloves, slightly crushed
  • salt and pepper
  • 1/4 cup plus 2 tablespoons grated parmesan
  1. Preheat oven to 400 degrees. Heat oil in a large, heavy ovenproof skillet over medium-high heat until shimmering. Add fennel, pressing down so that most of it fits in one layer. Add garlic to skillet. Brown fennel to one side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with foil and transfer to oven. Roast fennel until tender, 20 to 30 minutes. Cool slightly.
  2. Raise oven temp to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper and add 1/4 cup parmesan. Blend until combined. At this point, you can either store in the fridge for a day or so before finishing, or transfer to a baking dish. Sprinkle with remaining 2 tablespoons parmesan.
  3. Bake for around 20 minutes until dip is hot in the center and cheese is golden brown. Serve immediately.

What Have I Been Up To Lately?

Well certainly not much of this…

Way to go Jess, WAY TO GO

But a whole lot of this…

Sweet & Spicy Glazed Salmon Sandwiches 

Eat, Live, Run

French Macarons with Almond Buttercream

Macarons

My Favorite Version of Overnight Oats

Recipe Below

Creamy Rotelle with Basil Yogurt & Mozzarella

Ancient Grains for Modern Meals

My Favorite Baked French Fries

Garlic, Rosemary, Kosher Salt, Pepper & Olive Oil

Farro Soup

Super Natural Every Day

Honey & Rose Water Tapioca

Another from Super Natural Every Day

Yes, one more from Super Natural Every Day

Lemon-Zested Bulgur Wheat (my version below)

My Favorite Overnight Oats

  • 1/2 cup vanilla soy milk
  • 1/3 cup oats
  • 1/3 cup unsweetened applesauce
  • scoop of chia seeds
  • pinch of cinnamon
  • 1 tablespoon sunflower butter
  • banana slices

Mix the milk, oats, applesauce, chia seeds and cinnamon altogether. Keep in the fridge overnight. Add sunflower butter and banana slices and enjoy!

Lemon-Zested Bulgur Wheat

Adapted from Super Natural Every Day

  • 1 cup light coconut milk
  • 3/4 cup water
  • 1 cup fine or medium bulgur
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons poppy seeds
  • grated zest of 1 lemon
  • 1 1/2 tablespoons honey
  • 1/3 cup chopped raw almonds
  • vanilla soy or almond milk (or your favorite milk)
  1. In a medium saucepan, bring the coconut milk, 3/4 cup water and salt to a simmer. Stir in the bulgur and bring mixture to a boil. Turn down the heat and simmer the mixture for 5 to 20 minutes until the bulgur is creamy, but still retains some texture.
  2. Take off heat and stir in poppy seeds, lemon zest, honey and chopped almonds.
  3. If you want to eat this for breakfast for the week like I do, add your favorite milk to an individual serving and warm up in the microwave.

 

Bacon & Brie Anyone?

Have you considered this combination before? I was thinking about it all day before coming home, why had I not thought to mix these! Yet another awesome recipe from Eat, Live Run. If you haven’t visited the site before, I highly recommend it. I have never made a recipe I didn’t thoroughly enjoy.

Not only Brie and bacon, but my favorite leafy vegetable, kale!

Garlic sautéing in the oil from cooking crispy bacon, one of the best scents in the world! Full recipe here.

Much to Ben’s dismay, I might have thrown in some whole wheat spaghetti instead of white. I think I have eaten whole wheat pasta for so long that I actually prefer the taste to white pasta. Anyone else agree?

Apparently those two days in a row of working out really exhausted me, since I seem to have already taken my rest day today. So much for saving that for the weekend!

On that note, I need your motivation! Join me on Daily Mile! I love seeing everyone’s workouts, it’s not just for running either, you can record any workout here.

 

The Blood Orange

Aren’t they pretty? I had forgotten about these until reading up on some recipes from How Sweet It Is.

I know I say this often, but you should probably make this, Citrus Crusted Tilapia with Blood Orange Salsa (except I used haddock instead). I’m not a big fan when a fish is “farmed” and that was my only Tilapia option. Is that weird, to not like “farmed fish”? I know I need to read up more on sustainable fishing and make better purchases. The haddock I bought was “gill caught”, I’m thinking that means it’s a better environmental choice, but I might be totally off. Any thoughts?

Loved this salsa, whether served with the fish or not. Delicious.

I was proud of my one personal creation this evening. I tried to re-create the brussel sprout salad I had the other night. This salad was healthy and just what I wanted on the side. Chopped brussel sprouts, a cup of grapes, slice them in half, 1/8 cup chopped walnuts, a tablespoon each of olive oil and Dijon mustard.

All together now!

Oh! I almost forgot. Breakfast!

I made these, Whole Wheat Pancakes, except I “veganized” them. Yes, I made that up, you’re welcome. Fat free milk = Vanilla soy milk and Eggs = Flax Seed Eggs.

This is my new favorite thing, one Egg = one Flax Seed Egg (1 tablespoon Ground Flax Seed + 3 tablespoons water, sit for 5 minutes). Comes in handy when you don’t have any eggs in your fridge!

I know, looks like sawdust, but does not taste like it, I promise. Pancakes served with Earth Balance butter and Maple Syrup.

I had these and a banana,  and they kept me full all the way through my four mile run during lunch time!