I’m not usually a proponent of short-term anniversaries, but this is the third straight week that my track and I have been together. I may celebrate with some sort of homage to the track. Maybe a long overdue iPod holder since I broke the clip on mine more than a year ago and have since been running with it in my sports bra? I don’t want to go all out, but I do think it’ll do wonders for my track rep.
Outdoor running totally has the potential to transform one’s body in half the time of gym cardio stuff. I have little to no legit proof of this, but I’m convinced I see effects much sooner. In order to expedite the beach body in my sights, I have decided to eat a little lighter. Cue last week’s tabbouleh.
I’ve always loved Mediterranean food, and I was all hopped up on this awesome episode of No Reservations I saw last week. Anthony was in Greece, and there was this hilarious part in which he went to the hills of Crete with a bunch of men to slaughter a lamb. They shot it, salted it, filled the small intestine with its spleen, and then roasted it over a fire. If I wasn’t a vegetarian before….Then, they ate it cavemen-style (no utensils, no mint jelly, etc.), and drank what looked like quarts of alcohol each. Then, they played with handguns for a while, and wrapped up the day with some highly effeminate ritualistic dancing.
I was inspired, so I decided to make tabbouleh. What? That’s a natural transition. Trader Joe’s was all, “bulgur what?”, so I had to make it with couscous, though. I chopped mint and parsley, cherry tomatoes and cucumber, and tossed that into the mix. I added a few lemons, salt and pepper, and then stuffed the mix into a toasted whole wheat pita with some feta cheese:
It was pretty delicious, and it really didn’t get old after five straight days. Impressive.
There was nothing spicy about it, though, so come this week I got the shakes from cayenne withdrawal. It happens. I decided to make fish tacos with mango-jicama slaw, because I’m fancy.
I found some cheapo mahi-mahi at TJ’s which was excellent, but I could not find a jicama any which way. I was so unwilling to compromise my mango-jicama slaw, because that would have really destroyed my fancy factor. Long story short, I had to hit up Whole Foods and shell out like $5 for a 2 pounder. It was absurd:
I hate to do anything without involving my panini press, so I decided to grill the fish on it. If that thing doesn’t have a million different uses, I don’t know what does. I seasoned the fillet with old bay seasoning, salt, pepper, lime juice, and delicious cayenne pepper. Then, I grilled it for five minutes max. It smelled amaaaazing.
Meanwhile, I chopped up some mango and jicama into thin strips. I grilled a low-carb wrap (don’t knock it), and then cut the fish into strips as well. Then, I topped the whole thing off with this great corn chile salsa stuff from TJ’s.
All the flavors/textures blended so amazingly well together. Also, it was pretty easy on the eyes. Some dishes DO have it all. See below: