Things are still going well. Still feeling good, but I think both of us have hit a plateau. We're still about the same weight we were at on day 10, and I've read that a lot of people lose even more weight on the max phase than they did on the cleanse phase so I don't know what's up with that. Not gonna lie..we haven't been working out like we should. Ever since Scott got his wisdom teeth removed almost a month ago, he has had extreme pain due to a dry socket. Getting his heart rate up or blood pressure up or over exerting himself or whatever seems to cause it to flare up, so we've kind of put exercising on the back burner. We did go out the other day to do our Couch to 5k. I plan on us going out this evening and tomorrow morning to do it also because we may or may not be eating chicken wings for lunch tomorrow...anyways...
We live on a dead end street and in a funky kind of neighborhood that doesn't have great walking/jogging roads/paths/etc, and there's no trails close by. We've made due with what we have, and have tried different routes to get the most benefit on our walks/jogs. (I use the term jog loosely because I honestly think a geriatric patient with two hip replacements can walk faster than I can jog.) But hey, I'm working on it! That's all that matters right?! So back to our route. The neighborhood is kind of hilly, and there's one HUGE hill, okay it might not be THAT huge, but it's still pretty rough, and Scott decided to make this our reference point for progress. According to him, we will work on trying to improve the time it takes us to get from our driveway to the stop sign at the top of that
Now to the fun stuffs. FISH TACOS! My new found love. I've had fish tacos a few times in the past, and Scott had them for the first time in Puerto Rico on our honeymoon. We're both fans. I made them from a compilation of two recipes that can be found Here and Here. These were honestly as good as if not better than the ones I had on Sunday at a restaurant. You're welcome.
Fish Tacos with Peach Relish
2 cups finely chopped peeled peach (app. 2 medium peaches)
1/2 cup finely chopped red onion
2 tbsp chopped cilantro
1 tbsp fresh lime juice
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
Chop peaches, red onion, cilantro. Combine all ingredients together in a bowl, and let stand 30 minutes at room temperature. Or make it ahead of time and throw it in the fridge until you need it like I did.
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne)
4 tilapia fillets (or any other white fish)
1 tbsp olive oil
8 small corn tortillas
1/2 avocado, chopped (optional)
sour cream (optional)
Combine first 7 ingredients in a small bowl. Sprinkle seasoning mix on both sides of fish fillets. Heat olive oil in a cast iron skillet over medium-high heat. Add fish to skillet and cook 3 minutes on each side or until it's done to your likeness. Warm tortillas on both sides in an ungreased skillet until they start to brown a little bit. Divide fish among tortillas, top with whatever additional toppings you choose and peach relish. Enjoy!