Rock What You've Got! (Tilapia & Mango Salsa)

Sometimes, when you are a woman, you wear stretchy pants. It is for fun. Also sometimes you watch Nacho Libre when you're blogging. 
Maybe I’m not fit for these duties, cooking duty, dead guy duty. Maybe it’s time I get a better duty. I'm laughing hysterically just typing this!

But anyways, let's get down to the niiitty griiitty.

 Do you remember that one time when everyone was shouting my name and I used my strength to rip my blouse. No? Well I guess it went more like this: In the middle of my Crossfit WOD Tuesday, I found myself in an inferno. Heat was pouring out of me. Me trying to do double unders. Figures. Here's how the internal battle sounded: It's these damned cold-weather running tights! But there's nothing you can do about that right now. Get rid of the shirt! No, you've been binging on popcorn and cookies since spring break. Plus, you haven't shaved your pits! It's so hot, I'm gonna die!
The shirt came off. Victory. Oh my god, I felt so much better. I crushed that last set of snatches (relatively speaking) and even got 9 double unders before tripping. Logically, I know that my brief moment of insecurity was silly. Ridiculous really. I should have taken my shirt off immediately. The only reason I'm revealing it now is to show that we all feel insecure sometimes. But screw that. Rock what you've got. For the sake of my beautiful niece, and my first grade girls, be proud ladies. Of whatever you've got. You're gorgeous.
I rarely see the ladies out climbing or at CFSD ditch their shirts. I don't know if it's modesty or insecurity. Either way, feel free to rip those shirts off girls. I've seen plenty of guys without (and with) perfect 6 packs rocking it. It gets hot in there. Rock what you've got, ladies! And dudes too. That's what I say.

Have I focused too much on my stretchy pants? I'll move on to food.

Why can't we ever have just like a salad?

Well, today is especially delicious.

Three basic recipes here 1.) Sauteed Tilapia (or any mild fish) 2.) Mango Salsa 3.) Fancy Quinoa - One night we ate Mango Tilapia salad and the next Tilapia over Fancy Quinoa with Mango Avocado Salsa. Even though there's so many competing flavors is the latter combination, our consensus was especially delicious. 

Fish note: I use the Monterey Bay Aquarium's Seafood Guide buy environmentally conscious seafood. They have an app for your phone with regular updates on fishing practices and mercury levels. Great for when you're shopping. 

Mango Salsa Recipe

Ingredients

1 large mango, chopped

1 large tomato, chopped

1 small jalapeno, seeds removed, diced

1/3 C red onion, diced

1/4 C cilantro, roughly chopped

1 t sea salt

1 lime, juiced (or 1/2 lemon if you must)

1/2 avocado, diced - optional

Directions: Mix it all up!

Sauteed Tilapia Recipe

Ingredients

1/4 Cup onion, diced

1 Tablespoon garlic, diced

1 Tablespoon coconut oil

1 T chopped cilantro or parsley

squirt of lemon or lime juice

2 large or 4 small tilapia Fillets (we like our protein servings big)

Directions

1.) Heat coconut oil in large skillet on medium heat. Add onion and saute for 3-5 minutes. Add garlic and cook for 1 minute more.

2.) Add Tilapia fillets and cook for 3-4 minutes. Flip over, sprinkle with chopped cilantro or parsley and squirt with lemon juice. Cook for 3-4 minutes more, until done. 

Fancy Quinoa Recipe

Ingredients

1/2 Cup organic quinoa

1 scant Cup water (meaning just under 1 cup)

1/4 Cup diced onion

1/3 C chopped sun dried tomatoes

3 cups organic baby spinach

1/4 Cup chopped almonds

Sea salt

Coconut oil

Directions

1.) Mix water and quinoa in a small sauce pan. Cover and bring to a boil on high. Turn to low and let simmer, covered for 15 minutes. Always fluff with a fork to check and stir when it's done.

2.) Toast Almonds- Do it, it's worth it: Put almonds in a dry skillet on medium-high heat. Stir often until fragrant and barely golden. (Careful, I often burn mine) 

3.) Heat some coconut oil in a skillet and cook onion for 3-5 minutes. Add garlic and cook 1 minute. Add spinach and sun-dried tomatoes, sprinkle with salt and cook, stirring until spinach wilts down. 

4.) Add almonds and spinach tomato mixture to the quinoa pot. Use a fork to stir it all together. 

Combine however you want. 

So I revised and edited this post a few nights after Nacho Libre. If you think it's disjointed now, you should have seen the original. Literally a page of hilarious movie quotes. Hilarious.

Hug hug, big kiss, hug hug, little hug, kiss kiss, big hug.