Last week I only made it to the gym two times and I gotta say, it had a little something to do with having Monday off and not getting my week started on the right foot with a good work-out on Monday. (Have you been trying the Monday Rule?) Today, I was excited to get back into it. As much as I feel guilty when I don’t make it to the gym 4-5 times a week, it really is nice when you get that “absence makes the heart grow fonder” feeling and you’re pumped to be back.
Well, today I was super motivated and took on the workout like a price-tagless shopping spree at Lulu (aggressively). While I was doing box jump burpees, I felt something really painful in my toe, but kept going through the workout and when I got to my car, I whipped off my shoe to see… GET THIS… a cactus spike sticking out!! I KNEW I had a spike in my toe after kicking that stupid cactus a couple weeks ago. Well, all of the pressure and sweat must have thrown that creep right out of my foot house! I can’t believe I’ve been walking around with a spike in my toe for two weeks. I feel like a Spartan warrior.
Moral of the story, a good work-out helps release all the bad stuff… sometimes quite literally.
After that, I wiggled my new found painfree toes into the kitchen and pulled together a simple dish that was ready in 20 minutes and tasted like I was a real pro in the kitchen – Thai Coconut Curry Tilapia. It had some heat, TONS of flavor and still left me feeling full, but light. I paired it with a nice salad and a small bit of rice (mostly to catch that delicious sauce!)
Recipe after the jump:
*Inspired by my girl, Gina at SkinnyTaste
- 1 tsp sesame oil, divided
- 1 tbsp minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped scallions
- 1 tsp curry powder
- 2 tsp red curry paste
- ½ tsp ground cumin
- 4 tsp low-sodium soy sauce
- 1 tbsp brown sugar
- 2 tsp Asian fish sauce
- 1 (14-ounce) can light coconut milk
- ¼ cup chopped fresh cilantro
- 4 (6-ounce) tilapia fillets
- Cooking spray
- Preheat broiler.
- Heat ½ teaspoon oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add pepper and scallions; cook 1 minute.
- Stir in curry powder, curry paste, and cumin; cook 1 minute.
- Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer. Remove from heat; stir in cilantro (or basil if using).
- Brush fish with ½ teaspoon oil; sprinkle with ¼ teaspoon salt.
- Place fish on a baking sheet coated with cooking spray.
- Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with sauce, a little brown rice, and lime wedges.
- Goes great with a fresh garden salad!