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.

Exhibit A:

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

While I’m in Joshua Tree, I asked one of my favorite people to guest blog – so I present to you… the mom, the myth, the Lexie!

I’m super excited to have the opportunity to be a guest writer for Lemons and Lunges.  The fabulous Courtney White is a great inspiration and a hard act to follow!

Ever since I became a parent seven years ago, I tried time and again to find a way to maintain a good workout and diet routine.   Its been a struggle to fit this time into our crazy schedule and not sucumbing to eating the leftover nuggets and cheese pizza dipped in ranch can be tough.

Finally it occurred to me that I needed to make the routine not just about me but about all of us.  I needed to make working out and cooking healthy meals a family affair… a new Sunday funday routine has been born!  An afternoon spent together preparing food  has made my week less stressful and the kids love to be involved.  If they cooked it they will usually even eat a bite or two.

I love…no I actually LOVE vegetables and I love cooking them.  The best veggies are fresh and local harvest. Do I have time to tend to a vegetable garden, um no.   I don’t even have time to go to the farmers market.  I discovered several years ago that for a small fee you can join a  Community Supported farm and have veggies delivered to a close-by drop-off location weekly… genius!  Recently we’ve also joined a CSA that delivers fresh sustainable seafood.  2 different types of fresh caught fish each week, might as well take advantage of the great fish caught locally in our Monterey Bay!

I also love butter but butter and I have recently parted ways and I’ve begun a new love affair with coconut oil.  The recipe below is for a local fish called sand dab, but it works for any white fish, is full of protein and can be prepared in under 20 minutes – now thats my kind of fast food!

Sand Dabs & Rainbow Chard

Sand Dab Ingredients:

• 1 lbs sand sand dab fillets
• 1 egg, beaten
• 1 -2 cup almond flour (or breadcrumbs if you prefer)
• salt & pepper
• Coconut oil OR butter/olive oil  (for frying)
• lemon wedge

Sand Dab Directions:

Dip the sand dabs into the beaten egg; season with salt & pepper, roll in almond flou or bread crumbs. Heat a large skillet, coconut oil and fry until golden brown and crisp. Serve with  lemon wedges or your favorite dipping sauce.

Rainbow Chard Ingredients:

• 2 tablespoons coconut oil
• 2 cloves garlic, smashed
• ½ an onion minced
• 1 pinch of turmeric  or your herb of choice
• 1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped
• Sea salt & pepper to taste

Rainbow Chard Directions:

Add the oil to a large saute pan with the garlic, onion and herbs. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted.Squeeze fresh lemon juice to taste. Serve immediately.