WIAW: Best Decisions

Hellooooo eaters!

Have I ever told you that in my head when I say that I sound like Oprah? Have I ever told you that whenever I sing along with a song, as long as I don’t sing too loudly, in my head it sounds like I’m harmonizing almost perfectly?

Yeah, neither of those things will ever be true outside my head.

But enough about what’s in my head. Here’s what’s on my plate!


Breakfast:

A breakfast taco with scrambled eggs, cheese, and salsa on a tortilla with blueberries on the side.

A breakfast taco with scrambled eggs, cheese, and salsa on a tortilla with blueberries on the side.

I splurged a little and bought 2 lbs of blueberries this week. It was, by far, my best purchase of the week.

Lunch:

A berry, Greek yogurt, pb, and spinach smoothie with a little something extra.

A berry, Greek yogurt, pb, and spinach smoothie with a little something extra.

Can we talk about this smoothie? Because it was phenomenal for a couple of reasons.

First, it’s just my classic Really Extra Awesome Smoothie with pb instead of avocado and spinach instead of kale. And without the protein powder. But what makes it phenomenal is that I added half a bag of spinach — wheeeee greens! — and for the liquid I added some Zevia Black Cherry soda.

Zevia soda, I really enjoy you.

Zevia soda, I really enjoy you.

Zevia is my new thing and in my head it’s just like flavored club soda (please don’t tell me if it’s not). And adding half a can to my smoothie was the best decision. It added a great flavor and some nice, noticeable fizz.

I like fizz.

And since I skipped the protein powder, I had a couple of slices of Applegate turkey on the side.

Snack:

I shoved a handful of trail mix in my mouth at some point.

Dinner:

Mustard baked chicken drumstick with buttery, cheesy spaghetti squash.

Mustard baked chicken drumstick with buttery, cheesy spaghetti squash.

Leon cooked and I love him for it. Not only does he make such better baked chicken than I do, but he had the bright idea to bake the spaghetti squash with basil, garlic, and butter.

We added more butter and some parmesan after it was scraped.

So delicious. It was the perfect summer comfort meal.

Dessert:

And as I’ve been writing this Leon and I have been spooning big hunks of Ben & Jerry’s chocolate fudge brownie ice cream into our mouths.

Now talk about a good decision.

Your turn, eaters:

What’s a good decision, food or otherwise, that you’ve made lately?

What’s your favorite topping for spaghetti squash?

Later eaters!

WIAW: Beerface

Hiya eaters!

I hope I didn’t overwhelm you with coupons yesterday. It’s a lot to take in, but even if you just take in a little bit you’ll be guaranteed to save money.

And who doesn’t like saving money?

As my job situation changes I am becoming very conscious of every penny I spend.

(I really need to stop being cryptic about my jobs. I promise, I will very very soon.)

And speaking of work, yesterday was my day off. As I mentioned on Monday, I get every Sunday off. My other day off comes on Tuesdays. I’m not crazy about the day off-work-day off sandwich, but it’ll do.


Pre-Crossfit:

Apple and pb. But now that it’s plum season you can expect to start seeming pretty pictures of gorgeous fruit soon.

That reminds me that I need to get sunflower seed butter. It goes so well with stone fruit.

Crossfit:

I went to my beloved 9:30am class and it was great.

A little running.

Some great work on pistols and GHD sit ups.

A bunch of split jerks.

And I made some really good progress on my wall ball shots.

I have this weird thing where I am completely capable of throwing the 10 lbs wall ball up to the 10’ target IF the target is on the wall. But if it’s to our front targets, which are just wood boards essentially floating in air, I can’t hit it. Sure, I can throw the ball plenty high, but it doesn’t make contact with the target, which is a no rep.

After a couple pointers and a wall ball tabata, I could seem some very nice improvement.

Breakfast:

Breakfast nachos with sprouted sweet potato tortilla chips, scrambled eggs, salsa, and cheese.

Breakfast nachos with sprouted sweet potato tortilla chips, scrambled eggs, salsa, and Cabot cheese.

Honestly, you should know by now that I’ll take any excuse I can to 1) eat with my hands and 2) eat Mexican food.

I should have added some cilantro from my garden to really spice it up.

Lunch:

Alfresco sausage with mustard, and Yoplait greek yogurt with a big plum.

Alfresco sausage with mustard, and Yoplait greek yogurt with a big plum.

I never claim to eat normal foods. But even though this was a weird lunch (and I didn’t eat it until almost 4pm because I never got hungry), it hit all the right tastes for me.

Snack:

While Leon was grilling dinner, I got a little hungry, so I sipped on a beer. Not the most sensible snack, but it was hot and I was thirsty.

Now please enjoy the assortment of pictures I took of myself while I was drinking that beer.

Beerface!

Beerface!

It’s been a while since I posted a good Kara-drinking-alcohol picture.

Dinner:

Grilled steak and grilled corn.

Grilled steak and grilled corn.

Doesn’t this dinner look fancy? Anytime there’s a giant piece of grilled beef I feel fancy.

Dessert:

I popped a couple of peanut M&Ms into my mouth and called it a day.

Your turn, eaters:

When do you normally eat lunch?

What’s your favorite topping for nachos?

Later eaters!

WIAW: No Planning

Hellooooo eaters!

I skipped out on you last night, but I have a totally legit reason why: I got home late and while I could have quickly scratched out a post, the recipe I have to share with you is too good to do it the injustice of being accompanied by a subpar post.

Yeah…did the whole “my paper is late because I have so much to say” excuse ever work for you in school?

Ehh, oh well.

At least you’ll get to see below what the recipe is for.


Crossfit:

Skill:

1 mile

WOD:

5 rounds of 1 minute max rep and 1 minute rest for each

ring rows

push ups

My mile time was 10:52, which is kind of embarrassing. But at the same time, running is by far my weakest skill.

I managed a total of 124 ring rows and 100 pushups.

Breakfast:

Scrambled eggs with spinach and Dubliner cheddar (the BEST!), with half a plum and sunflower seed butter.

I did eat my usual fruit n’ fat before Crossfit, but I was running way late and only had time to eat half a plum, so I finished the second half with breakfast.

Waste not, want not, right?

Snack #1:

Licking the beaters totally counts as a snack, right?

Snack #2#

The last of the on sale+coupon string cheese.

My morning got pretty hectic and over packed after breakfast, so this was eaten after 1pm and in a desperate attempt to keep myself from passing out into a vat of hot fryer oil. Speaking of which…

Snack #3:

A fresh from the fryer, homemade buttermilk donut.

Why yes, eaters, that is a homemade buttermilk donut I’m eating. And yes, you will get the recipe tomorrow.

You’re so smart, eaters. That’s why we’re friends.

Lunch:

Fage Greek yogurt with (Maranatha) sunflower seed butter, a peach, and sprinkles.

This was one of those “I need to eat, but an tired, not hungry, and don’t really have time” meals.

Dinner:

Hot damn hooray, Leon ordered pizza. And it was just sitting on the table when I got home from a “happy hour”-type birthday party, begging to be eaten. So I did.

Pepperoni pizza from Spring Garden Pizza

And that wraps up a super weird, poorly planned day of eating. I’ve been having too many of those lately. Which brings me to…

Your turn, eaters:

I need to buy a lunchbox — Do you have a recommendation? Do you have things I should definitely look for in a lunch box?

What’s the best excuse you ever used to get out of an assignment or not get in trouble for turning it in late?

Later eaters!

WIAW: Like A Whore In Church

G’morning eaters!

I feel so refreshed and ready to tackle the day.

I also wish I was drinking this cup of delicious French press coffee sitting on a stool in my kitchen watching Kathy Lee and Hoda get drunk on the Today Show.

A girl can dream, can’t she?

Oh well. Let’s get down to business.

Breakfast #1:

A peach and sunflower seed butter.

The whole produce and nut butter thing is really working for my pre-Crossfit snack, so I’m sticking with it. And since I went shopping Monday we actually have fruit in the house, which has been missing for about a week. That’s a real travesty, especially during the summer when the fruit is so good and so plentiful.

Crossfit:

GNC egg protein in my NEW blender bottle.

Yesterday we worked a ton on cleans. I have a love-hate relationship with them. when I nail that nearly perfect one, I absolutely love them. I also absolutely love them when I can feel myself making progress on them. but I hate them every other time.

Breakfast #2:

Two fried eggs over spaghetti squash with marinara sauce and half a pear with sunflower seed butter.

Weird? Yes. Healthy, satiating, and only 2 Zone blocks? You betcha!

Lunch:

365 brand plain low fat yogurt with a bit of GNC chocolate egg protein mixed in and topped with half a peach, a few raw oats, and sunflower seed butter.

I forgot to press my tofu this morning so it would be ready for lunch and I’d already eaten eggs, so I went with the last easily available protein source in the house — yogurt and (GNC chocolate egg) protein powder.

Then when Leon came home from work a few minutes later I ate a slice of Spam.

A slice of Spam, pre-frying.

Yup, don’t ask questions. Just accept it.

Snack:

S'more Balance Gold bar.

I was somewhere between hungry and bored snacky, so I housed this bar in no time flat. I really need to move my bars to work so they remain purely a work snack.

Dinner:

Hawaiian kabobs with miso quinoa.

Kabobs (which I pronounce “ke-bah-bs”) are such an awesomely easy and balanced dinner, and perfect for summer because they take no time on the grill. And this combination was pretty dang good, so I’ll post the recipe tomorrow (or next week).

Dessert:

A graham cracker with sunflower seed butter in the middle.

I’ve been craving sweets like a whore in church lately.

Except that metaphor doesn’t work. Or maybe it does if you think of a whore in church as inexplicable and unwelcome. Then it makes sense.

So that brings my total fruit count for the day up for almost 2 peaches and half a pear. And my total sunflower seed butter consumption up to four separate sittings.

Don’t pretend you’re not impressed.

Your turn, eaters:

What’s your favorite fruit?

Do you have any tips on how to avoid boredom snacking? I’d love to hear them.

Later eaters!

Half A Carrot Cake

Hiya eaters!

I’m happy to say that I survived my 9-hour workday yesterday and the heart attack of researching and writing a 9 page paper in under 5 hours today because I originally thought it was due Thursday.

It really is a wonder I’m not more stressed more often. But now that all of that is behind me, let’s talk cake and what goes one behind the scenes computer screen.

For bloggers (and other food creators) there’s this thing called “recipe development.” This is the process from which they take an idea for a new recipe and turn it into a reality.

This process usually looks something like idea->plan->make->taste->tweak->remake->taste, with the last few steps repeating as many times as it takes to yield a successful recipe. Sometimes they hit success with the first go, other times it takes them a half dozen attempts. Either way, they generally start and finish the process with no breaks for other recipes or things like that.

I feel the need to explain this process to you because I don’t in anyway follow it.

My process is more recipe idea->plan->make->taste->write down possible tweaks and remake at a much later, undecided upon date.

My process goes like this for several reasons.

  1. I don’t have the time, money, or dishwashing ability (seriously, someone give me a dishwasher) to make and remake and remake the same recipe over and over and over.
  2. I would get so freaking bored of eating the same thing. I don’t know what other bloggers do with their failed attempts, but I hate throwing out food, so generally I eat them. And eating four batches of anything, even if it’s great, is difficult, so I don’t want to think how it would be eating four batches of mediocre food.
  3. I’m not that much of a perfectionist. Sure, I don’t post a recipe on the blog until it’s perfect, but that doesn’t mean I have to work relentlessly to get it perfect right that very second. I don’t mind taking my time.

Except when I make stupid little mistakes that could be easily fixed. And I have a bowl of leftover frosting in my fridge.

Then, I embrace the process and bake a (half) cake just days after baking the first (full) cake.

Okay, maybe that’s not quite as strict as most “recipe development” plans, but come on, who needs 1 ½ cakes in a 2 person household? Really?

It’s-Healthy-Because-It-Has-Carrots-and-Yogurt-In-It Cake

FYI — This recipe yields a whole 2-layer cake, not a half a cake.

1 2/3 c whole wheat pastry flour

1/3 c AP flour

2 t baking soda

1 t salt

2 t cinnamon

½ t nutmeg

1 t ground ginger

1 c sugar

2/3 c coconut oil*

1 c minus 1 T plain yogurt**

4 eggs

3 c grated carrots

*Coconut oil is GREAT for baking (if all the other ingredients are room temperature so the oil doesn’t firm up from the cold), but any mild flavored oil, like vegetable or canola, will do.

**I used 365 brand organic low fat plain yogurt.

Mix the first six ingredients in a bowl. In another bowl (or the bowl of a stand mixer), mix the sugar, oil, eggs, and yogurt together. Once those are thoroughly combined, gradually mix in the dry ingredients. When everything is just barely thoroughly combined, gently fold in the carrots.

Pour the batter into two 9-inch round cake pans and bake at 350F for 30-35 minutes, or until a toothpick comes out clean and the sides have just barely begun to pull away.

Let the cakes cool for about 10 minutes before removing them from the pans and leaving them to cool completely on a wrack. Then frost with whatever cream cheese frosting you want.

I made my own, but I didn’t really measure how much milk or sugar went into it and we have a ton leftover, so I can’t tell you exactly how much of anything really.

Mmmmmnot overly sweet cream cheese frosting.

It sure was tasty, though.

And this cake, the second time through, was near perfection.

Well, less than half a cake after I sent Marisa home with a slice.

It was dense and moist and full of carrots and spice.

It wasn’t overly sweet, so you can (and I did) eat it for breakfast.

It was just plain good. And now, not even three full days after I made it, there’s only one thin slice left. There’s over a 1/3 of the original cake left. That should say something.

It says, “If you come over I’m feeding you mediocre cake.”

Your turn, eaters:

Do you make and remake a recipe until you get it perfect or take your time?

Really, who has any ideas of what I can do with 1/3 of a mediocre frosted carrot cake?

G’night eaters!

WIAW: Pictures of Peaches

Hi eaters!

I’ve got good news! I finally know what day it is!

Yeah, since Saturday I’ve been thinking a day ahead. I blame the fact that I went out both Thursday and Friday night instead of my usual Thursday and Saturday, so I felt like I’d had my weekend by Saturday night and thus that Sunday was Monday.

Confused?

Yeah, I’ve been obsessively checking my phone and iCal to make sure I’m doing the right things on the right day.

But now I know what day it is — it’s Wednesday!

I don’t know if I’ve ever mentioned this, but sometimes I track my calories and macros (which are ratios of protein: carbs: fat). I don’t do it often because I don’t have that kind of patience, but I think it’s helpful every now and then to make sure that everything is as balanced as I think it is and that I’m getting the right number of calories.

This week I’ve been tracking calories and macros, so I’ll post the totals at the bottom.

Breakfast:

Scrambled eggs with kale, red onion, and cilantro, and half a peach.

I got a little fancy with my eggs and it made a big difference, so did the dash of nutmeg I added to my peach.

I’m telling you, peaches and nutmeg are an ah-maze-ing combination.

Crossfit:

After a pretty grueling warm up (FYI — any warm up is grueling if it includes both running and knees to elbows), we did a workout called “Linda.”

This was a pyramid workout, which is a circuit where you do everything for 10 reps, then 9, then 8, etc, etc. In the circuit I did deadlifts with 75 lbs, bench presses with 45 lbs, and cleans with 50 lbs. I finished in 26:30, though I really could have/should have pushed harder.

Lunch:

The makings of a salad.

I forgot to take a picture, but imagine that kale massaged and dressed with that carrot-miso dressing and then topped with some steamed cauliflower and almost exactly that much quinoa.

Snack:

365 low fat, plain yogurt with a peach, chia seeds, cinnamon, and nutmeg.

My lunch felt protein-lite, so I had a snack not too long after.

Dinner:

While I was in class, Leon was cooking up a big bowl of steak niscoise, per a recipe from Fitness magazine. I absolutely LOVED this dinner.

Steak niscoise.

I loved the butter lettuce, the cold potatoes, the extra mustard we added to the dressing. And the (local, grass-fed) flat iron steak (from Whole Foods) was so dang tasty.

I’m actually eating the leftovers now as I write this.

Things you didn’t see:

A small spoonful of pb. A few small handfuls of carob chips.

So plugged all of that into the My Plate section of Livestrong and here’s what I came up with:

Obviously, I’m pretty dang happy with the balance of my macros. My protein could be a little higher than my fat, but considering almost none of this was too intentional, I’m jazzed.

I’m less jazzed about my calories, though. From wearing my heart rate monitor, I know I burned just over 500 calories from Crossfit alone. Then when you add in the more than a hour I spent walking Charlie, and I realize that I need to up my calories a wee bit.

Now that doesn’t mean I’m going to start pounding cake like I bought stock, but it does mean that I might need to work in another pb spoon or avocado slice here or there.

What do you think, eaters:

Do you track your food?

Or do you trust your body to tell you what it needs?

Later eaters!

PS — PleasepleasePLEASE don’t compare yourself to me. What you need for your body and your energy levels is apples to oranges compared to what I need. I’m not saying my balance of macros is best for you, nor am I saying you’re unhealthy if you eat less or more calories than I am. I’m simply saying that for some people, myself included, occasionally checking in with those things via a food tracker is helpful. If it’s not helpful, I hope you at least enjoyed the pictures of peaches.

WIAW: Full on Health

Hiya eaters!

I’m feeling long winded tonight, so I’m going to jump right into it.

After a weekend of moderate indulgence and sparse activity, I was so ready and EXCITED to jump feet first into some health. And jump in I did.

Alarm:

My alarm went off at 5:15am. I immediately chugged my pre-breakfast half-liter of water and got dressed for Crossfit.

This is how I feel about being up before the sun.

My box’s only session yesterday was at 6am and I wasn’t going to miss it (because Crossfit is expensive and the more classes I take the more I’m getting my money worth).

Breakfast 1:

Ezekiel toast with a thin schmear of Crofters Just Fruit jam.

Simple and complex carbs for energy and then a protein shake — GNC amp wheybolic protein powder made with half iced coffee and half water — for my muscles.

WOD:

After a warmup of mostly running, we worked a bit on deadlifts and a lot on cleans. Both are Olympic lifts and both are hard.

This is how I felt after Crossfit.

Breakfast 2:

Two slices of bacon and two carrots.

Take this as a sign of how empty our fridge was.

Prepping for health:

I made a meal plan on the car ride home, so I was ready to shop when Whole Foods opened their doors.

Loot:

Organic cage free eggs, organic tomato paste, organic tomato sauce, organic diced tomatoes, organic peaches, organic curly kale, bananas, fresh mozzarella, organic frozen berries, 365 Brand low fat plain yogurt, organic orange bell peppers, organic red cabbage, halibut filets, organic apples, Edenwood soy milk, and two kinds of Annie’s salad dressing.

I then did a wee bit of food prep for the week.

I peeled and frozen banana chunks for smoothies…

Pressed and cooked tofu…

Chopped salad veg…

And soaked, cooked, marinated, and roasted chickpeas.

Lunch:

Red leaf lettuce, orange bell peppers, red cabbage, carrots, avocado, roasted chickpeas, and balsamic dressing.

With so much health and produce flying around I was jazzed for lunch.

A peach and plain yogurt.

And I’m in love with this 365 Brand plain, low fat yogurt. It’s tangier and thicker than regular yogurt, but not as much as Greek yogurt, so it’s the perfect middle ground for Leon (who doesn’t like Greek yogurt) and me (who does).

Then:

I took a two hour nap. But when you add that two hours to the time I woke up, it’s still like I woke up at 7:15am, so I’m okay with it.

Snack:

Half a banana, half a kale leaf (I'll add more next time), frozen berry medley, soy milk, yogurt, chia seeds, and a small drizzle of honey.

I’ve never been a smoothie person because I need to chew to feel satiated. But as it gets hotter and I get busier I’m giving them another chance. And this was dang tasty.

Dinner:

While I was in class discussing important things, Leon was at home making these really awesome stuffed peppers.

Peppers stuffed with vegetables and tomato-y millet.

No seriously, these were the best stuffed peppers I’ve ever had. Too bad he didn’t write down any measurements.

Things you didn’t see:

A couple of small pb spoons. Two and a half liters of water. A couple of those roasted chickpeas.

It was a long day and I fell asleep early, but it was also a crazy productive and crazy healthy day.

I’d say that made the 5:15am alarm and all the running around worth it. Now someone give me a cookie before I get too healthy.

Your turn, eaters:

Do you prep food for the week?

What do you eat when your fridge is really empty?

Later eaters!

Beach Snapshots

Hi eaters!

Did you miss me?

I missed you!

I unplugged almost completely (save for a few instagrams and tweets) this weekend and it felt really great. And all in all, this little beach get away was pretty darn great, too.

Ready for some snapshots?

Hokai…

Happiest pup around.

To dig to China you'd have to start in Argentina.

Those big, webbed feet did not make him a water lover.

Charlie was not into the whole water thing, no matter what we tried.

Isn't there a proverb about carrying someone to water?

What about pulling someone to water?

Beach yogurt bowls brimming with fresh fruit.

This should be a postcard.

I managed to eat crab three ways. In three days.

The leftovers of crab crusted swordfish with wasabi mashed potatoes.

The leftovers of a crab cake hoagie with avocado and bacon, and a few sweet potato fries.

Splitting a salad and a fried soft-shell crab BLT with m'man makes for a pretty great last meal.

And one final thing…

Charlie loves Cheetos and couches, two things we don't have at home.

Your turn, eaters:

Any snapshots from your weekend?

What’s the one food you always have to eat when you go to the beach?

G’night eaters!

WIAW: In Paris!

Bonjour eaters!

Two “bonjours” in three days must mean that I’m really getting into Parisan life.

Honestly, despite the fact that I don’t speak French (or maybe because of it), I absolutely love Paris. Of course, London will always hold a special place, but Paris is a close second.

And since I promised you some Paris happenings, how about I give you a whole day of it.

Pre-breakfast:

I ate a Clementine and drank a half portion of protein powder before busting out some floor exercises. Would anyone be interested in seeing a no equipment apartment-friendly (read: no jumping) circuit workout?

Breakfast:

Yogurt, oats, clementines, strawberries, chia seeds, Linwood grounds.

Not being one to waste food, I packed up most of the unopened food from my London flat and brought it across the Chunnel where it will become breakfast for a week.

Espresso with soya milk.

Side note — French press coffee in France is probably better than anywhere else. Also, everywhere in Europe that I’ve been soy is called “soya,” and in French “bio” means that organic.

Morning:

Mother, Aunt, and I hit the streets with the intention of exploring the islands — Ile-St-Louis and Ile-de-Cite. Unfortunately, springtime in Paris means a ridiculous amount of rain. So exploring (and pictures) was sparse.

Squinty eyes.

We did hit Notre Dame and Shakespeare & Co, though, which are quickly becoming my Paris staples. I’m not complaining, though. Both are lovely.

Lunch:

The three of us are a healthy bunch and the rain had mostly stopped, so we were willing to walk for salad.

Mixed greens, avocado, grapefruit, corn, artichoke hearts, tomatoes (I didn't eat) and a mustard-y dressing.

Yes, we walked almost 20 minutes in the rain and across really windy bridges for salad. That’s commitment.

Side note — I ended up smashing a good bit of that avocado on baguette slices. I love avocado (and the health benefits!), but too much of the texture makes me gag. Luckily, crusty bread is the perfect accoutrement to creamy avocado.

Afternoon:

Musee D'Orsay used to be a train station and this is inside the clock.

After some more getting lost in the rain, we quickly ran through Musee D’Orsay, which has an incredible collection of impressionist paintings and sculptures.

Snack:

I wasn’t overly hungry, but I was feeling snacky and am trying to limit unnecessary bread. Unfortunately, this banana had no taste past the first bite.

Or maybe that’s luckily because I wasn’t actually hungry and stopped after a few bites.

Dinner:

We didn’t feel like another meal out, so I ran to Monoprix (a grocery and clothing store, like a Marks & Spenser or really classy version of a Target with fresh produce) and picked up pre-fab odds and ends.

Seaweed salad, quinoa vert (meaning "with green vegetables"), bread and brie, baby carrots, and wine.

It made for a good, light, snacky dinner, which is exactly what I wanted.

And then I had another glass of wine and a few bites of cookie.

And it was a tres bon soir. (Translation: a very good night.)

What about you, eaters:

Do you have any Euro-tips to offer? Maybe something Paris-related that I should do or eat?

Do you snack when you’re not actually hungry?

Later eaters!

Dairy and Fish Tacos

G’day eaters!

Are you ready for another installment of “Kara cooks fish”?

Yup, I’m on a roll.

For the first installments, check out Milestone Salmon and Anchovy-Enough Pasta. 

But this wasn’t just momentous because I cooked fish again. No, this was momentous because I got over my weird aversion to mixing fish and dairy.

Yes eaters, in my mind fish and dairy just don’t go together. (I’m not counting butter.)

I have no clue why this is. I could say it has something to do with the fact that a long time ago, when I was first getting into cooking, I watched some restaurant rescue-type show and everyone was aghast that they were serving shark with mozzarella and ever since then it’s been burned in my mind.

But I highly doubt that’s it.

Whatever the cause, though, for years I’ve been telling waiters to leave the cheese off my fish tacos. And while this isn’t exactly a fish quesadilla, it’s dairy and fish, so I’m counting it.

Creamy Fish Tacos

~0.5lbs/0.25kg white fish such as tilapia

½ c Greek yogurt*

1 lime, juiced

1 T (smoked) paprika

½ t cumin

¼ c cilantro, chopped

tortillas

toppings

*Of course, I used FAGE fat free.

Pre-bake.

In an oven safe dish, mix together the yogurt, lime juice, spices, and cilantro.

Chop the fish into small pieces, about ½” cubes. Add the fish to the yogurt mixture, give everything a good stir to coat, and leave to marinate for about half an hour.

Give the dish another good stir and then put it in a 200C/400F oven. Cook for a total of 30 minutes, stirring about half way through.

Feel free to serve these with whatever accoutrements you want.

I suggest a corn tortilla. And then I suggest you line that corn tortilla with a large piece of lettuce. This is some creamy fish and you don’t want your tortilla to fall apart in your hand.

From there, the toppings are up to you.

I suggest some red cabbage, for crunch and color. You might also want to go ahead and sauté up an onion and jalapeño, for some spice. Don’t be afraid to be a little heavy handed with the heat, because dairy calms the effects of capsaicin.

And then, if you can get your hands on some, I think a schmear of chipotle ketchup is in order. And maybe some green ‘basco sauce, for a little zip to compliment the zip of the lime.

Mmmmcondiments.

Or, you can keep it simple with salsa, lettuce, and cheese.

I don’t recommend that last one, though. Dairy and fish just don’t mix, haven’t you heard?

Your turn, eaters:

What weird combination aversions do you have?

Are you all about the toppings or do you like to leave your foods au natural? 

Later eaters!