What I Ate Wednesday #8 – It’s Hot Out There!

Last weekend was a hot one. And calling it a “hot one” doesn’t even do it justice. I believe temperatures reached close to 110° with the heat index! Needless to say, we did not have a very eventful weekend trying to stay inside the whole time. It was a perfect mall day so we ventured out to Bass Pro Shops to fill up on some fishing equipment.

Nathan loves to fish and I, too, enjoy fishing. But I’m not sure Nathan always enjoys fishing with me. It goes a little something like this..

1. Nathan hooks the worm for me
2. I cast out
3. I catch a fish
4. I call Nathan over to take the fish off the hook for me because I do not want to touch that thing!
5a. Nathan throws the fish back in the water and hooks another worm for me
or
5b. I let the hook set for too long and the fish swallowed the hook so Nathan has to re-tie me on and hook another worm for me

What?! Don’t judge! (I also usually end up with a plastic worm after 2 or 3 times of Nathan having to hook a worm on.)

Now he thinks he can try to get me to go stream fishing with him. All of this happening while we’re walking through a stream? I’ll have to report back on how successful this is.

In the meantime, let’s get to my Saturday eats, shall we?

Breakfast
A pineapple protein pancake and bombshell spell courtesy of Tone It Up. Any surprise here? No? Great!

Lunch
Before our trip to Bass Pro Shops, we made a quick lunch stop at DuClaw Brewing Company. They are a brewing company out of Maryland that have a few brew pubs in the area. The foods good and the beer is great! The Mysterium is a Belgian-style spiced ale and I love it. Alright, so this may be Nathan’s beer, but I had a few sips! I also had a delicious strawberry salad with chicken.. definitely recommended!

Snack
Not pictured, but super tasty.. baby carrots and mango curry hummus from The Wild Pea. Once again, highly recommended! They have so many delicious flavors, both sweet and savory. Ever seen peanut butter chocolate chip hummus? Get on it!

Dinner
Look familiar? It’s my tilapia stir-fry with chili peanut sauce. And it was delicious! I’m planning on making a big batch of that sauce to have around for everything. So good! You should really try it 😉

And we’re talking fitness, eh? Well if you know anything about a Tone It Up girl, you know that we love our bootycalls!

If you just gasped, you clearly don’t know what a bootycall is!

I get up at least 45 minutes early every morning to get in some cardio and abs. It was rough when I first started, there’s no doubt, but now I can’t start my day without it! My favorite cardio workouts in the morning are typically pulled from the SELF Drop 10 Challenge, created by the lovely Tone It Up ladies themselves, Karena and Katrina.

These cardio workouts are called HIIT, or High Intensity Interval Training. It’s such an awesome way to jump start your metabolism in the morning and burn more calories in a shorter amount of time than a regular steady cardio workout. If you’ve never tried a HIIT workout, definitely check it out. They’re all the rage! 😉

Speak Up!

What’s your favorite workout? Do you like to workout in the morning or the evening?

Tilapia Stir-Fry with Chili Peanut Sauce

It’s been a crazy couple of weeks over here.. planning a wedding is tough! I’ve been busy with caterer appointments, researching bands, and an engagement party (that wasway too much fun!) Not to mention 4th of July fell in there too, so when I finally had time to cook this past weekend, I was thrilled! I grabbed all of the random veggies left in my fridge and got to work.

Serves 2

Ingredients

Stir-Fry
2 4oz. tilapia filets
1 1/2 cups napa cabbage, chopped
2 carrots, chopped
1 medium zucchini
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup snow peas
2 cloves garlic, minced
3 radishes, sliced
1 large scallion, chopped
2 tbsp sliced almonds
2 tbsp unsweetened shredded coconut
1 tbsp coconut oil for vegetables, 1/2 tbsp coconut oil for tilapia
Salt
Black pepper
Garlic powder

Sauce
1/4 cup PB2 or peanut butter
1/2 cup coconut water
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp spicy chili sauce
1 tbsp toasted sesame oil
1 clove garlic, minced
Black pepper

Directions
Combine all sauce ingredients in a bowl and warm in the microwave about 30 seconds.

Heat a pan over medium high heat with 1 tbsp coconut oil. Once preheated, toss in your cabbage and carrots. Saute for about 5 minutes.

At this time, in a separate pan, toast the almonds and coconut over medium low heat until a little brown and put it off to the side.

While the almonds and coconut are toasting, add the bell pepper and zucchini to the cabbage and carrot mixture. Saute another 10 minutes and finally add the snow peas and garlic. Saute until

Preheat a pan over medium high heat and add 1/2 tbsp coconut oil. Season your tilapia with salt, black pepper, and garlic powder. Once the pan is preheated, add the tilapia. Saute about 5 minutes, then flip and saute another 5-7 minutes until the fish is completely cooked through.

Add some of the sauteed vegetables into a bowl and top with some sliced radishes. Place a piece of tilapia on top and sprinkle the coconut almond mixture, as well as the chopped green onion. Drizzle some chili peanut sauce on top and enjoy!

Speak Up!

What is your favorite way to use PB2?