It's the end of the month, and I keep trying to think how I'm going to challenge myself in March. Then I keep reminding myself that I have a half-marathon to run next weekend (the Tom King Classic in Nashville, TN) and maybe I need to get through that first!
Still, there are some things I'd like to do:
- Get to a point where I don't crave soda
- Run a personal best in the half marathon (or at least finish close to my last finish time)
- Start group fitness classes at the local gym (after the half!)
- Sign up five people in my health coaching business so I can pass on the gift of health!
In the meantime, we had delicious mahi mahi for dinner (with a sweet potato as big as my head). I bought Full Circle brand fish at Schnucks, and this recipe was on the back:
3 T soy sauce (we used coconut aminos, which are gluten free)
1 clove garlic (I have garlic in a squeeze bottle...that's the same thing, right?)
3 T balsamic vinegar (ours was white balsamic because that's the only one we could find without sulfites)
3 tsp olive oil (I read this as tablespoons and used too much! oops!)
3 T honey
1 tsp fresh ginger root (didn't have this. shook some in from the jar)
salt and pepper
Stir together honey, soy sauce, balsamic vinegar, ginger, garlic and 2 tsp. olive oil. Season fillets with salt and pepper, pour marinade over them, and refrigerate for 20 minutes. Heat 1 tea. olive oil in a skillet. Reserve marinade and saute fish 4-6 minutes per side until it flakes with a fork. Remove and keep warm. Boil sauce in the skillet until it thickens to a glaze. Serve over fish.
Yum! I also attempted mango salsa, which I thought fell flat, but Steve ate it (after adding some Louisiana hot sauce!).
I would much rather eat fish in a restaurant because it doesn't stink up my kitchen, and I kind of freak myself out that I can't tell when it's done, but this dinner worked out perfectly!
Tomorrow is the last long run before we taper. My goal is to have at least three people beep or wave at me!
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