This week was the first week of a 6 week bootcamp I signed up for with my friend Chelsea. It’s going really well so far! Every muscle in my body is sore, but it will all be worth it in the end! I really just want to get healthy and more in shape, especially for our trip to the family reunion in Michigan this summer. You know how those go, you haven’t seen your family in an entire year (almost two actually!) and everyone wants to look their best. Ours is always at a lake house where we are in a bathing suit 99% of the time so that makes it even more necessary!
To go along with my bootcamp experience I have been trying really hard to eat healthier as well. I have had a lot of fish, chicken, ground turkey, eggs, veggies, fruits, etc. I am not going paleo, for those of you who were about to ask. If you read this article from way back when, you will know that I like my carbs and pasta a lot and will never be able to go paleo…but I would like to cut some of the crap and carbs out. I am extremely carb addicted and I think it is part of the reason for me being so tired all of the time. The whole wheat tortilla in this wrap was the first of it’s kind this week, yay for me! I haven’t even had pasta once this week, and for those of you who know me, you would know pasta is my downfall…I could eat it all day every day. Overall, I think my “get healthy plan” (I refuse to call it a diet, because it really is a lifestyle change:)) is going really well and I will be sure to check back in with you in a few days with my progress.
I have been on a mango kick lately! I made some really great mango salsa here a few weeks back, but this time I tried to make the salsa a bit chunkier. I wanted it to be more like a pico de gallo. It was really great with the tilapia, which is a good thing since I bought a Costco pack of tilapia. Wes and I will be tilapia-ed out by the time that package of fish is gone. So here you have it, the mango tilapia wrap!
- Tilapia filets
- Fresh cilantro
- Olive Oil
- Baby spinach
- Mango Salsa (Ingredients below)
Mango Salsa Ingredients:
- 2 Mangoes
- 1/2 Red bell pepper
- 3 Green Onions
- 4 Tablespoons of cilantro (I add a bit more of this because I LOVE cilantro)
- 1 Jalapeño
- Juice of 1/2 a Lemon
- Juice of a Lime
- 1/4 Cup of red onion
I started off making the mango salsa. As I said before, I wanted to make it chunkier, so I didn’t put the mangos in the food processor. I diced them up and placed them into a big mixing bowl. I then cut the red bell peppers, jalapeño, and red onion into strips and placed them into my food processor. I chopped them into small pieces. Add those ingredients to the mango and stir it up. Chop up the green onion and cilantro into small pieces with your knife and then stir those in as well. Lastly, I squeezed the lemon and lime juice in. Those measurements are purely reference numbers, I probably added a lot more than that to mine, just use your best judgement and your taste buds:)
One the salsa is complete, I moved on to the tilapia. I brushed some olive oil on to both sides of the filets and then sprinkled with fresh, chopped cilantro, basil, oregano, and some chopped garlic. Grill on each side for a few minutes until thoroughly cooked on the inside. While the fish is cooking, get your tortilla out and lay some baby spinach onto it. When the fish is done, flake it into smaller pieces and place on top of the baby spinach. Top it off with your mango salsa! Enjoy!
*For those of you not wanting the carbs from the tortilla, just lay down a big bed of spinach and top it off with the tilapia and mango salsa for a Mango Tilapia Spinach Salad!*
Linking up with: Treasure Box Tuesday