Before I get to this fantastic recipe, a quick public service announcement.
Did anyone see The Today Show earlier this week when they had a guy on promoting his new “Six Weeks to OMG” diet? (Really, you chose that name?)
In case you missed it, here’s a rundown of what he recommends:
1) Skip breakfast. Your body will consume its own fat. “The ultimate breakfast.”
2) Drink two cups of black coffee as a diuretic.
3) Take cold baths to force your body to work and raise your temperature.
4) A can of soda has the same number of carbs as broccoli, so it doesn’t matter which one you choose.
5) If you snack at all during the day, your body can’t burn any calories.
What a load of crap. First they get rid of Ann Curry and now they’re bringing in this idiot to spew his unhealthy theories? I’m switching to Good Morning America.
All of these tips sound strikingly similar to things stupid high school and college girls do so that the inside of their jeans can say 26 instead of 28. Who cares?
Like every girl, I certainly have my moments where I feel self conscious about my body. Or regret having that extra cookie that I really wasn’t hungry for but it was an ants on the log cookie so I couldn’t restrain myself. (Ahem, last night). But when I see things like this, or that quote that circulates Pinterest and wherever else that drives me INSANE- “Nothing tastes as good as skinny feels” I just get annoyed. There are more fad diets now than reasons Miley Cyrus shouldn’t get married. Eat normally and be active. Or, as Marilyn would say, “Eat less, move more.” Plain and simple.
I’ll get off my soapbox and give you this recipe, which is healthy AND delicious. I also followed it with a carrot cake cupcake (recipe coming soon) which did not cause me to gain 15 pounds or need to sit in an ice bath. Ifyou want to hear more on this topic, I’ll pass you along to a fellow Loyola graduate Emily, who recently started this blog that I love, and may or may not have just spent 3 hours catching up on. Happy reading! And happy eating.
Mahi Mahi with Mango Salsa
2 mahi mahi filets (or any white fish)
1 small bunch cilantro
1/2 small red onion
juice of 4-5 limes, depending on size and juiciness
salt and pepper
Season the fish with olive oil, the juice of 2 limes, and salt and pepper. Let it sit and marinate for at least 15 minutes.
Peel your mangoes and chop into small pieces. I wasn’t sure how tell which mangoes to choose, so thank God for iPhones- I googled “how to tell if a mango is ripe.” Apparently mangoes can vary widely in color, so that usually isn’t a good indicator. It should feel slightly firm to the touch and smell sweet right around the stem. Thank you, Yahoo! Answers.
Remove the seeds and ribs from the jalapeno and dice it finely. This salsa will be spicy, so if you want it a little milder just use half of the jalapeno. Spicier? Leave the seeds in.
Chop the red onion and cilantro, and mix everything together. Squeeze lime juice over the top and let it sit for a few minutes for the flavors to blend.
My original plan was to grill the fish but our grill was out of gas, so I baked it at 400 degrees for about 10-12 minutes or until it lightly flaked with a fork. I served it with my favorite- Uncle Ben’s Rice Pilaf.
It all takes about 30 minutes to finish! 6 Weeks to OMG my ass.