‘less you forget…” – Jim Gaffigan, comedian

Before I proceed, please, do yourself a favor and have a laugh: On Jesus.

For a brief moment, I forgot it was Friday and I ate meat. It was an innocent mistake, and I only had 3 bites – I swear! Normally I grab a Greek yogurt for some protein with lunch, but since Paleo doesn’t allow dairy, I opted for leftover chicken. Then I remembered that it was Friday, and meat is Friday’s forbidden fruit. Oh well, it was down the hatch. The only thing I can do is hope that my fish dinner redeems me.

Daniel and I had a big day in the sun. We got up unreasonably late for no reason (yay!) and decided to skip this gym in favor of a local run in the sun. Daniel then took Charlie to swim class in the ocean while I took a windy stroll on the beach. Hungry, we made the .1 mile hike from the beach to our house for lunch. After a minor chicken mishap, we went back to the beach park to shoot some hoops. We like to play a game called “best out of 10 from the free throw line, start when you make it.” We’re no Jordan Hulls or Cody Zeller (GO IU!) but we have fun. I have a little extra fun beating Daniel 🙂

The hot sun wiped us out, and we were in the market for a light and fresh dinner. What better than fish tacos with fresh papaya salsa? I didn’t actually get to enjoy the full taco creation, but it was still delish!!

Paleo Papaya Salsa
1 ripe papaya, cubed
1/2 rip fuerte avocado (or 1 whole hass avocado)
3 roma tomatoes, diced
2 tomatillos, diced
1 lime, juiced
3 Tbsps chopped cilantro
1/2 tsp red pepper flakes
sea salt to taste

Toss all ingredients together and chill in refrigerator until ready to serve.

Balsamic Citrus Tilapia
4 filets frozen tilapia
1 Tbsp olive oil (I used a lime infused EVOO)
1 Tbsp high quality balsamic vinegar
4 sliced lemon rounds
4 sliced orange rounds
4 sliced lime rounds

Thaw the tilapia in cold water for about 30-40 minutes. Remove from package and dry with paper towel. Thoroughly mix the balsamic, oil, salt and pepper and pout over filets. Use hands to coat fish completely and arrange citrus slices on top. Refrigerate 30min-2hours. Preheat oven to 400 degrees. Arrange fish (with citrus) on oiled baking sheet and bake covered with foil for 15-20 minutes or until the fish is white and flaky.

Yes, I made this fish last night too – the picture of the fish is actually last night’s photo again. Tonight mandated fish again so we ate the same fish flavors (because, it is so easy to make!) in a different way – taco style.

Now, off to lather my sun-burnt skin in aloe. Mom, I wore sunscreen!