Tilapia, Asparagus, and Purple Potatoes

I'm not sure what is going on, but the store has had terrible fresh salmon. This is very unfortunate for the McMillan household because it is one of James' favorite meals, and he hasn't had it since before the Philippines. Poor James. And poor Richard, he loves salmon.

Anyway, this meal is supposed to be made with salmon (I will post the recipe the next time we are successful at the store) but we improvised and used fresh tilapia. Now, it was no where near the same, but it also wasn't nearly as bad as I anticipated. I had plans to drench my plate with hot sauce (my go-to solution to undesirable food), but this time it wasn't necessary. I'll take it. 

Ingredients

2 lbs of fresh tilapia (this is enough for both of our dinners and lunches)

3 diced jalepeno

1 handful of chopped cilantro

1/8 cup of oil (your choice)

3 tbs chili powder

1/2 lbish Asparagus

11 Purple Potatoes

Directions

1. Add the chili powder, diced jalepeno, chopped cilantro, and oil to a large bowl. Mix together. 

2. Rinse fish and check for bones.

3. Add fish to the bowl and mix together (It helps if you use your hands - the goal is for each piece of fish to be coated)

4. Place on a cookie sheet or baking pan

5. Bake for 23ish minutes at 400 degrees

Asparagus and Purple Potatoes - James is the owner of these lovely dishes, but I think the directions are somewhere already on the blog. If not, I will add them later. 

Don't judge the dish off it's picture, I swear it's better than it looks. 

Ceviche and My Obsession with Mint

Hi! It's been a while since I've taken the time to write a post, and I now realize that I miss blogging and I miss the accountability from strangers searching for recipes on the Internet. I am a data freak and seriously enjoy watching the views climb each time I write a post. I have still been eating my normal Paleo diet and attending CrossFit classes, I just haven't talked about it.

Here are my two favorite recipes for the summer. They are both insanely delicious and I highly recommend them.

Ceviche (This recipe is from my dear friend, Carrie)
1 lb shrimp
1 lb white fish (tilapia)
4-5 tomatoes
2-3 jalepeno
1 white onion
5-6 limes

Directions
1. Devein your shrimp and sautee in desired oil on a skillet
2. Cut fish in chunks and add to the skillet (Note: if you want to be adventurous, you can allow the lime juice to cook your shrimp and fish. I prefer to cook them a little first, just to be safe).
3. Chop your tomato, jalepeno, and onion like you would for pico de gallo
4. Add the shrimp, fish, and vegetables to a large bowl
5. Squeeze lime juice into the bowl. I LOVE lime, so I have James do this so that he is able to still enjoy the snack...if it were up to me I would use way  more lime. My advice is to start slow and find what you like.
6. Stir, let sit in the fridge for a few hours, and enjoy! We serve ours with avocado oil potato chips, but you can use anything you want.


Mint Grapefruit Spritzer
3-4 mint leaves
2 slices of grapefruit (I've also used 3-5 raspberries instead)
Splash of organic limeade
Water
Ice

Directions
1. Muddle your mint leaves in the bottom of your glass
2. Add grapefruit (or muddled raspberries)
3. Pour in a shot or two of liquor (my favorites are Tito's or Bulleit Rye)

4. Add ice and top with a splash of limeade and water
5. Get ready for the most refreshing drink of your life. I've made this drink at every get together I've attended this summer, including a boat party and a hill country cookout.