I’m about to start on a new training program: Epic Ass. Yes, that’s really the name. 😉 It’s a hyperthrophy program, with high volume and reps, that runs 6 days a week. Thankfully, it’s only 60 days long. This time, I’ll be sure to take before photos and measurements. I trust my coach completely, she is awesome! I just know I will need to be mindful of eating properly to fuel this and getting lots of sleep to recover. The program also includes a mobility and flexibly aspect, which I think is essential.
I’m also shifting my focus on cardio. I used to dread it. I would think about how boring it was, how much it hurt, I’d watch the clock etc. I’m changing my mindset to use it for improved mental clarity and it’s changing everything.
I’m really excited to have a challenge and try something new.
Speaking of something new: I found a new recipe for fish tacos. I’m definitely going to make these soon
INGREDIENTS
SALSA
4 medium tomatillos—husked, rinsed and quartered
1/2 cup lightly packed cilantro
2 small jalapeños, chopped
1 1/2 tablespoons fresh lime juice
1 teaspoon vegetable oil
Kosher salt
TACOS
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon minced cilantro
1 small garlic clove, minced
1 pound skinless halibut fillet, about 3/4 inch thick
Kosher salt
Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving.
INSTRUCTIONS
MAKE THE SALSA
In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with
salt and transfer to a small bowl.
MAKE THE TACOS
Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.
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