End of Vegan Challenge

                So I made it to week six.  I can’t believe I did this and it really was not that hard.  WOW.  It was hardest when we went out to dinner.  Other than that it was easy.  I have to admit that I was happy with the experience.  Only disappointing part was that I really didn’t lose anything.  I would have expected more.  I think it is more because of my life vs. the vegan challenge.  Going off birth control has totally wacked me out.  It has been rough.  Always tired and never getting a good night sleep.  I wish it didn’t interrupt my vegan challenge.  I think my results would be better. 

I hope you have the chance to try this challenge too!

So here are the numbers. 

Measurements	My Start	5-2-2013
Weight: Total	146.2 lb	143.2
Weight: Water	52.4%	52.8
Weight: Fat	25.1%	24.5
Measurement:  Height	5’ 6”	5’ 6”
Measurement:  Waist at naval	34.5	33
Measurement:  Bust	26	26
Measurement:  Hip	37	37
Measurement:  Booty	39	39
Measurement:  Thigh	L 22.5   R 22	L 22.5   R 22
Measurement:  Calf	L 14      R  14	L 14      R  14
Measurement:  Arm	L 11.5   R  12	L 11.5   R  12
Measurement:   Neck	13	13
BMI	23.6	23.11
Waist to Height	.52	.50
Heart Rate: Standing	72 bpm	68 bpm
Heart Rate: Exercise	132 bpm	132 bpm
Heart Rate: Rest	80 bpm	80 bpm
Hoxworth: Blood Pressure	121/77	121/77
Hoxworth: HCT	42%	38%
Hoxworth: Total Cholesterol	194	unknown

Crappie Fish Tacos

                So my hubby has become quite a big fisherman these days.  He has caught many Crappie in the lakes around or home.  So for his grandma birthday the family got together for a cinco-de-mayo birthday celebration.  So I combined a few different recipes to come up with fish tacos.  I was told it was pretty good and I have to take their opinion since I am a vegetarian.  I will share the recipe with you and you can decide

Crappie Fish Tacos

Serves 2 (About 5-6 tacos)

·       3 cloves garlic

• 1 cup packed cilantro leaves
• 2 limes, zested
• 2 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup tequila
• 1 pound crappie fillets
• 7-inch round tortillas or shells
• 1 pack of Dole shredded red cabbage
• Lime wedges
• 1/4 cup chopped cilantro
• 1/4 cup salsa
• 3 table spoon salsa

1/3 cup sour creamIn a medium bowl, mix the cilantro, cabbage and 1/4 cup salsa. Set aside.

In a small bowl, mix sour cream and 3tblspn of salsa. Set aside.
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila.

Put the fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.

Heat an electric nonstick griddle to 375 degrees F.  Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. (Or you can broil if you prefer)

Break fillets into bite size pieces. Drizzle with lime juice if you like.

Resources

http://www.crappie.com/crappie/cooking-crappie/34681-blackened-fish-soft-tacos-try-one.html

http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe/index.html