I didn’t think I was a germaphobe until yesterday.
I was playing hockey yesterday morning and I look next to me on the bench and see a teammate pick-up my water bottle (the one pictures above with “Girls” and a female hockey player on it…) and squeeze water into his mouth. And then he closed the lid of my water bottle with his teeth. I didn’t say anything (besides…awkward!). It was the 3rd period with 7 minutes to go…I could make it without water.
I go out, skate a shift, and return to the bench. Another fellow teammate picks up my water bottle and squeezes water into his mouth. Hm. Gross. Not that that water bottle wasn’t going into the dishwasher anyways, but c’mon people! MY WATER BOTTLE. And um, for how many MONTHS now have people been helping themselves (and their teeth) to MY water bottle!? No wonder I had a cold ALL of last week!!! It’s not that I’m not a good sharer, because I am (and because sharing is caring, right?). Maybe it’s because I witness on a weekly basis these men spitting loogies and snot-rocketing green deposits onto the ground of the rink and onto the ice…and smell their stench of never washed nor left-out-to-dry equipment. Hockey is a not a pleasant-smelling, cleanly sport….but at least I air my equipment out between games?
…And I don’t use other people’s water bottles. ESPECIALLY WITH MY TEETH. Or without asking.
“How rude!” -Michelle Tanner
Regardless of my germ freak out, it was a fun day of hockey. 🙂
And I came home from hockey game #2 to prepare a meal I was very excited about…Coconut Almond Crusted Tilapia, Coconut Lime Rice, and Grilled Pineapple Rings. SOOOO GOOD!
Coconut Almond Crusted Tilapia from Family Fresh Cooking
1 lb of tilapia filets
1/4 cup unsalted almonds
1/4 cup unsweetened dried coconut flake
pinch of salt & pepper
spray olive oil
fresh or dried Italian parsley
garlic salt, to taste
Pre-heat oven to 375˚F
Line a baking sheet. Combine almonds, coconut and salt & pepper. Pulse in food processor until well combined. It should be the texture of breadcrumbs. Lay tilapia on baking sheet. Sprinkle with garlic salt. Sprinkle nut/coconut mixture on top of each filet. Spray tops of each filet with olive oil.
Bake for about 20 minutes, until top is lightly browned and tilapia is cooked through & flakey. Yield: 4 4-ounce portions.
Nutrition Information (per serving): 175 calories; 8 g. fat; 0 mg. cholesterol; 430 mg. sodium; 2.5 g. carbohydrate; 2.8 g. fiber; 25 g. protein
Result: What a fun way to eat tilapia! The almond taste is more distinct than the coconut, but the combination is delightful! I loved the fish, and especially loved how easy it was! 🙂 Thanks, Marla!
Coconut Lime Rice from Southern Living
1 cup light coconut milk
1/2 tsp salt
1 1/2 cups uncooked jasmine rice
1 tsp lime zest
1 1/2 Tbsp fresh lime juice
Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice. Yield: 6 servings.
Nutrition Information (per serving): 104 calories; 2 g. fat; 0 mg. cholesterol; 204 mg. sodium; 19.8 g. carbohydrate; 0.3 g. fiber; 2 g. protein
Result: What a fun side dish to pair with Coconut Almond Crusted Tilapia, no? 😉 This was a subtly sweet coconut-lime rice that would pair well with just about anything. And again, very easy to make! Yum!!
Question: Are you a germaphobe? What food or beverage sharing are you not okay with?
Request: If you have a Q&A question, please send it to me at [email protected]. It’s been a while, but if you have a question, I will get you an answer!
Lily and I are flying solo this week as Mr. Prevention is in Ohio for work. Wish me luck…being a single mommy is hard work 😉 But at least I got to eat my coconutty meal without a complaining coconut-hating husband! 😉
P.S. Faith is giving away a bunch of neat bamboo loot! Check it out!
Have a wonderful week,