I really want to get in better shape post-baby. While the scale quickly returned to normal (thanks to being FULL of water and baby during my pregnancy), my body is not quite the same. At all. Couple pregnancy with a new one that all you want to do is spend every minute away from work with and…sigh.
As convenient as it is to have her daycare less than a mile from my new job, it’s also way too easy to swing by, scoop her up, and the next thing I know, the evening is going on 8pm. At which point it takes next to nothing to talk me out of a planned workout. I am thankful for my “big kid team sports” (hockey and tennis) these past 9 months to force my hand at working out when needed.
Not only is squeezing in exercise a challenge, but managing a 9 month old and cooking dinner simultaneously can be tricky at times. It never fails that the dinner time is fussy time, and sometimes my attention is needed outside of the kitchen (though Shea is rather fond of banging on pots and pans and a good handful of the time, Mr. P is around to help divide and conquer).
Sometimes it’s not the act of cooking that’s the challenge, but as the minutes near the early bedtime of 7pm, eating can become the challenge. It’s hard not to turn irritated when you spend time making a delicious, balanced meal only to have it go cold or be eaten in 0.9 seconds or saved for after little one’s bedtime. Of course there’s also the option of waiting to cook and eat until after bedtime, but then my day would include no time to decompress and, well, that wouldn’t end well.
See? My part-time working mom of 1 babe can make every excuse in the book not to cook and not to workout, but the fact is…my thinking and rationale just need some reframing. Cooking and working out can be my decompress time and it is time invested in the health of myself and my family. As much as I consider it beneficial for Shea to grow up in a house that cooks meals and most importantly, her eating those meals and not growing up on all things from a box, on a stick, or in the shape of a nugget…it’s important for Mr. P and I to stay healthy to live long lives with and for our growing family. It doesn’t feel like it, but taking that time for my health is important for my little one’s well-being, too.
Sometimes it feels good to vent and talk things through online. Wooooosa. Breeeeeeeathe. To a healthier thought process on taking that time out of the day for exercise and healthy cooking – cheers!
And with that, a quick and easy recipe that’s ready in minutes! Enjoy!
- 1 tsp garlic powder
- 1 tsp Spanish smoked paprika
- ¼ tsp ground coriander
- ¼ tsp freshly ground black pepper
- 1 lb tilapia fillets
- 1 Tbsp olive oil
- 1 Tbsp fresh cilantro, finely chopped
- 2 tsp canned chopped green chiles
- 1 avocado, cubed
- ¼ tsp salt
- 6 (6-inch) corn tortillas
- 1 lime, cut into 6 wedges
- Preheat broiler to 550 degrees F.
- Combine garlic powder, paprika, coriander, and black pepper. Brush fillets with oil, and sprinkle with spice mixture; spread spice mixture over the top surface of the fish and place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.
- Combine cilantro, chiles, avocado, and salt in a bowl; lightly mash with a fork.
- Divide avocado mixture and fish among tortillas. Serve with lime wedges.
Choose a gluten-free (e.g. corn) tortilla to make this recipe gluten-free!
If making for little ones (or if you're not too keen on spice!), omit the cayenne or use just a pinch to reduce the heat. These are spicy!