This week has been a good week so far! I’ve had the chance to do my hair and makeup and spend some time out of the house which has made a world of difference in my confidence.
M had a scary episode last week where she spit up a little bit of blood. After a lot of crying (on my part) and a trip to the pediatrician, we found that she has bad reflux. I suspected reflux, but didn’t realize it was so bad that it was making her esophagus bleed! Poor baby. Monday we had a follow up appointment so I had an opportunity to get dressed and go out into the world! Moms of infants, you know how important and exciting this is! I’m still living in yoga pants, but I’ve come up with ways to dress them up to make them cuter.
I got the vest from Kroger- yes, the grocery store. There is a Kroger near us that is so insane! It has a clothing sections, shoes, and even a jewelry store! The shirt is from JC Penny and the yoga pants are from, of course, Target.
Yesterday was my friends birthday and I was able to get dressed up again! I didn’t get a picture of my whole outfit, but I did my makeup and I felt great! Bonus points: I did my makeup while holding a fussy baby. Mom win!
Monday night I wanted to make a healthy dinner. We’ve started using MyFitnessPal to track our food again, so I wanted to make something low calorie and protein packed! My husband loves fish tacos so I decided to whip up my own pico for some yummy fish tacos!
Fish Tacos with Pineapple Mango Pico de Gallo and Spicy Cream Sauce
Amount per serving: 297 calories- 37g carbs- 8g fat- 26g protein
For Pineapple Mango Pico de Gallo
- 1 1/2 c chopped tomato
- 1/2 c diced onion
- 2 tbs diced jalapeno
- 1 c. diced pinapple
- juice of 1 mango
- 1 tbs lime juice
For Spicy Cream Sauce
- 1/2 c light sour cream (you could also use plain Greek yogurt)
- 2 tbs jalapenos
- dash cayenne pepper
- 4 tilapia filets
- salt, pepper, and cumin to taste
- 8 corn tortillas
- Cooking spray
- In a bowl, combine all pico ingredients. Cover and refrigerate ideally for 4 hours or longer before serving.
- In a blender, combine sour cream, jalapenos, and cayenne. Blend until smooth and set aside.
- In a skillet over medium high heat, spray your skillet and add tilapia filets. add salt, pepper, and cumin to taste and let cook 3-4 minutes per side or until fish flakes when cut into.
- Put fish into tortillas, spoon some spicy cream sauce on the fish, then top with pico de gallo.
These were such a hit! I love love LOVE how the pico turned out as well. It may be winter, but summer flavors are still winners in my book!