A running joke amongst my friends is the fact that I’ve been a registered amateur boxer for two years now and I’ve yet to have an actual fight. I think you can say I’m 0-0-0-5, as I’ve had 3 opponents no show and two go down with injury in the week of the event. I guess it’s tough to find another guy trying to break into the boxing scene around 30 years old.
And yet, I press on. I currently have a 24 year old, 178lb polack lined up to test my mettle the Sunday before president’s day, and I’m confident in everything but my ability to make weight. Idk if you’ve heard, but I really like drinking beer. Like, a lot of fucking beer.
So I’m currently rationing the booze and trying to only have a glass of wine here, an Amstel Light there, and the occasional shot of bourbon in the closet bc if my lovely wife didn’t see it it didn’t happen. And what do you know? I stop having a handful of IPA’s a day and the pounds start flying off. But, because I’ve not completely quit the sauce
I’m experiencing some of the side effects of not drinking and only consuming 1500 calories a day. These include general irritability, headaches, following a guy who cuts you off for 2 miles while flashing your brights and honking at him until he displays a handgun (yea there’s like three shootings on the Eisenhower Expressway a week, probably a bad idea) and threatening to murder one of your coworkers when he questions whether or not you’ll make money on the trade you just made.
So yea, it’s been a little rough not eating meatball sandwiches every day with the fat fucks on the trading floor, but not all healthy eating tastes bad. I’m actually a decent cook and can turn eating healthy into a fun challenge to make a delicious dish even if it doesn’t taste like it’ll give you a coronary. Which finally brings us to…
Pug’s Famous Blackened Tilapia:
3 tilapia filets
Spice Mix
3 tbs paprika
1 ts salt
1 ts pepper
1 ts dry thyme
1 ts cayenne pepper
1 ts dry oregano
1/2 ts garlic powder
Slaw:
1 medium jicama (I like asking the cashier how to pronounce that one)
12 grape tomatoes, halved
1 avacado, cubed
Zest of lime
Juice of 2 limes
3 tbs olive oil
1 ts apple cider vinegar
1 jalapeño, seeded, sliced
1 mango, cubed
1 orange bell pepper, diced
Directions:
1. Combine all of the dry spices in a bowl, whisk to mix
2. Rinse your tilapia filets and pat dry. Sprinkle 1 tbs of the spice mix onto each side of each cutlet and press into the filet. Allow to sit for 15 minutes.
3. Make your jicama slaw while you wait. Chop all of your fruits and veggies, combine in a mixing bowl, and zest your lime over it before juicing it. At the oil, apple cider vinegar, and lime juice. Mix it all up and add salt and pepper to your taste.
4. Heat 1 tbs avacado oil (or any high flash cooking oil) in your cast iron pan over medium-high heat. Give it a few minutes to get hot, like just barely starting to smoke, and add your tilapia filets. Cook for 2-3 minutes per side.
4. Serve your filets over a bed of the lettuce of your choice (gonna go kale tonight) or a serving of rice if you’re not anorexic or a 31 year old loser having a mid life crisis amateur boxing career
– Diet Chef Pug
White Trash Day Dreams 