Wednesday, September 7, 2011

Walking the World for Diabetes and a taco recipe

Recently on one of my frequent trips between the cities and Up North I couldn't believe what I saw. My first thought I was just tired from the drive and beginning to imagine things but as I got closer sure enough I was correct in my observation. A man wearing a backpack was holding a dog on a leash and rolling a huge 6 foot inflatable world globe on a rope in his other hand down the side of the road. He was heading north in my direction. When I told my husband about this unusual sight he recalled seeing this man some 100 miles back the previous week.
Well the mystery has been solved after reading about Erik Bendl's journey in the local newspaper. He is a 49 year old retired Kentucky carpenter who is rolling a large canvas inflated globe to promote diabetes. The globe is a symbol that diabetes has a world wide impact with some 350,000 people affected by the illness. He has covered some 26 states thousands of miles in 5 different trips over the years during the summer. This recent trek began in Sheboygan,Wisconsin, moved across Minnesota to Lake Itasca and onward toward the Dakotas. On his last blog he had reached the State Park of Lake Itasca on Sunday. Erik's mission certainly is challenging in terms of the pace walking each day with his only companion Nice, his dog. But his goal is simple to promote diabetes awareness.
Check out his daily blog at this link
I think his efforts are quite noteworthy.
If all this talk about walking has made you think about how good exercise is for you what about a healthy recipe too?
Generally, I do not eat a lot of seafood but I do enjoy mahi-mahi. Once having had it in Hawaii I've never been able to find a recipe that comes close to what I had except for this one.
This recipe has been adapted from a BHG recipe. Other fish like swordfish or halibut steaks can be used in place of mahi-mahi fillets. Note shrimp or chicken can be substituted for fish in the taco.
Fish Tacos with Tropical Fruit Salsa
4 servings
  • 1 lb. fresh or frozen swordfish, halibut or mahi mahi steaks cut 1 inch thick
  • 1 mango, peeled and chopped
  • 2/3 cup chopped tomatoes
  • 1 small cucumber seeded and chopped
  • 2 TB. green onion diced
  • 1 jalapeno pepper
  • flour or corn tortillas
  • 2 cups fresh spinach or leaf lettuce chopped
  • 1 can black beans rinsed and drained
  • 2-4 TB. snipped fresh cilantro
  • 1/2 cup margarita drink mix (no alcohol)
  • 1 tsp. Jamaican jerk seasoning (found in spice aisle grocery store)
  • 1 TB. lime juice
  • 1/4 tsp. salt
  • 1/2 tsp. ancho chili powder or regular chili powder
Thaw fish and pat dry with a paper towel and cut fish into 3/4 inch strips
In a shallow bowl stir margarita mix and jerk seasoning, add fish strips and coat in juice, cover and marinate in refrigerator 15 minutes, turn once or twice
In a large bowl stir together beans, mango, tomatoes, cucumbers, cilantro, onion, pepper, lime juice, ancho powder and salt set aside.
Drain fish and discard marinade
On a large piece of foil spray with PAM and grill fish strips till flaky about 8 -10 minutes
To serve:Warm tortillas and place 2 TB mango salsa inside with chopped lettuce/spinach and fish strips
Serve with Spanish rice pilaf

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