A Perfect Pre- and Post-run Recipe for Runners—and a Publix Gift Card Giveaway!

I’ve never met a fish taco I didn’t like. But I’ve also never met one I could make. Until now.

There are two reasons why I love everything my friend and trainer, Jodie Kofod, cooks. One, I didn’t make it. Two, Jodie’s meals are healthy without tasting healthy. Dress tofu up any way you want, but it’s still a protein sponge. See, my rule is if you have to marinate, deep fry, bread or baste something just to make it edible, it’s most certainly not good (I’m talking to you, fried alligator bites).

So when Publix asked me to share a quick, healthy meal for runners, I knew I had to call on Jodie–who holds certification from AFAA NETA ACE, Johnny G Spin, TRX and kickboxing, as well as nutrition certifications–and my other girlfriend and workout buddy, Alli. In addition to being more fun than a bottle of tequila on a bus with the Rolling Stones (Jodie knows from actual experience), Alli owns a beautiful home that, unlike mine,  has “things to cook with.” Things like pans, bowls and salt.

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The motley cooking crew: Alli, Jodie and me.

My parameters for the recipe were simple:

  • It has to be easy (for obvious reasons)
  • It has to be quick
  • It has to taste good
  • Everything has to be readily available at my Publix
  • It has to be gluten-free, not because I have celiac disease, but because gluten sends me dashing into the woods about every two miles, but that’s another post for another time.

“How do fish tacos sound?” Jodie offered.

I love fish tacos. Perfect.

“So, corn tortillas, fish and salsa?” Cool, I can do that.

“Not exactly,” she replied, looking at me like I just blew my nose in her gym towel.

She texted me the grocery list (I’ve added the price points):

  • Fresh fish, do not attempt alone—ask woman behind the counter ($18.32, I’ll explain)
  • 2 Publix canned black beans ($1.70)
  • Sriracha ($2.99)
  • Margarita mix ($4.09)
  • Publix fresh salsa ($3.49)
  • Romaine lettuce ($1.99)
  • 2 Limes ($1.00)
  • Avocado ($1.00)
  • Cilantro ($0.99)
  • Corn tortillas ($2.15)
  • Plain Greek yogurt, large ($3.00)
  • Sauvignon blanc, obviously ($11.99, don’t judge)

Total damage: $52.71, plus whatever the government wants.

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The helpful woman behind the Publix fish counter suggested tilapia for fish tacos, but I recently had a bad run-in with the species when I attempted to make it at home without supervision. So I asked what else would work. She recommended “any sturdy white fish,” and pointed to a large fillet of something called “corvina” from Argentina. It was about $10 pricier, but hey, it wasn’t tilapia.

When I got to Alli’s, the cooking lesson commenced. But first thing’s first. Pour the wine.

From there, Jodie instructed us to poach the fish. Since I thought poaching meant killing a protected animal, I just stared at her.

“Put the fish in a microwave-safe bowl and pour in a bunch of the margarita mix,” she explained. Then we salted it, snipped some cilantro on top, covered the dish with plastic wrap and popped it in the microwave. No measuring and, yes, the microwave. Totally my jam.

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The cooking time depends on the size of the fillet, so we put it in for a few minutes, checked it and kept blasting it with radiation until it flaked apart—all in all, less than 15 minutes. During that time, we made this crazy-delicious sauce, mixing equal parts plain Greek yogurt and Sriracha and squeezed the juice of two limes. Sounds disgusting, looks like flesh, tastes like Heaven.

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Thing got wild when the knives starting flying–into Alli’s new floor.

We flaked the fish into doubled-up corn tortillas, topped with rinsed black beans, slices of avocado, more cilantro, Sriracha, romaine, the pre-made salsa and a dollop of the not-so-secret-now sauce. I think I ate five. But this recipe could easily feed four to six normal human beings.

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Then Jodie started to riff on the recipe. “You can actually make them three ways,” she said. “You can wrap them in tortillas, like we did here, or you can put them in lettuce wraps or little baked corn-tortilla cups.”

We pulled long leaves from the romaine and assembled the tacos sans tortilla. Then Jodie showed us how to make the “bowls” by flipping over a muffin tin, coating it with cooking spray and tearing and stuffing the tortillas into the negative space between the muffin forms to create bowls. She baked them on low for a few minutes until they were just starting to lightly brown on the edges. I preferred the soft-corn tortillas for no other reason that it was the easiest; but variety is cool, too, if you’re an overachiever.

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I am not. But Mom, now I can make a pretty bad-ass fish taco, three ways.

Oh, and there’s video, too. So check back in two days and prepare to be…something. Amazed? Appalled? Embarrassed for us? Probably all of the above.

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Speaking of embarrassing…we each have only-children–can you tell?

And here’s the 2-step bonus: (1) Follow “On the Road” on Facebook and (2) find and share this post, and you’ll be entered to win a $25 gift certificate to Publix (and if you buy the tilapia and even cheaper wine, you’re covered). Drawing will be Monday, March 28, just in time for you to whip up this pre- or post-race meal for the Publix Savannah Women’s Half & 5K on April 2nd! See you there!

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Your moment of Zen: “Is there something in my teeth?”

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Jodie’s Taco Bar

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Let’s Run, Ladies: The Publix Savannah Women’s Half Marathon and 5k

Coming to you on April 2, 2016!

Coming to you on April 2, 2016!

Last spring, I participated in my first all-women’s race. Though I run with girlfriends on a regular basis, I wasn’t sure what to expect at the inaugural Publix Savannah Women’s Half Marathon and 5k. Would it be…girlie? Like a Lilith Fair concert minus the music, booze and underlying anger for the phallus? As it turned out, the race was one of the best running experiences of my life.

For starters, I was in the front. Like, the for-real front. Because when you eliminate half the population from a race, the mid-packers are suddenly leaders, which is where I found myself. I could count the women in front of me. And while they were busy counting who was behind them on the switchbacks, I couldn’t help but feel that we were all counting on one another as well.

See, I discovered there’s an almost inexplicable thing that happens when women get the rare opportunity to race together. We’re at once competitive and supportive–which is shockingly possible. Because even more than we want to beat one another, we want to simply race our best–to run among our sisters and see what our legs, lungs and heart can do.

Claudia and I raced together that year and held a steady 7:50 pace until the last half-mile when I hit a mental and physical wall. When she said, “Let’s pick it up,” I puffed, “You go ahead.” She hesitated for a minute, then saw in my empty I’ve-got-nothing-left-please-just-let-this-end-and-give-me-my-beer-face that I was, in fact, incapable of picking anything up including my pace, my feet or even my pride.

Claudia and I staying the course.

Claudia and me staying the course.

She blazed forward and I admired her “I’m still in my 20s” sprint to the finish from a good decade out. Another woman caught me shortly thereafter and said, “C’mon, you got this,” as she passed by.

At that point, I didn’t have much of anything left in me. But I did feel like I had the support of every runner out there–every woman who ever put one foot in front of the other not because she hoped to break a land-speed record or score a corporate sponsorship, but because one day she thought–for any one of a million reasons–I need to run. And then for some inexplicable reason, she kept doing it.

When I crossed the finish line, Claudia was there to congratulate me on what was still a mighty-fine PR. And then we cheered our friends in, from the girls we trained with to the women who were racing for the first time. Some jogged, some walked, but we all felt like we were in it together–and I don’t just mean the race. I mean the fact that we are all women. All daughters. All runners of various degrees for various reasons.

A happy ending.

A happy ending.

So I was clearly honored when I was asked to be an ambassador for this year’s race on April 2. For me, it’s a no-brainer. The race is in my city, sponsored by my grocery store, my running store, the magazine I write for, and my favorite shoe/apparel brand, New Balance, whose 860s I’ve been wearing for nearly as long as I’ve been running.

I have the privilege of encouraging women of all ages and abilities to join in–to run, walk, or Galloway themselves through a beautiful 3.2 or 13.1-mile course. I’ll be sharing tips, discount codes and product giveaways–the first being a $10 half-marathon registration discount when you use the Code: ONTHEROAD10.

Follow my blog and the On the Road Facebook page for more information–and feel free to ask any questions and share your experiences to encourage others to join us on this unique journey.