Archives for posts with tag: tilapia

Photo Jan 20, 4 53 58 PM

Everyone needs an excuse to stray from their current habits and onto a new path. For many that means taking a vacation, joining the gym, making more time for themselves and meditating on life, but most commonly we focus on what we are putting into our bodies. January is the time, more than ever it seems, when we choose to start the year off with a clean slate and a new diet. I was introduced to Arbonne products by a dear friend in December and chose January 5th as my start date to do the 30 day cleanse. I have always wanted to try an elimination diet before, hoping to cure the symptoms related to the eczema I have been suffering from for many years. Connecting my skin condition to one of these toxins: alcohol, caffeine, soy, dairy, gluten, whey, refined sugar, vinegar, corn or artificial flavors would provide me with some relief. In addition, while I eat healthy, I have a tendency to eat whatever I want which isn’t always kind to my waist line. I wanted to feel great all the time, with a clear head, a consistent good night’s sleep and energy that came from fueling my body with clean foods. I knew making the change in my habits would provide me the basis to make better food decisions into my future.

If you are interested in the cleanse or have any questions please feel free to comment.

The Arbonne cleanse allows for one meal per day, which should be mostly greens with some protein, healthy grains and healthy fat. Tonight I cooked blackened Tilapia in coconut oil, wilted Tuscan kale with sesame seeds, and quinoa with garlic and scallions.

Start by putting a kettle on to boil. Place two handfuls of kale per person in a colander.

Chop scallions and garlic. Heat small sauce pan with a bit of coconut oil and cook scallions and garlic until fragrant. Add quinoa and water (or broth) and cook according to instructions. Once there is about 5 minutes left you can start the fish.

Blackened Fish:

Rinse your fillet. Season one side of the fish with cayenne pepper, covering the fish generously. I added a little salt and pepper as well. Let a bit of coconut oil heat on a non-stick pan at medium/high heat. Place the fish seasoned side down and let cook almost all the way through (about 5 minutes) flip the fish and finish until cooked through. This can be prepared with similar fish, such as cod.

When the kettle comes to a boil, slowly pour over the kale and add lemon and salt and pepper for flavor.

Plate your dish, adding any other veggies you like on top of the quinoa (i.e. mushrooms, cucumber, tomato)

The whole meal takes 20 minutes, tastes delicious and doesn’t leave you feeling hungry.

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hualalai

I am insanely lucky to have the best family and friends who love me unconditionally. I have no idea how I got so blessed. They are there to support me, inspire me with their many talents, pick me up when I’m down, go on crazy adventures with me, listen, laugh, be stupid with, and make me want to be a better version of myself. To top off my blessings this month I am so very excited to be going on a solo trip to Hawaii tomorrow where I will be meeting my wonderful parents and connecting with old friends. It is always a good idea to get away and take care of yourself, even if it means going for a hike, getting a massage or simply eating a good meal with a friend (or solo). My best friend came over for dinner tonight and we decided we would do a healthy Hawaiian inspired meal. I got most of the ingredients at the Santa Cruz Farmers Market, which I try to make time to visit as often as possible. We were busy chatting and catching up on life, so the measurements and ingredient list are approximations today, but I’m confident that these are simple enough to copy.

rainbow chard

For the Greens (recipe inspiration from my beautiful vegan friend Lindsey):

I picked up Red Russian Kale and the above picture Rainbow Chard at the Santa Cruz Downtown Farmer’s Market. Cut the ends off the chard, take the stems out of kale, or in my case ask your girlfriend to rip the leaves while your prep the seafood. If you use Lacinato (also called Tuscan) make sure you get rid of the stems, they are tough, kitchen scissors are helpful. Baby Kale is a good alternative if you do not want to do the prep work, and we’re lucky to have some great local options. Roughly chop the greens. Blanch the greens by placing them in a colander or strainer and pour boiling water very slowly over the greens. Lindsey recommended using a tea pot and it worked perfectly.

Place greens in a bowl and toss with sesame oil, toasted sesame seeds, salt, ground red chili flakes and a dash of soy sauce to taste. Use your best judgement depending on how many greens your using. When toasting sesame seeds (you can use black or white) it is easier to use a soup pot because they bounce about and easily burn so keep them moving.

You can make this dish with any greens, such as broccolini, green beans, broccoli rabe, mustard greens, asparagus….

red russian kale

For the Hawaiian inspired fish (sorry Lindsey):

I used tilapia because it was fresh and the right price. You can use any white fish, like halibut, that takes on the flavor of what you are cooking. I added 1 tablespoon of canola oil and a little butter to a frying pan. Add 1-2 shallots and 2 cloves of garlic and let soften. Salt and pepper the tilapia and add to the pan. Flip the fish. You can break it up a little if you like. Add a dash of white wine to deglaze the pan and let simmer on very low.

For a little tropical addition that I usually use on my fish tacos, I made a basic mango salsa with:

1 ripe mango
fresh lime
1/2 diced red onion
cilantro
salt
jalapeño or serrano

I used pretty cilantro sprouts I found at the Farmer’s Market as a garnish on the fish, I love micro greens, especially arugula and sunflower.

The BEST part of this meal was spending time with a dear friend, fresh ingredients, and simplicity. This is what life is about. Aloha!

Photo Jan 15, 7 25 51 PM (1) tropical-dinner-036 Photo Jan 15, 7 27 16 PM (2)