Mondays are hard for everyone I know, especially after
having two weeks off for the holidays. This past Monday I was all gung-hoe (did
I spell that right?) to get my life back together, get back to work and working
out. I was going to get back into eating healthy, relaxing morning routines,
and better habits.
having two weeks off for the holidays. This past Monday I was all gung-hoe (did
I spell that right?) to get my life back together, get back to work and working
out. I was going to get back into eating healthy, relaxing morning routines,
and better habits.
Well now it’s Wednesday and all I want is my bathrobe, Netflix
and a pizza.
I know this is just part of it all; right now I’m facing the
cravings stage of the new diet. It’s taking everything in my power to not pick
up that olive garden gift card and stuff my face for dinner tonight. All I can
think about is a big pile of pasta swimming in some kind of garlic and butter
laden sauce and an abundance of breadsticks.
cravings stage of the new diet. It’s taking everything in my power to not pick
up that olive garden gift card and stuff my face for dinner tonight. All I can
think about is a big pile of pasta swimming in some kind of garlic and butter
laden sauce and an abundance of breadsticks.
Gah! Ok Let’s talk about something else, perhaps the dinner I
had last night?
Easy & clean is the name of the game this week. I’m as
much of a mess as I was before Christmas so quick, easy meals are my savior,
and are really helping me stay on track despite the little ginger demon on my
shoulder waving hot mozzarella sticks under my nose.
This recipe is super easy and can be paired with a number of
sides; you can also swap out or add nearly any vegetable to the broccoli to
make it a more complete meal. The parchment helps to seal in the juices, so
every single bite is brimming with flavor. From start to finish this dish only
takes about 20 minutes, so less than the time it would take to make a box of Mac
& Cheese, and probably way easier, just sayin’.
sides; you can also swap out or add nearly any vegetable to the broccoli to
make it a more complete meal. The parchment helps to seal in the juices, so
every single bite is brimming with flavor. From start to finish this dish only
takes about 20 minutes, so less than the time it would take to make a box of Mac
& Cheese, and probably way easier, just sayin’.
Parchment Baked Tilapia & Broccoli
2 cloves of garlic, crushed
1 tbsp fresh chopped parsley
Pinch of crushed red pepper
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp sea salt
2 tilapia fillets (1/4 lb each fillet)
2-4 lemon slices (1/4 inch thick)
2 cups broccoli florets
Preheat the oven to 400 degrees. In a
small bowl combine garlic, parsley, crushed red pepper, oil, salt and lemon,
mixing well to combine. On a precut piece of parchment paper lay one tilapia
fillet, topping it with half of the garlic mixture and one or two lemon slices
on each one. Place 1 cup of broccoli florets on top of this before folding creating
the parchment pouch. Take two opposite sides of the parchment and bring them
together. Fold them downward creasing the paper at least two times. This should
create a tube like package, which can be closed by pinching the open ends
closed and rolling them inward. Place
the parchment packages on a cookie sheet in the oven for about 10-15 minutes.
Remove from heat and let cool for 5 minutes before opening. The fish should be
flaky when pierced with a fork. (Serves 2)
small bowl combine garlic, parsley, crushed red pepper, oil, salt and lemon,
mixing well to combine. On a precut piece of parchment paper lay one tilapia
fillet, topping it with half of the garlic mixture and one or two lemon slices
on each one. Place 1 cup of broccoli florets on top of this before folding creating
the parchment pouch. Take two opposite sides of the parchment and bring them
together. Fold them downward creasing the paper at least two times. This should
create a tube like package, which can be closed by pinching the open ends
closed and rolling them inward. Place
the parchment packages on a cookie sheet in the oven for about 10-15 minutes.
Remove from heat and let cool for 5 minutes before opening. The fish should be
flaky when pierced with a fork. (Serves 2)
This recipe can also be used for salmon and bass, though I
prefer it with tilapia.
Despite the intensity of fatty/carb loaded food cravings in
this post I can honestly tell you that this meal, paired with rice was
incredibly satisfying, and will be made again, probably in the near future.
this post I can honestly tell you that this meal, paired with rice was
incredibly satisfying, and will be made again, probably in the near future.