With the holidays quickly approaching and Thanksgiving being a week and a half away, I decided it’s time to get back on track. No, I’m not going on a diet or starting to count calories. I just want to go back to eating clean, healthy food, whether it be from Custom Fit Meals, or Chef Boyar-Jaime. As mentioned in previous posts, I’ve been traveling a lot and dining out more frequently, making poor decisions in addition to slacking off at the gym. So, I’m vouching to make smarter food choices, be regularly active, and be more conscientious of the decisions I’m making (in all aspects of life).
After witnessing my second CrossFit Competition this past Saturday morning…
… I worked out at the gym, then went to the grocery store and stocked up on fish and a ton of veggies.
Saturday night, made Portobello Mushrooms Stuffed with Tilapia. I had no recipe. Never made it before. Not even sure how or why I thought to make it, but surprisingly came out delicious! Here is the Step by Step instructions in case you’re interested:
– Pre-heat the oven to 350 degrees. – Wash the mushrooms and scoop out the insides with a spoon. – Chop up the parts removed and keep on the side for later use.
– Line a baking sheet with foil. – Season the mushroom caps. I used olive oil, balsamic, paprika, crushed black pepper, rosemary, and a tiny bit of salt. – Turn the caps back over (as seen in the first pic) and cook for 15-20 minutes. – In a sauce pan on medium heat, cook: chopped garlic, 2-3 Tbsp of grass-fed butter or ghee, the mushroom caps/insides, and 2 pieces of tilapia diced into small pieces. I also added chopped zucchini and a bunch of seasonings like, rosemary, parsley, black pepper, paprika, salt, lemon and lime juice.
– As soon as the Bella Caps are tender enough, take them out of the oven and add the tilapia mixture inside.
And voilà! A delicious and healthy meal.
we enjoyed another simple, healthy dinner: Red Snapper with Asparagus. I also cooked the 2 pieces of Tilapia we didn’t use the previous night, but didn’t eat it because there was too much food. (Step by Step details below):
– Pre-heat oven to 425 degrees. – Wash fish and pat try. – Spray a baking sheet or drizzle with olive oil. – Place fish on top of lemon slices. – Season fish. I used paprika, black pepper, salt, parsley, lemon juice. I then added ghee on top.
– Baked for 20 minutes. – Prepared Salad: spinach, arugula, beets, tomato, zucchini, avocado, apples, olive oil, black pepper.
Love adding fruits and herbs to my water! Cucumber is my fav, but didn’t have any. This water has lemon, lime and fresh mint. I also love using apples and oranges, but am always experimenting with different flavors.
Sorry for the lack of formal recipes for each of these meals. Next time I’ll pay better attention as I’m cookin’. This morning I picked up my Custom Fit Meals (currently available in North Carolina, Virginia, DC, Maryland, New Jersey, Philly, and New York), so I’m gonna enjoy not having to cook every meal this week! More on that to come later.
Happy Monday and enjoy your week!