Flies and Swims

Doctors say in order to keep your cholesterol in check, one should maintain a diet of proteins that either fly or swim. That means no red meat (get it: cows graze whereas fish swims, turkey flies). This is a healthier way of living and will still get you the nutrients of non-vegetarian food (aka the good protein intake). Since I have already shared a salmon recipe, I figured a nice tilapia is just what I needed. This will help to keep us all in our trim, spring break mind set, while still enjoying what we eat. No thanks on the tofu, even if it is deep fried (that’s right Chinese take out, I am talking to you. Don’t act like we don’t all see it there stuffed under our lo mein. No, not that any of us are eating lo mein. Healthy eating…must stay on topic…on diet…flies and swims).

  • 1.5 tsp. Lemon Pepper
  • 1/2 tsp. paprika
  • 1.5 tsp. garlic (granulated)
  • 1/2 tsp. salt
  • 3/4 tsp. dried dill (if you don’t like dill, dried basil could work)
  • 1.5 tsp. minced onion (I did the bottle stuff on this as well)
  • 3 Tablespoons olive oil (I feel like 2 is enough, but eye ball it)
  • 6 Tilapia Fillets
  • 2.5 Tablespoons lime juice (real stuff if you can)

photo

Preheat oven to 400 degrees F In the meantime, combine the dry spices with olive oil and create a paste. Set aside. Foil the baking sheet and lay out tilapia fillets. Coat the fish with the lime juice and paste. Bake for 15-20 minutes or until the tops look golden brown. Enjoy! (oh and, think “swims” next time you need a dinner idea. Swims = swimsuit, eat healthy, eat more fish. Preaching over, the end).

Happy Eating, XO.

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3 thoughts on “Flies and Swims

  1. Pingback: So Kale and Quinoa Walk in to a Bar… | Damn, I Can Make That!

  2. Pingback: Homemade Dill Dressing | Damn, I Can Make That!

  3. Pingback: Rice Like You’ve Never Had Before | Damn, I Can Make That!

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