Well, for my last week in PA, I’d say it’s already off to a very busy start.
I tried to make sure to reserve this week for packing, spending time with friends and family, and finishing up some last minute work details; however, based off of the craze of the first day, I’d say my plans for a relaxing and reflective week may be just a dream.
There are a million thoughts and emotions going through my mind right now, and as much as I want to see everyone and do as much as possible, there is also a big part of me that just wants to get this week over with. It’s hard to say goodbye, even if it is for a temporary time.
Moving on to brighter things….
I was honored today when I found out my blog was nominated for Skinny Scoop’s Top 25 Healthy Eating Blog Contests.
You can vote HERE and of course, I would be so grateful for your vote.
I’m up against some pretty worthy competition so even being nominated is a huge feat, although, I’m guessing I may have made it on to this list for one reason, and one reason alone…..
It’s true, I make and eat a lot of salads. I think it has sort of become my niche in terms of recipes here, and one that is often noted by readers and friends. I get it, I like greens, but in my defense, my salad creations are a little more in depth than your average bowl of lettuce.
When it comes to making a meal salad, I have a few rules. One, it must have some kind of protein in order to sustain my satisfaction. Two, it must have at least one or two healthy fats. Three, it must have several textures and flavors. And four, it must contain at least 10 or more ingredients.
Let’s take a look at tonight’s dinner as an example…..
|Southwest Tilapia and Vegetable Salad||
- 1 4-5 oz Tilapia Fillet
- 2 tsp lemon juice
- salt and pepper
- 1/8 tsp red pepper
- 1/8 tsp cumin
- 1/8 tsp dried oregano
- 1 tsp olive oil
- 1/2 cup broccoli florets
- 1/2 of a red pepper, sliced into strips
- 1/2 of a yellow pepper, sliced into strips
- 3 cups romaine
- 1/4 cup black beans
- 1/4 cup cherry tomatoes
- 1/4 of an avocado
- Preheat the oven to 400 degrees. Season the pepper and broccoli with salt and pepper and place on a foil-lined baking sheet. Bake for 10-15 minutes or until done.
- Meanwhile, season the fish with 1 tsp of lemon juice, salt, pepper, red pepper, cumin, and dried oregano.
- Heat oil a skillet over medium high. Cook fish for 3-4 minutes each side or until done.
- In a small bowl, smash the avocado with 1 tsp of lemon juice and a dash of salt.
- Lay the lettuce on a large plate. Top with black beans, tomatoes, broccoli and peppers, fish, avocado and salsa.
This is one of my favorite dinners, especially in the summer when it can all be cooked on the grill, but this version works just as well.
So another salad but also, another delicious meal.
I’m not sure if I deserve to be in the Top 25 Healthy Eating Blogs, but give me an award for the most salads consumed in a given year, and I’d gladly wear that crown.
Do you have a niche recipe or meal collection?