After an amazing long weekend with my visitor from Dubai, the blog is back in action. I have so many great updates about life, love, work, and more, but I am going to have to pace myself! My old schedule of 4-5 posts per week is a bit unrealistic these days given my new routine in Stamford. We are officially in busy season at work, and I also am balancing a few health coaching clients. Things are going great, but I am excited to keep sharing new healthy recipes with all of my followers.
One of the stranger highlights of the past weekend was when Ry and I were watching Nik Wallenda walk across the Grand Canyon on a tight rope with no support, harness, or safety net. It was probably the most absurd thing I have ever seen. Besides the fact that it seemed impossible for something like that to be real, I could not get over how many times he praised Jesus, King of all Kings, his true savior. I can only imagine that he was deep in the meditative zone and using his spirituality to get across, but this was just hilarious. Thanks to Mal for sending me the recap... apparently I am not the only one who noticed: http://nymag.com/daily/intelligencer/2013/06/video-wallenda-jesus-tightrope-grand-canyon-video.html
Tonight's recipe is a new fish I tried from Fairway a few weeks back. The friendly fish man convinced me to switch up my typical order and try out the Nile perch. I then found out that Nile perch grows to be over 6 feet long and 400 pounds. This puts the average Biggest Loser contestant to shame, so I had to go for it. It also sounded hardcore (and was on sale of course), so I couldn't go wrong. The fish is mild and flaky but thicker than the average white fish (think cod, tilapia, etc.). It needs to cook longer than your typical fish, but it was well worth it. The flavor was fresh and rich, and it was a bit meatier than other fish. I served mine over a simple spinach and tomato salad, but you can serve it as is with a side of roasted veggies or a quiona salad. Give it a try next time you see it at your fish counter!
Baked Sesame Nile Perch:
Serves 2-3, Prep time: 5 min, Cook time: 30 min
1 pound wild nile perch
fine sea salt, pepper, and garlic powder
- Preheat oven to 375 degrees
- Rinse perch and pat dry with paper towels
- Lightly drizzle with olive oil and then season with sea sale, pepper, and garlic powder
- Coat the fish with sesame seeds
- Put the fish on a foil-lined pan
- Bake for 30 minutes or until fish flakes easily with a fork