I, like many of you, have vowed to eat cleaner in 2013. With the holidays having come to a close, and we simultaneously come out of our food comas, the feat of giving up sugar, alcohol, carbs, etc., doesn’t seem too daunting. But this will wear off, I assure you, and you would rather starve than have one more piece of bland salmon with spinach on the side.
Eating clean doesn’t mean sacrificing flavor. Flavor can be added in many-a-ways, and my dinner reminded me of one way in which I like to spice it up.
Pesto Tilapia w/ Kale & Butternut Squash
This isn’t hard either!
- 2 T pesto
- tilapia filet
- 2 large leaves of kale, destemmed and chopped
- 1/4 cooked winter squash (I used kabocha here)
Heat 2 medium pans over medium-high heat. In one, add EVOO and kale, and sautee for 5 minutes. Meanwhile, evenly spread 1 T pesto over both sides of the tilapia filet. Cook 4-5 minutes per side. Add squash to kale pan and cook another 5-10 minutes, until wilted.
Add another T pesto to cooked fish once plated (if desired)
Some other ways in which I add flavor:
- Last week, I made a jar of chimichurri sauce, and used it over the course of the next few days (salad dressing, veggie dip, fish marinade)
- Garlic powder. In lieu of salt, I almost always season veggies with black pepper and garlic powder, especially before baking them. It tastes better than salt anyway!
- Nut butter and PB2. Not only is nut butter a breakfast staple of mine, but I love slathering it on a baked sweet potato. PB2 is also a new favorite find, and I sprinkle/drizzle it on squash
- Avocado. Who needs cheese when there’s avocado?? Just sayin’
- Hummus. It’s one of my favorite “salad dressings.”