I can hardly believe that’s it’s been almost six weeks since Jachs was born! Thanks so much to everyone who sent well wishes and for those of you who have been patiently waiting for me to get things back in order around here.
I think we’re all starting to get the new rhythm around here and I’m more than ready to work on this lingering 15 lbs. of post-baby weight!
It’s been a while since I’ve had enough extra weight that my most of my clothes are barely fitting so I want to be extra mindful not to slip into any of my “old-dieting-ways”.
I plan to take a slow and steady approach back to a comfortable weight the good old fashioned way! Plenty of daily activity, a handful of scheduled workouts, and lots of Clean & Delicious eats of course!
I find focusing on veggies, fruits, and lean proteins is best for my body and lifestyle when it comes to losing weight. I try to make sure I choose high quality carbs when I have them and cut way back on refined sugars (especially dessert – not so much the wine). After having a fairly indulgent pregnancy, I think it’s best to ease into change, so that’s my plan! Focus on the positive and slowly let the rest fall away (or at least into place).
This was a recipe that I saw over on Skinny Taste – a must read for anyone looking for a little clean and delicious inspiration in the kitchen! Gina has tons and tons of light and nutritious meal ideas and she is forever posting new recipes.
Any stocked kitchen should have all of the ingredients on hand for this super quick recipe! And yes, that means we should all have olive oil, dried herbs, lemons, bread crumbs, and garlic in our kitchens at all times! As for the fish – you’re allowed to run out to get that the day of;).
Not only did Beng and I love this dish but Katie gobbled it up as well which is why I can confidently tell you that this is family-friendly recipe.
If you like your Oreganata nice and crunchy, then be sure to swap out the bread crumbs for Panko bread crumbs, this will ensure an extra crunchy Oreganata.
Clean EatingTilapia Oreganata
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe slightly adapted from SkinnyTaste
- 1 lb. tilapia filets (you can use any white fish)
- 2 cloves of garlic, crushed
- The zest of one lemon
- 1 tbsp of fresh chopped oregano (or 1 tsp dried)
- 1 tbsp olive oil
- 2 tbsp seasoned whole wheat bread crumbs
- Salt and pepper to taste
Pre-heat oven to 350 degrees. Lightly coat a rimmed baking sheet with olive oil.
Place tilapia on the baking sheet and season with salt and pepper.
In a small bowl combine garlic, lemon zest (not the juice), oregano, and olive oil. Using a pastry brush (or your fingers!) rub the herbed oil on top of each filet. Finish by sprinkling the breadcrumbs evenly on top of the fillets.
Pop in the oven and bake for 8-10 minutes or until the fish is opaque and just cooked through.
Serve with fresh lemon wedges and your favorite veggie. Enjoy!
Makes 4 servings.
Calories: 158; Total Fat: 6.1g; Saturated Fat: 1g; Cholesterol: 50mg; Carbohydrate: 4.4g; Dietary Fiber: 0.3; Sugars: 0.3g; Protein: 21.6g