1) Be in the moment
3) Proper Alignment
4) Challenge Yourself
Panko Crusted Tilapia with Kale Chips and Greek Salad
Panko Crusted Tilapia (serves 4)
2 Tilapia Filets (or your favorite white fish) cut in half so 4 servings
Put Panko in a ziploc bag or bowl. Then in separate bowl beat egg. Dip Tilapia pieces in egg then in panko so it is fully covered. Then put on parchment covered oven tray/ baking sheet. Repeat until all pieces are done. You can add some garlic powder, salt and pepper.
Cook for 15min at 350 degrees, or until the panko looks golden brown.
One bunch of Kale (preferably organic)
2 TBSP of Olive Oil
(option to add 2 TBSP of nutritional yeast)
1/2 tsp or a couple of grinds of sea salt, or course salt)
Cut thick stalks out of kale leaves.
Coursely tear kale leaves. Clean kale in water and salad spinner. Transfer dry kale to a bowl. Add oil and nutritional yeast if using, and salt. Spread kale on baking sheet. Bake for around 15 min at 350 degrees. Watch so they don't burn but get crisp.
While tilapia and kale are cooking make salad dressing then Greek salad.
1/2 cup of olive oil
1/4 plus a little of balsamic vinegar
a pinch or two of :oregano, basil, garlic powder, and salt/pepper to taste
Set dressing aside.
Use a head or two of romaine lettuce, or whatever greens you have, spinach will work well. Cut and clean romaine lettuce, pat dry and add to a bowl.
Then add a handful or two of grape or cherry tomatoes. Cut up half a cucumber, add to bowl.
I like to add 1/2 a red, yellow or orange pepper cut up. As well as a little bit of purple onion cut small. Add feta cheese ( I like goat feta) and olives. If your family likes eggs you can boil an egg or two cut it up and add to salad. Add dressing and enjoy!