Spring is my favorite season, but then again, I love them all. For now I'm embracing all things spring, the lively season that brings with it telltale notes of all things fresh and new; a beautiful reminder to celebrate all of the good things that are bestowed to us in this life.
Having fought and beat cancer last year, finding the cleanest foods and supplements for my diet became almost an obsession. I would spend hours and hours researching and tweaking recipes to taste amazing, while also being a powerhouse to healing not only my own body, but those of my clients as well. Sneaking in power foods all day long!
After health struggles coupled with my love as a personal chef led me to dig deep and learn as much about the latest research in the nutrition field — not only to help my own body heal, but to utilize my research in nutrition along with my passion for cooking, and go for all that I love and know in this new season.
So here’s what I’m up to now: health and wellness coaching!
Stay tuned for special package offers and weekly grab-and-go soups and salads. Please see my ad for contact information or visit my website at Lettucedodinner.com.
One of the key takeaways I have learned is this: Life is not about living on a diet. It’s about learning a new way of eating and living that becomes a lifestyle. It Includes good sleep, stressing less and loving more. It’s not about focusing on what we can’t have, but on all that we can have! Our bodies are designed to save our lives, so let’s help it out and get back to real food in 2022!
Here is a delicious and super easy recipe that is healthy, light and perfectly elegant for a beautiful spring evening.
Oven-Roasted Sea Bass with Ginger Lime Sauce and Roasted Asparagus
(Prep: 10 min. Cook: 12 min. 2 servings)
Preheat oven to 450 F. Mix the first 5 ingredients and 4 teaspoons of oil in a small bowl.
Brush a 9-inch diameter glass pie dish (or rimmed baking sheet) with remaining 2 teaspoons of oil. If using a baking sheet, line with parchment paper or foil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1 Tbsp sauce over each filet.
Toss asparagus in a little olive oil, salt, pepper and Mrs. Dash. On a small, separate baking sheet (or can add asparagus to same pan as sea bass), arrange asparagus so they do not overlap, and roast with the sea bass for the remaining 6 minutes for perfectly crisp-tender.
Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
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