After a detox, I usually ease into regular eating habits by preparing meals that have little to no seasoning. This is preferable and a great way to test your creativity with cooking by limiting your use of processed foods, condiments and additives. Fish and vegetables always hits the mark, full of vitamins,healthy and flavorful.
Clean eating by definition, is the consumption of whole foods as close to their natural state as possible. This involves including in your diet, vegetables, fresh fruits, whole grains, lean protein and avoiding processed foods and fast food. I love seafood, but I am careful to pick wild caught options as opposed to farm raised – more information on the diferences here. This dish is easy and quick to prepare approximately 15 minutes, I hope you try it, especially since it’s low in calories.
Ingredients (serves 1) recipe can be multiplied to accommodate the number of people you are cooking for.
- 2 pieces of flounder fillet
- handfuls of roughly chopped up kale (stalks removed) about 4 cups
- 1/2 a lemon
- 1/2 teaspoon of salt and pepper
- 1 clove of garlic
- 1 small tomato
- 1/2 of a large onion
- 1 tablespoon of olive oil
- Wash flounder fillets with cold water, pat dry and marinate with juice of half a lemon, salt and pepper for 5 minutes
- Saute diced onions in olive oil at medium heat, until translucent 4 minutes.
- Add garlic, tomatoes and kale (which will start to shrink) and cover for 3 minutes, turn continously with a wooden spoon
- Uncover, carefully add flounder fillets with 2 lemon slices on top of kale, tomatoes and onions, cover for another 5 minutes while they steam.
- Serve immediately while hot and enjoy with a great glass of wine, preferably a riesling 🙂
Would love to hear your thoughts in the comment section if you tried this recipe. Nothing would make me happier. Have a great Sunday evening!
HENRIETTA IS HUNGRY 