1 protein – 2 vegetables – 1 salad dressing
I once made dinner and asked my boyfriend if he liked it. I did not get an immediate response and asked him again, to which he replied, “What difference does it make? You’re never gonna make it again anyway.”
This pretty much sums up why I was completely stumped when one of our Online Community members asked me to describe A Typical Day in the Life of Yours Truly…none of my days are alike, and I never eat the same things twice. This is why testing new recipes to share with my family, friends and the SlimGenics Community is really a highlight for me. I love having my friend Teressa over to try new recipes and take pictures for the blog. I look forward to it more than anything else in my crazy, unstructured schedule, and it has helped me to keep my food choices on-track when my life might otherwise be a recipe for failure.
So how and why have I succeeded? I think it’s because the SlimGenics plan has offered me flexibility within structure. As a foodie, I always felt that flexibility was what I needed, not structure. As it turns out, what I needed and what I wanted are very different. The Comprehensive Food List gave me some pretty clear parameters about what I should or should not eat, but, within that structure, I was free to play with my food in any way I so desired. The kitchen has remained a fun and active place for me (rather than a fond memory).
My advice to anyone starting SlimGenics would be to use the plan’s structure AND it’s flexibility to your advantage. It’s what makes this program really special and really effective.
And speaking of flexibility within structure, try making this week’s dish with alternative proteins like tofu, shrimp, scallops, chicken or sirloin. If you use chicken or sirloin, cut the meat into thin strips and marinate for an hour or more. And, if you can’t find baby bok choy—no worries! You can use regular bok choy or substitute other vegetables like snow peas, broccoli, cabbage bean sprouts…whatever you have around will work great in this simple stir-fry-style dish.
Apparently, “mixing things up” is how I spend a typical day. Cheers!
Tilapia with Baby Bok Choy Recipe
• 2 6 oz. tilapia fillets
• 1 orange, juiced (at least 1/4 cup, up to 1/2 cup)
• 1 Tbsp. low sodium soy sauce or Bragg® Liquid Aminos *
• 1 Tbsp. honey *
• 1 Tbsp. rice vinegar
• 1 tsp. lime juice
• 1 tsp. ginger, grated
• 2 cloves garlic, minced
• 3 bulbs of baby bok choy (about 3 cups)
• 1/2 C. cooked brown rice, hot
• 5 green onions, finely chopped and divided
• 2 Tbsp. cilantro, divided
• 1 Tbsp. sesame seeds, divided
In a small saucepan, combine the orange juice, soy sauce, honey, vinegar, lime juice, ginger and garlic. Place saucepan over medium high heat and bring to a boil, whisking periodically. Reduce heat and simmer for 10 minutes, or until reduced and slightly thickened. Let cool.
Remove half of orange-soy mixture and place in a zip top bag. Add fish fillets, seal bag, massage to distribute and marinate fish in refrigerator for up to 30 minutes.
While fish is marinating, prepare a steamer basket over water in a nonstick sauté pan. Bring to a boil. Wash and trim bok choy, place in steamer basket, cover. Steam for 4-5 minutes, until bok choy is softened but still bright green. Remove to a plate. Discard steaming liquid and rinse sauté pan. Return to pan to medium high heat and add other half of orange-soy mixture along with steamed bok choy. Toss to coat and cook for 4 minutes, until bok choy is coated with sauce. Remove from heat.
Preheat broiler on oven.
Cover a small baking sheet with foil and spray with cooking spray. Place tilapia fillets on foil, discarding marinade. Broil for 3-4 minutes on one side, then flip fillets and broil for an additional 3-4 minutes until cooked through.
Add all but one tablespoon of green onions along with half of cilantro and half of sesame seed to rice and stir.
To serve, divide rice between plates and sprinkle with reserved green onions. Top with a fish fillet. Divide bok choy between plates and place on top of fish, drizzling any remaining dressing from sauté pan over the top. Garnish with remaining cilantro and sesame seed, and season to taste with light salt and pepper (you won’t need much, if any, because the flavors in the sauce are so intense).
*NOTE: These ingredients combine to create a replacement for your daily salad dressing allowance, so plan accordingly.
Makes 2 servings