Hey guys! So a lot has happened since my last post. We are now in Calgary!
Couldn’t be happier…so much to love about this city, the team and even more happy to be back in Canada. The last few weeks have been pretty high on the stress levels, but feeling settled in now. One of the first things I did when I arrived was find a Gym, Bikram Studio and I also found a cycle studio called ONE Cycle with dim lights, killer music and disco ball. Amazing.
The second thing was to find some good Organic grocery stores. Still pretty suprised Calgary doesn’t have a Whole Foods, but I have found some great alternatives. Calgary is also full of some great trails, dog parks and lots of outdoor activities…loving it.
These day I have been sticking to a lot of veggies and fish and at times it’s hard to get creative with fish. This recipe is definitely a hit…even for those who aren’t crazy about our underwater friends. I served this with brown rice and steamed asparagus. 😉
Pecan Crusted Tilapia
- 1/2 cup of coarsely ground gluten free oats or gluten free breadcrumbs
- 2 tablespoons finely chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened almond milk
- 3 tablespoons gluten free/almond flour
- 4 tilapia fillets, or any whitefish of your choice
- 1 tablespoon olive oil
- 4 lemon wedges (optional)
Combine oats, pecans, salt, garlic powder, pepper in a shallow dish. Pour almond milk in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in almond milk; dredge in oat/pecan mixture. Repeat procedure with remaining fillets, flour, almond milk, and oat/pecan mixture.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges and throw on a bit of hot sauce for an extra kick!