With our new season of My Strange Addiction premiering on Wednesday, Valentine's Day on Thursday, a potential new job interview, and picking up a few extra classes this week, things have felt a little crazy!
Boyfriend surprised me with a delicious dinner and flowers on Thursday and a gorgeous homemade card...he's the crafty one!
I'm so thankful it's the weekend...sleeping in until 7:30 and catching up on cleaning and laundry...something feels so good about getting chores done, doesn't it? One step closer to peace and order on my home.
On board for today I've got some teaching BodyPump and drinks with a girlfriend. Hopefully in there some tax organizing will take place...hopefully.
So I'll leave you with a delicious, healthy recipe from Real Simple. Trying to eat more fish? Definitely try this one and make it a staple.
Ingredients
- 1 1/2 pounds red new potatoes (about 15), halved or quartered if large
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1/4 to 1/2 teaspoon crushed red pepper
- 4 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce pieces skinless halibut, striped bass, or cod fillets
- 1 shallot, thinly sliced
- 1 bunch kale, thick stems discarded and leaves torn into bite-size pieces (about 12 cups)
Directions
- Steam the potatoes in a large pot until very tender, 15 to 18 minutes.
- Meanwhile, in a small bowl, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt.
- Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the halibut with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until opaque throughout, 3 to 5 minutes per side.
- Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, tossing occasionally, until tender, 2 to 4 minutes. To the skillet, add as much kale as will fit and ¼ cup water and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with ¼ teaspoon each salt and black pepper.
- Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.
Hopefully I'll have time to upload some more photos and get back to posting more regularly! Have a great weekend!
And no checking your work email until Monday!
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