At the end of next month, my family and I are making a trip to the beach. It will be Little Tot’s first beach experience, and while The Husband is a little apprehensive about road tripping it with a toddler, I am quite excited.
It’s pathetic, really. I live about three hours from the Gulf of Mexico, yet it has been many years since I’ve stepped foot on a beach.
I haven’t been swimsuit shopping since 2009. Two summers ago I was pregnant and feeling rather whale-ish. Last year, I don’t know how I managed it, but I only had to wear a swimsuit once. Summer was pretty much over by then and I thought I would just make due with one of my pre-pregnancy suits. Unfortunately, my post-pregnancy boobs did not appreciate it.
All this talk about the beach and swimsuits made me realize that my body was, well, less than swimsuit ready. Despite the fact that I work out for an hour four days a week, I have somehow managed to hold on to 10 pounds that I gained after getting married and then five pounds of baby weight. It was pretty frustrating.
Then someone suggested maybe it was my diet. I thought I ate pretty healthy (yes, despite this, this, and this). But then she suggested maybe I was eating too many carbohydrates. Well, that could be entirely true. I love bread. I love pasta. And I love rice. So I spent a few weeks tracking what I ate and discovered carbs made up about 60-70% of my diet. Yeesh . . .
So I’ve been doing the whole low-carb thing for the last few weeks – something I said I would never be able to do because I love bread, I love pasta, and I love rice. But it hasn’t been too terrible. I’m eating less bread and more lean protein and vegetables. I knew protein tends to make you feel more full, so no surprise that I’m not really that hungry during the day. I definitely feel stronger during my workouts and the best part – I’ve lost 11 pounds!!
The most challenging part has been finding new low-carb recipes because after while I was starting to run out of ideas. I found this recipe on Pinterest and thought I would give it a try. It was fantastic! Full of flavor, very satisfying, and quick enough that it could easily be prepared as a weeknight meal.
If you are following a low-carb plan and looking for some new recipe ideas, check out my Low-Carb board on Pinterest.
|Low Carb Parmesan Crusted Tilapia||
- 4 tilapia fillets
- 1/2 teaspoon each cumin, onion powder, salt, ground black pepper, and garlic powder
- 2 teaspoons ground oregano
- 4 tablespoons extra virgin olive oil
- 1 ounce lime juice
- 4 tablespoons grated parmesan cheese
- Rinse fish under cold water. Pat dry with paper towels.
- Heat oil in a large, oven-proof skillet over medium-high heat. Adjust an oven rack to the top third of the oven and preheat broiler.
- In a small bowl, combine cumin, onion powder, salt, ground black pepper, garlic powder, and oregano. Sprinkle fish on both sides with spice mixture.
- Add tilapia to the skillet and cook for 2-3 minutes per side. Remove from heat and add lime juice and sprinkle with Parmesan cheese.
- Place pan under broiler and continue to cook until fish is firm and cheese is melted, about 2-3 additional minutes. Remove from oven and allow to sit for two minutes.
Any firm white fish can be substituted for tilapia.