It’s all about moderation. At least I think so. At which point I should take the time to mention that I am not a nutritionist.
A friend of mine is taking great steps in to getting himself back into shape and is trying to work on his diet. He got caught in the routine of working long hours and the convince of pre-made, pre-packaged foods fit into his schedule just fine. But that lifestyle can catch up with you and he has decided to stand up and make a change. I really admire his choice to change, but I acknowledge that it’s a hard fight.
So, back to my initial point, moderation. I believe that in order to maintain a healthy lifestyle you don’t have to give up everything. I just think you have to be smart about things. Nachos and pizza aren’t gone for good, but they are also not an every night sort of dinner. Desserts fine and dandy, but do I think it follows every meal? No way!
What do you think? Is being healthy about giving it all up and being strict or is it about a fine balance of give and get?
Tilapia with Black Bean and Avocado Relish
- 6 4-5oz fresh tilapia fillets, about 1/2 inch thick
- 1 teas finely shredded lime peal
- 3 tbs fresh squeezed lime juice
- 2 tbs snipped fresh cilantro
- 2 tbs snipped fresh oregano
- 2 tbs finely chopped scallions
- 1 tbs olive oil
- 1/4 teas salt
- 1/4 teas cayenne pepper
- 1 15oz can black beans, rinsed and drained
- 1 medium avocado, seeded, peeled and diced
- 1/2 cup chopped tomato
- Lime wedges
- Fresh cilantro
Preheat grill to medium heat, clean and oil grate until shiny.
Rinse fish and pat dry. Set aside.
In a small bowl, stir together lime peel, juice, cilantro, oregano, scallions, olive oil, salt, and cayenne. In a medium bowl, combine beans, avocado, and tomato with half of the cilantro mixture. Stir gently to coat. Cover and chill until ready to serve.
Place tilapia on heated grill and cook for 4-6 minutes, turning and brushing with remaining cilantro mixture once halfway through cook time. When fish is flaking apart easily it is done. Remove from grill and discard remaining cilantro mixture.
Serve grilled tilapia with bean and avocado relish, lime wedges and additional cilantro if desired.