Continuing Adventures in Eating it Natural

This weekend the only really processed items I had to eat were some pasta (alongside colin's most delicious home made meatballs), a few pieces of delicious port salut cheese and some alcohol. Yep, can't quite give up the good drink on a weekend yet! But today I was pretty excited to go back to all natural delicious and truly could have eaten another barrelful of watercress. Unfortunately the asian market was not on my way home, so I stopped by Whole Foods to see if they might carry my leafy lover. Luckily they did, but at a whopping $2.99 a bunch! lord! funny thing was it came complete with it's own clump of dirt. For what it's worth, I don't think $2 for a lump of dirt is very worth it. Thankfully I did find some other great deals on mushrooms, frozen sole fillets ($5.99 for 6!) and some fresh tilapia. I also picked up some fresh fennel b/c i was curious to see what it would taste like despite the licorice scent.

I came home and realized I had also stocked up on baby bok choy from the asian market the other day and decided i'd be satisfied with that greenness for the day. I ended up doing a quick veggie stir fry with some sauteed tilapia again. I know it's not that exciting, but fresh fish fillets with minimal seasoning are just so tasty, fresh, and guilt-free that I can't resist.

Ingredients:

1 block firm or extra firm tofu cubed
1 pkg mushrooms sliced
5/6 baby bok choy's separated, washed, coarsely chopped
1 fennel bulb sliced thin
minced garlic
garlic salt, balsamic vinegar, pepper

1. First i prepared the tofu in my favorite way: olive oil, garlic salt, pepper in the pan

Let it heat up pretty high and toss in the tofu, cooking until browned on the sides.

2. Next add the mushrooms and fennel and lots of minced garlic. I am in love with my super size jar of minced garlic that allows me to add lots of garlic to everything i cook! Cook until mushrooms shrink down. Dash in about 2 TB balsamic vinegar and more pepper while cooking.

3. Add bok choy, more garlic salt/vinegar/pepper. Cover adn cook about 5 min, tossing occasionally. Remove from pan and let sit while you prepare the rest of the meal.

 

 

The fennel flavor really mellowed out to a nice subtle hint of licorice that played well with the rest of the crisp veggie flavors. I will definitely try cooking with fennel more!

And, there's my whole meal. A fresh tilapia filet sauteed with garlic salt, black pepper, butter and lime.  I don't see a ton difference between my fresh and frozen tilapia filets other than that the fresh ones were bigger. All in all a successful, healthy, keepin it natural meal.