Rainbow Trout with Quick Sautéed Veggies
When your energy fluctuates--when you get fatigued, or exhausted or feel bursts and sags of energy during the day, your body is whispering to you. Energy should work for you. You should have it when you need it throughout the day, and be able to sleep when the day is done. When neither is happening, your body is whispering that something is out of balance.
Energy Repair Rx: Lunch or Dinner Days 5-7 | Serves: 2
Prep time: 5 minutes | Total time: 15 minutes
INGREDIENTS
2 6-ounce rainbow trout fillets
4 teaspoons grainy mustard
1/2 teaspoon dried Italian herbs
2 teaspoons fresh lemon juice
1/4 cup chopped green onion
6 cups fresh baby spinach
1 cup halved cherry tomatoes
2 tablespoons vegetable or chicken broth
DIRECTIONS
- Preheat the boiler. Place the fish fillets on a foil-lined baking sheet, skin-side down. Combine the mustard, herbs, and lemon juice. Spread half of the mixture on the fillets. Broil 6 inches from the heat for 5 minutes, or until the fish is nearly opaque in the center.
- Meanwhile, heat a large nonstick skillet over medium heat. Add the broth and onions; saute 1 minute. Add the spinach, tomatoes, and remaining mustard mixture; saute just until the spinach wilts.
- Season to taste with salt and pepper, and serve the fillets with the sauteed veggies and lemon wedges.
Note: Omit the tomatoes for dinner.
When your energy fluctuates--when you get fatigued, or exhausted or feel bursts and sags of energy during the day, your body is whispering to you. Energy should work for you. You should have it when you need it throughout the day, and be able to sleep when the day is done. When neither is happening, your body is whispering that something is out of balance.
Energy Repair Rx: Lunch or Dinner Days 5-7 | Serves: 2
Prep time: 5 minutes | Total time: 15 minutes
INGREDIENTS
2 6-ounce rainbow trout fillets
4 teaspoons grainy mustard
1/2 teaspoon dried Italian herbs
2 teaspoons fresh lemon juice
1/4 cup chopped green onion
6 cups fresh baby spinach
1 cup halved cherry tomatoes
2 tablespoons vegetable or chicken broth
DIRECTIONS
- Preheat the boiler. Place the fish fillets on a foil-lined baking sheet, skin-side down. Combine the mustard, herbs, and lemon juice. Spread half of the mixture on the fillets. Broil 6 inches from the heat for 5 minutes, or until the fish is nearly opaque in the center.
- Meanwhile, heat a large nonstick skillet over medium heat. Add the broth and onions; saute 1 minute. Add the spinach, tomatoes, and remaining mustard mixture; saute just until the spinach wilts.
- Season to taste with salt and pepper, and serve the fillets with the sauteed veggies and lemon wedges.
Note: Omit the tomatoes for dinner.
