Detox!

My friend Jaime (aka Jaimers!) had her bachelorette party in Las Vegas this past weekend.

I think am convinced that I am ten years and two babies too old to be teetering on heels walking down the strip in a mini skirt.
So… I was hurting when I got home.

Not from too much alcohol because I took it really easy, but from eating salt laden food, not sleeping enough and did I mention walking around in heels?!

Jaime, me, and Kim

 Also, it’s funny how in one minute in Vegas I think, “Gosh I look pretty good compared to that drunken girl walking barefoot in a not so straight line with her muffin top hanging over.” Then the next second I think, “Ew. I need to start working out. My butt looks no where near as perky as that girl’s!”
Ha ha!
Best to not take either thought too seriously.
It’s Vegas afterall…

See how I look like I need to retire compared to the girls in the back?!

I did coming home with one clear message to myself.
I need to get healthier.
I need to cut down on the snacky stuff (which I adore) and work out more. (Okay, work out at all!)
That’s why on Monday, I woke up in Detox mode!

I made myself a Skinny Mommy Berry Skinny Shake with an additional 1/4 of blueberries. (Yum!) and then for lunch I made myself this Pan Seared Tilapia in a Lemon Mustard Sauce.

Sounds hard, but it is one of the healthiest and easiest things I make myself.

I thought I would share with ya’all!

XO,

Bree

Here’s What You Need: (Serves 1, but you can easily expand to serve your family)
1 thin piece of fresh or frozen tilapia (de-thawed)
l lemon
1 tsp seasoning (I like Penzey’s Sunny in Paris)
1 TBS extra virgin olive oil (plus extra to saute the fish)
2 tsps of dijon mustard
Handful of baby spinach
Salt and pepper

Here’s What You Do:
Whisk together the 1 TBS of evoo, 1 tsp of the seasoning, and 1 tsp of the mustard, the juice of 1/2 of a lemon and set aside. Season the fish on both sides with s+p. Drizzle a pan over medium high heat with extra virgin olive oil. Add the fish and cook for about 4 minutes and then flip. Cook 2 more minutes and then pour the sauce over the top for two minutes. Spread  the top with the remaining mustard and season with extra s+p. If finished cooking, removing from the pan. Otherwise, move the fish to one side and add the spinach to the same pan. Serve the fish on top of the spinach with a lemon wedge on the side.

I feel lighter already!

Kid Tip:
Honestly I think it is important to expose to kids at an early age to eating fish. Play up fishing to get them excited about fish and even if they don’t want to eat it, encourage a “no thank you bite”. For the spinach, cut it into tiny pieces and the stir it into whole grain or brown rice.

Don’t miss a recipe! LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc