|Orange, peeled and cut into small pieces||1|
|Avocado, peeled and diced||½|
|Red onion, diced||¼ cup|
|Cilantro, chopped||3 tablespoons|
|Fresh lime juice||1 + 1 tablespoon|
|Onion powder||1 teaspoon|
|Dried thyme||½ teaspoon|
|Cayenne pepper (optional)||1/8 teaspoon|
|Mahi-Mahi, cut into 2 filets||12 ounces|
|Olive oil||2 teaspoons|
- Combine orange, avocado, red onion, cilantro, and 1 tablespoon of the lime juice in a medium bowl.
- In a small bowl, mix together the onion powder, thyme, allspice, paprika, and cayenne pepper.
- Drizzle the remaining tablespoon of lime juice over the fish filets. Then rub the spice seasoning over the filets. (Note: If one side of the fish has skin on it, rub in half of the seasoning on the skinless side to start. The skin will come off easily during grilling and the second side can be seasoned then.)
- Prepare grill or indoor grill pan. Brush 2 teaspoons olive oil over grill rack. Grill for 4-6 minutes on each side, until fish is opaque throughout. Top fish with avocado-orange salsa and serve.
5 very lean meats; 2 fats; 1 fruit
Side Suggestions: Grilled Asparagus
Wash and trim ½ bunch of asparagus. Place on a plate and drizzle with 2 teaspoons olive oil. Roll around to coat. Grill for 3-5 minutes, rolling around occasionally, until tender-crisp. Season with salt and pepper to taste..
Side Suggestions: Brown Rice
|Serving Size||½ of recipe|
|Saturated Fat||2.5 g|
|Dietary Fiber||5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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