I began a pretty intense workout regiment about a month ago. The idea was to get my butt off the couch and get my body summer ready. I didn’t need to lose any weight, but I was completely out of shape. All definition that I once had from playing sports and working out was gone, and I started feeling tired all the time, eating out a lot; I was pretty lazy.
So, Marc and I started a workout program, pretty basic; weight training, cardio, yoga, etc. We also cut back on the fatty foods we were eating so much of. With the cut back of certain foods I have found it difficult to make meals that make my taste buds jump for joy. I drool over CakeSpy and pray we never get bakeries like these within walking distance because I will be doomed. I can no longer look at Pioneer Woman, her love of butter sends me into sensory overload. Let’s face it, not everyone can convince their taste buds that flax seed and raw food is the way to go.
In my quest for finding delicious, healthy foods I have found a new love for fish, and not the kind of fish my mom used to get where I had to pick bones out of my mouth as I was eating. Sorry mom, but that was gross. This is the grocery store fish. I know not the freshest fish in the world, but it’s not expensive and there is a pretty good selection. When I didn’t care what was eating I would chow down on fish and chips like nobody’s business. Now, I like my fish and chips a little less fattening; no fry fish and chips.
1 lb cod fillets, divided
2 large Russet potatoes cut into thin slices
Salt and pepper
1 cup all-purpose flour
1 tsp baking powder
½ cup skim milk
1 large egg
Preheat oven to 425°F.
Coat a large baking sheet lined with foil with cooking spray. Arrange potato slices on baking sheet and spray them with cooking spray. Season with salt and pepper; I also add a little garlic powder. Bake for 25 minutes, or until potato slices are golden brown.
In a shallow dish, combine flour, ½ teaspoon of salt, and baking powder. Whisk tin milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that has been lined with foil and sprayed with cooking spray. Bake 8 to 10 minutes, until golden brown and tender.
Adapted from the Food Network