I love getting creative with food. I don't really like to make grocery lists, so I tend to go to the farmers market, or grocery store, and buy some fun, fresh items that catch my eye, or ones that are on a good sale. From there, I will use my creativity to create a new meal. During the week, I tend to meal prep for breakfast, lunch and snacks since it makes the work week easier; but when it comes to dinner, I like to have some fun. I want to say one thing before you dive into this recipe: GO. BUY. A. FOOD. SCALE. They don't cost that much, and they will really help you while cooking (and especially baking). The majority of my recipes are done in weights, not household measurements. Some things are just impossible to measure with a cup or spoon (chocolate chips, I'm talking to you), so a food scale really comes in handy. Also, it will help you prepare the right portion sizes for yourself. The vast majority of people grossly underestimate what a serving size looks like. Don't eyeball it, weigh it! You'll thank me later. Now, onto the recipe!
- 4 oz Tilapia
- 85g Cauliflower Rice [about 3/4 cup] (I like to go the easy way and buy the kind in the freezer section)
- 60g Rainbow Chard [about 5 BIG leaves], roughly chopped
- 30g Sliced Mushrooms [about 1/2 cup]
- 50g Avocado [about 1/2 of an avocado]
- 30g Banana Peppers [about 1 medium size]
- 1/2 Jalapeno
- 1/2 Lime
- 10g Red Onion [about 2 tablespoons]
- 2 Quail Eggs
- Some oil for the pan (my newest oil obsession is algae oil)
- Salt and Pepper to taste
- 1 Tablespoon pesto (a pesto made of ramps or garlic scapes would work best for this)
- Prepare the guacamole first by combining the avocado, banana pepper, jalapeno, red onion and the juice of 1/2 lime in a food processor. Pulse until everything is nicely chopped up together. Add salt and pepper to taste.
- Steam the frozen cauliflower rice in the microwave according to the directions on the package. Stir in the pesto and set aside 85g (about 3/4 cup) for your meal, save the rest for another day (one package will last me for about 5 meals!).
- Heat the pan on medium and lightly coat the bottom with oil. You don't need a lot, just enough to keep the tilapia from sticking to the pan. Once the pan is heated, place the tilapia in the pan and sprinkle on some of your favorite fish seasoning (mine is a Chesapeake Bay seafood spice blend). Cook 2-3 minutes on eat side until flaky and a light, golden color. Remove from pan. Top with the guac!
- Add a little bit more oil to the pan and cook the quail eggs until your desired done-ness. I prefer them to be a little runny. Quail eggs cook extremely quickly since they are so small, so if you want a runny egg, place a lid on top rather than flipping them. Remove from pan and pop on top of the cauliflower rice.
- Keep that heat going and quickly saute the rainbow chard and mushrooms.
- Take a picture, and then stuff your face!
**This recipes serves one, double, triple, etc as needed!
Some quick macros for you (these are approximate, and may vary depending on preparation, type of food, and other factors... so take these with a grain of salt):
14g of Fat, 16.5g of Carbohydrates, 39g of Protein, about 348 Calories