3/28: Alaskan Cod, Wild Rice with Quinoa and Sweet Potatoes with a side of Lima Beans

3/28: Alaskan Cod, Wild Rice with Quinoa and Sweet Potatoes with a side of Lima Beans

I am proud of myself today for making some healthy choices because I am so tired! The last thing I wanted to do was make anything, let alone something healthy. I would have been fine with another teriyaki chicken bowl but decided to push myself to make something more planned out.

For lunch I made an Alaskan Cod fillet seasoned with Lemon Pepper. I prepared Wild Rice and Quinoa and cooked it in vegetable broth with some added sweet potato. Toward the end I sprinkled a little parmesan cheese on top. To get some greens to my plate I prepared lima beans sauteed in a little butter with a dash of salt and pepper.

Overall I was happy with my lunch knowing I was not filling myself with fatty foods but it was not as tasty as I’d have liked. The wild rice cooked for over half an hour (as directed) and still didn’t cook all the way through. The cod was a little overpowered by the lemon pepper I think because it was a thinner fillet than the tilapia I usually make.

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