{The Whole30} Day 4

{Breakfast} Chicken and Veggie Omelet

{Lunch} Chicken and Salad @Calypso Cafe 

{Dinner} Talapia over spinach with balsamic tomatoes and squash 

Recipe by my awesome husband!

Sauteed Squash And Onions

Ingredients:

Yellow Squash & Sweet Onions in the amount and proportion you like and/or can fit in your largest sautee pan

Olive Oil

Salt and Pepper

Slice onions into thin strips and slice squash into rounds

Preheat olive oil over medium heat and add onion.  Cook for about seven minutes until they start to brown/caramelize.  add squash and cook for about five more minutes.  Lower heat and allow to cook until squash has also caramelized on both sides, stirring occasionally.  Season with salt and pepper.

Tilapia Over Spinach with Balsamic Tomatoes

Four tilapia filets

2 - 12 oz bags of baby spinach

1 pint cherry tomatoes

Ground coriander

Balsamic vinegar (for the Whole30 Diet, you need to make sure to use balsamic vinegar with no added sugar and only naturally occurring sulfites, like Newman's Own)

 

Wash spinach and leave somewhat wet.  Preheat sautee pan or wok to medium high heat and add spinach.  Add pinch of salt and wilt spinach down to the consistency you like.  Keep warm.

Meanwhile, preheat a medium skillet with just a touch of olive oil over medium heat.  When oil comes to temperature, add whole cherry tomatoes and saute until they just begin to break open and soften.  Add about 1-2 TBSP of balsamic vinegar and stir.  Allow the whole thing to reduce a little bit. Keep warm.

Season the tilapia fillets on both sides with the ground coriander, salt and pepper.  Preheat a non-stick skillet or saute pan over medium high heat and add a little olive oil.  Once oil is hot, add fillets and cook, flipping once, until fish easily flakes with a fork. 

To plate, put down bed of spinach, add fish, top with 5-10 tomatoes.  Serve with a side fo squash.

~ Sarah Stewart Holland