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Healthy eating helps bring about a feeling of wellness. Increasing our intake of well balanced meals while reducing the intake of unhealthy kinds plays a role in a more healthy feeling. A salad helps us feel much better than a piece of pizza (physically anyway). This is usually a problem, nonetheless, in terms of eating between goodies. Shopping for snack foods can be a struggle because you have countless options. Here are some healthy snacks which you can use when you need an instant pick me up.
Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch break. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Selecting whole grain foods is always far better than eating the refined grains we commonly come across in our grocery stores.
A large assortment of easy health snacks is easily obtainable. Determining to live a healthy lifestyle can be as simple as you want it to be.
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The ingredients needed to cook Healthy low fat baked fish tacos with “grilled” corn:
- You need 2 corn tortillas or 1 flour tortilla (organic preferred)
- Prepare 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
- Prepare 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Prepare 1/2 a red bell pepper
- You need 1/2 cup frozen corn
- Prepare 1/2 tsp sumac
- Prepare Spice rub mixture
- You need 1/2 teaspoon paprika
- Use 1/4 teaspoon cumin
- Provide 1/4 teaspoon salt
- Use 1/4 teaspoon dried oregano
- Provide 1/8 teaspoon garlic powder
- Prepare 1/8 teaspoon black pepper
- Use Pinch cayenne
- You need Pinch coriander
- Provide Olive oil (for greasing pan)
- Get Chopped tomatoes or pico de gallo as a garnish (optional)
- You need Cilantro as a garnish (optional)
Steps to make Healthy low fat baked fish tacos with “grilled” corn:
- Preheat oven to 450 F on broil. Spread corn on a silicone mat (make sure your mat is rated for 450 degrees). Set mat on tray on top shelf of oven. Broil for 10-12 minutes or to desired doneness. In my oven this takes 12 minutes but keep an eye on it.
- Chop bok choy (or cabbage) and red peppers. Add some water to a pan and turn on medium heat. Add veggies and lightly season with salt, paprika, and cumin. Saute until water has evaporated and veggies have reached desired doneness and caramelization. If water disappears before they’re done, add some more water or put a lid on the pan to finish cooking.
- After removing corn, set oven to bake at 425 F.
- Rinse and pat dry fish. Rub with spice mixture. Finally, coat both sides with sumac.
- Coat bottom of pan with a little olive oil and add fish. Bake for 6 minutes per 1/2 inch thickness. It should flake easily at the thickest point, and the internal temperature should be 140 F.
- Plate and enjoy. Top with chopped tomatoes or pico de gallo.
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