Being the doer that I am (and hopefully you are now too after reading this), today is also an ode to getting things done, or started at least! One of my goals for 2012 is to put on a few kay –gees if you know what I mean. I’ve always been a small framed person, but I know that a bit more mass would do me a world of good. And today is day 1 of that journey!
This morning I had a BioSignature assessment with Daine from Clean Health. What really attracted me to the crew at Clean Health was the way they approach training and nutrition. They build you up from the inside out, and that’s what I wanted. Daine and I went through all the assessments, chatted about my goals, and the changes I needed to start implementing. I took in a LOT of information. I mean I thought I knew some stuff about exercise and nutrition, but really I don’t know much at all compared to these guys. And that’s cool, I’m eager to learn while I watch my muscles grow.
I left feeling excited about what lay ahead, but also slightly apprehensive. My lack of self-belief was rearing its ugly head. I think the apprehension just comes from fear of the unknown or unfamiliar. But I’m trusting the process 100%. Doing whatever it takes because I really want to reach my goal.
I have to make a few changes, especially nutrition wise. And seeing as there is no time like the present, I started with lunch!
First item of business: goodbye gluten! It’s been real.
And by that I mean real painful. So many a tummy ache you have caused. I will not miss you. It’s time to think outside the bun.
I opted for this beautiful piece of ocean trout that caught my eye at the fish shop. I roasted it in the oven with some fresh herbs and spices and it turned out sensational! So I thought I’d share it with you lovely people.
Ginger & Lime Ocean Trout
- 4 x 200g fillets ocean trout
- ½ cup coriander leaves, roughly chopped
- Zest and juice of 1 lime
- 1 tbsp grated fresh ginger
- ¼ tsp ground chili
- Sea salt and cracked pepper to taste
- Preheat your oven to 180°C. Line a baking sheet with baking paper.
- Place fillets on baking tray. Spread a small amount of ginger and lime zest on each fillet. Season with chili, sea salt and ground pepper.
- Top fillet with chopped coriander and squeeze lime juice over the top.
- Bake in preheated oven for 12 – 15 mins, or until done to your liking.
- Serve with salad or steamed vegetables and extra lime wedges.
And yes it tastes as good as it looks…
Stop drooling and just go make it! You won’t be disappointed.
Click here to download a printable version: Ginger & Lime Ocean Trout
- What did you have for lunch today?
- Any favourite gluten free recipes to share?