Continuing Adventures in Eating it Natural

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This weekend the only really processed items I had to eat were some pasta (alongside colin’s most delicious home made meatballs), a few pieces of delicious port salut cheese and some alcohol. Yep, can’t quite give up the good drink on a weekend yet! But today I was pretty excited to go back to all natural delicious and truly could have eaten another barrelful of watercress. Unfortunately the asian market was not on my way home, so I stopped by Whole Foods to see if they might carry my leafy lover. Luckily they did, but at a whopping $2.99 a bunch! lord! funny thing was it came complete with it’s own clump of dirt. For what it’s worth, I don’t think $2 for a lump of dirt is very worth it. Thankfully I did find some other great deals on mushrooms, frozen sole fillets ($5.99 for 6!) and some fresh tilapia. I also picked up some fresh fennel b/c i was curious to see what it would taste like despite the licorice scent.

I came home and realized I had also stocked up on baby bok choy from the asian market the other day and decided i’d be satisfied with that greenness for the day. I ended up doing a quick veggie stir fry with some sauteed tilapia again. I know it’s not that exciting, but fresh fish fillets with minimal seasoning are just so tasty, fresh, and guilt-free that I can’t resist.


1 block firm or extra firm tofu cubed
1 pkg mushrooms sliced
5/6 baby bok choy’s separated, washed, coarsely chopped
1 fennel bulb sliced thin
minced garlic
garlic salt, balsamic vinegar, pepper

1. First i prepared the tofu in my favorite way: olive oil, garlic salt, pepper in the pan

IMG_2532 Let it heat up pretty high and toss in the tofu, cooking until browned on the sides.

IMG_2535 2. Next add the mushrooms and fennel and lots of minced garlic. I am in love with my super size jar of minced garlic that allows me to add lots of garlic to everything i cook! Cook until mushrooms shrink down. Dash in about 2 TB balsamic vinegar and more pepper while cooking.

3. Add bok choy, more garlic salt/vinegar/pepper. Cover adn cook about 5 min, tossing occasionally. Remove from pan and let sit while you prepare the rest of the meal.



The fennel flavor really mellowed out to a nice subtle hint of licorice that played well with the rest of the crisp veggie flavors. I will definitely try cooking with fennel more!

IMG_2545And, there’s my whole meal. A fresh tilapia filet sauteed with garlic salt, black pepper, butter and lime.  I don’t see a ton difference between my fresh and frozen tilapia filets other than that the fresh ones were bigger. All in all a successful, healthy, keepin it natural meal.