Cod and Sundried Tomato Saute

I had a great day today.  I went to the gym on my schedule, I ate when I wanted to and what I wanted to instead of being bound by meetings, I read...I took care of myself.  One of the most important and valuable things that we need to do and remind ourselves to do is take care of ourselves.  When we love and respect ourselves, we can give more of ourselves to other aspects of our lives (friends, family, work, children, etc...).

Part of respecting and loving yourself is making sure that you eat healthfully and feel good about yourself.  The mind-body benefits of healthful eating cannot best be captured in words, but is best understood once you experience it.  You have more energy, you sleep better, your mood changes, your body says 'thank you,' your cravings for other toxic food dissolve, and so much more.

Today, I took care of me.  And in taking care of myself, I cooked a delicious dinner of cod, which has high levels of DHA and EPA which have been linked to greater fat loss in people.  The mushrooms and spinach are high in water, fiber, antioxidants and folate which help make you feel full sooner and help fight cells damaged by poor eating habits, stress, sun, etc.

Cod and Sundried Tomato Saute

• ~1 lb cod, marinated in ~1/8 cup worsteshire, ~1/8 cup dry red wine, Spices of Provence, garlic, crushed red pepper (marinate for up to 3 hours in the fridge)
• ~1 c spinach
• ~1 package shitake mushroom (you can also use baby belle or portobello, but I like shitake because they nicely and gently absorb the flavors of your dish)
• 5-6 sundried tomatoes, sliced
• 2-3 white onion slices, chopped
• 6-8 kalamata olives, sliced
• ~3T pine nuts
• ~1.5T crushed garlic
• ~2T olive oil

1. Preheat oven to 350 deg.  Once oven reaches temperature, put fish into the oven (I use a metal pan) and cook for 20 min or until fish flakes.

2. In a satue pan on high heat, put olive oil with garlic and onion into the pan and cook until onion begins to brown.  

3. Next add the olives, tomatoes, and pine nuts and allow the flavors to mix.

4.To the satue pan, add the mushrooms and let them soften.  Last, add the spinach, sauteing until it wilts.  Sprinkle with garlic powder and salt.

5. Take the fish from the oven.  Take a portion of the sundried tomato saute and sprinkle with feta cheese.  Enjoy!