Eats as of Late {Part II}

It’s been a hot minute since I shared my eats with you, huh? In case you missed part one, you can find it here.

I feel like RM and I have been eating out a bit more than we really want to be eating out, but now that the weather is warming up a bit (well, sometimes!), it’s just so much more fun to go out and get drinks, which usually leads to us grabbing dinner out. We leave for Italy in about 3 weeks, so I’m hoping to cut back on eating out until then. For now, here’s what we’ve been eating- enjoy!

Coconut Crusted Healthified Chicken Tenders {gluten free & dairy free}– RM came up with this recipe and he’s used it on chicken and fish and it’s quickly become a staple for us!

Coconut crusted chicken tenders

Italian Meatloaf– I came across this meatloaf from PaleOMG and I’ve probably made it 5 times at this point. Every part of it is so delicious and it’s been a great lunch meal.


In January, RM was doing the Whole30, so we were more limited with our meal options. Insert lettuce tacos! So good and so healthy.


Curry dishes have also frequented our meal rotations. We love this dish because it’s easy and healthy and just so darn tasty! We’ve made the dish with chicken and with shrimp and have decided we like shrimp the best.


These Smashed Sweet Potato Guacamole Bites from Running to the Kitchen were a HUGE hit at the Super Bowl party I went to.

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Lemon Chive Broiled Tilapia with a Greek Yogurt, Lemon & Chive Sauce

Hi there! Two posts in one day- you lucky ducks! I also realized it’s a little ironic that I posted a workout for you first, and then a healthy meal idea. Maybe you should try both, in that order 😉

Since I am not teaching Dynamax this session ( 😦 ), I now have Monday AND Tuesday nights off from teaching. I almost don’t know what to do with myself now that I have all this extra time! Luckily, I am very good at filling up an open schedule, so I certainly haven’t been bored yet. I had to work from home on Monday since we had plumbers coming (came back to the apartment on Sunday and realized we had no hot water- lovely), which was actually a really nice way to start the week. Saving the 1-1.5 hours in commuting is such a wonderful thing.

After I finished working, I went for a 40 minute run (4.62 miles- nothing too fast, but it felt good!) and then did about 30 minutes of strength and core when I got back to my apartment. I had gone to the grocery store during my lunch break to pick up 3 essentials for the dinner I had planned to make: fish, chives, Greek plain yogurt, so once I finished my workout and took a shower, I got right to work! This meal came together really quickly, so it is a perfect weeknight meal to make!


Lemon Chive Broiled Tilapia w/a Greek Yogurt, Lemon & Chive Sauce


  • Fresh Tilapia (or any fish of your choosing)- I got a small filet since it was just for me and I didn’t want a lot of leftovers- it was about .3 lbs.
  • 1 lemon
  • Chives (side note: all weekend my dad kept reminding me to take some fresh chives from his garden, yet what was the one thing all 3 of us forgot to pack up for me? The stupid chives. It seriously pained me to have to pay $2 for a package of chives when I knew my dad had SO many for me!)
  • 2% Greek Plain Yogurt (they didn’t have 0%, but the thickness of the 2% was actually great)- I used 1/4 cup
  • 1/4-1/2 large onion
  • 1 small summer squash (this was REALLY small, but perfect for my meal!)
  • 1 box of Near East Quinoa Blend (mine was the Rosemary and Olive Oil)
  • Sea Salt
  • Pepper008


1. Cook the quinoa according to the back of the package. While that is cooking, cut up your onions and summer squash and saute those in a pan. I used a little bit of EVOO, salt and pepper (no wine since I didn’t have any- the horrors!).

2. Prepare your fish: I rubbed a small amount of EVOO on the fish, sprinkled some sea salt and pepper, topped it with 3 lemon slices & a few squirts of lemon juice that I had in the fridge, and finally, about 1-1.5 tsp chopped chives. I placed it in the oven and broiled it until it was white and flakey (about 5-7 mins).

0093. While the quinoa, veggies and fish are cooking, prepare your sauce. I used about 1/4 cup 2% Greek plain yogurt, juice from the remainder of the lemon that I took slices from for the fish, few shakes of salt & pepper, and about 1- 1.5 tsp chopped chives. I mixed it up well and let it sit.


4. When the fish is done, remove from the oven. Your veggies and quinoa should also be done, so add the veggies right into the quinoa and mix well.



5. Serve up some of both, top with sauce and enjoy! I also made a small side salad to go with this meal and it was perfect!


Mind you, this was my FIRST time cooking a fish meal other than something simple like shrimp, so I was pretty nervous about how it would turn out.  No worries, though, I was pleasantly surprised with the flavor of the fish and how easy it is to cook! Normally, I get carried away in the kitchen and end up spending so much time on what I am making, but not on Monday night- I was finished before I knew it (maybe that is in part to not drinking wine while I was cooking… maybe that’s what drags out the process 😉 ). I can’t wait to use the leftover quinoa and veggie mixture to top my salads with… and maybe even use the “sauce” as my dressing?!

Don’t like fish? I think you could do the same thing, but use chicken instead! Obviously you’d have to bake the chicken and not broil it, but I think it would still be delicious!

Questions for you: Do you like fish? What is your favorite kind?