Wednesday, February 5, 2014

Stuffed Sole

I am extremely sore. I have just finished 12 days straight of yoga, with some days doubling up and doing 2 classes. I took my first yoga class back in November. I was recommended it by my doctor that treated me for my cancer. I was desperate to get back in shape after being forced to be dormant for almost 6 months due to severe pain and treatment. The tumor I had in my uterus made me look 6 months pregnant. Something had to happen, but I had surgery to recover from and a lot of muscle mass to recover. So, that is why he suggested yoga as a great exercise for my body, and great healing for my soul. His advice was the best advice I could have ever received. Since November I have been going to yoga a minimum of 4 times a week. It is hard, but fulfilling. It is strenuous, but peaceful. You find yourself on the mat. 

I have been participating in February's Inversions Make You Hot challenge. Here I am working on my headstands. 2 months ago I couldn't even do a push-up. I never successfully did a headstand as a child. So it is a huge victory for me to be able to do a headstand. I do them all day long now. 

So today is my first day "off" of yoga in almost 2 weeks. The thing is, I really want to go to class. They teach you to listen to your body though, and my body is asking for a break from class. That does not mean that I won't be doing numerous headstands through the day. I will most likely spend more time on the mat at home than I do in class. I love leaving my mat out through the day and whenever I feel like it, dropping into an inversion. Even though I am sore, I have never been happier. Having 75 minutes of meditation and hard work each day, really sets the pace for a great day! I hope all of you find your exercise niche. If you haven't tried yoga, I highly recommend it!

So today I am bringing you a healthy recipe that tastes sinful. I was so surprised by this dish. I had a friend coming for dinner and didn't want to spend too much time in the kitchen. Still I wanted to make her something yummy. I went to the fish market and they had just got in some fresh wild caught sole. I had them slice it thin and hurried home to get busy. 

The combination of fresh herbs with high quality full fat greek spreadable yogurt (kefir) make this fish dish shine. Don't be afraid of real fat. You can use cream cheese instead, but I prefer the health benefits of greek yogurt. 

Stuffed Sole
Recipe by: Christi Silbaugh

8 thinly sliced fresh wild caught sole fillets
8 ounces kefir greek cheese - or- cream cheese
1/4 cup parmesan cheese, plus more for dusting fish
1 Tbsp chopped dill
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 Tbsp chopped oregano
1 Tbsp chopped basil
Salt and pepper to taste

Preheat your oven to 350 degrees.
Mix your Kefir or cream cheese, Parmesan, and all the herbs and spices in a bowl. 

Lay out your sole and sprinkle with salt and pepper. 
Spread the mixture generously on top of your fish.
Roll up your fish and place in a prepared baking dish. Sprinkle with a bit more Parmesan and salt and pepper. 
Bake at 350 degrees for 35 minutes.
I served mine over a wild rice medley with green beans on the side. It was lovely. 
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