Too Easy Tilapia (or any fish you like)

Heyyy! I'm happy to inform you that I'm noticing major changes in my general health.
For one, my skin is glowing! As in! My skin was nice before, don't get me wrong. Now, however, wow! More people are starting to ask me what cream I use. And they think I'm lying when I say it's not the cream (I use Vaseline, by the way), it's my WOE (way of eating). Lol!

The second thing I've noticed (and this is MAJOR for me, like a miracle) is I now sleep properly.
Ever since I can remember, I've had to read myself to sleep or watch cartoons to sleep. Now, for the past 5 days, I've slept without cartoons or books. Imagine the ordeal my poor Dh has had to put up with for almost 4 years now. In fact, I don't know who's happier now, him or me. For 5 days, I'm off to dreamland  as soon as my head touches my pillow (now if only the million-pound cheque I get in my dreams can just stay in my hand when I wake up...dream on, dreamer!).

Anyway, this is a really easy meal. And it's really filling. Everything on the plate is fertility-friendly, without me having to go into the nutrition of each ingredient. This is also safe for pregnant and lactating women.

Ingredients

8oz Tilapia, (mine is just half of a whole fish)
7 atarodo (habanero)
2 teaspoons of sea salt
3 carrots, cut into matchsticks
Handful of green beans, trimmed
Pinch of salt

Method

Blend the pepper with 3 cups of water. Pour into a large bowl. Add salt, mix. Put the fish in and leave to marinate for 1 hour.
Heat a non-stick pan over medium-high heat. Spray with cooking spray. Place the fish in the pan and cover. Cook for 5 minutes on one side.
When you turn over the fish, add the Veggies and sprinkle a pinch of salt over them. Cover and cook for 5 minutes.
Serve and enjoy

Remember, it's sooo good for you,

Deema

Coconut Prawns

Prawns have kind of a bad rep for being high in cholesterol. A serving of prawns (about 100g) contains 179mg of cholesterol, which is more than half of the recommended daily amount of 300mg.

I started this on a crazy note, didn't I? Now, you're wondering "if they're that high, why do you have a recipe for Coconut Prawns here?". Don't worry, I'm heading somewhere. Prawns, like every other food, or even water, should be consumed in moderation. You can actually enjoy prawns as part of a healthy, low-cholesterol fertility diet. In fact, in a 1996 study published in the American Journal of Clinical Nutrition, researchers found that the cholesterol in prawns lowered LDL levels of cholesterol(bad cholesterol) and increased HDL levels(good cholesterol). They concluded that the cholesterol in prawns doesn't have a negative effect on health.

Also, prawns are rich in vitamins B-6, B-12, and Omega-3. Low levels of Vitamin B-12 have been linked to recurrent miscarriages. Studies have been carried out on women who have had issues with recurrent miscarriages, and, after being treated with this Vitamin, most of them (11 out of 14) went ahead to have their first full-term delivery! Now, if that's not amazing, I don't know what is.

Vitamin B-12 is also linked to sperm count. Researchers have found that men with low sperm counts saw a significant improvement (in one study, 400% increase) in sperm count after taking 1000mcg of Vitamin B-12 daily.

Next time I make prawns, I'll harp on the benefits of Vitamin B-6 (in moderation) and Omega-3 to male and female fertility. Till then, make these and have fun!

This recipe is soooo easy to make. The hardest part of this recipe is deveining the prawns. It's really that simple.
They will make a rocking appetiser at parties, and people you serve them to will love them, so make lots!

What I love about this recipe is that you get the toasty crunchiness of the coconut, the hint of nuttiness with the almond flour, and then you bite into the delicious moistness of the prawns. Yummy!

If you aren't a prawn person, you can do this with chicken breast strips, or some other kind of fish.

Ingredients

100g of peeled, deveined prawns
1/8 cup of desiccated coconut, unsweetened
1/8 cup of almond flour
Pinch of black pepper
1 1/2 teaspoon of salt


Method

Mix the almond flour, coconut, black pepper, and 1/2 teaspoon of salt in a flat plate.
Sprinkle 1 teaspoon of salt over the prawns, refrigerate for 10 minutes.
Spray a nonstick pan with cooking spray and place over medium-high heat.
Coat the prawns with the coconut mixture and add to the pan.
Depending on the size of your prawns, cook them for 6-10 minutes. I had 2 smaller prawns, I cooked them for a total of 6 minutes,flipping them after 3 minutes. The larger prawns took 10 minutes, I flipped them after 5 minutes.

Serve these anyway you like, with mayonnaise or any dip you like. I just served mine on napa cabbage.

Enjoy, and remember,
It's sooo good for you!


Deema