Happy New Year everyone! The start of a new year and new resolutions. Promising ourselves to “Go to the Gym, Join a gym, Eat less, Eat healthier, Get more rest” and the list goes on. Well, today is January 3rd, -has anyone already broken their promise?
Let’s face it, making any type of change is hard. We don’t like change. We like the way things are. We can do it for only so long until we revert to “our” ways. They say if you want to really know a persons’ true self, stick around for 91 days. The first 90 days the best foot forward is there, but something about day 91, all things unravel. They also say it takes 30 days to form a habit. So in perception, the “good behavior” personality should change into the 30th day of the 90 days, but does it really? I say just be yourself and then you don’t have to worry about any expectations. Although it is good to make certain goals for a better health and lifestyle. So if that does mean change, just do a little at a time. Don’t make unrealistic expectations or you will only become frustrated.
For 2015, even if you do not set any particular goal, just remember to be kind to people. As John Lennon said, “Imagine all the people, living life in peace”-now that is a nice goal-most likely unrealistic but one to strive for.
I wish everyone a healthy, prosperous and happy new year. Maybe my recipes will inspire you for healthier eating, learning or trying new recipes or just reading the contents of the blog post while eating fried chicken (well I don’t know what you are doing-LOL), but either way, if you try any recipe I would love to read your feedback and as always, Enjoy!
Apricot Glazed Branzino
Ingredients: serves 1
- 1 1 1/2-2 pound whole branzino fish, (have the fishmonger clean it for you)
- 1/8 cup extra virgin olive oil
- Kosher salt to season
- 1 tangerine, zested and then sliced
- 1/8 cup fresh Italian parsley
- 1 teaspoon apricot preserves
Preheat the oven to 450 degrees. Place foil on a baking sheet and drizzle some of the oil on the sheet to help prevent the fish from sticking.
Wash and paper towel dry the fish. Season the inside and outside with the kosher salt. Zest the tangerine over the fish. Now slice the tangerine and stuff the inside of the fish . Drizzle the remaining olive oil on the fish. Turn up the sides of the foil so the oil does not run out onto the baking sheet. Spread the apricot preserves on top of the fish.
Place in the oven for 25 minutes. Remove and allow to rest for 5 minutes. Carefully remove with a long spatula and serve with the parsley.