It has not rained in Southern California for months, but it is suppose to rain all weekend. I am really looking forward to a weekend at home. I will not feel guilty for being inside, like I do most days it is gorgeous outside. It will give me time to relax, catch up on house work, read, blog and, of course, cook.
Tonight, my husband and I made dinner at home. He made his favorite pizza (not gluten/wheat/dairy free) and I made Spiced Mexican Tuna Steak with red pepper and avocado and a side of roasted broccoli. Recipe link for the tuna is below. The broccoli was tossed with 2 tablespoons of melted coconut oil and sea salt and roasted on 350°F for about 30 minutes. This was perfect because my husband doesn’t like fish and I can’t eat his pizza. We were both happy. I am trying to add more fatty, cold water fish into my diet. My naturopath recommends eating it 2-3 times a week because it is an excellent source of Omega 3 fatty acids and lean protein. This meal tonight was delicious and very satisfying. Plus, it had all my requirements for a healthy meal, protein (tuna), healthy fat (avocado & olive oil) and carbs (red pepper and broccoli). This pairs well with my version of a “skinny margarita,” which is 1 oz blanco tequilla, juice from one lime and topped with soda water. It’s a perfect low sugar cocktail. Now, it’s time to curl up on the couch with my hubby to watch the movie Gravity. Have a wonderful evening!