Allow me to introduce you to the fastest (20 minutes, no joke), easiest, most forgiving, fancy-looking weeknight meal. Ever. In the last 45 minutes I:
-Said hi to Nugget (most time-intensive item on this list) and Isaiah
-Changed out of my work clothes, washed my hands
-Made this meal
-Cleaned the kitchen
-Made tea and ate one (okay fine, two) pieces of chocolate
-Sat down to write this post
I got the inspiration for this fish from a recipe a friend posted on Facebook a long time ago. Now, the awkward thing is I don’t remember who that friend was or which chef the original recipe belongs to, so I can’t credit either my friend or the original recipe. I tried googling “tomato lemon garlic fish” but I couldn’t find what I remember of the original recipe. All this to say, disclaimer: this may or may not be an accidentally stolen recipe.
Every January, my church fasts for 21 days. It’s a physically intense experience and, coupled with jet-lag – as we always return from overseas the same day the fast starts – you’ve got a complete meltdown just waiting to happen.
Despite the meltdowns, fasting is a spiritually rewarding experience and it can also be physically rewarding, if done correctly. The most common way to fast at my church is to do a full liquid diet. No solids for 21 days. Last year, I failed big time not because I ate any solids but because my diet consisted of a lot of really, really unhealthy liquids – ie, melted ice cream, melted chocolate, gross amounts of Milo.
This year I vow to do better. I am going dairy, added-sugar, grain and legume free.
Over the next few weeks I will share some of my favorite vegan soup recipes with you. The amazing thing about soups is they are intensely flavorful without needing much additional anything. The vegetables will give you all the flavor you need.
Let’s make some soup!