I am a big believer in physical fitness. Like you, I know exercise is important. Studies have shown incredible health benefits gained from a regular routine of squats, jumping jacks and push ups. There is little doubt physical activity, including walking, weight lifting, and cycling contribute to an ambitious effort to prevent diseases, conditions and weight gain.
Tracking my weight is not included in my overall workout plan. I don’t make a habit of standing on the scale at home or at the gym waiting for three digit numbers to display how many pounds I lost or found. However, every now and again I force myself to do it, especially after vacation or a string of holidays packed with fun parties and high calorie buffet dinners. I use the numbers, which fluctuate like spring temperatures, as a gentle reminder, more than anything else, to do something.
That something usually involves an extra lap or two around the jogging track. I try to workout at least half an hour, four or five times a week. Sometimes, that happens. Sometimes it doesn’t. It depends on the demands of the day and how many hours manage to slip away. The one thing that rarely changes is my appetite for healthy food. I pack my diet with fresh fruits and vegetables, turkey, poultry and fish.
Catfish fillets cooked with olive oil is one of my absolute favorite dishes. It is quick, easy and complements any side, including roasted carrots and brussel sprouts. Catfish fillets are versatile, too. I usually cook them for dinner, but they are perfect for breakfast and lunch served smooth, creamy grits (see recipe) jasmine rice even scrambled eggs. That’s another reason catfish fillets are versatile – and delicious. Don’t take my word for it. Try it! See recipe below. Click link to see how to cook catfish fillets with olive oil.
https://www.youtube.com/watch?v=a3fBxrUYADs
INGREDIENTS
EXTRA VIRGIN OLIVE OIL
1 HALF TEASPOON SEA SALT
1 HALF TEASPOON COURSE GROUND BLACK PEPPER
1 HALF TEASPOON DILL WEED
DIRECTIONS
WASH CATFISH FILLET
PAT DRY WITH PAPER TOWEL
WARM OILIVE OIL ON MEDIUM LOW HEAT
PLACE CATFISH FILLET IN WARM OLIVE OIL
COOK ON EACH SIDE ABOUT THREE TO FOUR MINUTES
SPRINKLE WITH DILL WEED
ENJOY!
*NOTE: You may have to flip the catfish fillet several times depending on the thickness of the fish. You can also add fresh squeezed lemon or lime for more flavor.
