Bake Mahi Mahi as directed – i think 13 minutes at 400.

I prepped the Mahi Mahi by drizzling EVOO and making a little seasoning combination of what I had in the cupboard. Get creative, I had – dill, oregano, garlic powder. I also chopped up 2 garlic cloves and spread them around with the seasoning.

After they cooked I put them in the fridge and ate one a day for the next 3 days – according to the meal plan.

In a salad bowl, I used a handful of mixed green, tomatoes, diced onion, a little raspberry vinaigrette dressing and then I placed the fillet on top and sprinkled with a little parmesan cheese (not according to the plan). Don’t add the cheese if you’re being strict, I did it more for presentation & taste but it was delicious with and without the cheese.

Great meal ready in minutes!

Enjoy!

I’ll be blogging over the next few days in regards to our training. So much information, so little time is how I feel right now. My product regimen that’s been pretty consistent for 7 years is changing and I feel more amazing now then I did when I got started and was only 28 years old! And our business building mindset has turned a serious corner and I’m excited to share that with you as well. So stay tuned!

Also, I’ll be finalizing the 39 daystofit blog and starting the Lean in 13! Anyone can do anything in 13 days!

The best thing I can do for you is give you some meal prep suggestions. So here are a few to try and feel free to post a comment if you try something or if you have a suggestion.

Tuna salad: Drain a can of tuna (small or large) pour into cereal size bowl or container to take to go. Squirt in spicy mustard & pour in a little salsa  (this totally eliminates the tuna taste). Stir in chopped veggies like; onions, bell peppers, cucumbers, carrots. I call it a “tuna bowl” rather than a tuna salad. This way of preparing a meal allows you to easily take it with you, make it a day ahead, or eat right away.

Fish fillet: I bought a bag of frozen tillapia and cooked all 6 pieces at once. Thaw in the fridge. Spray a baking dish (the one you used to use to make brownies with!) with non-stick spray. In a small bowl melt a little butter (use real butter – make sure the ingredients  are cream & salt not stuff you can’t pronounce) and chop up fresh garlic. Now you’ve just made a great garlic fish spread! Put the fish in the pan and pour your spread over each piece. Pour a little EVOO if necessary. Cut a lemon in half and squeeze skin side down (so the seeds don’t fall in) and drizzle over the fish. Bake in your oven at 400′ for :15 minutes. Done! Now you have your fish fillets ready. Put them in a container in the fridge so you can eat them cold, add them to a salad or warm them up. Typically I would use a cooked fish fillet cold from the fridge and prep it just like my tuna salad. Sometimes I would even use one fish fillet and a small can of tuna together in one serving! Delicious!!

Enjoy your prep. Enjoy your cooking. Enjoy the plan!