No long run for The Boy post-marathon (and still no run for me at all…drat this ortho boot), so no need for our normal night-before fueling omelet and honey toast.
Instead, I dug into the veggie coop box to make a clean-eating, good fuel supper.
The quick how-to:
Sprinkle my favorite French seasoning, persaillotte, on tilapia fillets. Roast at 425F for 15 minutes. While the fish bakes, saute garlic in a tablespoon of olive oil. Add coarsely chopped sweet potato greens (yes – sweet potato greens! A new one for me), leftover rice and black beans. Cook over medium heat until greens are wilted, about 5 minutes.
Yum!