Chef Takashi Kimura ( on cover ) of Sage Restaurant at The Gardens Hotel in Kuala Lumpur supports local farmers, and uses only their fresh ingredients for his Japanese-infused French cuisine.

Place the packets on a baking sheet and cook at 375 for about 15-20 minutes, just until the fish is cooked through (it should flake easily with a fork and look opaque in the center, but not be turning to mush). In our slapdash and fast food world, weve forgotten to savour the freshness and taste of natural foods. Seal the aluminum foil around the fish, making individual packets - be sure to seal tightly so they don’t leak. Spoon the tomato mixture over the top of the fillets. Sprinkle the fish fillets with a little salt and pepper. Divide the fish into equal portions and lay one portion of fish onto each sheet of foil, directly on the oil (to prevent sticking). The former is a popular snack among athletes who are looking to watch their carbs and get some added protein from non.

Greek yogurt cups and cheese sticks are underrated healthy vegetarian snacks that are surprisingly filling and protein-dense. Combine the tomatoes, dill, parsley, and garlic in a bowl and season lightly with salt and pepper. Granted you’re following a vegetarian diet versus a vegan one, dairy-based snacks are fair game.

Lay out four to six sheets of aluminum foil and drizzle a little olive oil onto the center of each - just a teaspoon or two is fine. Just be sure that if you choose a meatier, thicker fish, you adjust the cooking time.Ĥ tablespoons fresh dill, chopped (you could also use just about a tablespoon of dried dill weed)Ĥ tablespoons fresh flat-leaf parsley, chopped You could use any mild white fish for this recipe - I used haddock, but sole, tilapia, scrod, and even something sturdier like cod or halibut would all work.

Slapdash mom vegetarian