Own it...and Red Chile Tilapia

"If you concern yourself with your neighbor's talents, you will neglect yours. 

But if you concern yourself with yours, you could inspire both" ~ Max Lucado

I love that quote.

We all have an inner critic that can literally

sap every ounce of creative juice from us if we let it.

It makes us doubt ourselves & start frantically trying to "fit in."

Comparing truly is a cancer of the soul.

Unnecessary and unfruitful in every way.

It's so tempting to follow suit though, isn't it?

To do what everyone else is doing...

To try and "keep up" with the masses...

my advice?

DON'T.

no seriously.....don't.

There are gifts and talents that are yours to possess.

and yours alone.

OWN IT.

Do not look to the left or the right.

Keep those eyes front and center...and cultivate that amazingness placed inside of you.

The world needs what you have to give.

Tonight, I give you my Red Chile Tilapia. It's ridiculously simple. 

In a baking dish and on each filet, I just squeezed some fresh lemon, 

followed by a pinch of mediterranean sea salt, then a drizzle of extra virgin olive oil, 

and a generous sprinkling of red chile powder; 

then I flipped over each filet and repeated the same.

I baked at 425 for 6-8 minutes, flipped, and baked for an additional 4 or 5 minutes. 

The tilapia should be opaque and flake apart but not dry whatsoever. 

I chose to serve this with a side of Israeli Couscous, 

a delicious recipe I came across by the wonderfully talented 

Elisabeth from Food and Thrift Finds that I have been dying to try for months now 

(she is such an amazing cook with the most generous, 

kind and giving spirit you have ever known...

click HERE for the recipe and a chance to discover her marvelous world),

 and a spinach salad topped with pears, gorgonzola, and candied walnuts.

Sweet Bellas, this is a fantastic and healthy meal to start the New Year off with and share with someone you love.

Keep ShiningSweet Bellas!