Too Many Cooks Spoil the Soup

As I prepared Baked Zesty Tilapia last night, I sprinkled two teaspoons of ground cumin and one teaspoon of ground pepper over the fish. Then I added the Mexican style tomatoes and reduced fat cheese.

Since I come from a long line of cooks who instinctively think they know what's best in a recipe, I fought the urge to reduce the cumin and pepper. How will I know how it's supposed to taste if I don't follow the recipe?

I'm following Fiona's recipe and that's it, I thought. When the timer sounded and I opened the oven, the tomato/pepper/cumin aroma surprised me. What delighted me was how tender and fresh tasting was the fish. Unbelievably yummy.

Yesterday's breakfast sandwich was also a switch. In a teflon pan, I scrambled one egg and three egg whites , topping it off with one slice of low fat american cheese that melted beautifully.

As Wendy Bumgardner, the guide for About.com's Walking site suggests, walking has benefits beyond just the physical, so I'm lacing up my walking shoes and hitting the pavement. My healthy lifestyle includes adding physical activity, and the endorphin rush ain't bad either.

The kids were at their father's house, so they missed out on the fish. Guess what I'm having for lunch today? And may all your Chrismukkahs be lite. DeAnne