Peanut Butter and Bannana Night

So I haven't been too hungry today. I ate a spoonful of peanut butter for breakfast, a filet of tilapia for lunch, and a couple bites of yogurt for snack. I'm running tonight, and I need the carbs, so here's how I'm making up for it.

Nothing too fancy here, but I'm flying recipe free (but not diabetes free for too much longer if I keep this nonsense up). I added honey and cinnamon to the crunchy peanut butter (seriously, who likes creamy?) and cooked in a tablespoon of butter. Sprinkled cinnamon sugar over the top in the end, let it carmelize, and we're done!

Creamy. Rich. Sweet. Amazing. I highly recommend whole wheat toast for a little bitterness to bring it down (and it's nutritious!). Coffee blended very well with the sweet, and helped to keep that peanut butter off my mouth. That's a comfort dinner right there folks. Adios.

Lesson Learned: Seasoning Fish

A little mini-update. Today's Sunday and I remade the remaining tilapia. If you look on the picture of my pre-ingredients on my last post, you'll see that both filets are coated in salt and pepper. As I only ate one, the remaining filet went to the refrigerator for approximately 18 hours. I used the same amount of seasoning, and since the second filet needed an additional pat down to keep it dry for roasting it probably had marginally less seasoning than the filet before.

As I cut into my first bite of that filet (which I kept together and browned correctly, go me!) I was expecting another flavor explosion. Instead it tasted like a took a bite out of a salt-lick. I could barely even taste the fish. Apparently fish take on flavors of seasoning at a higher rate and a quicker time-span than chicken or beef. Internet confirms. Lesson learned.

If you pre-season fish you might as well just pour the spices in a spoon and have at it.