Recipes

INGREDIENTS:

• 1/3 cup unsalted sunflower seeds
• 2 egg whites
• 2 1/2 tbsp flaxseeds, ground
• 2 tsp dried parsley
• 1/4 tsp ground black pepper
• 1/8 tsp sea salt
• 8 oz tilapia fillets

SAUCE

• 1/4 cup cucumber, minced
• 1 tbsp yellow onion, minced
• 1 1/2 tbsp white wine vinegar
• 1/2 tsp extra-virgin olive oil
• 1/2 cup nonfat Greek yogurt
• Sea salt and ground black pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 375°F. In a mini food processor, pulse sunflower seeds for 10 to 15 seconds, until reduced to a fine consistency. In a small bowl, whisk egg whites for 30 seconds. In a separate small bowl, stir together ground sunflower seeds, flaxseeds, parsley, pepper and salt.
2. Cut tilapia fillets into thin strips, about 3 to 4 inches long. Dip strips in egg whites, then in bowl with sunflower mixture, to coat. Place strips on a foil-lined baking sheet. Bake for 10 minutes. Let cool for 5 minutes.
3. Meanwhile, prepare sauce: In a small bowl, stir together cucumber, onion, vinegar and oil. Add yogurt and season with salt and pepper. Stir until well combined. Chill in refrigerator for at least 10 minutes in order to meld flavors.