Gollum loved his fisssh, but he liked it “raw and wriggling.” We enjoy fish, too, and we have it several times a week. High in protein, high in healthy fats, great tasting most of all. Today’s menu revels in fish — just right for the Fasting Lifestyle.
Smoked Salmon Bake 292 calories 8.0 g fat 1.9 g fiber 15.2 g protein 44.6 g carbs 223.2 mg Calcium PB GF Gosh this is good. You must try it!
1 two-ounce egg ¼ oz smoked salmon, crumbled into pieces 2 Tbsp scallions, green & white parts, diced or sliced 2-3 tsp chopped parsley 1 Tbsp creamy chèvre [goat cheese] ¼ cup blueberries blackish coffee or blackish tea or lemon in hot water 5-6 oz fruit smoothie, green smoothie or natural apple cider
Put the scallions and parsley into a heat-proof ramekin. Microwave for 30 seconds. Add the salmon. HINT: I did this the night before. Beat the goat cheese and egg together until the cheese breaks up into tiny lumps. Pour into ramekin and stir all together to mix. Bake at 350 degrees for 12 minutes, depending on how you like your eggs. Brew your beverage; dish the fruit; shake that smoothie.
Fish Curry: 250 calories 1.6 g fat 8 g fiber 18.5 g protein 31 g carbs 71 mg Calcium PB GF Based on Craig Claibourne’s “Anything Curry,” this is a meal we have enjoyed for years.
curry sauce [makes 3 cups sauce. you need 3/4 cup for tonight’s dinner]: 1 cup onion, chopped 1 clove garlic, minced 1/2 cup celery, chopped 1 cup apple, peeled, and diced 1-2 Tablespoons curry powder 3/4 tsp dry mustard 1 bay leaf 3 cups fish stock 1/2 cup water Spritz a sauce pan twice with cooking oil and add 2 Tbsp water. Saute the onion, garlic, celery, and apple until soft. Sprinkle the curry and mustard on top. Stir in the bay leaf, broth, and water. Let cook until it measures 3 cups. Measure out 3/4 cup for this recipe, then cool and freeze the remainder.
now complete the curry: 1.5 oz carrot rounds 1/2 cup cauliflower florets 2.5 oz cooked fish 3 Tbsp peas 1/4 cup boiled yellow or brown lentils 1/4 cup diced tomatoes 1/4 cup diced cucumber
Steam or boil the carrots and cauliflower. Boil the lentils. Warm the sauce, add the fish, peas, cooked carrots and cauliflower, and heat gently until all is warm. Plate with the lentils and top with tomatoes and cucumber.