There are so many different, delicious ways to eat seafood, yet it amazes me that there are those who prefer not to eat the denizens of the waters. Fish and shellfish have lots of protein while being low in calories. Steamed, broiled, baked, stewed: you don’t have to be a pescatarian to enjoy the benefits. The Fasting Lifestyle goes far beyond the can of tuna. Want to see what the scientists say about intermittent fasting? Read this: http://www.lift-heavy.com/intermittent-fasting/
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 chevre [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; love that breakfast.
curry sauce [makes 3 cups sauce. you need 3/4 cup for tonight’s dinner]: HINT: Prep the sauce any time you have an extra half hour in the kitchen. Freeze it in 3/4 cup portions. 1 cup onion, chopped 1 clove garlic, minced 1/2 cup celery, chopped 1 cup apple, peeled, and diced OR use unsweetened applesauce 1-2 Tablespoons Indian 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. Remove the bay leaf. Measure out 3/4 cup for this recipe, then cool and freeze the remainder.
now complete the curry: 1 oz carrot rounds 1/2 cup cauliflower florets 2.5 oz cooked fish 3 Tbsp peas 1/4 cup cooked brown rice OR boiled yellow lentils garnish: 1/4 cup diced tomatoes + ¼ cup diced cucumbers
First, boil the rice or lentils. HINT: If using lentils, check the package for cooking time and plan ahead. Boil extra and freeze the remainder for next time you have this meal. Steam or boil the carrots and cauliflower. Warm the sauce [if frozen], add the fish, peas, cooked carrots and cauliflower. Plate with the rice or lentils, and top with tomatoes and cucumbers.