Slipped my mind that I didn’t have any protein ready to cook or leftover at home and I’m not a fan of eating late so headed to one of my go-to places on my way home from work: Blue Salt Fish Grill. Here I get the Spinach & Arugula salad with grilled salmon (4oz) sans Parmesan shavings. To complete my blocks I sautéed asparagus and onions and added it to the salad. Drizzled balsamic, squeezed lemon and it was glorious. Oh so glorious. 3 block zone meal.
#livefit310 (at Blue Salt Fish Grill)
Learned the proper way to pan fry a salmon fillet thanks to the very thorough (and funny) directions by J. Kengi Lopez-Alt of Serious Eats. We all know how shady pan frying fish can be. Turned out yummy with side of heirloom tomatoes topped with dollop of tahini sauce. (Not pictured: 1oz serving of Trader Joe’s Kale Chips)
#nom #salmon #fish #omega3 #jerf #realfood #paleo #traderjoes #kale #seriouseats @seriouseats
Oh, this? Just a little bed of cauliflower rice topped with a pan-grilled wild cod, side of asparagus, avocado and a dollop of mashed sweet potato in the back. Satisfied tummy to say the least.
#dinner #nom #fish #wildcaught #veggies #avocado #paleo #paleozone #zonediet #3blockmeal #getinmybelly #livefit310
Mmmmm wild cod topped with bit of melted Kerrygold pastured butter and lemon slices then baked. Thanks for the idea @primalized! Though I was lazy and didn’t use the marinara 😬This was SO GOOD. Yay for vit d! #nom #dinner #cod #fish #upmyvitdgame #eatclean #paleo #paleozone #zonediet #blockseverywhere
Grilled salmon topped with chimichurri on top of grilled zucchini and eggplant with couple sweet potato spears.
Finally got this after I originally ordered the Surf & Turf (Swai fish and grilled chicken) that on the menu only said it came with veggies and this avocado sauce. I said no sauce and went on my merry way. Then it came with a big pile of wild rice AND the avocado sauce drizzled all over it.
Lunch Nom at Farmer’s Market
As I browsed I settled on the Cajun Fish booth to get their ceviche. I stood in line for quite some time because the lady in front of me thought she would order food for her whole office. When I finally got to the front, the lady informs me she is all out of ceviche….FML. So on the spot ordering I decide on a grilled fish filet, tell her no rice, and just the fresh pico de gallo (that I know is fresh because I see the lady behind her cutting all the fresh veggies making more).
Unfortunately, the fish filet, albeit delicious, wasn’t very filling, so I went for a roasted corn*. Mind you, corn isn’t considered “primal”, but I am allowed to venture out every now and then…and man was it a good venture. It had bit of butter on it, lemon pepper seasoning, and a bit of grated cheese. DIVINE!
*Not my own picture, I was too busy nomming to take a picture
05.27.10 An Odd Ball Dinner
I tried Trader Joe’s Smoked Apple Chardonnay Chicken Sausage with my eggs today, and it was just okay, sadly. I think my expectations were too high. I’ll try it in a different way next time.
Mum made me some delicious beef pot roast for lunch (at least I THINK it was pot roast…it’s what it looked like, and my mom didn’t know, and she told me to quit asking her). I haven’t had yucca (cassava in English) in forever (although it’s a common staple in Peruvian dishes). It’s a root, so technically not primal - same with sweet potatoes, but every now and then I’ll indulge. Anyway, MyPlate options made it a bit odd and confusing so I HOPE I picked the right choice.
Sister wanted to meet at Yogurt Lounge and usually some fro-yo action is a nice treat but before arriving I realized I didn’t really want something sweet at the time, so I stopped by the Starbucks next door and got a Grande Decaf Americano with a little heavy whipping cream. And yes, I now ask every time for a little bit of heavy whipping cream and they all just hand me the whole carton and let me pour it myself. This time, the barista asked me why I choose heavy whipping cream…I was kind of at a loss for words, and said, “Because of the way I eat…bit lengthy to explain.” Which he replied, “It is the lowest in carbs out of everything else here…” I responded excitedly, “Yes! That is a huge reason!” And off I went!
Dinner….was very random. I had to use the last of the Wild Alaskan Cod I had in the fridge. I decided to make a Baked Lemon-Pepper Crusted Cod with a Thai Almond Dipping Sauce. Which actually came out pretty good, but dummy me forgot to take any pictures, therefore, no posted recipe for this one. But the dipping sauce needs perfecting. It was yummy, but it took me a while to get it to the consistency that I wanted. Then my roommate made some BBQ-style chicken tenders so I tasted it and that explains that in my totals. Then he tells me he saved me some baked plantain bits, so that explains that. Just an out-of-whack dinner. And tummy feels a bit funky now. It wasn’t bad food per say, just odd mixture.
Barely went over on calories. I am actually a bit surprised that I stayed under on carbs. If the yuca totals are wrong and perhaps higher in carbs then I might have gone over. Anyway, I ruled in protein, but sucked at sugars and fiber! There’s always tomorrow!
Pan-Grilled Basil Pesto Cod & Sweet Potato Spears with Fresh Guacamole for Dipping
Clearly, I am on a fish kick this week but that is only because I need to go through all the Wild Alaskan Cod that I thawed out, and it was a lot! So on last night’s menu was another experiment gone well! Once again, between getting home from work and leaving to CrossFit 310, I prepped this dinner!
What you need:
- Wild Alaskan Cod (again, you can use your fish fillet of choice)
- Sweet Potato Sticks (I used Trader Joe’s Sweet Potato Spears - because I hate peeling)
- Basil Pesto Sauce (I used something slightly different than this because it came from a Peruvian market)
- Ground Cumin
- Coconut Oil
- Diced tomato
- Diced onion
- Lemon or Lime raw juice
- Ground Black Pepper
- Sea Salt
What you do:
I rubbed the Wild Alaskan Cod fillets in the Basil Pesto sauce with the ground cumin and put it in the fridge prior to me leaving for training. I was gone about two hours, may not be necessary for it to marinade that long, under an hour would work just fine I’m sure.
Since the spears take longer to cook than the fish, do this first. Preheat the oven to 350 degrees (I used my toaster oven). Rub some coconut oil (or your oil of choice) on the spears and bake for about 20-30 minutes (until desired crispiness). Then heat some coconut oil in your pan, place your fish, and cover. After a few minutes, check it and flip the fillets, do this a few times. Remember, fish cooks quick.
In the meantime, mix your avocado, tomatoes, onions, ground black pepper, sea salt and lime juice for some delicious guac action! When all this is done, you have yourself a delicious little meal!
Verdict? Mighty flavorful! I was a bit worried because I honestly wasn’t sure if pesto would go well with fish. I have previously only had pesto on chicken, meat, or pasta. But it was successful! And the spears were on point with the guac…such a beautiful pairing!
Grilled Bacon-Wrapped Wild Alaskan Cod with Pan-Fried Plantain Chips
and an onion and tomato salad (that was marinaded in raw lemon juice for a couple hours)
I FINALLY had time to prep my iron skillet today (since it wasn’t pre-seasoned) and I clearly didn’t waste any time in putting it to use! I had defrosted the Wild Alaskan Cod I had bought a few weeks ago on sale last night and really wasn’t sure how I was going to make it. So I browsed one of my trusty apps (this time Martha Stewart’s Everyday Living) and that is where I got the idea for a bacon-wrapped cod!
What you need:
- Wild Caught Alaskan Cod (or really any fish fillet would work)
- Uncured & Nitrate-free Bacon slices (I used 2)
- Mrs. Dash Garlic & Herb Seasoning (I used a pinch)
- Unrefined Virgin Coconut Oil (I used 1/2 tbsp)
- Organic Ghee (I used 1/2 tsp)
- Ripe Yellow Plantain (I used half of one)
What to do:
Get your cod and sprinkle it with a bit of the Mrs. Dash Garlic & Herb seasoning, and then carefully wrap the couple bacon slices around it. Try to have the bacon openings at the bottom so it’s easier to handle. Then heat a bit of organic ghee on your skillet and at the same time heat some unrefined virgin coconut oil in a shallow pan. Then carefully place your bacon-wrapped cod onto the skillet.
Cooking time varies on how well done you would like your bacon and fish. I personally like my bacon more crispy than not so I cooked mine for about 8-10 minutes per side.
Then after your coconut oil is heated up enough, carefully space out your plantains so they’re not overlapping each other. I sliced them VERY thin which is why it seems like a lot more than half a plantain.
After a few minutes, flip the plantains over to brown the other sides as well. After these are done, place them on a paper-towel lined plate to soak away excess oils. Then serve the bacon-wrapped cod and plantain chips with your salad and you’re done!
Verdict? Delicious! The only thing I would personally do different next time is grill the bacon and fish for a bit longer, only because I like my bacon pretty crispy. But it was still very tasty. And the plantains? Mmmm….on point!
05.04.10 Twas a Fishy Day
Something was fishy about today, maybe because I had it for two meals. Breakfast I tried my White Mountain Whole Bulgarian Yogurt, which is very similar to Greek yogurt ingredient-wise. After a quick battle, in taste I think Bulgarian wins by a hair. But in nutrients, Greek yogurt still wins. Although it has more fat (don’t fear the fat!), it also has more protein and less sugar and carbs.
Mum made baked tilapia for us with some fresh salad, tasty as usual. After work had to run a bunch of errands including heading to Target for some necessary items which of course took me longer than it ever should because I can browse for hours there. Put a bunch of crap in my cart including an automatic can opener (because ours sucks ass), make up, foam roll, couple books, and a kettle bell. That’s not including the necessities like deodorant, bath gel, hand soap and make up sponges. And I was actually a good girl and put ALL the stuff I didn’t need back. All of it. It broke my heart. But I really don’t have the money to be crazy like that right now.
Anywhodamnyoutarget, finally headed home after that to make my dinner of Pecan Crusted Halibut that I posted earlier. If you guys ever try any recipes I make I’m curious to know how it turns out for you or if I just really suck at instructions.
Slightly low on cals but I honestly couldn’t have been more satisfied filling-wise than I was because I wasn’t hungry all day. At one point I had the thought to grab more coffee but decided against it because I wasn’t hungry, just wanted something to sip on, so water it was. Carbs AND sugars were good, surprised at the sugars because of the fruit but thankfully strawberries and blackberries are fairly low in sugars.
03.13.10 Catfish…a fish with a mustache
I actually woke up at a decent hour naturally at 8 a.m.! Had time to kill before meeting with the ladies for our weekly breakfast chat so i decided to go for a run. Didn’t want to do TOO much because I have my breast cancer 5k to run tomorrow. Plus, when I first went outside it was bit crispy cold (60 degrees - yes, we L.A. folk are very dramatic), so had on a sweater but by mid-run sun was full on blazing and I was sweating like a beast and the sweater was sticking to me, I just felt gross, so another reason why I went back home. Any who, breakfast was the usual eggs and bacon (that I am surprisingly not sick of, i love both).
Then went to Roadrunner (running shoe specialists) and I had quite the experience, more on that in the following post, though. After that it was time for another birthday festivity, my friend’s husband and he was making homemade fried catfish. I for one have never had catfish. All I know is that they look like a fish with a mustache. Classy fellas. So I was bit worried bout that but then I saw he had filleted them and deep fried them. I had about 4 oz, and it was reeeally good. But I filled up otherwise on fruit which probably explains my sugars. Well no, I lie, that homemade sweet potato pie slice done did it. It was a tiny tiny sliver, but so worth it, it was so good.
Dinner was my leftover chicken tenderloins from the other night on top of my version of a Greek salad (see ingredients). Yummy and filling. Overall good day.
Sucky part right now, though? My throat feels a bit funky and I have a 5K to run tomorrow. *sigh*