Another “serves 2” recipe. I love fish, and I love nuts, so why not combine them?! I’ve also subbed walnuts for the almonds and added other herbs in place of the cilantro – it’s a recipe that’s easy to play with!
2 – 4oz. wild caught salmon filets
2 cloves of garlic
1/2 cup of almonds
2 tbs. fresh cilantro
1 TBS +/- olive oil
½ tsp. kosher salt
Dash of pepper
Season salmon filets with salt and pepper, place on foil lined baking sheet.
Toss garlic, almonds, and cilantro into a food processer until well ground and blended.
Drizzle olive oil and process until a thick paste forms.
Spread equally on salmon filets
Bake at 450 for 20 minutes or until fish is flakey.
2 servings. Each serving has 350 calories, 20 g fat -heart-healthy Omega-3, 6 g carbs, 27g protein.
(The bread that is on the plate in the picture is just a half Sandwich Thin with I can’t believe it’s not butter spray and garlic powder broiled for a few minutes – fish & bread have to go together in our house! 50 calories.)
Pardon the crappy picture, but this was the walnut crusted salmon (the bread was baking):
The broccoli cheese sauce was fantastic! And low in carbs, full of protein, and it made the broccoli more than edible! (I'm still not a huge fan of broccoli, but it was pretty tasty with the cheese sauce!)
3/4 cup Westsoy Organic Unsweetened Soy Milk
2 wedges Light Original Swiss Laughing Cow
1/2 c. fat-free Cheddar Cheese
1/2 tsp cornstartch
salt and pepper to taste
Wisk cornstarch into soy milk in medium saucepan. Add Laughing Cow and salt and pepper, heat on medium heat, stirring near constantly until wedges are melted and mixture begins to thicken. Add salt/pepper if desired, and fat-free cheddar – stir constantly until mixture is melted and desired thickness is achieved. Quick, easy, and man, does it make broccoli awesome!
4 servings (about 1/4 cup each). Each serving has 62 calories, 3g fat, 7g protein.
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