Posted in Crossfit, Exercise, Food & Drink, Sugar Smackdown, {Project Recipe}

Day 18: Seafood Stir-Fry

Finally back in my own kitchen! I’m more than ready to get back into making my own meals. Having other people do it for me was fun for a couple days, but now it’s time to get back into my home sugarless routine. By the way, Happy Presidents Day! 🙂

Tonight’s dinner was completely made up based off of what I was craving. I really wanted baked salmon, but stir-fry also sounded good. It’s difficult to mess up either dish, so I decided to make both and combine them.

This recipe could probably be modified with whatever fresh ingredients you have on hand. Stir-fry is a great way to clean out your fridge, as far as vegetables and meat are concerned. Next time I make this dish, I’d like to add some shrimp, and maybe add an egg for the fried rice effect. It would be an accomplishment to get bored with this recipe; there’s so many different variations!

Seafood Stir-Fry

Ingredients

Salmon filet

Tabouli

Feta cheese

2 carrots

4 shallots

1 orange pepper

1 small cauliflower

1 small broccoli

1 cup fresh spinach leaves

Minced garlic

Pesto

Coconut oil

Quinoa/brown rice blend

Directions

Put 1 cup quinoa/brown rice blend in rice cooker and steam with water as directed. Alternatively, cook on the stove according to the instructions on the quinoa/brown rice blend package.

Preheat oven to 400 degrees. Place salmon filet on piece of aluminum foil and sprinkle with tabouli and feta cheese. Wrap aluminum foil around the sides of the filet so it’s encased in foil. Put in glass baking dish and bake for 30 minutes (my filet was frozen, but if yours is fresh then the bake time will probably be shorter).

In a large skillet on the stovetop, warm 1 tablespoon coconut oil until melted. Set heat to medium. Add all vegetables, garlic, and pesto, and stir until cooked through and well combined.

When salmon and quinoa mix are done, add to skillet and stir to combine. Serve immediately.

 

Day 18 Progress Report

Breakfast: Plain oatmeal with banana. Cantalope and pineapple. Black coffee with cinnamon and nutmeg.

Snack: Banana pear oatmeal cookie and an apple.

Lunch: Antipasto Mediterranean salad (mixed greens, olives, peppers, feta, balsamic vinegar and olive oil).

Dinner: Seafood stir-fry.

Snack: Air-popped popcorn. Almonds, walnuts, and pistachios.

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Author:

Christ follower. Wife. Mama.

One thought on “Day 18: Seafood Stir-Fry

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