by Paula (Clean Eating Expert)
31. March 2010 11:40
I have been experimenting lately with how to add flavor to seafood or vegetables while adding no salt. “The kitchen sink” approach has lead me toward some great flavors.
I added marsala wine to the last 45 seconds cook time when pan searing orange roughy and mahi mahi. It made the liquid carmalize a bit and added a surprisingly light flavor.
Cook brussel sprouts and add 1 tablespoon sesame oil to al dente cooked and halved or shredded sprouts. In the last 45 seconds, I added 1 teaspoon sesame seeds to allow them to toast with the veggies. Delicious and nutty.
Try simmering minced shallots in a few teaspoons of sherry vinegar, starting off with butter flavored Pam cooking spray. Serve on top of chicken or green beans for an ‘evening out’ kind of feel.
I use white rice vinegar which is light and mild as a marinade. Add pineapple chunks and soy to chicken or salmon chunks.
Of course, I add balsamic vinegar or glaze to anything. Salads, veggies, seafood (not so much with beef, but I don’t eat beef as much anymore). I love it!
Tuesday 3/30 Workout-
spinning bike with tape at home-60 minutes
strength train- triceps
triceps kickback-10 lb
seated overhead triceps extention- 20 lb
behind the back triceps lift- 26lb bar
standing triceps extention- 1 tube
Tuesday 3/30 Food Diary
Breakfast-
1 cup egg whites, 1 cup brocolli/cauliflower ( 126 cal)
A.M Snack-
grapefruit, apple (97 cal)
Lunch-
4 oz. salmon (130 cal)
salad- 2 cups spinach, 1/2 cup brocolli/ cauliflower, 1 tbls sunflower seeds ( 75 cal)
P.M. Snack-
homemade popocorn (90 cal)
Dinner-
1 cup brown rice/chicken curry soup (270 cal)
Salad- 1 cup spinach, 5 asparagus, balsamic vinegar, 1/2 tsp. EVOO ( 78 cal)
1/2 glass red wine (50 cal)
Dessert-
sugar free chocolate pudding (60 cal)
grapefruit ( 40 cal)
1 cup Kashi Go Lean cereal (120 cal)
TOTAL CALORIES: 1226
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