FROM 30/10'S KITCHEN...

PESCATARIAN DIET | WEEK 1

  SUMMARY  

Dinners

Shrimp Scampi with Zoodles, Lemon Pepper Tilapia, Sweet Onion Salmon, Shrimp Bok Choy, Fish Tacos, Ginger Sesame Salmon, Wicked Shrimp

 

INGREDIENTS

Produce
 1 Package of Zoodles
 1 Large Tomato
 1 White Onion
 1 Red Onion
 1 Lemon
 1 Lime
 1 Bunch of Cilantro
 3 ½ Cups of Green Beans
 Shallot
 1 Bell Pepper
 1 Zucchini
 4 Stalks of Asparagus
 2 Stalks of Celery
 1 Large Head (or 2 baby) of Bok Choy
 4 Cloves of Garlic
 1 Small Cabbage
 ½ Small Red Cabbage
 Cauliflower Rice
 1 Jalapeno
 1 Large Piece of Ginger Root
 1 Bunch of Green Onion
 2 Heads of Broccoli
Meat and Eggs
 3 Personal Servings of Shrimp
 2 Personal Servings of Tilapia
 2 Personal Servings of Salmon
 Egg Whites
Spices
 Garlic Pepper
 Granulated Onion
 Sea Salt
 Oregano
 Black Pepper
 Parsley
 Garlic Powder
 Cumin
 Thyme
 Cayenne
 Paprika
 Chili Powder (Optional)
 Curry Powder
 Rosemary
Other
 Olive Oil
 Minced Garlic
 Lemon Zest
 Almond Milk
 Lemon Juice
 Walnut Oil (Optional)
 Sesame Oil
 Walden Farms Sweet Onion
 Red Wine Vinegar
 Yellow Mustard
 Walden Farms Pancake Syrup
 Chicken Broth, no sugar added
 Lime Juice
 Liquid Stevia
 Spray Olive Oil
 Tamari Sauce
 Rice Vinegar

 

 

Ingredients

Produce
 1 Package of Zoodles
 1 Large Tomato
 1 White Onion
 1 Red Onion
 1 Lemon
 1 Lime
 1 Bunch of Cilantro
 3 ½ Cups of Green Beans
 Shallot
 1 Bell Pepper
 1 Zucchini
 4 Stalks of Asparagus
 2 Stalks of Celery
 1 Large Head (or 2 baby) of Bok Choy
 4 Cloves of Garlic
 1 Small Cabbage
 ½ Small Red Cabbage
 Cauliflower Rice
 1 Jalapeno
 1 Large Piece of Ginger Root
 1 Bunch of Green Onion
 2 Heads of Broccoli
Meat and Eggs
 3 Personal Servings of Shrimp
 2 Personal Servings of Tilapia
 2 Personal Servings of Salmon
 Egg Whites
Spices
 Garlic Pepper
 Granulated Onion
 Sea Salt
 Oregano
 Black Pepper
 Parsley
 Garlic Powder
 Cumin
 Thyme
 Cayenne
 Paprika
 Chili Powder (Optional)
 Curry Powder
 Rosemary
Other
 Olive Oil
 Minced Garlic
 Lemon Zest
 Almond Milk
 Lemon Juice
 Walnut Oil (Optional)
 Sesame Oil
 Walden Farms Sweet Onion
 Red Wine Vinegar
 Yellow Mustard
 Walden Farms Pancake Syrup
 Chicken Broth, no sugar added
 Lime Juice
 Liquid Stevia
 Spray Olive Oil
 Tamari Sauce
 Rice Vinegar

Directions

Chicken Taco
1

In a small bowl combine together the Chili powder, paprika, sea salt, black pepper, tamari and red wine vinegar.

2

Remove fat from the chicken and cube the chicken into ½ inch pieces.

3

Place the chicken breasts in a large Ziplock pan or a shallow bowl. Pour the chili powder mix into the container and toss the chicken to coat each piece thoroughly.

4

Place the chicken in the refrigerator for 4-8 hours.

5

Remove the chicken from the fridge and set it aside. Heat a large pan over medium high heat and add the oil.

6

Remove a portion of the chicken from the marinade and place it in the hot pan, avoid over crowding the pan. Cook the chicken pieces for 1-2 minutes on each side, and remove from the pan once fully cooked (the internal temperature should be 165°F, this should take about 5 minutes). Repeat this step until all the chicken is cooked.

7

Serve the chicken with lettuce, 2 cups Mexican cauliflower rice and ½ cup Salsa Rojo.

Mexican Cauliflower Rice
9

Heat a medium pan over high heat.

10

Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds)

11

Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.

12

Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.

Salsa Rojo
14

Pre-heat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

15

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

16

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

17

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

18

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

19

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

PESCATARIAN DIET | WEEK 1

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