FROM 30/10'S KITCHEN...

PESCATARIAN DIET | WEEK 4

 SUMMARY  

Dinners

Cedar Plank Salmon, Cod with Herb Sauce,  Wicked Shrimp, Lemon Pepper Tilapia, Crab Cakes, Fish Tacos, Ginger Sesame Salmon

 

INGREDIENTS

Produce
 3 bunches of Asparagus (about 6 cups)
 ½ cup of Brussel sprouts
 1 Green Cabbage
 1 Red Cabbage
 1 head of cauliflower
 1 lb riced cauliflower
 2/3 cup celeriac (celery root)
 1 bunch Chives
 1 bunch cilantro
 ½ cup Fennel
 1 head of Garlic
 4 inches of Ginger
 1 bunch of green onions
 1 lb kale
 2 lemons
 3 limes
 1 bunch parsley
 1 bunch radishes
 1 red bell pepper
 1 head of romaine
 1 package fresh rosemary
 3 medium shallots
 1 lb of spinach
 1 medium zucchini
Meat and Eggs
 1 Personal serving Cod
 1 personal serving Crab meat
 1 carton Egg whites
 2 Personal Servings Salmon
 1 Personal Serving Shrimp
 2 Personal Servings Tilapia
Spices
 Cayenne
 Celery Salt
 Cloves
 Cumin
 Curry Powder
 Dried Parsley
 Dried Thyme
 Garlic Powder
 Ground Mustard
 Mint
 Nutmeg
 Old Bay Seasoning
 Onion Powder
 Oregano
 Paprika
 Parsley
 Pepper
 Rosemary
 Salt
Other
 Apple Cider Vinegar
 Avocado oil
 Unsweetened Coconut milk
 Liquid Stevia
 Olive oil
 Olive oil Spray
 Rice vinegar
 Sesame Oil
 Tamari Sauce
 Walden Farms Apricot Spread
 Walden Farms Mayonnaise
 Walden Farms Pancake Syrup
 White Wine Vinegar
 Yellow Mustard

 

 

Ingredients

Produce
 3 bunches of Asparagus (about 6 cups)
 ½ cup of Brussel sprouts
 1 Green Cabbage
 1 Red Cabbage
 1 head of cauliflower
 1 lb riced cauliflower
 2/3 cup celeriac (celery root)
 1 bunch Chives
 1 bunch cilantro
 ½ cup Fennel
 1 head of Garlic
 4 inches of Ginger
 1 bunch of green onions
 1 lb kale
 2 lemons
 3 limes
 1 bunch parsley
 1 bunch radishes
 1 red bell pepper
 1 head of romaine
 1 package fresh rosemary
 3 medium shallots
 1 lb of spinach
 1 medium zucchini
Meat and Eggs
 1 Personal serving Cod
 1 personal serving Crab meat
 1 carton Egg whites
 2 Personal Servings Salmon
 1 Personal Serving Shrimp
 2 Personal Servings Tilapia
Spices
 Cayenne
 Celery Salt
 Cloves
 Cumin
 Curry Powder
 Dried Parsley
 Dried Thyme
 Garlic Powder
 Ground Mustard
 Mint
 Nutmeg
 Old Bay Seasoning
 Onion Powder
 Oregano
 Paprika
 Parsley
 Pepper
 Rosemary
 Salt
Other
 Apple Cider Vinegar
 Avocado oil
 Unsweetened Coconut milk
 Liquid Stevia
 Olive oil
 Olive oil Spray
 Rice vinegar
 Sesame Oil
 Tamari Sauce
 Walden Farms Apricot Spread
 Walden Farms Mayonnaise
 Walden Farms Pancake Syrup
 White Wine Vinegar
 Yellow Mustard

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 4

START TODAY. JOIN US.

START TODAY. JOIN US.

congrats
on taking the next step

congrats
on taking the next step

towards a healthier lifestyle!

 Here’s what will happen next:

  1. One of our coaches will give you a call to learn more about you and your ambitions.
  2. Then we’ll schedule your consultation and body composition analysis.
  3. Next, you’ll begin your journey to a healthier life.

All of our plans are customized to accommodate your unique needs and lifestyle. Once you hit your ideal healthy body composition we transition you into our amazing personalized and free* maintenance plan. And it’s free forever. That’s why we’re 30/10 Weight Loss For Life.

We’ll talk to you soon!