FROM 30/10'S KITCHEN...

PESCATARIAN DIET | WEEK 8

  SUMMARY  

Dinners

Salmon with Lemon Caper Dressing, Lemon Cod, Shrimp Pad Thai, Mackerel with Rhubarb, Herb-Crusted Cod, Lettuce Wrapped Salmon Po’Boy, Sweet ‘n’ Sticky Shrimp Stir Fry

 

INGREDIENTS

Produce
 1 bunch of Asparagus
 1 pack of Basil
 1 head of Broccoli
 1 head of Lettuce
 1 medium head of Cabbage
 1 head of Cauliflower
 1 bunch of Chives
 1 small bunch of Cilantro
 4 medium Cucumbers
 1 pack of Fresh Dill
 1 head of Garlic
 1 small root of Ginger
 ½ cup of Green Beans
 1 Green Bell Pepper
 1 bunch of Green Onions
 1 small Jicama
 2 lemons
 1 lime
 1 lb of Mixed Greens
  6 each Cremini Mushrooms
 1 bunch of Parsley
 1 bunch of Radishes
 1 Red Bell Pepper
 1 Shallot
 1 Medium Tomato
 1 Medium Zucchini
Meat and Eggs
 2 Personal servings of Salmon
 2 Personal servings of Shrimp
 1 Personal serving of Sea Bass
  1 Personal serving of Albacore Tuna (canned no oil)
 1 Personal serving of Lump Dungeness/King Crab Meat
 Half a dozen eggs 

Spices
 Bay Leaves
 Cayenne
 Celery Salt
 Chili Powder
 Cumin
 Garlic Powder
 Ginger
 Ground Mustard
 Old Bay Seasoning
 Onion Powder
 Oregano, dried
 Paprika, dried
 Black Pepper
 Sea Salt
 Thyme, dried
Other
 Anchovy Paste
 Avocado Oil
 Capers
 Chili Sauce
 Coconut Oil (Optional)
 Hot Sauce
 Yellow Mustard
 Olive Oil
 Rice Vinegar
 Sesame Oil
 Splenda
 Tamari
 Walden Farms Pancake Syrup
 Walden Farms Mayonnaise

 

 

Ingredients

Produce
 1 bunch of Asparagus
 1 pack of Basil
 1 head of Broccoli
 1 head of Lettuce
 1 medium head of Cabbage
 1 head of Cauliflower
 1 bunch of Chives
 1 small bunch of Cilantro
 4 medium Cucumbers
 1 pack of Fresh Dill
 1 head of Garlic
 1 small root of Ginger
 ½ cup of Green Beans
 1 Green Bell Pepper
 1 bunch of Green Onions
 1 small Jicama
 2 lemons
 1 lime
 1 lb of Mixed Greens
  6 each Cremini Mushrooms
 1 bunch of Parsley
 1 bunch of Radishes
 1 Red Bell Pepper
 1 Shallot
 1 Medium Tomato
 1 Medium Zucchini
Meat and Eggs
 2 Personal servings of Salmon
 2 Personal servings of Shrimp
 1 Personal serving of Sea Bass
  1 Personal serving of Albacore Tuna (canned no oil)
 1 Personal serving of Lump Dungeness/King Crab Meat
 Half a dozen eggs 

Spices
 Bay Leaves
 Cayenne
 Celery Salt
 Chili Powder
 Cumin
 Garlic Powder
 Ginger
 Ground Mustard
 Old Bay Seasoning
 Onion Powder
 Oregano, dried
 Paprika, dried
 Black Pepper
 Sea Salt
 Thyme, dried
Other
 Anchovy Paste
 Avocado Oil
 Capers
 Chili Sauce
 Coconut Oil (Optional)
 Hot Sauce
 Yellow Mustard
 Olive Oil
 Rice Vinegar
 Sesame Oil
 Splenda
 Tamari
 Walden Farms Pancake Syrup
 Walden Farms Mayonnaise

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 8

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!