Recently I've had to undergo a minor change in diet, partially for health reasons and partially for vanity's sake. Either way, there are some pretty heavy restrictions placed on what I can and cannot eat. It's taken a little time for me to become accustomed to cooking within those restrictions. However, I always enjoy a challenge and have found that it has made me become a great deal more creative in what foods I consume, when I consume them, and how I prepare them.
For example, I have never been a particularly big "breakfast girl".
But the idea of getting up in the morning and eating a FULL meal has never been particularly palatable to me.
(pun totally intended)
With the new dietary restrictions and instructions, I've had to force myself to eat greater quantities, with greater nutritional value, earlier in the day then I have been accustomed to.
I'd rather spend the thirty minutes it would take me to prepare, cook and eat breakfast; sleeping in, picking out an outfit, or styling my hair. It seems that as with all things, preparation is the key to success in this venture.
So I've been preparing my more -hearty- breakfasts the night before.
My favorite recipe that I've come up with so far is roasted salmon, with a mango blood orange salsa.
1 Mango sliced and quartered
2 Small blood oranges / 1 large blood orange
1/2 Small red onion
Salt & Pepper
-Shred/cut your cilantro into small pieces and place into the mixing bowl-
-Take one of the blood oranges, cut it in half, squeeze the juice from that blood orange over the cilantro-
-Cut the mango, mix into the bowl-
-Take the other blood orange, slice it and cut it into small bite sized pieces and add it to the salsa-
-Cut your red onion into small pieces and add it to your mixture-
-season with Salt & Pepper to taste-
-Preheat your oven to 350 degrees-
-Line your baking sheet with aluminum foil-
-Rinse your Salmon fillet(s) and pat it dry-
-Cut the lemon in half and squeeze fresh lemon juice over your fillet(s)-
-Rub a small amount of olive oil over your fillet(s)-
The size of your fillet will determine how much oil you need to use. For an individual portion size you could need as little as a 1/2 teaspoon depending on the size. For a larger piece (2-3 lbs) you could need up to three tablespoons of olive oil. Use your discretion.
-Sprinkle with thyme-
-Roast in the oven for 20-30 minutes. Estimate that for every inch of thickness you will need at least 20-25 minutes depending on your oven-
-Remove from the oven and allow to cool for at least 5-10 minutes-
Top with Salsa and enjoy!
I have also used other types of fish with this recipe and served it on a bed of spinach greens for lunch. Once you mix it, the juice and flavor from the salsa serves as a dressing for your salad.
Just be careful to cook thinner fish fillets for a shorter amount of time or you will have a dry and leathery piece of meat that is not appetizing in the least.
It hasn't been all roses and champagne. When the lovely lady who is helping me transform my diet told me what I was limited to the only thought running through my head was, "You have got to be kidding me."
As I said earlier, it has taken a while to get used to cooking within the restrictions but I'm starting to get the hang of it and I should be updating more regularly now.
Ta-ta for now!