…You try living with an Italian while not eating pasta for 30 days😂🍝
One week!!! We made it through week one and it wasn’t as hard as I thought… Hooray for us! No carbs, no wine, no cheese after dinner, no crunchy snacks and we are doing fine. Raisins are like the BEST thing ever. Yucca Hash will NOT be making an encore. Making almond butter is a breeze, almond milk too and chia pud for breakfast is gold. Here we go into week two.
Typical morning routine: Coffee. Workout.
BREAKFAST: Easy, delicious and perfect for those mornings when you’re in a hurry! Grapefruit is bright and tangy, broiling it enlivens its sweet flavors. A hint of cinnamon adds the perfect sense of warmth on chilly winter mornings.
BROILED GRAPEFRUIT WITH CINNAMON
1/2 teaspoon cinnamon (or to taste)
Preparation: Cut the grapefruits in half widthwise and sprinkle cinnamon on top to taste. Broil the grapefruit fruit side up on a parchment-lined baking sheet. Remove when the grapefruit begins to turn golden brown about 3-5 minutes.
LUNCH: Lunch was supposed to be leftover Caponata Stuffed Eggplant, but I did an afternoon run and didn’t have much of an appetite for tomato sauce afterwards. I felt slow and sluggish on my run and the feeling didn’t really shake off, so I listened to my body and it spoke: ” I need a bit of sugar”, so I enjoyed a banana with almond butter and a Larabar . It hit the spot.
DINNER: I’ve been wanting to try Lingcod ever since I first read about it in one my cookbook club books Araxi: Roots To Shoots. They say chefs love it as it’s a firm fleshed fish with a delicate flavour. Thanks to a friend, I also recently learned about Hooked, a fish shop in Toronto that I haven’t been to. It just so happened that I had a meeting downtown today and the fish shop was nearby. I dropped in and they had fresh lingcod from Haida Gwai! In such a serendipitous moment I HAD to buy it, and I did, and it was damn delicious.
POTATO CRUSTED LINGCOD WITH BROCCOLI-SPINACH PUREE AND SAUTEED CARROTS WITH SAGE
2 Lingcod filets (about 1/3lb each)
1 tablespoon ghee, melted
salt and freshly ground black pepper to taste
extra virgin olive oil (for sautéing the fish)
Preparation: Peel and grate the potato (either on a box grater or using a food processor) Mix the grated potato with the melted ghee, salt and freshly ground black pepper. Spread an even layer of the shredded potato mixture onto the top of each lingcod filet. Refrigerate for at least 30 minutes.
Preheat the oven to 400F. Heat 1-2 tablespoons of extra virgin olive oil in an oven-proof skillet. Carefully place the lingcod potato side down into the hot skillet and cook for 8-10 minutes to crisp the potatoes. Be sure not to move the fish while the potatoes are crisping so not to disturb the crust! Gently turn over the lingcod so that the potato side is now face up and finish cooking in the oven for 5-6 minutes. Top with fresh parsley and serve with lemon.
1 half a head of broccoli (or 1 small bunch)
2 cups fresh spinach
2 garlic cloves, chopped
1 tablespoon ghee
freshly grated nutmeg, to taste
salt and freshly ground black pepper
Preparation: Cook broccoli in boiling salted water until tender, 4-6 minutes. Drain in a colander and reserve the cooking water. Run the broccoli under cold water to stop cooking. Blanch the spinach in the reserved cooking liquid until tender.
Simmer the ghee with garlic, nutmeg and salt and pepper in a small saucepan until the garlic is fragrant about 30 seconds. Add the broccoli, spinach and spiced ghee mixture to a food processor (or use an immersion blender) and process until mashed. Serve or reserve and reheat when ready to serve.
SAUTEED CARROTS WITH SAGE
1 small bunch of organic carrots (about 6), peeled and diagonally sliced
1/2 teaspoon ghee
1/2 teaspoon extra virgin olive oil
1 teaspoon fresh sage leaves, chopped (you may substitute dry, just crumble them up)
Preparation: Melt the butter and extra virgin oil in a skillet over medium heat. Add the carrot and cook for 10 minutes until the carrots are almost tender. Add salt and pepper. Increase the heating cook until the carrots begin to brown, 3-4 minutes. Top with sage and serve.