The thought of attempting one of those diets that lists your meal plan like a prescription from the doctor, makes me WANT a prescription from the doctor for Valoid.
Breakfast: 5 egg whites, 1 slice ezekiel bread, black coffee.
Snack: Protein shake (bro)
Lunch: Greens only, brown rice, boiled chicken, 1 tbsp olive oil, topped with the last shred of your will to go on living.
Snack: Peanut butter and Protein Shake
Dinner: Steamed fish, lemon juice, and broccoli, no salt, no happiness.
Look, I know some people don’t live to eat like I do, and if you’re one of those people who like eating their meals as per their prescription, then perhaps this post isn’t for you; I am sure there’s a piece of baked chicken breast waiting for you in the kitchen.
The dish I am about to share with you has recently joined the family of regular healthy week night dinners and takes less than 20 minutes of your time. Can I get a hell yeeeaaaahhh?!!
Here are some visuals for those moments when you ask yourself “Um, is this supposed to look like this? What does she mean by discs”?
I shan’t dilly-dally any further ….
Provencal grilled fish with a tomato and olive topping, and a side of sweet potato crostini
- 1 large sweet potato
- 1-2 tsp dried Rosemary
- 2 tbsp olive oil
- 2 firm white fish fillets (eg. cod)
- 1 big tomato or a handful of multi coloured baby tomatoes – diced
- 1/8 cup black, pitted, olives shredded
- 2tsp capers
- 1 small garlic clove minced
- 2 tsp white wine vinegar
- 1 tsp Herbes de Provence
- Dijon Mustard (approximately 1 tbsp)
- Salt and Black pepper
- Turn oven on grill at about 240C
- Rinse your potato and slice into discs. Spread flat on a baking tray prepared with tin foil. Drizzle 1 tbsp of olive oil and sprinkle all over with rosemary
- Put in oven on 2nd highest rack while you prepare the fish
- Pat dry and season fish with a little salt and pepper, and the herbes de provence
- Slather the fish with mustard
- Place fish in small baking tray
- In a separate bowl mix together: Tomatoes, capers, olives, garlic, vinegar and 1 tbsp olive oil
- Pour mixture over the fish
- Place in oven next to the potatoes (which should be browning)
- Grill for 10 min with the door slightly ajar or until the tomatoes start to brown a little
- Serve together with your favourite vegetables
Nutritional Values Per Serving as per My Fitness Pal (Just the fish): Calories 232, Protein 31.8g, Carbs 3.6g, Fat 9.4g