So Mommy Meltdown is going great so far. I sneaked on the scale and my numbers were down again, but I will wait until my official weigh in on Wed to find out my progress. I have yet to hear from the nutritionist , so I am winging it and hope I am doing it right. Here is what I ate Sunday and today:
Coffee w skim
Veggies cooked, no sauce
Rice 1 cup
Shrimp cocktail, no sauce
Leftovers from lunch
NO dessert or snacking. I figure I will leave that for a cheat day.
Lunch: Leftovers from yesterday
It was one meal that I split into 3 servings.
Salmon and Asparagus with Citrus Gremolata (see recipe below)
Salad (homemade dressing)
Snack: Air popped popcorn, no butter
Here is the yummy recipe for the Salmon and Asparagus...perfect for a summer night!
1 lb fresh thin asparagus, trimmed
1/2 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6 oz) salmon fillets
2 tablespoons chopped parsley
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
2 teaspoons chopped fresh tarragon
1 garlic clove, minced
1. Preheat oven to 450 degrees F. Spray large rimmed baking sheet with nonstick spray.
2. Combine asparagus, oil, 1/4 tsp of the salt and 1/8 tsp of the pepper in a large bowl. Toss to coat. Spread asparagus in a single layer on one side of a prepared baking sheet. (in my case I put them on their own sheet) Sprinkle salmon with remaining salt and pepper. Place salmon on other side of baking sheet. Roast, turning asparagus once, until they are crisp tender an salmon is opaque in center. About 10-12 minutes.
3. Meanwhile, to make gremolata, stir together parsley, orange zest, lemon zest, tarragon, and garlic in a small bowl. Divide salmon and asparagus among 4 plates , sprinkle salmon evenly with gremolata. Serve with lemon wedges. Enjoy!!
I found this easy to make and super delicious...
Let me know if you try it. Have fun!