Friday, January 25, 2008

Grilled lime salmon with avocado sauce for Day 2



On Day 2 I can eat corn or rice for grains so it's easier to utilize some already prepared foods. If pressed for time, I reach for Nature Path corn flakes or Bob's Red Mill rice cereal for breakfast. Food for Life brand brown rice tortillas make great wraps for lunch. Other foods on the menu for Day 2 include wild Alaskan salmon, fresh avocado and avocado oil, mustard greens, red or green cabbage, water chestnuts, bamboo shoots, jicama, tahini or sesame seeds, and peaches. Below is the menu plan and recipes for avocado dressing, tahini dressing and grilled lime salmon. Pumpkin, at right, will do whatever it takes to get some salmon.





Breakfast: Nature Path cornflakes served with frozen peaches (thawed) and rice milk, and sprinkled with 1 T. toasted black sesame seeds.





Lunch: Brown rice tortilla wrap with grilled salmon, 1 sliver of avocado diced, and 2 cups chopped veggies, including mustard greens, purple cabbage and water chestnuts. Drizzle the wrap ingredients with tahini dressing, roll up and enjoy. Save some of the tahini dressing for dipping.





Dinner: Grilled lime salmon served on a bed of sauted chopped jicama, water chestnuts, mustard greens, and green and purple cabbage, and drizzled with avocado dressing.








Avocado Dressing Recipe
2 ripe avocados
1 lime or lime juice
1 clove garlic (optional)
1 tsp. sea salt
2 T. red wine vinegar
1/4-1/3 cup avocado oil (or olive oil if not on rotation diet)

Scoop the flesh from avocados into food processor. Add chopped garlic and other ingredients and pulse until blended. Stop and taste. Adjust seasonings if needed.

Lime Tahini Dressing

1/2 cup tahini

1/3 cup lime juice

2 garlic cloves, chopped (optional)

2 T. low sodim soy sauce (optional)

1/2 tsp. salt

water

Mix all ingredients in a food processor or blender until smooth. Add water to desired consistency. Store extra in a container in refrigerator.

Grilled Lime Salmon

1 fresh lime or lime juice

2 salmon steaks

1 tsp. avocado oil or olive oil

Dash of salt

Dash of black pepper

Brush the fish with oil, and season with salt and pepper. Place on a grill pan and grill either in over or barbecue. When done, squeeze on some lime juice. Serve on a bed of greens with extra avocado slices and drizzled with avocado dressing,






2 comments:

victoriousgatekeeper said...

I was delighted to find your website. I have been living with food allergies for about 15 years and following the blood type diet mostly. It's like a map through a mine field for me since I was allergic to so many foods I was put on a rotation diet which means you actually eat the food no more often that every 4 days. Worst reactions are soy,beef, pork, chicken, wheat & potatoes. More tolerable allery foods are dairy,tomatoes, sugar, eggs, beans and corn. I know that leaves fish, rice and lefty green vegetables I can eat. I've recently started quinoa alternatives.

Nan said...

Thanks for your website. I too am struggling with candida overgrowth in digestive system and have developed many food allergies (nuts, eggs, gluten and cannot digest meat). It is so good to know you are out there. The thing I struggle with the most is not having mayonnaise. Any recipes you can suggest? I didn't find one on your site. Many thanks and keep the fantastic work!