And as you’ll know if you’re a client of the Bodyweight Blueprint For Fat Loss, our friend Joel Marion has even built an entire nutritional plan and program around the idea of strategically manipulating carbs for fat loss.
The problem is, we live in a carb dominant society. All the affordable, easy and tasty snacks are carb laden — and usually with the worst kind of carbs to boot. So if you want great low carb meals and snacks that are both affordable and quick, you’ll have to learn to make them yourself.
But that’s what being a Fit Foodie is all about…
The recipe below was done off the cuff. It tasted great! And it’s a perfect dish for your Low Carb days on Joel’s Cheat To Lose plan.
Fit Foodie Fifteen Minute Fish Soup…
Being a good Maritimer (person from the East coast of Canada), I enjoy my seafood. But up until recently, that was only true if someone else prepared it for me. You see, I never really learned to do a great job cooking the stuff.
That’s why every time I go “down home” I coax my mom into making me an enormous lobster feed (she requires very little coaxing). Preparing lobster is such a seemingly simple thing. I really don’t know why my mother can make it taste so much better!
Anyhow, I’ve been experimenting and have come up with a few seafood dishes that I enjoy making and that have turned out very tasty. And I even made one up out of thin air the other day…
I was grocery shopping with my daughter and noticed a sale on fresh halibut. I’m not generally a big fan of white fish, but decided to give it a try and grabbed some. On the way home I started daydreaming about what I could do with it to make a nice lunch for me and my daughter.
Fit Foodie Fifteen-Minute Fish SoupHere’s what I came up with. The whole thing took between 15-20 minutes.
In a skillet, briefly sauté the following over medium heat. You want these to just start to soften and brown, maybe 2-3 minutes.
1 medium onion, diced
1 green onion, finely sliced
Half a package of mushrooms, finely chopped
To that, add a splash of red wine and a splash of balsamic vinegar and blanche your veggies for another minute or so. Then throw in a large glass full of filtered water (enough to cover your fish once you add it). Season to taste with Celtic sea salt and fresh ground pepper.
Place your fish in the liquid and bring it to a simmer. Cover your skillet and simmer for 12 to 15 minutes depending on the thickness of your fish.
Break your fish into chunks. This should be quite easy. Serve into your bowls and top with a small pat of organic pastured butter. If you like a bit of spice — I like a lot myself — sprinkle some dried red pepper flakes to finish.