Things to eat to Detox your Body

Nutrition tips on what to eat to Detox your body….Clean eating helps the weight stay off

detox

 

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Creamy Farfalle With Salmon and Peas

Creamy Farfalle With Salmon and Peas

farfalle-salmon-peas-INGREDIENTS

  • Vegetable oil cooking spray
  • 1 lb salmon fillet, skin removed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 6 oz farfalle pasta
  • 1 1/2 cups frozen peas
  • 1 1/2 cups 1 percent milk, divided
  • 3 tablespoons all-purpose flour
  • 3 oz Neufchâtel
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest

PREPARATION

  1. Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 tsp salt and 1⁄8 tsp pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchâtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tbsp dill.

The skinny

559 calories per serving, 22 g fat (7 g saturated), 50 g carbs, 5 g fiber, 37 g protein

Recipe courtesy of SELF in the Foods & Diet Section

Seared Cod with Pineapple Slaw

pineapple slawIngredients

1 1/2 pounds cod, filet
2 limes, juiced
1/2 cup red onion, julienne
1 bunch cilantro, chopped
2 cloves garlic, minced
3 Serrano chili, julienne
2 cups pineapple, julienne
1 teaspoon pineapple juice
1 1/2 cup jicama, julienne
1/2 cup red bell pepper, julienne                                                                                               salt and pepper to taste
3 tablespoons canola oil
Cilantro, leaves for garnish

Directions

Combine the red onions, pineapple, chili, jicama, bell pepper, lime juice, garlic, cilantro, pineapple juice and 1 teaspoon of canola oil in a bowl.

Season to taste and set aside to marinate for at least 15 minutes.

Cut fish into 4 ounce portions and season with salt and pepper to taste.

Sear in a sauté pan over medium heat for about 2 to 3 minutes on the flesh side, flip the presentation side up and finish it in the oven for about 5 to 7 minutes.

For service, place one portion of the fish on the center of a plate and add the pineapple slaw.  Drizzle some of the sauce over the dish and garnish with cilantro leaves.

Serve the fish warm or hot and the slaw at room temperature.

 

Tequila-Lime Mahimahi Tacos

tequila-mahi-mahi-taco-fore296INGREDIENTS

  • 4 tablespoons fresh lime juice, divided
  • 3 tablespoons tequila
  • 3 tablespoons roughly chopped fresh cilantro, divided
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon ground cumin
  • 1 lb mahi mahi
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon canola oil
  • 2 3/4 teaspoons honey, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cups thinly sliced red cabbage
  • 3/4 cup reduced-fat sour cream
  • 3 tablespoons 2 percent milk
  • 1 1/2 teaspoons finely grated lime zest
  • 8 corn tortillas (6 inches each)
  • 1/2 firm-ripe avocado, thinly sliced
  • 2 limes, quartered

Directions

  1. In a resealable plastic bag, combine 3 tbsp lime juice, tequila, 1 tbsp cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 tsp honey, 1/4 tsp salt and 1/4 tsp pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 tsp honey and 1/2 tsp salt. Heat grill. Remove fish from marinade; season with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tbsp cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tbsp sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

Nutrition Facts

324 calories per 2 tacos, 12 g fat (5 g saturated), 26 g carbs, 3 g fiber, 26 g protei

Cold Water Fish

Some of us remember fish as Brain Food. There are so many studies out there that focus on the Healthy Benefit of eating, “good fat” that we call Omega-3 fatty acids, that are found in fish that swim in cold water. To get your serving size of Omega-3’s fatty acid it is recommended by American Heart Association to eat at least 2 servings of fish per week. A serving size amount is considered the palm of your hand or a little bigger. There is always a question in everyone’s mind about eating Fish and should I eat it rather than eating all of the other meats. The benefit of eating fish regularly helps poor eyesight lower blood pressure, irregular heartbeats, and reduces the risk of a fatal heart disease and Alzheimer’s disease. Omega-3’s also help our body in reducing inflammation in the blood vessels, joints and any other body parts that are being inflamed since our bodies don’t make enough of Omega-3’s we have to get them from our foods. Salmon, herring, mackerel, sardines and trout are the main fishes high in Omega-3’s along with fish there are many foods that contribute to Omega-3’s.  In order to get all of the benefits of the Omega-3’s from the fish you eat make sure you bake or broil your fishes. I have listed below a fish guide that I came across @ http://www.genesmart.com

> 500mg of Omega-3’s                                                               <150mg of Omega-3’s

  • Mackerel                                                                                   *Mahi-Mahi
  • Canned Wild Alaskan Salmon                                                *Skate
  • Coho Salmon                                                                            *Bluefin Tuna
  • Canned Sardines                                                                      * Monkfish
  • Sockeye Salmon                                                                        *Red Snapper
  • Cooper River Salmon                                                                 *Wahoo
  • Trout                                                                                              *Grouper
  • Canned Albacore Tuna                                                               *Corvina
  • Canned Gourmet Salmon primed fillet                                      *Tuna
  • Canned Skinless Pink Salmo

150-500mg of Omega-3                                   Fish Containing little or No Omega-3’s

  • Haddock                                                     *Tilapia
  • Cod                                                              *Farmed Catfish
  • Hake
  • Halibut
  • Shrimp
  • Sole
  • Flounder
  • Perch
  • Black Bass
  • Swordfish
  • Oysters
  • Alaskan King Crab
  • Farmed Atlantic Salmon

Fish…Fruits & Vegetables

I know the weight I have gained 50lbs over the past 10yrs are not going to vanish over night, in 1 month or maybe even in a year. It took me 10yrs to gain 50lbs its definitely not going to take me 30-90 days to take it off. Considering that I have been working out for 10 days now (working out 3-4 days per week) I am not seeing the results I would like to see. I still have my high stomach, not so prominent but not where I would like it to be and my thighs feel like they are getting bigger instead of trimming down so, on I have decided to change my regimen. I have adopted a workout buddy, added my very own 10cissors that will cut, tone and strengthen my body and cut everything out of my nutrition regimen except for Fish…Fruits & Vegetables (except for breakfast where I will have my oatmeal, eggs, cereals, waffles , etc…just NO MEAT!!!). I will check in 10 days to see what my NEW regimen has done for me.

Yes, my workout buddy is my Girdle. A girdle will firm and accentuate my curves the same curves I want to have when I am not in my girdle, so why not exercise with my girdle.  I exercise with my girdle so the weight I want to cut knows where to fall off first and my thighs know the size they should be and my core knows to stay tight!!!!

Day 1…workout with high intensity cardio for 45mins; Nutrition: Breakfast: Oatmeal with blueberries & bananas,and chopped walnuts, Lunch; Tilapia tostada w/ pico de gallo, green beans with fresh lime juice, Dinner: Shrimp Fettuccine w/green salad. Water & green tea all day.