fish | Sherry's A Labour of Love

Okay, so if you are following this fun journey with me (us…) then you already know that we are two weeks into eating according to our blood type. It’s been quite a journey. We have noticed that weight loss, although slow, is going to be accomplished. We learned that we are sleeping better, have more energy during the day, are thinking clearly, and are noticing that the water weight that “weighed us down” (ha ha) is actually minimized. And on a more personal note, “gut” reactions are improving. If you know what I mean. 🙂

The winner of this past week was the wild caught Walleye.

Arugula greens on the bottom…

Baked Walleye with approved seasoning…

Topped with: sauteed pinenuts, fresh garlic, 1 cup of parsley, pea shoots (chopped) and chopped green onion. Then baked again for another 5 minutes.

Served with: Sauteed purple, yellow and orange carrots, celery, pineapple, and garlic, in grape seed oil and a dash of a sweet red wine and a pinch of sea salt.

I topped it with some bean sprouts and served it up with a smile. 🙂

The peppery bitterness of the arugula was a nice addition to the fish since we cannot use any pepper for seasoning.

Some of our other favorites this week were:

The buckwheat pancakes with freshly ground buckwheat, ricotta, 2 eggs, sea salt, 1/4 C. honey, 1/8 C. olive oil and baking powder.

1 egg Omelette with black beans, green onion, kale and goats cheese.

Salads topped with a variety of the following: black beans, goats cheese, feta, cucumber, carrots, artichokes, pecans, almonds, avacados, and seeds. For dressing we bought and have enjoyed some various flavored olive oils with some fresh herbs.

I also made some greek muffins out of almond flour. They had feta, precooked turkey bacon and spinach. These are a favorite in our home. They actually look like and taste like muffins. 🙂

And second place went to the lettuce wraps that I made.

Diced Chicken breasts (I used only two breasts in the whole meal for a family of 4), chopped Kale, diced into cubes butternut squash, onions and pineapple. Placed in a leaf of Boston lettuce and topped with just a dollop of sour cream. These were also very yummy. I did season the mixture with fresh garlic, herbs, and a touch of coconut aminos.

So far so good. We shopped yesterday according to our weekly meal plan and I look forward to sharing with you next weeks favorites. (I already have to say that today’s homemade tortillas were a hit…until next week….)

This week has been spent putting up more vegetables for winter. From green beans to tomatoes to even more fermented vegetables. I’m so excited to be back in the kitchen, at times too excited as my legs and feet don’t hold up the way they used to before Lymes. I do however, take breaks to rest between projects so getting it all done plus making dinner actually gets accomplished…most nights! 🙂

Tonights dinner was one of our son’s favorites. Ahi Tuna with a wasabi sauce. Easy to make and very tasty. I found a great recipe out of Make It Paleo, however, didn’t have all of the ingredients as they listed, so I improvised a slight bit.

Ahi Tuna

Mix the following ingredients together in a bowl and pour in a bag over 4 Tuna Steaks:

1/4 C. Coconut Aminos

1/8 C. Fish Sauce

1 TBS. Chopped Garlic

1 TBS. Garlic Tea Tree Oil

2 tsp. Ginger (if you have, fresh even better)

1 tsp. Sea Salt

Let marinate 2 hours prior to cooking. Before placing on the grill, dip each side in a bowl with sesame seeds, poppy seeds, sea salt and ginger. Lightly coating. Cook each steak on the grill or in a grill pan for about 2-3 minutes per side depending upon how rare you can handle it. It’s far better the rarer it is. One of our children does not like it rare so I compromised and did the 3. It was slightly over cooked for my taste, however, all ate dinner so that was an accomplishment.

Wasabi Dressing

Homemade mayonnaise (see previous post on recipe) with some wasabi powder. Wasabi is strong and it’s taste gathers steam to the palate the longer it’s in the dressing so be careful when using. Start small and gradually increase quantity to your personal taste.

Served along side the cucumber, tomato, olive and basil salad. Yumm!