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Sunday, May 27, 2012

Greek Salad with Wild Caught Alaskan Salmon

Greek Salad with Wild Caught Alaskan Salmon

Eating Salmon to look younger?  New York Times best seller, Dr. Perricone, MD, author of The Wrinkle Cure, thinks so!  

In any case, most agree (including the American Heart Association) that eating Fatty Fish (like Wild Salmon) twice a week is a great way to get enough of those beneficial Omega 3's!

Breakfast: Oatmeal with walnuts
½ cup plain oatmeal, cooked with fat free milk, in microwave
2 tbsp of plain walnuts
Plain cinnamon
5 oz. glass of OJ
Cup of coffee, black

Lunch: Greek Salad with Salmon (pic above!)
Salad ingredients:
-Wild caught Alaskan Keta Salmon fillet, roasted in toaster oven (I always brush EVOO on top with a shake of the Kosher Salt before roasting)
-Greek Kalamata Olives (made affordable by Trader Joe’s)
-Red Onion, slices
-Cherry Tomatoes, sliced
-Feta Cheese
-EVOO & red wine vinegar
Served with Fresh Strawberries & Broccoli Salad (for Recipe see May 24 post)
Glass of Water
Cup of coffee, black

Snack:   ¼ cup lightly salted peanuts, Glass of Fat Free Milk

Sauteed Escarole with White Beans

Snack:   Bowl of sautéed Escarole with White Cannellini Beans cooked with EVOO, Garlic, Red Pepper Flake and low sodium Chicken Broth, Water

Snack:   1 Gala Apple, Water

Dinner: Organic White Corn Tortilla Chips with Dip
1 Bowl of Organic White Corn Tortilla Chips (LOVE these - low sodium AND yummy - I could tell you all about them, but instead, check out all the info below and compare them to the ones you usually eat!)
Dip:  Light Red Kidney Beans with ½ Avocado, 4 Tbsp of Medium Jarred Salsa (which is 2 servings) and cut up fresh Cilantro (see pic below!)
2 Glasses of White Wine


Organic White Corn Tortilla Chips!

Dip:  Beans, Avocado, Salsa & Cilantro!

Dessert:  Last (and big!) piece of Lemon Coconut Birthday cake from the freezer, Water

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