A few weeks ago, you may recall that I have been contemplating the addition of fish back into my diet. Thanks in large part to your overwhelming support, I decided to go ahead with the transition not long after publishing that post. However, it wasn’t until today that I actually dove into the world of fish again (pun completely and totally intended). Take a peek at my lunch below for the deets.

In light of my new life as a non-vegetarian, I decided to educate myself about the nutrition of various species. I particularly like this informative blurb from Women’s Health:

Salmon: This pink-fleshed fish is famous for its hefty omega-3 content, but it’s also nature’s number one source of vitamin D, which is essential for strong bones and a healthy immune system. Just three ounces contain 52 percent of your recommended daily dose of niacin, which is a B vitamin that boots energy and helps your body metabolize carbohydrates and fat.

Dungeness Crab: Three ounces of this Northern Pacific crab contains only 73 calories and 15 grams of protein. Crabs are usually cooked like lobsters (boiled alive), but you can also eat them frozen, which is just as tasty and satisfying.

Barramundi: This Australian swimmer is a white-fleshed fish with a boatload of omega-3s as well as being low in calories and mercury. Better yet, this type of fish is raised in a closed, pollution-free environment.

Sardines: Known as “health food in a can” this catch is low in mercury and like most oily fish, full of omega-3s. Fresh sardines can be tough to find if you don’t live in the West Coast; but smoked or canned are equally as good. Three ounces pack more calcium and vitamin D than a glass of milk.

Bay Scallops: These petite mollusks are one of the leanest proteins around with only 95 calories and less than one gram of fat per three ounces. They also contain 20 percent of the immune-boosting selenium you need in a day. When you buy scallops, they should be dry and firm, not sitting in any kind of liquid.

If you eat fish, what’s your favorite kind? How do you like to prepare it?

Now let’s get onto mah foodz.

I made a nod to St. Patrick’s Day this morning at breakfast by making a green smoothie. A quick look into the archives reveals that I did the exact same thing last year. I am such a creature of habit.

Onto the milestone lunch. Tuna salad was one of the last (and most difficult) meat items for me to give up when I became a vegetarian 7 years ago. Naturally, it was the first thing I re-incorporated into my diet. This version was pretty simple, with just a dollop of Greek yogurt and mustard as the dressing. Alongside the sandwich, I packed my Apple-Cranberry Slaw.

Tonight’s evening meal was Ellie’s Chicken with Mango Barbecue Sauce

My tweaks:

-I veganized the recipe by using tofu instead of chicken breasts.

-I used frozen mango instead of fresh.

-I added a cilantro garnish, just for show:)

All I can say is that I may never buy barbecue sauce ever again. The simultaneous sweet and spicy flavor sensation present in this sauce is pretty darn delicious…so much so that I licked my plate clean. The recipe makes a large quantity of sauce, so be sure to smother your protein of choice with it.

Try this recipe for yourself: Chicken with Mango Barbeque Sauce

Alright, I have some textbook reading to do. Good night blogland!

Filed under: Meals