Salmon and Veggie Stir Fry….Day 4 of the 17 Day Diet
So it’s day 4 of my 17 Day Diet and I have to say…it hasn’t been too bad! I think once you get your fridge stocked and you know your options and have your meals somewhat planned (and of course the WILLPOWER, which I must say is so incredibly important and I am happy to have right now) then it’s totally doable. I haven’t attempted to try on my jeans that I wore on Sunday night (I swear I thought the button was going to pop off while I was sitting in my seat at the Magic game, very low moment for me, ugh) but I have weighed myself and I am happy to report that I am down 4 lbs since I started Monday (for the record though, I’m technically down 8 lbs but I really don’t want to count the 4 lbs of salt and beer weight that I horrifically gained overnight Sunday…so I’m sticking to what I weighed New Year’s Eve for good measure).
Do you want to know what I’ve been eating the last few days? A typical day has been going like this for me:
Breakfast – 1 egg/2 egg white scramble (or 1 egg ‘fried’) with onions and sliced tomatoes, green tea
Snack – kefir smoothie (1 cup plain kefir, 1 cup defrosted but still sorta frozen blueberries, squirt of agave), apples, oranges (all before 2pm)
Lunch – big spinach salad with tomatoes, celery, cucumbers, tuna with a drizzle of olive oil and balsamic or lemon juice
Dinner: broiled fish with stewed tomatoes and green beans (recipe to come), fried eggs and kale chips, and this amazing salmon and veggie stir fry
lots of iced green tea throughout the day
This stir fry rocked my world people. Every single time I make a stir fry, I always ask myself why I don’t make it more often. If you make it right, the veggies turn out perfectly bright and crunchy and I used hardly any oil for this one. I actually used non stick spray on my super hot wok, which was a first for me (I usually use a little canola oil, which isn’t a bad thing either!). I was inspired by a recipe I found in The Good Housekeeping Test Kitchen Cookbook (that I received recently) and the only change I really made was that I added broccoli, used sliced sweet onion instead of green onion, and didn’t add any cornstarch, sugar or water.
It was so simple and this little bit of sauce tied it all together. A little soy sauce, NAKANO rice vinegar and lots of garlic and ginger is all you need for a good punch of flavor and hardly any calories.
Salmon and Veggie Stir Fry
Recipe adapted from The Good Housekeeping Test Kitchen Cookbook
3/4 – 1 lb wild salmon, cut into 1 1/2 inch pieces
1/4 teaspoon salt
pinch fresh ground pepper
1 good handful of asparagus, trimmed and cut into 2 inch pieces
1 good handful of broccoli, cut into bite sized pieces
1/2 sweet onion, sliced thin
1 1/2 tablespoon low sodium soy sauce
1 tablespoon Nakano rice vinegar (I used the natural, original rice vinegar with no added sugar)
1 tablespoon grated or minced ginger
2 garlic cloves, pressed in garlic press or minced very small
1/4 teaspoon agave, honey, sugar or sweetener of choice (optional)
Heat a nonstick wok over medium high heat. Season salmon pieces with salt and pepper. Spray wok with cooking spray and add salmon to hot pan. Cook fish gently, turning occasionally as each side starts to turn pink and cooked through. Transfer fish to a plate and keep warm.
In same skillet, add asparagus, broccoli and onion. Cook over medium high heat, stirring occasionally until crisp tender, about 5 minutes.
While vegetables are cooking, stir together soy sauce, rice vinegar, ginger, garlic and sweetener of choice in small bowl. Pour over vegetables in wok and cook for about a minute longer, constantly stirring. Spoon vegetable mixture over salmon and toss gently before serving.
Makes 2 servings.
Serve with a few dashes of sriracha if you like heat!
(Disclosure: I received products and compensation from Nakano, but my opinions are always my own. I developed this recipe using their product, but Nakano is a product you would already find in my home.)