3/30/13- Paula's Eating/Exercise Journal: Tuesday

by Paula (Clean Eating Expert) 31. March 2013 11:40

I have been experimenting lately with how to add flavor to seafood or vegetables while adding no salt.  “The kitchen sink” approach has lead me toward some great flavors.

I added marsala wine to the last 45 seconds cook time when pan searing orange roughy and mahi mahi.  It made the liquid carmalize a bit and added a surprisingly light flavor.

Cook brussel sprouts and add 1 tablespoon sesame oil to al dente cooked and halved or shredded sprouts.  In the last 45 seconds, I added 1 teaspoon sesame seeds to allow them to toast with the veggies.  Delicious and nutty.

Try simmering minced shallots in a few teaspoons of sherry vinegar, starting off with butter flavored Pam cooking spray.  Serve on top of chicken or green beans for an ‘evening out’ kind of feel.

I use white rice vinegar which is light and mild as a marinade.  Add pineapple chunks and soy to chicken or salmon chunks.

Of course, I add balsamic vinegar or glaze to anything.  Salads, veggies, seafood (not so much with beef, but I don’t eat beef as much anymore).  I love it!

Tuesday 3/30 Workout-

spinning bike with tape at home-60 minutes

strength train- triceps

triceps kickback-10 lb

seated overhead triceps extention- 20 lb

behind the back triceps lift- 26lb bar

standing triceps extention- 1 tube

Tuesday 3/30 Food Diary 


1 cup egg whites, 1 cup brocolli/cauliflower ( 126 cal)

A.M Snack-

grapefruit, apple (97 cal)


 4 oz. salmon  (130 cal)

salad- 2 cups spinach, 1/2 cup brocolli/ cauliflower, 1 tbls sunflower seeds ( 75 cal)

P.M. Snack-

homemade popocorn (90 cal)


1 cup brown rice/chicken curry soup (270 cal)

Salad- 1 cup spinach, 5 asparagus, balsamic vinegar, 1/2 tsp. EVOO ( 78 cal)

1/2 glass red wine (50 cal)


sugar free chocolate pudding (60 cal)

grapefruit ( 40 cal)

1 cup Kashi Go Lean cereal (120 cal)


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Paula's Healthy Living

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