Thursday 101118

Nutrition WOD
Breakfast:
Salmon and Zucchini Fritters
2-3 eggs
1.5 cups of almond meal
100 grams of smoked salmon, thinly sliced
2 large zucchini, roughly grated, liquid squeezed out
1 tbsp of chopped dill
Oil

Combine eggs and almond meal in a bowl and whisk until smooth. Stir in the smoked salmon, zucchini, dill, and salt and pepper.

Place oil in a frying pan and heat over medium heat.

Spoon 1 tbsp of the smoked salmon mixture into the pan, allowing room for spreading. Fry for 2-3 minutes each side until golden and cooked through. Drain the fritter on absorbent paper.

Repeat with the remaining smoked salmon mixture, adding oil to the pan between each batch as required.

Serve with a simple salad.


Lunch:
Meatball w/ Roast Fennel and Basil Sandwich
1 large fennel, stalks removed, sliced
Olive Oil
500 grams of minced meat
1 onion, finely diced
2 tbsp of rosemary
1 tsp of mustard
1 tbsp of arrowroot
Salt
3 capsicums, seeds removed and halved
Basil

Preheat oven to 350. Line two baking trays with baking paper.

Place sliced fennel onto one baking tray and coat with olive oil and a pinch of salt. Bake in the oven for 30-40 minutes or until the fennel is tender. Remove from oven.

Place minced meat, onion, rosemary, mustard and arrowroot into a large mixing bowl and combine well. Roll meat into balls approximately 2.5 cm in diameter.

Place meatballs onto the the other oven tray and bake in the oven for 30-40 minutes or until the meat is cooked and browned.

(Note: There may be more meatballs and fennel made than required depending on the size of the capsicums.)

To serve, place fennel on the bottom of the capsicum half, followed by basil and meatballs.

Dinner:
Pan-Fried Moroccan Chicken
2 chicken breasts
1.5 tbsp of oil
400 grams can of diced tomatoes or 2 cups of diced tomatoes
1 bunch of parsley, chopped
1 garlic clove, finely chopped
1 tsp paprika ground
1 lemon, peel finely grated
1/2 cup of water
50 grams of slivered almonds

Fry the chicken in a pan, on medium heat, with olive oil for 5 minutes until lightly browned.

Add tomatoes, parsley, lemon rind, garlic, and paprika and cook for a further 2 minutes, stirring constantly. Add juice of lemon and water, cook covered for a further 15 minutes, adding more liquid if necessary.

Serve with slivered almonds.