Saturday, July 07, 2007

Back on the "Calcium Diet"

I popped a pants button this week. Ugh. It used to be that my stomach muscles were so strong that the contraction of abdominal muscles that accompanies a sneeze could pop a button. Not so, anymore. One of the problems of making cooking a hobby is that the pounds can creep up on you...

I got on the scale and found out that I had gained 8 pounds since February. No wonder I popped a button! In honor of my decision to get back on a diet, I ate a half a pint of Ben & Jerry's and finished every other sweet delicacy in my home (Yup, a half a bar of Scharffen Berger 60% cacao went down nice and easy along with the remnants of a peach cobbler). It just seemed like the most worthy thing to do before the deprivation started.

If you've followed my blog, you may know that I'm a big fan of Dr. Jana Klauer's diet, "The New Calcium Diet". Basically, there is a three day jump start that involves eating a ton of dairy, protein, and veggies and then drinking gallons of water and green tea. This gets most of the water weight off before hitting the more moderate phases of the diet where carbohydrates and fruit come back into your life. It's actually an extremely healthy way for women to eat and I was able to follow it for about a year before I "fell off the wagon" and started eating too much food and too many refined carbohydrates (see the Fage yogurt entry of 04/06).

Anyway, day two of the jump start and I'm a little sluggish. Last night, I prepared my 4 oz of fish with as much flavor as I could pull together.

Broiled Fish with Fresh Herbs and Lemon Zest

5 tbs. olive oil
1 1/2 tbs. finely minced garlic
1 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
grated zest of one lemon
2 tbs. lemon juice
4 firm fish fillets (halibut, sea bass, swordfish)

In a small saute pan, over low heat, warm 5 tbs. of the olive oil. Add the garlic and herbs and simmer for about 2 minutes. Remove from the heat and transfer to a bowl. Stir in lemon zest, lemon juice. Let cool completely.

Place the fish fillets in a shallow glass baking pan, salt & pepper the fish to taste, and pour mixture over the fillets. Cover and marinate for 2-3 hours in the refrigerator.

Preheat the broiler. Place fish on a the broiler pan or on a grill rack. Broil or grill, turning once, until opaque throughout when tested with a knife, about 4 minutes on each side. Transfer to a warmed platter and garnish with lemon wedges. Serve at once.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

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