Homemade Oatmeal Granola
DIET
- Pescatarian
COURSE
- Breakfast
PREP TIME
COOKING TIME
INGREDIENTS
- 4 cups of old-fashioned rolled oats
- 1 ½ cup of raw nuts and/or seeds of your choice
- 1 tsp. of fine-grain sea salt
- ½ tsp. of cinnamon
- ½ cup of melted coconut oil or extra virgin olive oil
- ½ cup of maple syrup or honey
- 1 tsp. of vanilla extract
- ⅔ cup of dried fruit, chopped
- ½ cup of chocolate chips or coconut flakes (Optional)
method
Pre-heat the oven to 175 Celsius. Line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stir halfway. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed, before breaking it into pieces and stir in the dried fruit (and totally optional chocolate flakes). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
If you want toasted coconut in your granola, stir the coconut flakes into the granola halfway through baking.
Serving suggestions:
This granola is fantastic on its own, with milk or yogurt and fresh fruit.
lunch
Pescatarian Day 1 Recipes
Char-grilled Salmon with Parsley
DIET
- Pescatarian
COURSE
- Lunch
PREP TIME
COOKING TIME
INGREDIENTS
- 400 g of butternut squash, peeled and thickly sliced
- 1 tbsp. of olive oil
- 4 x 200 g of salmon filets
- 16 spears asparagus
- 4 tbsp. of Parsley Relish*
- Lime wedges
Parsley Relish
- 1 bunch flat-leaf (Italian) parsley
- 6 anchovy filets
- 2 tbsp. of baby capers
- Grated zest of 2 lemons
- ½ cup of lemon juice
- ¼ cup of olive oil
- Freshly ground black pepper
method
Preheat oven to 175 Celsius.
Place the butternut squash in a bowl with half the oil and toss to coat. Transfer to a baking dish and lightly season. Bake for 20 minutes, or until soft and golden.
Meanwhile, heat a nonstick grill plate or barbecue grill to high temperature. Lightly brush salmon fillets with remaining oil. Place salmon on grill, flesh-side down and cook for 4 minutes. Turn salmon and cook for another 4 minutes. Remove from heat and set aside, cover.
Bring a saucepan of lightly salted water to a boil. Add asparagus and blanch for 2 minutes, then drain. Arrange salmon on squash slices, then top with Parsley Relish and add asparagus spears. Serve with lime wedges.
Parsley Relish:
Place all ingredients except for oil and pepper in a food processor. Lightly process, and then with the motor still running, add enough oil to form a thick paste. Season to taste with pepper. Serve cooked lamb or beef with a dollop of relish on top.
Dinner
Pescatarian Day 1 Recipes
Baked Snapper, Basil, Capers & Tomato
DIET
- Pescatarian
COURSE
- Dinner
PREP TIME
COOKING TIME
INGREDIENTS
- 2 tbsp. of olive oil
- 1 garlic clove, crushed
- ½ red chili pepper, finely chopped
- 3 scallions, finely sliced
- ¼ cup of roughly chopped basil
- 1 tbsp. of dried oregano
- 2 tbsp. of capers
- ¼ cup of white wine (optional)
- 4 tomatoes, seeded and roughly chopped
- 4 200 g snapper fillets
method
Preheat oven to 200 Celsius.
Heat half the oil in a small saucepan over medium heat. Add garlic, chili pepper and scallions and cook, stir for 2 minutes, or until garlic is golden. Reduce heat to medium-low, and then add herbs, capers and wine and cook, stir occasionally, for 5 minutes. Remove from heat and stir in chopped tomato.
Heat a large nonstick frying pan over high heat. Brush fish with remaining oil and sear each side for 2 minutes. Transfer to an ovenproof baking dish and spoon sauce over fish. Bake for 6-8 minutes, or until cooked, when cooked, the flesh will flake away easily when pressed with a fork.
Serve with a green salad.
Variation:
Experiment with different ingredients in a baking dish. For example, top 700 g whiting or flathead with onion slices, chopped parsley, lemon zest and fresh thyme. Pour over white wine, or lemon juice mixed with crushed garlic, and a drizzle of oil.
dessert
Pescatarian Day 1 Recipes
Sweet Potato Chocolate Chip, Almond Butter Bars
DIET
- Pescatarian
COURSE
- Dessert
PREP TIME
COOKING TIME
INGREDIENTS
- 1 cup (100 g) of ground almonds
- ¼ tsp. of sea salt
- ½ tsp. of baking powder
- ½ tsp. of cinnamon
- 1 medium-sized baked sweet potato
- 2 tbsp. of honey
- ¼ tsp. of vanilla stevia (optional)
- 3 large eggs
- 25 g of dark chocolate chips
- 2 tbsp. of almond butter (or peanut butter)
method
Pre heat the oven to 180 Celsius.
Peel of the sweet potato skin. Add all the ingredients except for the chocolate chips and almond butter to a food processor or blender and process until smooth.
Transfer to a bowl and stir in the chocolate chips.
Grease an 8×8 pan and pour the batter into it evenly.
If your almond butter is ‘drippable’, skip this step. However if it is not, mix it with a couple of tbsp. of hot water until it becomes more like the consistency of single cream (A pinch of salt can be added at this stage if the almond butter is unsalted).
Drop little blobs of almond butter on top of the batter and then take the tip of the spoon and swirl it around.
Bake for 25 – 30 minutes until firm and lightly golden. Allow to cool before removing and slicing.