Breakfast

Pescatarian Day 2 Recipes

Chocolate & Chia Seed Pudding

DIET

  • Pescatarian

COURSE

  • Breakfast

PREP TIME

Minutes

COOKING TIME

Minutes

INGREDIENTS

  • 360 ml of unsweetened Almond milk
  • 63 g of chia seeds or organic chia seeds
  • 24g of cacao or unsweetened cocoa powder
  • 30-75 ml of maple syrup if not blending (can sub 5-9 dates, pitted if blending)
  • ½ tsp. of ground cinnamon (optional)
  • ¼ tsp. of sea salt or normal salt
  • ½ tsp. of vanilla extract (optional)

method

wiskAdd all ingredients except for sweetener to a mixing bowl, and whisk vigorously to combine.

maple syrupIf the ingredients are not blending (which is preferred!), sweeten to taste with maple syrup at this time.

mixer-blenderIf the ingredients are blending, you can sweeten later with maple syrup or dates.

Let rest, covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).

mixer-blenderIf the ingredients are blending, add to a blender and blend until completely smooth and creamy, scrape down sides as necessary. Sweeten to taste.

airtight containerFor leftovers, keep covered in the fridge for and no more than 2-3 days, though best when fresh.

dessertServe chilled with desired toppings, such as fruit, granola or coconut whipped cream.

lunch

Pescatarian Day 2 Recipes

Swordfish Steaks with Warm Zucchini & Olive Salad

DIET

  • Pescatarian

COURSE

  • Lunch

PREP TIME

Minutes

COOKING TIME

Minutes

INGREDIENTS

  • 4 x 200 g of swordfish steaks
  • 1 tbsp. of olive oil
  • Freshly ground black pepper
  • Lemon wedges

Salad

  • 2 tsp. of olive oil
  • 2 tbsp. of lemon juice
  • ½ red (Spanish) onion, finely sliced
  • 12 kalamata olives
  • 1 tbsp. of baby capers
  • 3 small zucchini, thickly sliced
  • ½ cup of roughly chopped flat-leaf (Italian) parsley

method

To make the salad, combine oil, lemon juice, onion, olives and capers in a bowl.

covered kitchen potSteam zucchini until tender but not mushy. Transfer immediately to onion mixture and toss to coat.

frying panHeat a nonstick frying pan over medium heat. Brush swordfish steaks with oil. Pan-fry the fish for 2 minutes each side.

Toss parsley in zucchini salad and spoon onto serving plates. Top with swordfish and season with pepper. Serve with a wedge of lemon.

Dinner

Pescatarian Day 2 Recipes

Shrimp Pasta

DIET

  • Pescatarian

COURSE

  • Dinner

PREP TIME

Minutes

COOKING TIME

Minutes

INGREDIENTS

  • 80 ml of olive oil
  • 3 garlic cloves, minced
  • 18 basil leaves (about 1 small herb package or ½ c (20 g) packed), finely chopped
  • 8 ripe organic Roma tomatoes, diced
  • 450 g of short pasta (brown rice spirals or penne work well)

Shrimp

  • 450 g of frozen raw peeled wild shrimp, thawed, tails removed
  • 1 tbsp. of olive oil
  • Sea salt and pepper
  • ½ tsp. of granulated garlic
  • ½ tsp. of dried basil
  • Optional: 3 tbsp. of non-dairy cheese, shredded mozzarella

method

Pour olive oil into a large serving bowl. Add garlic and let it sit for 10 minutes.

Add chopped basil and tomatoes to the bowl and stir gently to combine. Set aside.

covered kitchen potCook pasta according to the directions on package and drain.

frying panMeanwhile, cook the shrimp. Heat oil in a large skillet over medium-high heat and then, add shrimp.

saltSeason the shrimp with salt, pepper, garlic, and basil. Stir and let shrimp cook until done and no longer pink.

pastaAdd pasta and shrimp to tomato mixture and stir gently to combine.

graterIf desired, sprinkle with nondairy cheese and enjoy!

dessert

Pescatarian Day 2 Recipes

Berries with Pistachio Yoghurt Compote

DIET

  • Pescatarian

COURSE

  • Dessert

PREP TIME

Minutes

COOKING TIME

Minutes

INGREDIENTS

  • 1½ cups of frozen mixed berries, thawed
  • 2 cups of low fat natural yoghurt
  • 1 tbsp. of orange juice
  • 1 tsp. of finely grated orange rind
  • ⅓ cup of chopped pistachios
  • 1 tbsp. of maple syrup

method

glass jarPlace the berries and their juices in the base of small glass jars.

Combine yoghurt with orange juice.

glass jar half fullPlace it on top of berries.

glass jar 2/3 fullTop yoghurt with pistachios then sprinkle with maple syrup to serve.