Chocolate & Chia Seed Pudding
DIET
- Pescatarian
COURSE
- Breakfast
PREP TIME
COOKING TIME
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
Add all ingredients except for sweetener to a mixing bowl, and whisk vigorously to combine.
If the ingredients are not blending (which is preferred!), sweeten to taste with maple syrup at this time.
If 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).
If the ingredients are blending, add to a blender and blend until completely smooth and creamy, scrape down sides as necessary. Sweeten to taste.
For leftovers, keep covered in the fridge for and no more than 2-3 days, though best when fresh.
Serve 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
COOKING TIME
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.
Steam zucchini until tender but not mushy. Transfer immediately to onion mixture and toss to coat.
Heat 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
COOKING TIME
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.
Cook pasta according to the directions on package and drain.
Meanwhile, cook the shrimp. Heat oil in a large skillet over medium-high heat and then, add shrimp.
Season the shrimp with salt, pepper, garlic, and basil. Stir and let shrimp cook until done and no longer pink.
Add pasta and shrimp to tomato mixture and stir gently to combine.
If desired, sprinkle with nondairy cheese and enjoy!
dessert
Pescatarian Day 2 Recipes
Berries with Pistachio Yoghurt Compote
DIET
- Pescatarian
COURSE
- Dessert
PREP TIME
COOKING TIME
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
Place the berries and their juices in the base of small glass jars.
Combine yoghurt with orange juice.
Place it on top of berries.
Top yoghurt with pistachios then sprinkle with maple syrup to serve.
