The summer is drawing to a close and for many of us vacation is sadly over. Some might find that they came back home with more baggage than they bargained for. I mean this dreaded extra baggage around the middle…
It is so easy to put on some weight, when taken out of the daily routine and surrounded by delicious local offerings. Croissants, baklava, pizza and gelato are just too good to say “no” to. As the result, upon return, clothes fit tighter and the scales tip over the number you are comfortable with.
No need to panic. You can easily shed the extra vacation weight by making just 2 simple adjustments.
Firstly, give up sugary snacks for a week. That means no biscuits, chocolate bars or cakes.
Secondly, have a healthy dinner, packed full of beneficial nutrients rather than empty calories. In order to make the transition easier and help you get back on track, I will be posting a series of tasty, colourful and easy dinner recipes: one for each day of the week. These recipes are low in grains (which are readily converted into sugar), but high in nutritious vegetables and (c)lean protein sources.
Hereby the first recipe. Bon Appétit!
Plaice fillets with spinach and orange salad (serves 2)
- 2 plaice fillets
- 2 large handfuls of spinach
- 2 medium size oranges
- 3 table spoons olive oil
- 1 table spoon vinegar
- 1 tea spoon Dijon mustard
- salt and chili pepper for seasoning
- a drizzle of olive oil and a small knob of butter for pan frying
- Prepare citrus wedges: slice a bit off top and bottom, cut the peel off, and cut out orange segments with a small sharp knife over a bowl to collect the juice. Set aside.
- Make a dressing by whisking oil, vinegar, mustard, salt, chili pepper and a table spoon of collected orange juice.
- Wash and dry fresh spinach. Add orange segments, the dressing and toss well.
- Heat the olive oil and butter in a frying pan, lightly season the fish and carefully place into the pan. Cook over a medium heat until golden (3-5 min). Turn over and cook for another minute, basting with the remaining orange juice.
- Put the fish on the plate, spoon over the pan juices and add the salad.
