Hey Guys! I’m gonna warn you – the pics today are pretty mouthwatering, so don’t look at this if you hungry as hell.
DRINK 8 oz. of water when you wake up.
Do some pushups to get your blood flowing.
- 8 oz. of water
- Cherry, watermelon, and apple fruit salad (cherries and watermelon are really in season right now and are on sale everywhere – they also taste great paired together)
DRINK 16 oz. of water before lunch.
- 5 oz. of tuna mixed with an avocado
- side of sautéed spinach
I’m not really a big tuna person, but it’s definitely got a lot of protein, and is packed with omega-3 fatty acids (we like those).
DRINK 8 oz. water after lunch
- 8 oz. water
- Swordfish Skewers with Zucchini and Salsa Verde
- Oven roasted cherry tomatoes (sliced lengthwise, drizzled in olive oil, sprinkled with garlic salt, dried basil, and oregano)
I got this recipe from my friend, Collin, who adapted the recipe from Food & Wine – and let me tell you, these are no joke.
- 1 cup flat-leaf parsley leaves
- 10 garlic cloves, crushed
- 1 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 28 fresh bay leaves (1 cup)
- 1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
- 1 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 lemons, halved crosswise
- In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl. Collin recommends adding a bit more oil depending on how fluid you want your salsa, and adding a little more crushed red pepper if you like a little spice. He also added some lime juice and cumin to the salsa to add a little more flavor. I actually ended up making twice the amount because I didn’t have enough at first to coat all the skewers.
- Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
- Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.
Thanks for showing me the recipe, Collin! These skewers were absolutely fire. It was one of those dishes where you realize, ohhh so this is what food tastes like.