I've put myself back on the low carb and low sugar diet this year. It's the easiest way that I have found to lose the holiday weight. Diets of depravation never work for me. This way of eating is so much easier. I keep my sugar under 15 grams a day and carbs at no more than 6 servings a day (20ish grams is one serving). This is actually more of diet/lifestyle for people who are predestined for diabetes. It does take a little longer to lose the weight which is better because it stays off. I've also been going to the gym. I love the elliptical machine! I've been thinking about getting a good playlist of songs together to share with you all. I can't workout without an awesome soundtrack encouraging me.
So here is my low carb, low sugar, delicious stuffed salmon recipe. It is so yummy and decadent. All you need is just a side of something green. The stuffing creates this creamy sauce the helps moisten the fish. The leftovers were divine. Andy took them for work with a side of couscous. He said he thinks it tasted even better the next day which is rare with fish.
1 cup kale, steamed and chopped
8 oz. cream cheese, softened
6 T grated parmesan cheese
1/2 t grated nutmeg
salt & pepper
1 cup almond flour
3 T melted butter
First I cut a slit down the middle of the fish and used my hands to make it bigger. I put some olive oil on my tinfoil lined tray and salt and peppered my fish.
Mixed in a bowl the kale, cream cheese, 2 T of parmesan, grate some nutmeg on the top and add some S&P. Stuff this mixture into the slit. It will be mounding over too.
Then in another bowl, melt the butter and add the almond flour and the rest of the parmesan cheese. Then press this mixture all over the fish.
Bake at 400 F for about 20 minutes. Watch for it to get golden brown. Serve with fresh lemon wedges.