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Pescatarian living in 28 days―simple meal plans, satisfying recipes
Are you searching for a healthy way of eating that can reduce your risk of chronic diseases, help you lose weight, and make you feel and look younger? A pescatarian diet follows a plant-based eating style, fueled by plenty of seafood for protein. Armed with a proven month-long meal plan and healthy recipes, The 28-Day Pescatarian Meal Plan and Cookbook makes following a pescatarian diet simple, approachable, and achievable for any first-time dieter.
This pescatarian cookbook dives into the incredible health benefits of a pescatarian diet, such as improved heart health and reduced risk of type 2 diabetes. Learn about omega-3 fatty acids and whole grains, as well as tips on adopting the lifestyle and adapting your kitchen. This pescatarian cookbook will help you embrace a new healthy lifestyle with a flexible and foolproof month-long meal plan, filled with deliciously nutritious recipes―all simple enough for any home cook.
This pescatarian cookbook includes:
Pescatarian kitchen―This pescatarian cookbook shows you the fundamental tools and pantry necessities. Plus, learn how to purchase and prep fresh seafood.Plant-based plan―Kick-start pescatarian living with an easy-to-follow 28-day plan, including daily meal suggestions, cost-saving shopping lists, time-saving prep tips, and more.Catch of the day―This pescatarian cookbook keeps cooking simple with more than 60 fast and flavorful step-by-step recipes.
Leap into healthier living in 28 days with this pescatarian cookbook.
From the Publisher
SAMPLE RECIPE: Sheet Pan “Low Country Shrimp Boil”
This sheet pan shrimp dinner is inspired by a “low country boil,” which traditionally combines red potatoes, corn, and seafood, plus seafood’s favorite seasoning—Old Bay.
Preheat the oven to 400°F. In a large bowl, toss the potatoes, onions, corn, 11/2 tablespoons olive oil, and 21/2 teaspoons Old Bay. Transfer to a large sheet pan and roast for 20 minutes. Do not over- crowd the sheet pan. If needed, use two sheet pans. While the vegetables roast, rinse the shrimp and pat dry. In the same bowl, toss the shrimp in in the remaining 1/2 tablespoon oil and 11/2 tea- spoons Old Bay. After 20 minutes, remove the sheet pan from the oven. Switch the oven to broil. Add shrimp to the sheet pan. Broil for 7 minutes, until the shrimp are opaque and cooked through. Variation Tip:
If fresh corn is not in season, use frozen and thawed corn on the cob or kernels. If using frozen corn kernels, add to the sheet pan when you broil the shrimp.
INGREDIENTS: 1 ½ pounds red potatoes, quartered 2 large yellow onions, quartered 2 corn ears, cut into ½ inch pieces 2 tablespoons extra-virgin olive oil, divided 4 teaspoons Old Bay Seasoning, divided 1½ pounds 21/25 count shrimp, peeled and deveined
Publisher : Callisto (April 14, 2020)
Language : English
Paperback : 184 pages
ISBN-10 : 1646114965
ISBN-13 : 978-1646114962
Item Weight : 1 pounds
Dimensions : 7.5 x 0.46 x 9.25 inches
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