Chickpea pancake/Cucumber, tomato salad in mayo/fish/Sauteed beans

Serve Day: Day 1

Nutrition Facts

Serving: 1cup | Calories: 322kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 65mg | Fiber: 8g | Sugar: 3g | 

SmartPoints (Freestyle): 9
 
FAT  15g
SATURATED FAT 3g
CHOLESTEROL 7mg
POTASSIUM 772mg
CARBOHYDRATES 66g
SODIUM 86mg
FIBER  5g
SUGAR 8g
PROTEIN 16 mg
VITAMIN C 52%
VITAMIN A  1105%
CALORIES 457kcal
CALCIUM 100%
IRON 3%

Description

  • Over high heat, boil a pot of water for the pasta. While waiting for the water to boil, start cooking the sauce. Over medium-low heat, in a large saucepan add 1 tablespoon extra-virgin olive oil, sautè the garlic until fragrant, 1 minute.
  • Add the zucchini in the saucepan and cook until they are toasted. Transfer them to a plate and set aside. Add the remaining 1 tablespoon oil and pan sear the fish until cooked through, about 5-7 minutes on each side.
  • Going back to the water for the pasta, when the water boils, add 1 teaspoon salt then add the pasta. Cook pasta to al dente or follow the number of minutes suggested on the package minus one minute.
  • In the saucepan with fish, add the tomatoes then toss for about five minutes. Add back the zucchini. Pour in the white wine and wait for the sauce to thicken slightly. Season with salt and pepper.
  • Add the cooked pasta to the saucepan with the fish. Mix well for one minute.
  • Sprinkle with the parsley and drizzle with a little extra-virgin olive oil. Serve while hot.

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