One of the problems I have with rigorous meal plans is that I refuse to shop for my food according to a menu! Even though I’m shopping in the supermarket, I want the freedom to buy what looks good–not what I need for a menu. When I find lovely ahi tuna for a measly &7.99 per pound, you be I’m having that for a meal. That was what I found on Friday, so I had an ad lib meal constructed from the simplified meal plan (page 152).

My high-quality protein was the tuna–pan seared to medium rare. The carbohydrate and vegetable were spicy mixed greens (a mix of radicchio, shredded broccoli stems, kale, and a few other robust greens) steam-sautéed with borlotti beans, seasoned with just a dab of bacon fat and red pepper flakes. Since tuna is not as oily/fatty as sardines, salmon, or mackerel, I followed the “pour on the fat” instruction by adding with a dollop of the lemon dill sauce.  YUM! Dessert? Raspberries and heavy cream (though these were not on the menu for today  either but I used the quantities suggested in the meal plan elsewhere.

(The dill sauce thins and spreads quickly when it hits something hot–next time it will go on the side!) The tuna steak that I had was close to a half pound, so there will be some for a lettuce wrap or salad tomorrow.

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