It seems like just a few posts ago where I was bitching (slightly... nope... full on bitching) about not being able to eat fish or seafood. It was a dark time, it was a gloomy time... it was a bitchy time. BUT now I'm able to eat fish (and some seafood) again!
My doctor couldn't exactly explain why, but after consulting a holistic nutritionist friend, she suggested that it may be due to my one and only colon. The way she explained it to me, inflammation and irritation in the colon can cause your body to intercept harmless food proteins and nutrients as harmful, thus causing reactions and 'creating' allergies. Confused yet? I still am.
Colon health is integral in staving off allergies, and helping to prevent 'new' ones. Mercola.com states that,
"Allergies [m]ay [a]lso [b]e [d]ue to Leaky Gut Syndrome. Besides being associated with inflammatory bowel diseases like Crohn's and ulcerative colitis, or celiac disease, leaky gut can also be a contributing factor to allergies... Once the integrity of your intestinal lining is compromised, and there is a flow of toxic substances 'leaking out' into your bloodstream, your body experiences significant increases in inflammation... According to a growing number of experts, including Dr. Loren Cordain, a professor at Colorado State University and an expert on Paleolithic lifestyles, humans are NOT designed to eat grains, and doing so may actually be damaging to your gut."
Today's lunch was adapted from Kings Markets for one person, but you can adapt it if you are feeding your fam. Only 394 calories per serving, and 34.4 g of protein (according to MyFitnessPal)!
*note: I only used Rice Wine Vinegar as I didn't have Lemon Juice. Super tasty!
Filet of Sole Almondine
1 1/2 tbsp sliced almonds
200 g sole fillet (you can get individual sole fillets for around $3.00 CAD at Sobey's)
1 tbsp Bob's Red Mill Organic Coconut Flour
1 tsp garlic powder
2 stalks green onions, chopped
1 tbsp Becel Vegan Margarine
1/2 tbsp Rice Wine Vinegar
black pepper to taste
dried or fresh parsley to taste
1. Combine coconut flour, garlic powder, and black pepper; coat filet with mixture. Melt 3/4 of the tbsp of margarine in skillet over medium heat. Sauté filet until golden on each side (about 3-4 mins per side, depending on your stove).
2. Remove filet from skillet to your plate. Combine sliced almonds and green onions in skillet with the remaining 1/4 tbsp of margarine and stir until fragrant (don't "over-toast" the almonds!).
3. Spoon onion and almond mixture over filet and sprinkle with rice wine vinegar and parsley.