The Romancing The Bee Diet – Day 11 – Pan Roasted Brussels Sprouts With Pine Nuts And Garlic

roasted-brussels-sprouts-balsamic-500x500-kalynskitchen

I made these as an accompaniment to the Honey Raspberry Glazed Salmon I served the other night.  They were so delicious, I had to post the recipe!

Yield:  2 servings

Ingredients:

18-24 fresh or 10 ounces frozen Brussels sprouts

2 tablespoons butter

2 tablespoons pine nuts

2 cloves minced garlic

1 teaspoon honey

Salt and pepper to taste

Directions:

If using fresh brussels sprouts, parboil them in salted water until barely cooked. If using frozen sprouts, microwave them on high for seven minutes.

Place all ingredients into a hot skillet and cook, tossing frequently, until the brussels sprouts and the pine nuts have acquired some nice color.  Serve immediately.

The Romancing The Bee Diet – Day 8 – Honey Raspberry Glazed Salmon

Salmon

When I’m watching what I eat, I don’t want to be cooking all the time.  It’s easier for me to avoid temptation than to resist it!

So I like to make a lot of something and serve it in different ways over a day or two.  After dinner tonight, this salmon will reappear as a salad tomorrow.

Yield: 4 to 6 servings

Ingredients:

1 whole side of salmon, or 4 (6-ounce) salmon fillets

1 tablespoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dry mustard

3 tablespoons honey

1 1/2 tablespoon raspberry balsamic vinegar

Extra virgin olive oil, for brushing salmon

Directions:

Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 2 to 3 inches so there are some spaces for the glaze to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in raspberry balsamic vinegar.

Brush the both sides of the salmon with olive oil. Season the flesh side with the spice mixture. Brush the flesh generously with the honey-balsamic mixture.

Bake or broil the salmon for 10-15 minutes or until done to taste. Served with roasted brussels sprouts with pine nuts.

The Romancing The Bee Diet – The Essentials

Fat bee

Okay, here is the diet I made up.  I’m no expert, but I’ve been on just about every diet there is with varying levels of success. I know what works for me and what doesn’t.

All of the foods allowed on the Romancing The Bee Diet (“RTBD”) are low (below 55) on the Glycemic Index (GI).

The GI is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

For me, a food with a low GI keeps me satisfied longer and naturally suppresses my appetite. The variety of foods allowed enables me to still cook creatively!

Foods allowed on the RTBD are listed below. If it’s not on the list, I’m not going to eat it!!

Lean meats such as beef, skinless chicken, lamb, pork loin and veal – 8 ounces per day, OR

Any type of seafood without breading or batter – 8 ounces per day, OR

Three eggs per day (3 ounces), OR

Any combination of the above, not to exceed a total of 8 ounces of protein per day.

One grapefruit per day

One lemon per day

Apples or pears – two per day, total.

Non-starchy vegetables such as spinach, asparagus, broccoli, cauliflower, brussels sprouts, mushrooms, cabbage, salad greens, winter greens, onions, and garlic. (unlimited)

1 avocado per day

2 tablespoons raw honey

2 tablespoons olive oil or butter (not light) or mayonnaise made with olive oil (not light), or a combination of these, not to exceed two tablespoons total.

2 tablespoons bleu cheese or parmesan cheese

Unlimited – Tea, diet soda, water, Vinegar, Tabasco, salt, pepper, fresh and dried spices and Dijon Mustard.

1 five ounce glass of wine per day, preferably red. (May be used in cooking)

EATING BREAKFAST IS ABSOLUTELY REQUIRED!

That’s it.  No counting of calories or carbs or points.  I’m hopeful that the small amounts of “naughty” foods will keep me from feeling deprived, while still allowing me to lose 2-3 pounds per week.

Honey Caramelized Brussels Sprouts

“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”

Dave Barry, Miami Herald Columnist
‘Dave Barry’s Bad Habits’ (1987)

This is a Brussels sprout recipe that even Dave Barry would love…

Ingredients:

1 1/2 pounds fresh or frozen Brussels sprouts

1/2 pound of butter

2 tablespoons honey

Kosher salt to taste

Directions:

If using fresh, trim Brussels sprouts (remove bottom core section and cut in half). Bring a salted pot of water to a rolling boil and blanch the sprouts, making sure not to overcrowd the pot. They should still retain some bite when you take them out. Drain the sprouts and place them on a sheet tray and cool. Pick them over, removing any loose leaves.

If using frozen, cook per package directions.

Brown butter in a large sauté pan. Pan should be extremely hot. Butter should sizzle, then foam, and at the point when the foam has disappeared, the sprouts should be added and tossed in order until covered with the butter. Be careful not to overcrowd the skillet — there should be enough room for the sprouts to make contact with the surface of the pan without being piled on top of each other. Turn flame down to about the lowest flame possible, 2 to 3 on a scale of 10.

Cook undisturbed for about thirty minutes.  After that time, toss periodically. The idea here is to give the sprouts sufficient enough time to be in contact with the skillet in order to properly brown. Add two tablespoons of honey to caramelize. If the pan appears to be too dry, extra brown butter can be added.

After approximately 2 to 3 hours, the sprouts should be mostly caramelized. Place them on a towel-lined tray to absorb excess butter. Season to taste with kosher salt.