A Rough Start to Week 2!

I am now on day nine of my programme, and I am experiencing a bit of tough times. I broke my willpower, and had one too many drinks last night at a work-related/birthday shindig. It's a shame, because I've done so well in the opening days, and I've now given myself a nasty set back by doing this. I have also gone to bed extremely late the last two nights, so I've buggered up my sleeping patterns, as well as my eating routine. I've been good and kept up with my eating habits, but I've missed meals, and am feeling the ill feelings of doing this. I've lost no further weight over the weekend, so I'm still sitting at my 198lbs.

Alright, so I've vented my frustration. Now I can move on, learn from what I've done, and continue to shred the poundage, and build muscle! For that, I am glad.

I would also like to take this opportunity to thank the people who are helping me through this by staying tuned to the blog, and the Facebook group. I now owe you guys an apology for the shitty behavior on my part! I look forward to getting back on track, and making things work better!

Alright, and now onto more tasty things! Here's another offering from my new menu...

__________________________

Soya Glazed Salmon Filet with Mixed Veg in a Garlic Basil Red Wine Reduction

From the point of view of someone who doesn't really fancy fish, and even less-so fishy fish, like salmon, I decided to come up with a way to make it taste a little more desirable. I figured that a nice glaze would probably give it the sweetness it's lacking, and the natural sugars in organic honey are pretty easy to deal with in terms of nutritional 'no-no's. This then, is the red-meat man's guide to making tasty salmon. Grab the ingredients listed below, and enjoy your dinner!

• 1 Salmon Filet
• 4-6 Broccoli Florettes
• 3-4 Medium Carrots
• 2oz Chinese Soya Sauce
• 9oz Red Wine
• 1 1/4 Tbsp Organic Honey
• 1/4 Tsp Salt
• 1/8 Tsp Black Pepper
• 6 Garlic Cloves
• 4-5 Fresh Basil Leaves

Prior to cooking, you should have your red wine, garlic and basil reducing... it takes a fair while to reduce, you want it almost syrupy in texture... a bit like a gravy. To infuse more basil flavour in the wine, make sure you bruise the leaves with the back of your knife a bit prior to placing them in the pan with the wine. It will also help to sweeten the mixture with a bit of your honey.

First, take your Salmon filet, remove the skin, as well as any bones that may still be hiding away inside the meat. You then marinate the filet in a mixture of soya sauce, organic honey, red wine, and garlic for about fifteen minutes, obviously, the longer the better though.

Then, while you're waiting for your salmon to marinate, prepare your veg! Cut them, and start them in your steamer, or boil them... whichever you prefer. Season them with salt and pepper, and have a clove or two of garlic in the water to flavour them a bit more.

Once they're off and away, move back to your salmon. You're going to want a fairly hot pan for the fish to go into, make sure the fish is covered with the glaze, and place it 'skin' side down in the hot pan. As it cooks, baste it with the remaining marinade, and pepper it. After a couple of minutes (depending on the size of your filet) you want to flip the fish, and start the other side. Make sure you glaze the newly cooked side as well, as it will help to keep some of the moisture in the fish. Another couple of minutes, and you're done.

Plate the salmon filet with a few julienne slices of fresh basil, and stack your veg to its side, dressing it with your red wine reduction.

__________________________

Sorry for an abbreviated version of the recipe, but I'm in a bit of a rush I'm afraid, so I'll have to end it at this. Enjoy the meal!