Day 3 Flushing da Fat

Hello blogging community!  It's time for my daily check in...and let me just say, I'm feeling FABULOUS!!!  I have completed day 3 of my Fat Flush and I feel amazing, seriously.  I am eating so healthy and working so hard right now, and I'm loving life!  I can definitely see a difference in my body, my waist is slimming down so much and it just thrills my little heart.  I do not feel or look bloated at all.

On top of that, my dinner tonight was so delicious, that I just had to share it with you so if you ever get the desire and want to try something super healthy and yummy, you can try this and LOVE LIFE like I do. :)

Tonight for Dinner I had:

a salad of mixed greens including diced up tomatoes, diced up cucumbers, and a tablespoon of flaxseed oil as the dressing.

Then I had Halibut with Tapenade in Parchment.  Here's the recipe (this is straight HEAVEN):

These packets are opened at the table, where hot steam rises to reveal the tender, olive-cloaked fish.  This dish seems fancy but is surprisingly easy to prepare.  If halibut is unavailable, try tilapia, flounder, or orange roughy.  You can also try different vegetables, like roasted red pepper, zucchini, or even shaved fennel.  The added bonus: Cleanup is a breeze.

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 medium tomatoes, diced (I used roma tomatoes)
4 (6 ounce) halibut fillets, about 1 inch thick (I used tilapia today since it was on sale this week)
4 teaspoons olive tapenade (from a jar)
   Salt and freshly ground black pepper

Special equipment:

4 (15 inch squares) pieces parchment paper
4 (8-inch) pieces of kitchen string

Arrange rack in lower third of oven and heat to 425 degrees F.
    Place oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar with a lid, Close tightly and shake vigorously to combine.  Divide tomato equally onto the center of each piece of parchment paper; season with salt and pepper.  Season halibut lightly on both sides with salt and pepper; place 1 piece on top of each mound of tomatoes.  Spread 1 teaspoon of tapenade on top of each piece of fish, then drizzle each with 1 tablespoon of the lemon juice mixture.  Gather up sides of parchment over fish (one at a time) and tie each piece closed with kitchen string, leaving as much air inside the packets and around the fish as possible.
     Place packets on a baking sheet and bake until fish is cooked through, 13 to 15 minutes (you can open one of the packets to check for doneness).  Transfer packets to plates and serve, snipping string and opening at the table.

Makes 4 servings.

Nutrition at a glance:

Per serving: 270 calories, 11 g fat, 1.5 g saturated fat, 36 g protein, 4 g carbohydrates, 1 g dietary fiber, 230 mg sodium.

(this translates to 6 points)

I also had steamed broccoli!  So much food, yet so healthy!  The whole dinner was only 10 points- I know...you're thinking...that's half your points...but with all of the veggies I eat during the day, it's keeping my points down so I can splurge a little on dinner.  Plus it's super important on this fat flush that I get two tablespoons of oil every day.

I got this recipe out of my South Beach Diet Quick and Easy Cookbook that I bought last year, and let me tell you, it's one of my favorite recipes of all time.  I make it anytime I want to impress a guy that will eat seafood; it seriously will remind you of something straight from a restaurant.  So fabulous!

I hope you try it out and love it!

D