FOOD DIARY: Tuesday, February 26th

Last night was a makeup diet night because of the celebrations last week.  It was my turn to cook so I opted for the magnificent Patagonian Toothfish in the freezer.  No, I will never get tired of this great fish and Bernard’s simple recipe is a match made in heaven.

The recipe is simplicity in itself: a bed of sliced mushrooms that have been sprinkled with one chopped shallot sitting in as bath of Vegeta stock.

That and a simple salad with Di’s Greek yogurt dressing completed a very tasty yet extremely low-cal meal.

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