SCARED STRAIGHT!

Well instead of starting back on Atkins on Monday as I had planned, today my blood pressure reading scared me into getting started today.  So I did.

UPCOMING CHALLENGES:
Thursday I'm at a Canada Day BBQ and the next day I'm at an intimate dinner party hosted by an exceptional chef. I expect both events will be minefields of challenges but my health is more important than a morsel of food.  Nevertheless, I expect it will make for interesting Blog entries!

Stay tuned...

Here's a modified recipe I got from the official Atkins Website:

FISH, TOMATOES and BLACK OLIVES


Makes 2 servings
3.5 grams net carbs

INGREDIENTS:

• 1/2 tbsp olive oil
• 1/2 small onion, finely chopped
• 5 large black olives, pitted and chopped
• 1 plum tomato, finely chopped
• 1 garlic cloves, crushed
• 1/4 cup chicken stock
• pinch of dried hot pepper flakes
• 2 tbsp butter
• 1 lb fish fillets, I used sole

DIRECTIONS:
In a large skillet, heat oil over medium heat.  Add onion and olives.  Cook 3 minutes and stir occasionally.  onions should be transparent.  Add tomato, garlic, stock and red pepper flakes.  Bring to a boil and reduce heat, simmering for about 5 minutes.

In the meantime, add butter to another large skillet over medium high heat.  Add fillets and lightly brown 2 minutes each side.  Transfer the fillets to the other skillet, placing them on top of the tomato mixture.  Cover and simmer for 3 to 4 minutes, until fish flakes easily with a fork.