Chef Martin's Journal, 04 April 2017

Something fast and healthy! Tonight it's Alaskan Rockfish en Papilliote a la Putenesca. Steamed Wild filet topped with Onion, Carrot and Celery, Capers, Kalamata Olives, Jalapeño, Roma tomatoes, Garlic, Lemon fresh Oregano, Thyme, and Rosemary. Served on sliced Yukon Gold Potatoes and Spring Asparagus all drizzled with Extra Virgin Olive oil, Balsalmic Vinegar and Chablis.

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2822 kcal

Fat: 147.07g | Prot: 89.67g | Carb: 290.10g.   Breakfast: Soy Milk, Coffee, Safeway Thick Sliced Fully Cooked Bacon, Gabila's Zucchini Pancakes. Lunch: Lasagna with Meat, Frigo Cheese Heads Mozzarella & Cheddar String Swirls, Carrots, Gala Apples. Dinner: Butter, Pandesal, Bionaturae Organic Balsamic Vinegar, Extra Virgin Olive Oil, Bertolli Olive Oil, Broccoli, Mashed Potato, Golden Corral Brown Gravy with Mushrooms, Michelina's Traditional Recipes Salisbury Steak, Bremer Salisbury Steak. Snacks/Other: Lactose Reduced Whole Milk, Apple Pie (Two Crust). more...