Bright Line Eats

This is a great hearty dinner, especially as the weather gets cooler!

This recipe makes 4 servings and each serving contains full fat, full protein and 4 oz of veggies. Add. 4oz of cauliflower rice and another 6oz of other veggies and you have a complete BLE weight loss dinner.

Brown 8 oz of chorizo in your skillet. When completely cooked through remove and pour out extra grease.

Sauté over medium high heat 1/2 of a diced large onion, 2 chopped celery stalks, 2 diced carrots, and 1 diced red pepper in 1 tbsp of olive oil for 2-3 minutes. Turn burner down medium and cook for 8-9 minutes, stirring often.

Add 4 diced cloves of garlic and cook for an additional 2-3 minutes. Stir in 2 tbsp of tomato paste and allow to brown for 2-3 minutes.

Pour in 2 cups of vegetable, chicken or fish stock. Add 1 tsp of smoked paprika and 2 bay leaves. Bring to a simmer and cook for 5-7 minutes until liquid is reduced by half.

Drain a can of garbanzo beans and add back in the cooked chorizo. Marinate 1 lb of seafood (white fish (cod, halibut, sea bass, haddock, scallops or shrimp) or a mixture) in 1 tsp olive oil, 1/4 tsp salt, 1/2 tsp smoked paprika, zest of a lemon and a minced clove of garlic. You can start the marinade before you begin and then add in the seafood here at the end. Allow to cook for 2-3 minutes or until the seafood is cooked through.

Cook 16oz of cauliflower rice and add a generous pinch of saffron (optional) and a generous pinch of salt.

Serve 4oz of cauliflower rice and 1/4 of the stew. Recipe to follow.

seafood stew with chorizo and chickpeas

• 16 oz frozen riced cauliflower
• Generous pinch saffron (optional)
• Generous pinch of salt
• 1 pound of white fish (cod, halibut, sea bass, haddock, scallops or shrimp (or a mixture)
• 1 tsp olive oil
• 1/4 tsp salt
• 1/2 tsp smoked paprika
• Zest of one lemon
• 1 garlic clove, minced
• 8 oz ground chorizo
• 1 tbsp olive oil
• 1/2 large onion, diced
• 2 celery stalks, chopped
• 2 carrots, diced
• 1 red pepper, diced
• 4 garlic cloves, diced
• 2 tbsp tomato paste
• 2 cups vegetable, chicken or fish stock
• 1 tsp smoked paprika
• 2 bay leaves
• 1 can garbanzo beans, drained

Cook cauliflower rice in microwave according to package directions. Stir in saffron and salt.

Place seafood in a bowl and toss with olive oil, salt, paprika, garlic and lemon zest. Set aside.

In a large skillet, brown the chorizo, breaking into small crumbles. Cook for about 10 minutes, until cooked through. Using a slotted spoon, remove from pan and set aside. Drain excess oil from pan.

In the same skillet, heat 1 tbsp olive oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Sauté 2-3 minutes.

Make a well in the center of the veggies and add tomato paste to the middle of the skillet. Stir and brown tomato paste, for about 2 minutes.

Add vegetable stock, paprika, and bay leaves. Bring to a simmer and cook for 5-7 minutes until liquid is reduced by almost half.

Add drained garbanzo beans and browned chorizo and seafood. Cook for 2-3 minutes or until seafood is cooked through.

Serve over cauliflower rice.

4 servings

1 serving = 4oz protein, full fat, 4oz veggies + 4oz cauliflower rice

Enjoy!