Marilyn Magaram Products
Jean Anthelme Brillat-Savarin wrote in his 'Physiologie du gout' (The Physiology of Taste): "In the hands of an able cook, fish can become an inexhaustible source of perpetual delight." And we believe that seafood is also an inexhaustible source of healthy energy and essential nutrients. From omega-3 and various antioxidants to the leanest protein you can find; let the abundance of the sea come to your plate, bask in the rich flavors we have compiled for you. Enjoy!
Ingredients:
3 Zucchinis
1 lb. Peeled shrimp
2 c. Cherry tomatoes
3 tsp. Cilantro, finely chopped
2 Garlic cloves, minced
2 tsp. Lemon juice
¼ tsp. Salt and pepper to taste
1 Tbs. Olive oil
Preparation:
Cut the ends of the zucchinis and with a spiralizer cut the zucchini in a way that they look like spaghetti noodles. In a pan, heat up a bit of olive oil and sauté the minced garlic. Add tomatoes and cook until soft and juicy. Add the shrimp and cook until shrimp turn pink. Season with salt and pepper to taste. Add the lemon juice and chopped cilantro. Add the zucchini spaghetti noodles, mix thoroughly and cook only until zucchini softens. Serve immediately. Cilantro may be used as garnish.
Ingredients:
4 oz. tuna (drained)
2 Tbsp. light mayonnaise
1 tsp. mustard.
¼ c. chopped onion.
2 whole wheat toasts.
½ cucumber (sliced)
3 cherry tomatoes (sliced)
Salt & pepper to taste
Preparation:
Mix the drained canned tuna with the mayonnaise, mustard and finely chopped onion. Toast the bread and spread tuna mixture. Layer with thin slices of cucumber, overlapping them. Finally, layer on the tomato slices, sprinkle a pinch of salt, and pepper. Voilà.
Ingredients:
2 cups dry whole wheat pasta
1 tablespoon olive oil
1 clove garlic, minced
2 cups frozen peas and carrots
1 (5 ounce) can tuna in water, drained and flaked
1/4 cup nonfat plain yogurt
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/4 cup parsley, chopped
salt and pepper to taste
Preparation:
1.Cook pasta according to package directions.
2.Heat oil in a large saucepan over medium-high heat.
3.Sauté garlic. Add peas and carrots. Cook until heated through.
4.Remove pan from heat.
5.Add tuna and pasta.
6.Stir in yogurt, lemon juice, and Parmesan cheese.
7.Mix in parsley and season with salt and pepper.
