Today I started my low carb living with a delicious piece of Chilean sea bass with an accompanying salad and sautéed zucchini. We ate the salad as a first course dressed simply with olive oil and red wine vinegar.
It seems strange to be sprinkling some cheese on when I basically have not eaten cheese for 2 1/2 years. Cheese has next to no carbs but not so the tomato. It is like an upside-down world!
Whole Foods had a sale this week on Chilean sea bass so we got a couple of nice pieces for John and me. As usual he cooked the fish to perfection in a 400F oven for 16 minutes. I sautéed the zucchini and onions in a little olive oil. Both the vegetables, and especially the onion, have carbs but the oil does not. I will need to watch my portion sizes after being on a diet that let you eat vegetables unlimited.