I have unintentionally become pescatarian recently because I’ve come to realize that fish have a lot of nutritional value. So far, my meal plan looks like this:

Breakfast

  • 3 eggs
  • 1 slice of Ezekial bread toasted
  • Mixed berry smoothie with banana, peanut powder, collagen peptides, chia, creatine, non-fat greek yogurt, and water

Lunch

  • 2 tin cans of sardines, mashed
  • Non-fat greek yogurt
  • Tzaziki sauce
  • Lemon
  • Black pepper
  • 2 slices of Ezekial bread toast or one ezekial tortilla, depending on my mood

Dinner

  • Shrimp kebabs made with olive oil and veggies
  • 1 corn roll or asparagus

Some days I’ll switch out my dinner for a salmon salad / salmon wrap, or I’ll change the shrimp kebabs for a shrimp ceasar wrap with a nice avocado oil based dressing. Being pescatarian is really great because it’s easier to make, shelf life lasts very long, and it’s generally cheaper than buying meats.

  • psud@aussie.zoneEnglish
    3·
    16 hours ago

    Ingredients: Meat Rendered fat of the meat

    I use beef and beef tallow

    Method: Dry the meat to bone dry, much drier than jerky Blend, grind, or pound the meat to powder Weigh the meat, with out the same mass of fat Melt the fat Form a well in the meat powder, pour in the fat Stir or mix until all meat is saturated with fat Tip the mix into a mold.

    I make about 3 kilos of pemmican each batch, so my fresh meat is about 5kg, it dries to 1.5kg and I add 1.5kg tallow