So as I wrap up the topics I decided to explore during Lent, I come to food. This year, I decided to go Pescatarian for Lent. It wasn’t as hard as I thought it would be. I live on the coast and have access to a lot of fresh seafood so I guess I have an advantage there. Also, even though I like pork and beef, it was not difficult for me to give them up. I’m sure this varies from person to person but for me, it was not very difficult. As it turns out, that is a good thing. A few weeks ago, we had biometric testing at my job through our insurance company. My cholesterol was 225, the highest it has ever been, so even though I will no longer be as strict with my diet after today, I still plan to go light on beef and pork and even shrimp, and incorporate more fish in my diet. This is a blessing for some of the pigs and cows, and truthfully, I’m happy for them.

Following, are some pictures of the dishes and information on places I’ve eaten over the last several weeks in case you are interested:

Crab Cakes and Shrimp Parmesan: I visited Gulfstream Restaurant at Carolina Beach, NC with a friend of mine for a birthday dinner. I had the crab cakes and my friend had the shrimp. Gulfstream, which is family operated, has been open for 35 years and was a location site for the TV series “Six”.

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Mahi Tacos: Kickback Jack’s . I know it’s ironic to push a dish from a sports bar when you are trying to eat healthy, but I can’t stay home all the time, can I? These babies were so good I had to pull the picture off of the website as I forgot to take it not once but twice because I started eating before I remembered.

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This is a healthier dish. You quickly learn to supplement your diet with eggs for protein when you give up other kinds of meat. I’ve transitioned to egg whites part of the time, in the interest of keeping cholesterol down. They will be good for omelets and such, but good egg salad requires yolk. My mother made me this meal for lunch one day when I went to visit and it was perfect.

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I put this little concoction together one night with some lettuce, a can of Bumble Bee chipotle-flavored tuna and some fat-free shredded cheese. It’s easy:

Drain can of tuna, add a dash of mayo (if you want to-I did to cool off the chipotle a bit), top with cheddar cheese, microwave for 20 seconds and place on a bed of lettuce. Delicious and easy.

Have a great weekend, all!

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