Break Your Sugar Addiction With This Flavor Explosion

The best and most effective way to break your sugar addiction is by following 1 simple rule.

Do you have an idea of what that 1 simple rule is?

It is so simple that you may not even think of it and you may get frustrated because you feel you are trying so hard, but just can’t break the sugar addiction.

You want to cut out sugar, but it just doesn’t seem to be working.

The 1 simple rule is to add lots of flavor to every meal.

It is really that simple.  There are so many flavors that will provide the sweet sensation that sugar gives you, but of course without all the actual sugar.  Cutting out sugar becomes real simple when you have this flavor explosion that satisfies your sensory mechanism.

There is nothing wrong with playing tricks on your mind when it comes to eating healthier.  Your mind is happy and your body is happy also.

Enjoy this low carb, high protein flavor explosion.

Grilled Halibut with Fennel, Orange, Red Onions, and Oregano

2 tablespoons extra virgin olive oil halibut dinner - blog
4 6-ounce halibut fillets (sprinkle with salt and fresh ground pepper)
1 orange
1 fennel bulb, quartered, cored, and thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano


Heat a grill pan over high heat. Drizzle extra virgin olive oil over the fish and season with
salt and pepper. Grill for 4 minutes on each side, or until fish is firm and cooked through.

Preheat a skillet over medium high heat.

While the fish cooks grate the zest of the orange and set aside. Peel the orange and cut off the ends, stand it upright, and cut off the skin and cut in thin strips from top to bottom. Cut the orange into thin slices across.

To the preheated skillet, add the 2 tablespoons of extra virgin olive oil, the fennel, and onions. Season with salt and pepper and cook for 3-5 minutes, until seared and beginning to soften. Add the vinegar to the pan and shake it around a little. Remove the pan from the heat and add the oranges, zest, parsley and oregano.

Mix it all up to distribute the seasoning and serve the salad on a plate topped with the fish.

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