Squid and Arugula

Squid and Arugula

1/8 cup Extra Virgin Olive Oil  and a bit of Unsalted butter

6 garlic cloves, roughly chopped

1 lb calamari, sliced into rings

2 to 3 tablespoon lemon juice 

2 generous handfuls of arugula

¼ cup or so- Juice of 1 ½ limes

Pinch cayenne pepper, optional

Pickled Onions - by now you have this nailed ( apple cider vinegar and red onion- allow to steep for 1 hour)

Directions:

In a large cast iron skillet, heat 1/8 cup of olive oil and 1 tablespoon of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only go translucent, do not burn it.)

Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add lemon juice and lime juice.

Cook like for 10 seconds, very briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through. Remove from the heat and toss in the arugula. You are not cooking the arugula- only tossing with everything and plating!

  Season with salt and pepper. If you like a little spice, add a pinch of cayenne.

Finally, sprinkle on some pickled onions Remove from heat and serve

Here is an easy BREAKFAST

 57 grams of fat, 10 grams of net carbs and 24 grams of protein

 Here is what I did:

Sliced 2 cups of cabbage and the white of one leek ( about ¼ cup). Sauteed in 2 tablespoons of extra- virgin olive oil. 

Add 2 farm eggs and soft cook them for about 5 minutes.