Sweet Salmon with “Fettuccine”

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I recently bought some salmon up at the Port so while Scott was away last week at Student Life camp, I made it for dinner for the kids and me. I served the balsamic salmon with my homemade Caesar salad and alongside eggplant and scallion “fettuccine”. Here is what I did…
For the salmon:
Place salmon (mine was about 1 lb), scale-side down, onto a large sheet of foil. Season with salt, pepper, and minced garlic. Drizzle with balsamic vinegar and place fresh oregano leaves on the fish. Wrap up fish in the foil and close completely. Place fish in fridge for at least 30 min. Bake at 350 for about 20 min.

For the “Fettuccine”:
Slice eggplant into long strips about 1/2″ thick. Slice scallions in half lengthwise. Place both into a strainer and sprinkle with salt. Let sit for at least 15 min. Rinse. Heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add eggplant, scallion, and crushed garlic. Sauté for 10 minutes until tender. Season with salt and pepper and serve.

For the Caesar Salad Dressing:
3-4 cloves garlic, minced
2.5″ strip of anchovy paste
1/2 cup olive oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Pepper to taste
Grated fresh Parmesan cheese

Place minced garlic cloves, mustard, and anchovy paste onto a cutting board. Mash the garlic, anchovy paste, and mustard together with the back of a spoon. Place into a lidded container (I like using a medium-sized mason jar). Add in the olive oil, worcestershire sauce, lemon juice, and pepper. Shake well. Toss with romaine. Add in croutons if desired and top with Parmesan cheese.

Mint Chocolate Chip Smoothie

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Mint Chocolate Chip Smoothie

  • 8 oz Almond milk, unsweetened

  • 1 frozen banana

  • 1 cup loosely packed fresh kale

  • 1/3 cup loosely packed fresh mint leaved

  • 1 tablespoon brown rice protein powder (optional)

  • Mini Chocolate chips

Mix all ingredients except chocolate chips in a blender. Pour into a glass and sprinkle in chocolate chips.

Watermelon Popsicles

20130529-204854.jpgIt seems that watermelon is always a surefire “treat” for kids. I think it’s the novelty of holding that big slice and placing their whole head into that chunk, and then having juice drip from the chin to the elbows. I brought watermelon slices to Joel’s preschool class for their end-of-the-year party, we headed to the picnic tables and all the kids had juice streaming onto their shirts. Then I later watched a teacher struggle to make green and red sherbet look like a watermelon. Hmmmm… Struggle to feed them junk, or just slice and serve them complete and natural goodness? I’ll take the latter, and I bet most kids would too!

This observation did fuel my imagination though, and I came up with these healthy “watermelon” popsicles.

For the green “rind”:

  • 1 banana
  • 2 cups loosely packed spinach
  • 2 T apple juice concentrate
  • 1-2 T water (to get the blender moving if necessary)

Place in a blender and divide among the popsicle holders filling them about 1/4 full. Freeze for at least one hour.

For the “watermelon”:

  • 2 cups red fruit (we used strawberries because the watermelon looked a bit dry at the store 😦  )
  • 1/3 – 1/2 cup 100% red fruit juice
  • a scattering of mini chocolate chips

Place fruit and juice into blender. Add more juice if needed. Pull green popsicles out of the freezer. Pour the red fruit blend onto the frozen green popsicles. Drop mini chocolate chips into each popsicle. Freeze and enjoy later!

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Fast “Food” Trap

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                                                                                                          Today through the 20th, you can swing through the McDonald’s drive-thru and pick up a Quarter Pounder and get the second one free. If you are tempted to do this, please see the above photos. I purchased a plain hamburger and small fries on March 8th (see picture #1). Picture #2 is what that meal looks like today after sitting in my dark pantry for over 3 months. Not much has changed- just some shrinkage to the patty…no mold, no bugs.  Sometimes getting something for “free” can be costly. I’ll opt for a banana with peanut butter- Cheaper and much more nutritious!

Brussel Sprouts and Biceps

Aleyah was reading the back of the Kashi cereal box to me the other day. Here was one of the questions that was asked:

“Which has the most protein by weight?”

  • Brussel sprouts
  • Asparagus
  • Broccoli

The answer…Brussel sprouts! No wonder I’ve been fully satisfied lately as I’ve feasted on those little green guys freshly harvested from my mom’s and stepdad’s garden. 🙂 Check out this table below and see just which plant-based foods you can add to your diet to boost your muscle building and to keep your tummy full!

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500 Calories vs 500 Calories

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That sugar roller coaster that I posted yesterday can be explained partly by the above image. If you ate 1, 1.5 oz chocolate bar, you receive little to no nutritional value in that 250 calorie “snack” and so experience that downward spiral. However, if you opt for eating a spinach salad topped with shredded carrots, you can eat more, gain numerous essential vitamins and minerals, and keep your energy level stable. So, for your next snack or meal, opt for the nutrient-rich foods and pop off a rectangle of dark chocolate to end on a sweet note!

The Sugar Roller Coaster

Turning to sugar for a pick-me-up? The chart below shows what your body experiences when you make that choice. Check back tomorrow for the better choice!

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Healthy Eating No Matter Where You Are

With the beginning of travel season just ahead, it is timely to share tips and encouragement to eat well on the road and wherever your journeys may take you! Thank you to Cole Mill for contributing to today’s post. You can check out more of his healthy living tips at his blog, Cole’s Mill.

When you go on the road, there is no reason to resign yourself to an extra five or ten pounds. There are so many opportunities to have high-fat deep-fried food while you are on vacation, and if you don’t have a plan, it’s going to be very easy to simply pile your plate high and forget all about your dietary goals. Take a moment to think about how you can stay on top of your eating while you are out of town.

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Eat Fresh

The rules that work at home also work while you are on road. Before you head to your hotel or wherever you are staying, pick up some healthy snacks like fruit. Whether you love apples, oranges, plums or peaches, pick up a bag and leave them close to hand. Fruit is great because you can eat it out of hand, and it requires no cooking at all. The sweetness of fruit helps you avoid sugary treats like candy.

Plan Out Your Meals

Any nutritionist will tell you that you should plan your meals. If you know what kind of meals you are going to be eating, you will not have to make snap decisions that will end with you at a fast food restaurant. You can use online maps to find out what food options are available in the area or on the way. Make it a point to avoid fast-food spots if you can; instead look for places where you can sit down.

Picking the Right Hotel

Often overlooked, being in the right hotel that can accommodate to your healthy lifestyle can make all the difference in the world. Doing a little research to determine the best place to stay is very important. I have tried all sorts of methods and determined that the most effective form of research is online reviews. I was recently traveling out west and found a great site that listed the hotels in Las Vegas along with reviews regarding not only their amenities but also on restaurants nearby and things to do. This was so very helpful and was pivotal in booking the perfect hotel for my lifestyle.

Salad and Fish

There are some restaurants that are going to be better for you than others. For example, avoid buffets and any sort of all-you-can eat facilities. Places like this encourage overeating, and you’ll find that it is hard to stick with your rules when you are confronted with a buffet. Instead, look for a salad bar, where you can have as many greens as you like, or for a place that specializes in baked fish or steamed fish. If you can avoid the bad foods and make the right and healthy choices than you will be in great shape!

Thanks Cole! Also, check out some of my tips for eating while cruising without gaining those extra pounds, as well as staying active on and off ship!

Time to Fill the Baskets!

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I’m set to fill the kids’ Easter baskets, and here is what this mama bunny is filling them with:

  • Babybel cheese (they love these little discs of cheese!)
  • Trail mix
  • Skittles – a couple ‘fun sized’ bags (yes, they are allowed some treats!)
  • Annie’s fruit snacks
  • Yummy Earth Organic Lollipops
  • Buddy Fruits squeezable fruit
  • Dove dark chocolate mini bunnies
  • Peanuts in the shell to go along with…
  • Tickets to a Brevard County manatees game!

Happy hunting!

Don’t forget to head over to The Good Mood Foodie to enter for a chance to win your choice of hummus!

Florida Shortcake

 

20130304-211241.jpgSaturday, during my trip to Whole Foods, I bought their New York-style Cornbread (surprise, surprise). We ate it with our Chex Mix Chicken after church yesterday, and then with leftover soup and chicken with last night’s dinner. As we finished up last night, Aleyah decided that we should make a strawberry shortcake with the leftover cornbread. What a fabulous idea! So tonight, after ballet for the girls and basketball for Joel, we had Black Beans and Brown Rice with Organic Chicken Thighs and Al Fresco Chicken Sausage. (Oh was it yummy!) Then we ended it all on a sweet note – our new Florida Shortcake. Pairing two of Florida’s favorite crops- strawberries and corn- was a match made in “Cracker” heaven 🙂 We topped the shortcake with a scoop of Stonyfield’s Vanilla Greek Frozen Yogurt and created a table of smiles.