December 20, 2007
Yum! Dinner was SO amazing!
As you all know, my friend was in town and we went out to eat at the restaurant I work at, http://www.roysrestaurant.com. I’m pretty proud of myself because I def. could have eaten a lot more and feel stuffed right now, but instead I feel full, but not overstuffed. I had one glass of red wine and sipped it slowly to make it last my whole meal. To start, they brought out some spicy edamame to the table (japanese steamed soybeans) and I’m guessing I ate about 1/4-1/2 cup of them I was pretty hungry already! Then, I ordered a cup of the Spicy Roasted Pumpkin and Butternut Squash Soup with Chili Oil. It was really really tasty! There was cream in it for sure but the cup only held such a small amount of soup (I’m guessing not more than 2 or 3 ounces) that it was fine..and it tasted very light so I don’t think it was heavy cream they used. Maybe light cream of half and half. For my entree I ordered the special of pesto seared red snapper…and I found out they do half orders there so I got that! I work there and didn’t even know that! The usual size of the order is 8 ounces of fish so what I got was 4 ounces. My friend ordered a half order of a special tuna wrapped in prosciutto so we shared, half and half. In all, I ate about 4 ounces of fish—2 ounces of mine and 2 ounces of hers…plus all of my veggies. For dessert we split the pineapple upside down cake which was TINY (but absolutely amazing with a toffee rum sauce and rum soaked fruit on the side)! Seriously…it could have fit in the size of my palm but came with an equally small scoop of vanilla ice cream (about 2 ounces) and we split everything. The sizing was very small (more like tapas) but perfect since the dinner and dessert was quite rich with all the sauces and everything. I didn’t want to eat a huge heavy dinner tonight anyways because I’m going out to dinner again tomorrow night with Ryan and we are celebrating Christmas…so I sort of wanted to save up for tomorrow night 🙂
Now I’m home drinking some herbal tea because honestly I don’t feel that full!
Sorry the pictures did not seem to turn out tonight!!! The restaurant was really dark and I tried to get up close to the food to show you all but it didn’t go as well as planned. I’m posting them anyways but know that these don’t show the true food!!
Spicy roasted pumpkin soup….it was a tiny portion, about 3 ounces. Perfect though for before a meal!
ugh, this picture did not turn out well! It was my half portion (4 ounces) of pesto seared snapper in a red wine reduction sauce with mushrooms and bok choy. I ate half of this and half of my friend’s meal!
Slightly blurry picture of pineapple upside down cake…I’ll try tomorrow for better photos!
A note about dessert: I love to order dessert when I’m out with a friend or Ryan. Dessert is fun to share and that way you eat less calories than ordering your own! Just don’t hog the entire thing and keep the dessert small. It’s a fun way to end a really nice meal in my opinion 🙂
December 19, 2007
I think I have found my new favorite recipe. Seriously. It was that good. No- it was great. Amazing actually and I savored every single last grain and then traced my index finger around the rim of the saucepan to get another link. Make this tomorrow. Seriously–it was SO easy. The most difficult thing would be to find the Taleggio cheese at the store. Search for it because it is amazing but if you can’t find it, try Brie.
The recipe came from Heidi Swanson’s Super Natural Cooking again. It was originally named “Quinoa and Crescenza with Sauteed Mushrooms” but I made it with Taleggio cheese and I wouldn’t change a thing. It was creamy, rich and deeply satisfying. I had with a glass of red wine for a total calorie count of 539. So good! I used to make risotto a lot when I needed something warm, cheesy and comforting but now I will be making this. Maybe again next week!
Here’s the recipe, my modifications made
Quinoa and Taleggio with Sauteed Spicy Mushrooms
1 tbsp extra virgin olive oil
1 clove garlic, minced
2 tbsp chopped onion (about 1/4 of an onion)
1/4 cup dry quinoa
1/4 cup organic chicken stock
pinch of sea salt
pinch of red pepper flakes
1/2 cup water
4 ounces mushrooms, sliced
1 ounce taleggio cheese
1. Saute the onions and garlic in 1/2 tbsp of olive oil until the onions are soft. About 3-4 minutes. Add the quinoa, stock and a pinch of salt and let the stock reduce a bit. About 2 minutes.
2. Add the water and bring the quinoa mixture to a boil then return to a simmer and let simmer for about 15-20 minutes or until tender.
3. While that’s going, heat the remaining 1/2 tbsp of olive oil in a skillet and add the red pepper flakes and another small pinch of salt. Add the mushrooms and saute til golden.
4. When the quinoa has absorbed all the liquid, stir in the cheese. Put in a bowl and top with the mushrooms and enjoy each and every single bite. Heavenly.
A note on quinoa: always rinse your quinoa in a strainer before using it to wash away the natural bitter coating that it has.
I had a pretty good cardio session at the gym today. I did 20 minutes on the elliptical, 10 minutes on the bike, then went outside and walked around the big lake at my apartment complex (it’s about half a mile around) to get outside a bit. I miss my outdoor runs three times a week 😦 Hopefully my leg will heal fast but for now elliptical/bike/walking doesn’t bother it!
December 18, 2007
So, I have been looking forward all day long to having a grilled cheese sandwich for dinner tonight with a cup of my chunky lentil soup from last night. I have a ziplock bag with some leftover slices of provolone in the fridge that I was going to use. THEN, I had a revelation…and listen close because I’m going to tell you about the best grilled cheese sandwich of my entire life. Yesterday I bought 3 ounces of Taleggio cheese from Whole Foods. Taleggio is to Italy what Brie is to France. It’s a triple cream soft ripened cheese that you can spread, melt, eat with crackers…anything really. It’s very specialty though so you will probably only be able to find it at the Fresh Market, Whole Foods, or an imported foods shop. Well, for tomorrow’s recipe (which is still a secret, you will have to wait and see!), I only need 1 ounce……so tonight, I took the other ounce, combined it with 2 tbsp of freshly grated parmesan cheese and layered it between 2 slices of sprouted grain bread. Set on the griddle and weighted down with a big pot on top to get a crusty feel to it. It.was.amazing. Totally melted to absolute perfection and tasted divine! Like a gourmet grilled cheese…SO much better (and about the same calories) as just using regular old provolone. So, if you are at a specialty grocery store and see Taleggio cheese, GRAB IT! It’s so good!
Besides my amazing grilled cheese I also had a small bowl of lentil soup and a 4 ounce glass of red wine. I would pretty much classify this as the perfect dinner. It was easy to make, tasted like heaven, and left me satisfied and happy! The total calories was about 555, including my glass of wine.
Now, I have steel cut oats simmering on the stove for the next couple day’s breakfasts and I’m about to take a bubble bath before starting on my recipe copying for school tomorrow. I’m going to eat a little treat in about an hour so I’ll let you know what that will be (I don’t know what I feel like yet!)
My ashtanga yoga class was really good once again today…yoga always seems to give me exactly what I need. Too bad my finger is still throbbing from earlier 😦
December 17, 2007
Dinner proved to be a little more work than expected tonight…it ended up turning out really good though and exactly what I was craving on a “cold” winter tonight! First of all, I really wanted to try out this new cornbread recipe that I found on http://www.101cookbooks.com (heidi swanson’s website—last night’s dinner was from her cookbook Super Natural Cooking). The cornbread recipe looked pretty simple. Hmm…note to jenna: thoroughly read all recipes before ever attempting! The recipe calls for a kitchen aid with a dough paddle attachment to knead the dough. I decided to do that by hand because I don’t have one of those. Well, the dough was incredibly sticky and very very very hard to manage—my entire kitchen was covered with dough by the end of it! The recipe said it made 18 rolls but I made 36 out of them to make them a bit smaller and cut back on the calories of each roll, which was originally was almost 200! When you make 36 rolls instead of 18 each roll is about 92 calories—much more reasonable! After two rises, tons of dishwashing and scrubbing bits of dough off of every surface in the kitchen, I had 36 cute little rolls that were chock full of whole wheat flour, corn, chives and cornmeal. They turned out pretty well but unlike any other cornbread I have ever had. Maybe because I am used to a sweeter cornbread, or maybe I just haven’t tried one that uses whole wheat flour instead of regular white before. Regardless, I slathered mine with promise light that I mixed with honey and it was perfect with the soup.
Here’s the recipe I followed: http://www.101cookbooks.com/archives/yeastraised-cornbread-recipe.html
Cornbread rolls hot out of the oven (in my messy kitchen!)
Mmm…speaking of the soup–it was amazing!!! I don’t know about you guys, but when it gets chilly outside I start craving hot, one dish meals that really comfort me. This Chunky Lentil Soup was much more like a stew actually and was full of yummy lentils, tomatoes and butternut squash. It was very easy to make and probably only took about 45 minutes, start to finish. A good recipe if you are craving soup but don’t want to stand around all day in the kitchen waiting for it to be ready. I modified the original recipe a bit (it was also from Heidi Swanson’s cookbook) to include a little more vegetable broth and a pinch of cayenne pepper for some heat. I have a bunch of soup leftover in the fridge and I froze some also so looks like this will probably be lunch tomorrow.
Soup and roll with honey/promise light. I topped my soup with about a teaspoon of parmesan cheese.
I enjoyed a 4 ounce glass of red wine with dinner, which made my entire meal about 541 calories, 12.5 grams of fat. Now, what should I have for dessert? 😉
But first…here’s the recipe for the soup with the modifications I made
Chunky Lentil Soup
Makes 5 servings
1 1/4 cup dry lentils
2 tbsp extra-virgin olive oil
1 yellow onion, chopped
2 cups butternut squash, cut up into tiny (1/4th inch) dice
1 1/2 cups vegetable broth
1 28-ounce can crushed tomatoes
1 tsp sea salt
pinch of chile powder
pinch of cayenne pepper
parmesan cheese for topping
1. Bring 5 cups of water to a boil then add the lentils and simmer for about 25 minutes or until tender. Drain.
2. Meanwhile, heat the oil and saute the onion until soft, about 4 minutes or so. Stir in the squash, tomatoes and broth and simmer for about 10-15 minutes or until the squash is tender.
3. Add the lentils and bring to a simmer. Season with salt, chile powder and cayenne pepper to taste.
4. Serve with a tsp of grated parmesan cheese on each bowl.
346 calories, 10 grams fat per serving.
December 16, 2007
I’ve been starving all day! I think this time though it might be more hormone related than snack related because I’ve eaten balanced healthy meals/snacks all day long! I was so ready to eat dinner early tonight and glad I had an excuse to (I had to be at work at 6:30). The recipe I made tonight is one I have been wanting to try for almost 6 months now—ever since I bought the cookbook. I’m not sure why it’s taken me so long to try it because it was so easy! Seriously…earlier in the day I made the dressing then when dinner came all I had to do was cook the pasta and sear the tofu. Done! and it was PERFECT! So good and the tofu was crispy and firm….the sauce was spicy but not too spicy. I would make this again tomorrow if I had more ingredients! Def. a keeper! If you have never had tofu before, make this! But see my note on tofu at the bottom of the page to do it right! I also had a salad with bell peppers, steamed broccoli and low fat ginger dressing.
Otsu~from Heidi Swanson’s Super Natural Cooking
1/2 tsp grated lemon zest
1 tsp grated ginger
1/2 tsp honey
pinch of cayenne pepper
pinch of sea salt
1/2 tsp freshly squeezed lemon juice
1 tbsp brown rice vinegar
1 tbsp shoyu soy sauce
1/2 tbsp toasted sesame oil
1/2 tbsp extra virgin olive oil
2 ounces Soba noodles (buckwheat noodles)
4 ounces extra firm tofu
1 tbsp chopped cilantro
1/4 cucumber, peeled and chopped into small dice (i used 1/2 cucumber because i love them!)
1 green onion, chopped
To make the dressing combine the zest, ginger, honey, cayenne and salt in a food processor or blender and process until smooth. Add the lemon juice, rice vinegar and shoyu and pulse to combine. Add the oils and pulse more until the dressing is smooth. Set aside.
Cook the soba noodles in salted boiling water. Drain then rinse under cold water. While the pasta is cooking, cut the tofu into rectangles about the size of your thumb. Cook the tofu in a dry nonstick skillet on med/high heat for a couple minutes on each side until golden and toasty.
In a bowl, combine the noodles, the cilantro, the green onion and the dressing. Toss well. Add the tofu and toss again, gently. Serve.
434 calories, 18 grams of fat
**A note on tofu:
I never used to like tofu…but then I had it cooked right! If you like firm tofu that you can cut with a knife and that doesn’t have the “slimy” texture of soft tofu then do this trick that I learned in college: buy 1 pound of tofu at the store. When you get home, drain it then cover it with paper towels and a clean dishcloth and set underneath the heaviest cookbook or book you own (I use the HUGE yellow gourmet cookbook that is about 800 pages). Leave it sitting underneath the cookbook for about 30 minutes. After 30 minutes, cut the tofu into four servings and freeze each serving individually in a little plastic baggie. This will not only make it firm but make it more spongy so it can absorb other flavors of the dish you are making. When you want to use it, just defrost 1 servings of tofu in the fridge the night before and enjoy! Let me know if you have questions about this because it really does make all the difference in the world if you do it correctly!
Today I went to an advanced ashtanga yoga class that lasted 90 minutes. Yoga is something very special to me and I do it for much much more than just the “workout” (it is a GREAT workout though!) I find yoga to help me de-stress and center myself. Its just one of those things that I have no idea what I would do without. Last year in college I practiced 6 days a week and that’s all I did. No weight lifting, no cardio…just yoga and walking everyday (I walked probably for 1.5 hours everyday total because our house was about a 15 minute walk to campus and downtown–oh, how I miss Charleston!). I lost about 12 pounds just doing these 2 things…well, plus eating healthy of course! I lost the weight I had gained Freshman year from too many Friday nights at the bar ;). So, if you are trying to lose a few pounds or just want to live a happier, healthier life I would def. tell you to give yoga a try. It’s amazing–simply put. 🙂
Ok-headed to work now! Good thing I have the other half of my monster gingerbread cookie with me for a sweet later!
December 14, 2007
Well, its 11:15 and Ryan and I just got back from dinner and a christmas party. It was fun…lots of good things to eat and drink though and I think I did pretty well considering all the chocolate, wine, cookies and everything else that was just laying around! For dinner we went to a really nice restaurant (a little too nice actually…we are on a major budget right now!!) and I ordered a glass of merlot and the grilled tuna that came with jasmine rice and wilted bok choy. It also came with a side salad and I had the dressing put on the side so that I could portion it out the way I liked rather than having it drenched! The tuna was very good but I didn’t really feel satisfied after eating all that food…I was still hungry for some unknown reason! I also ate about 3/4ths of a big soft white dinner roll that came to the table–I just couldn’t say no! (I LOVE bread!)
At the party I drank about another 2 ounces of wine then switched to a diet soda. I never drink sodas, diet or not, but it was that or the wine and I didn’t want anything more to drink so I sipped on some diet dr pepper instead. I would say I drank about a glass and a half of wine during the night. Not so bad considering I went out to dinner and then to a party afterwards! I was proud of myself for showing restraint! But……….they had a chocolate fountain at the party!!!!! With so many good things to dip into it! I had a plate of sliced bananas, strawberries and one small sliver of angel food cake that I dipped into the chocolate and it was so good and satisfying. I don’t regret that at all!
Tomorrow is christmas card picture time with the family then I have to drive back to Orlando to go to work tomorrow night. I’m just glad I got to come back here tonight at least- it was a very nice turn of events!
Here’s some pictures from tonight…sorry if they came out a little blurry, it was the best I could do in the situation!
My grilled tuna dinner as it came to the table…
What was left on my plate when I finished…I ate almost all of the tuna, about 75% of the rice and all of the bok choy. Oh, and I tasted Ryan’s seafood pasta and had a couple spoonfuls of his lobster bisque as well. (The lobster bisque was SO good- I should have ordered that and if we go back I will next time…a cup of it would have been perfect with a nice salad!)
Chocolate fountain…need I say more?
My dessert plate of banana, strawberries, pineapple and 1 small sliver of angel food cake 🙂 I could have done some major damage here, but tried to restrain myself!
December 13, 2007
Oh my gosh, I made such a good dinner tonight! (and yes, its only 6:15 and I already ate. When I’m alone I like to eat early around 6:00 or so). Tonight for dinner I made Greek White Bean Soup and homemade scottish oatmeal scones that I had with a 4 ounce glass of red wine. It was perfect! Light, yet filling and I highly recommend trying this recipe that I found in my “12 Best Foods Cookbook”.
Here are the recipes:
Greek White Bean Soup
Serves 4 (I always make the entire recipe for soups and stews because they keep for awhile in the fridge or you can freeze them as well!)
1 cup dried large lima beans
1 large red onion, chopped
1 leek, white part only. chopped
2 cups organic vegetable broth
2 cups baby spinach
4 tbsp crumbled feta cheese
4 tsp extra virgin olive oil
1. Rinse the beans in a colander with cold water then put them in a large saucepot with about 3.5 cups water and bring to a boil. Boil for 2 minutes then cover, take off the heat and let sit for one hour.
2. After the beans have soaked for an hour, drain them and put them back in the saucepot. Add the chopped onion, leek, broth and 2 cups cold water. Bring to a boil then cover and reduce for a simmer for one hour.
3. Season the soup with salt and pepper then puree half of it either in a blender (which is what I did) or using an immersian blender. Add the pureed soup back to the pot and mix everything together.
4. Bring the soup to a simmer then add the spinach, cooking until wilted..about 3 minutes.
5. Divide the soup among four bowls and add 1 tbsp feta cheese and 1 tsp olive oil to each bowl as garnish.
278 calories, 8 grams fat/serving
Scottish Oatmeal Scones
Makes 8 scones
1 cup quick cooking oats
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
1 tbsp natural cane sugar (I used 1 tbsp like the recipe called for but thought it was a little too sweet)
2 tsp baking powder
1/4 tsp baking soda
1/4 cup cold, unsalted butter
1/4 cup lowfat organic buttermilk
1. Preheat oven to 375.
2. In a bowl, combine the oats, flours, salt, baking powder and baking soda. Cut in the butter (cut butter into tiny pieces then mix it in with your hands until it looks like sand).
3. In a small bowl, whisk together the buttermilk and the egg. Pour over dry mixture and combine with hands. Form into a crumbly ball.
4. Use either parchment paper or a canola-oil spray on a baking sheet. Then dust an 8 inch circle with flour. Flatten the ball of dough out on the baking sheet on the flour circle to its about 1/2 inch thick. Score into 8 wedges. (see picture)
5. Bake for about 17 minutes or until golden brown. Serve warm. These will keep wrapped in foil for about a day or you can freeze them so they last longer.
164 calories, 7 grams of fat/scone
Scones on the baking sheet out of the oven
My dinner + a glass of wine not pictured 🙂 I brushed the scone with about a half teaspoon of promise light. Yum!
Oh, and before I forget! Before I went to the gym this afternoon I had the best new snack. They are called “Kind Bars” and they only have fruit and nuts in them. It was so good and I wish I would have bought more than one at the store but I wasn’t sure I would like it. I’m def. going to be buying more of these!
Today at the gym I did pushups and various arm machines along with some ab work. I stayed for 30 minutes because I was only doing strength training today…not cardio. 30 minutes of strength training works perfectly for me-I would get bored if I stayed any longer! 😉
December 12, 2007
I made one of my favorite dinners tonight. I like to call it “power salad” because of all the protein that’s packed into one bowl! I found this recipe a long time ago on the 101 cookbooks blog (www.101cookbooks.com) and have made it several times since when I need something quick, easy and rejuvenating to eat! If you have never tried quinoa before, I encourage you to give it a try. It’s FILLED with protein and is actually one of the only vegetarian foods that gives your body a complete protein…and, best of all, its very inexpensive! You can eat it for breakfast like oatmeal with walnuts and dried fruit, in soups, as salads, in baking goods…the list goes on and on. I think its wonderful with a chew and slightly nutty taste. It makes this salad very filling. All the ingredients in this salad are quite inexpensive…most you probably have already in your pantry. Give it a try! Here’s the recipe that I modified to serve one.
Lemon Scented Quinoa Salad with Garbanzo Beans
1/4 cup quinoa
1 tbsp tahini (sesame seed paste)
1/2 smashed garlic clove
1 tbsp fresh lemon juice
1/2 lemon, zested
1/2 cup garbanzo beans
1/2 tbsp extra virgin olive oil
1 bunch fresh cilantro
1 tbsp small diced red onion
In a small saucepan, add the quinoa and 1 cup water. Bring to a boil, then let simmer for about 15-20 minutes or until all the water is absorbed into the quinoa. While that’s going, make the dressing.
Whisk together the tahini, garlic, lemon juice, lemon zest and olive oil. Set aside.
When the quinoa is done, remove from the heat and put in a bowl. Toss with the garbanzo beans, cilantro and red onion. Mix in the dressing and enjoy 🙂
520 calories, 18 grams of fat
*note: the fat in this recipe is the good type of fat that comes from olive oil and tahini. Your body needs this mono-unsaturated fat to keep on working and protect your heart. Its the same type of fat found in walnuts. So eat and enjoy!
Cooking in my kitchen
The finished, yummy salad bowl!
This afternoon I finished all my work I had to get done and made it to the gym for a 40 minute run on the treadmill. I felt soo much better after I ran! I came home and ate a quick snack of 4 ounces 1% cottage cheese and 1 kiwi while I made my oatmeal for tomorrow morning. Mmm..it’s amazing how good healthy food and exercise can make you feel!
I always try to eat a little bit more on days that I have to work at night because not only have been on my feet running all morning in the kitchen at school and have exercised, but also go to work for about 5 hours at night where all I do is run and seat guests for dinner! I always bring a snack with me to work thats about 100-150 calories and eat it midway through the night (around 8:15 for me) so that I don’t pass out!
No wine tonight because I’m off to work! I’m bringing an Erin Baker’s Mini Breakfast Cookie with me (100 calories- found them at the Fresh Market) to give me some fuel later on!
**adding onto last night….I ended up eating the 100 calorie whole grain cookie around 8:15 along with a small piece of organic dark chocolate I had stashed in my purse. When I got off work around 10:30 I tasted about 2 ounces of wine that was given to one of the servers by his table. It was from a 100 dollar bottle of red wine and was very good—I couldn’t say no when they offered me a tiny taste 😉
December 11, 2007
Oh, I love how I feel after a good yoga class! Yoga is def. my favorite form of exercise and I only wish I had more time to dedicate to it. While I was in college I went 6 days a week! Now, its down to one 😦 When I got home I whipped up a healthy pasta dinner for myself out of the 12 Best Foods Cookbook. The dish I made was Whole Wheat Linguine with Arugula and Edamame. It was pretty good…very light though and I can tell I will be craving something sweet within the hour. I had a small (4 ounce) glass of red wine as well with my pasta. Here’s the recipe:
Whole Wheat Linguine with Arugula and Edamame
1/2 cup frozen shelled edamame (soybeans)
2 ounces whole wheat spaghetti or linguine
1.5 tsp extra virgin olive oil
1 clove garlic, minced
2 cups torn arugula
1 tbsp feta cheese (the original recipe called for Parmesan but I only had feta on hand…really good though!)
salt/pepper to taste
Cook the edamame in boiling salted water about 2 minutes, until just done. Remove with slotted spoon and keep in a small bowl til ready.
Add the pasta to the boiling water and cook. Drain and add 1/4 tsp olive oil.
While the pasta is cooking, heat the rest of the oil in a large skillet over med. heat. Add the garlic and cook til aroma (about 15 seconds). Then, add the arugula and cook til wilted (about 30 seconds-1 minute). Add the edamame and remove from heat
Add the cooked pasta to the skillet and toss well. Season with salt/pepper and top with 1 tablespoon feta cheese.
475 calories, 16 grams fat.
cooking the pasta in my kitchen 🙂
Finished pasta- sorry its a little blurry…I’m still trying to figure all this out!
Tomorrow at school is “lamb” day….I’m not excited. I hate lamb. Good thing I already have a great lunch planned out for myself when I get home. I think at school we are making Irish Lamb Stew, Gyros with Tzaziki sauce and Lamb chops. yuck! Well, I better get started on all these recipes I have to copy down for tomorrow…talk to you later!
December 10, 2007
In all my exhaustion I was craving a simple dinner of good, wholesome food. I made just that! Today at Whole Foods I picked up a 5 ounce Salmon Fillet (only 4 bucks!) and I sauteed that in a little canola oil and creole seasoning. I also steamed some brussel sprouts and had a baked sweet sweet potato with about a teaspoon of promise light and a generous dash of cinnamon. All together with a small (4 ounce) glass of red wine. It hit the spot and tasted delicious! I usually cook only for myself, so when you read my recipes know that I am cooking for one. I think its so important, even when only cooking for yourself, to use the best food possible and to enjoy the meal you make! You are feeding and nurturing your body and so many studies now tell us that people that eat on the run (in the car, standing up…ect) are more prone to becoming overweight and unhealthy. So, pour yourself a small glass of wine, cook a nice dinner with fresh ingredients and sit down and enjoy it! You deserve it.
(best when you are down, exhausted or just plain hungry for a good healthy meal)
1 5-ounce Atlantic Salmon Fillet, fresh
1 tsp Creole Seasoning
1 tsp canola oil
Season the salmon with the creole seasoning and set aside. In a saute pan, heat the oil on high until it is almost smoking but not quite. Lay the salmon, skin side down, in the pan and turn down the heat a notch to med/high. The oil should be sizzling. Flip after about three minutes. Each side should have a nice golden crust to it.
Serve by itself, or as I did tonight, with a baked sweet potato and steamed sprouts. Don’t forget the glass of wine 🙂
about 480 calories, 8.9 grams of fat including the sweet potato, 8 brussel sprouts and one 4 ounce glass of red wine.
Today on the way home from the grocery store I snacked on a new brand of yogurt I had never tried before but was quite delicious. It’s called Rachel’s and I got the “vanilla chai” flavor. A little on the sweet side, but a nice treat for 160 calories.
Oh, and on a sidenote: I did make it to the gym later this afternoon….I usually run 3 1/2 miles on Mondays and Wednesdays, but I’m trying to rest my leg because I’m getting over shin splints so I just hit the elliptical machine for 20 minutes and the stationary bike for 10 minutes at my apartment’s gym (all well my sweet potato was cooking in the oven—hows that for multi-tasking!) It was a pretty good cardio workout for only getting 2 hours of sleep last night! I just felt like my body was craving some sort of real exercise and sweat since I have done nothing for the past couple days. I’ll get back on my regular exercise schedule soon though, starting with my favorite tuesday ashtanga yoga class tomorrow afternoon!