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My friend Janet Hawkins Moore is eating local during the month of January (in Boise, Idaho…not as easy as some more temperate climates). Looking at her first day’s post, it looks like a delicious initiative.

When I first saw Janet’s  post about eating local, I thought “Good idea, and since I already do a lot of local shopping, it won’t be hard”. But, I’m realizing it takes a lot more planning than I anticipated, at least in the beginning.

And, since I didn’t want to rock the boat too much on New Year’s Day, I simply monitored my normal eating (we had some great food yesterday…including leftover cake for breakfast and spicy shrimp for dinner! Yeehaw!) Turns out, only about 20% of the ingredients I used were local (fresh pasta, local milk, local honey) and although I buy organic vegetables from Brown Box Organics and The Boise Co-op, I’m not actually sure if they are locally grown.

So…this will be a learning adventure.

The Plan: Eat entirely local one day per week this month. Observe and chronicle my observations and learnings.

Stay posted! This week’s local day is Thursday. I’ll post my first “findings” then.

Happy New Year!

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The Farmer’s Market usually inspires me to try new recipes or spend a little extra time in the kitchen. But some nights, I need a meal that is fast, easy, healthy and inexpensive. It’s nice to know that I can find the ingredients for those types of meals at the Farmer’s Market.

I added 2 Wild Alaskan Sockeye Salmon fillets (from Costco’s 3lb bag) and one lemon to my “market basket” and ended up with all the ingredients needed for a quick meal. The meal took 35 minutes to prepare, cost $4.25 per serving  for 4 nice size dinner portions, and resulted in very few dirty dishes. Now that’s a perfect quick meal.

Weeknight Pasta

2 Salmon fillets

1 lemon

1 lb fresh pasta

4 large handfuls spinach

8oz delicious sauce

+ salt, pepper, and olive oil

1) Heat oven to 400 degrees. Place a few spinach leaves on a large piece of aluminum foil, then top with salmon fillets in a single layer. Generously season with salt and pepper, add thin slices of lemon and a drizzle of olive oil . Fully enclose salmon in foil and bake 18-20 minutes in oven, until cooked through. This technique  is “en papillote”. To read more about en papillotte, and to get really hungry, read this article from the NY Times. The nice thing about en papillote is that it keeps the fish moist and flavorful AND there is no messy pan. What more could a busy gal want?

2) Heat pasta  water to a boil

3) Cut the spinach in to long shreds

4) When the salmon is just out of the oven, add the pasta to the boiling water. Fresh pasta cooks in 2-3 minutes. 

5) Drain pasta and immediately return to the pot. Add sauce and spinach. The sauce and spinach will warm and wilt slightly from the heat of the pasta.

6) Divide pasta in to 4 bowls, flake salmon on top. Serve.

I’m freaked out about all the weight loss approaches my friends share with me … especially the one with the injected hormone from pregnant womens’ urine. (Eek!)

I have 15 pounds to lose, and I have decided to lose it the old-fashioned way.

  1. Eat less
  2. Exercise more
  3. Be patient

I’ll keep you updated weekly on my progress. If it works (which it will), then let’s spread the word to our friends and stop doing crazy diets. Sound good?