Post-Workout Eats: Lemon/Caper Sockeye Salmon Salad

20 May

Sunday is our big workout day.  And for our post-workout lunch we’ve recently taken to eating canned fish.  David likes red sockeye salmon with bone and skin included, while I opt for wild albacore tuna, which is lighter.

For David’s sockeye salmon salad, I use a 7.5 oz can of wild caught Alaskan red sockeye salmon (Whole Foods brand).

To make the salad: Drain the can, and put salmon in a glass bowl.  With a fork, mix the salmon well, making sure that the bones and skin are blended into the meat (basically, mush well).

Add: a half handful of capers, one scallion stalk, finely chopped, a tablespoon of mayonnaise, and the juice of 1/2 lemon.

Mix well, and season with salt and pepper to taste.  Serve with salad greens, or for extra protein — as in David’s case — some sliced avocado and cucumbers.

The salad is simple, delicious, and a great way to get a boost of protein as well as calcium and good fats!

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Seared Jalapeño/Garlic Swordfish Steak w/Fennel/Olive Salad

18 May

Last night for dinner,  I seared local swordfish filets and made a simple, fennel/olive salad as an accompaniment.  Easy, breezy, tasty!

The swordfish was on sale at Whole Foods, labeled “local” and also “green” (as in, environmentally-friendly).   Both good labels, and a bargain at $14.99/lb (as swordfish goes)!  I bought 1.5 lbs worth of swordfish (my husband requires a lot of protein), and marinated it in a mixture of:

  • Zest and juice of 1 lemon
  • 1/2 jalapeño, finely minced
  • 2 cloves of garlic, finely minced
  • 1/4 cup organic olive oil
  • salt and pepper to taste

I let the swordfish marinate for about 20 minutes.

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Foie Gras-stuffed Grass-fed (Bunless) Burger

17 May

Aaand I’m back!  It’s been a busy week, and I have a lot of blogging on which to catch up… but to kick off our being back in New York, I share with you a delicious and simple meal I created last night:

Foie gras-stuffed grass-fed, (obviously, bun-less), burger.

How did this decadent meal come about, especially during a work week?

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Returning SOON!

30 Apr

Long time, no blog — it’s been a busy April!  We’ve been on vacation that has included our friends’ wedding in which I was a bridesmaid, and, as usual, plenty of delicious eating!  I will be back and blogging food the end of this week, however, so please stay tuned!

Love + good eating x x x x

Pasture-raised Pork=DELICIOUS Pork

11 Apr

We’re convinced happy pigs (pasture-raised) = DELICIOUS pork.  We recently came across local, pasture-raised boneless pork loin at Whole Foods, and boy, was it delicious!

I bought a big chunk of this gorgeous pork loin, and cut it up in about 1 inch pieces.  For dinner, I left 2 pieces out to bring them back to room temperature (about 30 minutes), and then seasoned both sides with salt and pepper.  In a non-stick pan, I drizzled some olive oil and cooked the chop on medium-high heat, 6 minutes on each side.  Rest for at least 5 minutes.  I served the chop with garlic spinach.  AH-MAZING!

David didn’t eat pork for a long time, in large part because he never found it particularly tasty.  Nowadays, he is a big believer in good, high-quality pork, cooked well.  Local, pasture-raised pork has been a good meat option for us, as, at about $8.99 a pound, it’s a good deal for high quality meat.  Chops are our favorite, since the flavor is fabulous — and when the pork is this excellent quality, you really taste the difference in the fat.  Pasture-raised pork fat just melts in your mouth in the most elegant way.  Frankly, we prefer these amazing pork chops to, say, veal chops. Continue reading →

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Spicy Kimchi Kelp Noodles

5 Apr

We have aspirations to make our own kimchi ond day… but until then, we love Mother In Law’s Kimchi.  I especially like the daikon version, and I recently chopped them up and added them in a stir-fry of kelp noodles for delicious results.  Quick, easy, and spicily tasty, we highly recommend this kelp noodle-cooking method.  The noodles make for an excellent side dish, or fantastic on their own as a satisfying gluten-free, low calorie bowl of noodles!

Here’s how I made my spicy kimchi kelp noodles: Continue reading →

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Pre-workout Eats: Scrambled Egg Whites w/Chimichurri

31 Mar

I have a hard time making it to the gym during the work week.  On Saturday, I have no excuse, especially since there is a gym in our building.  Traditionally, David trains me on the weekends.  I NEVER feel like going to the gym on my own.  I have to be made to go.  Once I go, it’s pretty okay, it’s the getting there that is difficult for me.

Eating enough but not too much before hitting the gym on Saturdays is a fine balance.  Too hungry = difficult to really give it.  Too full = just want to go back to bed.  I made a lot of chimichurri the other day to go with our skirt steak dinner (recipe soon!), and this morning, I topped some chimichurri over scrambled egg whites as my “pre-workout eats” — delicious!  I can’t eat too much before I work out, but being hungry this morning didn’t help my already not-enthused-to-have-to-workout self either… so some protein boost of egg whites topped with a dollop of flavorful chimichurri was perfect.

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How to Eat Water…for dessert

25 Mar

I used agar agar to make almond water jelly cubes!  Like the coconut kanten, this concotion, too, might be an acquired taste.  But these cubes makes for a refreshing, low-calorie dessert option… made from seaweed!  The translucent cubes look quite beautiful when topped with fruit — like wild blueberries cooked down in lemon juice.

ALMOND WATER KANTEN

  • 4 cups filtered/spring water
  • 4 tbsp agar agar flakes
  • 5 packets of organic Stevia
  • 2 tsp almond extract

Bring the water boil.  Add the agar agar flakes and Stevia, and simmer until the flakes are completely dissolved, whisking frequently.  Add the almond extract, stir.  Once the agar agar flakes have dissolved completely, take off from the heat and pour into a glass container (I use a 9 in. x 7 in.  glass tupperware).  Cool and then refrigerate.  When the liquid has solidified into jelly, cut strips into cubes and top with fruit!

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Garlic/Jalapeño/Lemon Seared Albacore Tuna Steaks

24 Mar

Continuing our commitment to eating more fish, I recently purchased these lovely, wild albacore tuna steaks.

Not as expensive as your regular yellowfin tuna steaks, I almost prefer albacore tuna because I find them more tender and flavorful.  I marinated the tuna steaks for about 30 minutes before cooking.

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I ♥: Mario Batali Arrabbiata Sauce

24 Mar

Mario Batali’s arrabbiata sauce is by far our favorite, go-to pre-made tomato sauce.  All natural, no preservatives, no added sugar.  And the sauce is actually spicy — as arrabbiata sauces should be — unlike many other arrabbiata sauces we’ve tried.  I am a huge fan of Mario Batali’s restaurants, and my appreciation for Mario has now extended to his tomato sauce.

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