Thursday, October 24, 2013

Sick Day

Work and jam-packed weekends got the best of me and I've been sick for a little over a week. I decided to stay home today to sleep for most of the day. Mission accomplished, but I had to eat. I purchased some broccoli last Sunday in hopes of making a broccoli salad for my work lunches this week. At least I got it done for Friday right? Better late than never. In attempt to look my best for our wedding (now in only 65 days!), I'm trying to focus on lots of veggies and fruit. This broccoli salad was calling my name. The recipe is from Primal Cravings, a Paleo cookbook, and while I'm not completely Paleo, the recipes in this book are winners. The recipe called for raw broccoli, but I decided to cook it for a short time to take the edge off. You need: 1 12 oz. package of bacon (I love Nature's Promise the best) 1 pound of broccoli 1/3 cup raisins 1/3 cup slivered almonds 3 tablespoons of red wine vinegar I like to cook bacon at 350 for 23 minutes. Once the bacon has cooled, cut it into small pieces. Cut the crown of the broccoli into bite-sized pieces. In a saute pan, use some of the leftover bacon fat from the baking sheet to cook the broccoli over medium heat. I cooked the broccoli until it was a more brilliant green, but still plenty crunchy. Transfer the broccoli and bacon pieces over to a bowl. Mix in the raisins and almonds and pour the red wine vinegar over the mixture. Stir until coated. Enjoy right away or pack away in the refrigerator for lunches like me. Yum!

Wednesday, January 2, 2013

Back on the Wagon

It was back to Weight Watchers this evening after a week in Barbados eating copious amounts of food. On the menu this evening, Wild Scottish Salmon and Sweet Potato Spears, inspiration courtesy of the blog Carrots and Cake. The salmon was a little over done. I think next time I would cook it at a lower temperature for a longer time. The 4 oz. fillets were cooked at 325 for 20 minutes. Prior to putting the fish in the oven, I sprinkled some Whole Foods Jerk Seasoning on the top of each fillet. For the sweet potato spears, two sweet potatoes were cut into skinny wedges, tossed in olive oil (I used my fancy truffle olive oil for these guys), and then topped with a pinch of sea salt before going in the oven for 40 minutes at 400 degrees. We put them back in on broil for 3 minutes to get them extra crispy. It isn't flying fish in Barbados, but I'll take it. Yum. Happy 2013 all!