dining in [fit food]: t's simple grilled salmon on a bed of kale & lentils

 

A new fit food favorite, super tasty and so good for you!

 

T's Simple Grilled Salmon

 

3-4 oz. salmon fillets

Extra virgin olive oil

S & P

 

Heat grill to 350°.  Drizzle olive oil over salmon fillet.  Season with S & P.  Grill salmon seasoned side down, 3-4 minutes.  Baste non-seasoned side with olive oil and flip over, grill 2-3 minutes.

 

Lentil and Kale Salad adapted from The Neely's, Food Network

 

1 Bunch kale, stemmed and sliced, or baby kale

1 Shallot, thinly sliced

3 T Champagne vinegar

1 T honey

1 tsp. Dijon mustard

¼ C Extra Virgin Olive Oil

S & P

2 C cooked French lentils

 

Add the kale and shallots to a large bowl and set aside.

 

Whisk together vinegar, honey and mustard.  Slowly whisk in olive oil and season with S & P.  Pour over kale and shallots and toss for 3 minutes, gently bruising the kale.  Once the kale looks soft, toss in the lentils.  Cover with plastic wrap and marinate for 1 hour before serving.

 

summer grub: radish greens pesto

My neighbor and I planted a garden in the spring and the radishes were the first crop ready for pickin.  I know what to do with radishes, but I wondered if the greens were edible as well, and guess what, they are!  This Radish Greens Pesto dish has quickly become a favorite, fresh and peppery, too bad all our radishes are gone.

Radish Greens Pesto -adapted from Chocolate and Zucchini

Radish greens, a good sized handful, rinsed really well in a salad spinner

1 clove garlic

1 T grated Parmesan

1 T pine nuts

½ to 1 oz. olive oil

S & P

Zest from ½ a lemon

Red pepper flakes

Combine radish greens, garlic, Parmesan, pine nuts and olive oil in a small food processor.  Season to taste with S & P.

I love this pesto on cheese ravioli.  Top with lemon zest, red pepper flakes and extra Parm.  Serves 2.

Enjoy!

summer grub...chicken club salad

image via Pinterest

Who am I kidding, I eat Big Ass Salads year round, but this is my latest favorite meal in a bowl!  It consists of romaine lettuce, tomatoes (love the little grape toms), bacon, chicken (grilled or store bought rotisserie in a pinch) avocado, croutons and last night I threw in a hard boiled egg as well.

Club Dressing-adapted from Martha Stewart Everday Food June 2012

¼ C light mayo

2 T chopped scallion, white and green

3 to 4 T fresh lemon juice

S & P

Whisk together ingredients and season with S & P.

Croutons

2 C cubed bread

1-2 T extra virgin olive oil

Heat olive oil in microwave for 30 seconds.  Drizzle over cubed bread.  Broil on High for 1 minute.  Remove from oven and stir.  Place back in oven and broil for 1 more minute.  Remove from oven, season with S & P.  Place back in oven, with the broiler off, to toast a little more.  Can be made 1 to 2 hours before serving.

grilled fish tacos, delicious summer grub

I finally got around to making grilled fish tacos again, but my camera battery was dead, so I borrowed this pic from Pink of Perfection. While there seems to be a lot of prep for fish tacos (sauces and toppings), they are so worth it!

My fish (Swai) marinade is super simple: 

fresh lime juice; about 1 T for 2 fillets

¼ tsp. garlic oil

1 tsp. chipotle powder

about 1½-2 tsp. veg oil

Let the fish marinate at least 1 hour.

Grill at medium heat, 300° to 400°, 2 to 3 minutes on each side. 

You can steam the corn tortillas in a microwave safe dish with a lid.  Dampen a dish towel, place inside the dish.  Wrap the tortillas in the dish towel and heat at 50% power for 4 minutes.  Warming them on the grill is also great.

We topped the tacos with cilantro, avocado, grape tomatoes, Cotijo and tomatillo salsa.

Tomatillo Salsa

3-4 tomatillos

¼ to ½ of a jalapeno, depending on how much heat you like

Juice from ½ a lime

½ C cilantro

1 clove of garlic

6 grape tomatoes

S & P to season

Blend all ingredients in a small processor or blender.

I also made Guy Fieri Grilled Drunken Shrimp Tacos, soooo good.

Enjoy!

fit food: quinoa scramble

With my recent obsession of the superfood quinoa, I have been experimenting in the kitchen.  Substituting and incorporating quinoa in different dishes has been a delightfully delicious project.  Prepare the quinoa as you would for the Super Salad and keep it on hand to snack on, use as a side dish combined with veggies, or use in a scramble for super eggs.  These would be a yummy addition at your next brunch.

Quinoa Scramble (serves 1)

2 eggs
¼ C of prepared quinoa
¼ of an avocado
2 T grated Parmesan
S & P

Prepare scrambled eggs.  When the eggs are partially cooked, add the quinoa and 1 T of Parm.  Continue to cook until quinoa is heated and the eggs are thoroughly cooked.  Season to taste with S & P.  Top with remaining Parm and avocado.

Enjoy!

fit food: super salad, quinoa & lentils

Quinoa, a protein and fiber rich whole grain with slimming superpowers.

 

Lentils, a fat burning, protein packed legume.

 

Jicama, a belly flatenning, C-packed, fiber rich root.

 

Red Bell Pepper, with A, C, E and Lycopene, a skin loving superfood. 

Olive Oil, heart loving and healthful with slimming benefits.

the recipe...

Super Salad

1 C quinoa

1¾ C of chicken broth

1 Clove of garlic, crushed

1 C lentils

2 tsp. Dijon mustard

1½ T fresh lemon juice

1½ T Champagne vinegar

1 T fresh orange juice

¼ C olive oil

S & P

Zest of 1 lemon

½ C diced red bell pepper

½ C shredded jicama

Cook quinoa in broth with garlic.  Let come to a boil then simmer covered on med-low for 15 to 20 minutes, until liquid is absorbed.  Quinoa should have a "pop" to it when done.  Let sit covered for about 5 minutes.

Cook lentils in 3 to 4 C of water. Bring to a boil, then simmer 15-20 minutes.  Check for doneness.  Should be firm, not mushy.  Drain.

Whisk together Dijon mustard, juices, vinegar, olive oil and S & P to taste.

Combine all ingredients in a large bowl.

Be super and enjoy!

fit foods: coming tomorrow, super salad

Unless you have been sleeping under a rock for the past decade, you know that quinoa is the most super of the super foods. And lentils, well they are pretty darn super in and of themselves.  I have created a Super Salad with these two super foods, plus a couple of others, that would keep the Avengers avenging 24-7!

However, Dog Faced Boy and I are heading to the horses early today, so you will have to wait until tomorrow...