This meal is something I totally didn't plan but turned out great. Poaching is a technique I got more familiar with when I was hosting a cooking workshop recently at work. I never realized how easy it was to poach fish which ensures a moist, flaky product. I also used the residual poaching liquid to cook the kale. The residual liquid brought such a nice flavor to the kale. When it comes to fish, I find that I am mostly a salmon gal but I have been starting to try new kinds to broaden my horizons. Weekly, I hop over to my local Whole Foods and choose what wild fish they have on sale. This week it was rockfish which I was excited to try. Rockfish is a flaky white fish, similar to white cod. Whitefish provides many health benefits which I am happy to share.
One thing I love about blogging is having a platform to spread education. Today I want to educate you all on something very important for our earth and environment. There are many things we can do as humans in this world to prevent climate change (yes Trump this is a thing) and one thing I try to focus on is reducing food waste. I like to use all fresh foods (less packaging) and I like to utilize every part of the food given to me. This dish I think shows that concept. I received golden beets in my CSA box and where many people might throw away the greens, I see it as an opportunity to get more greens in my day. One less thing being put into the trash, and one less bag of greens I need to supplement my CSA with. To inspire you to reduce food waste, I have some tips on how to do it below.
With Memorial Day coming up, this is a perfect side to bring to a BBQ. It is also perfect for summer meal prep. Cabbage is a cruciferous vegetable that can withhold marinating in a salad dressing without wilting and can actually get better with time. I had it three days in a row for lunch and it never got old. My favorite topping? Tuna! It was a perfect mix of lean protein, fiber, and healthy fats.
This week in the Bay Area has been a scorcher. Currently, a high of 92 degrees as I write this right now. When the weather starts to get warm, I immediately crave post-workout smoothies. There is a method to my madness when it comes to making a Macrobalanced protein smoothie which I will explain below.
It is no secret that I love to exercise and maybe even the point of too much. Exercise has been in my life consistently for as long I can remember. I had a gym routine by the age of 14 in high school. Some years I had a bad relationship with exercise (i.e. in college I did almost 3 hours a day) and now I have a good relationship with exercise (exercising 6 days a week but no more than 45-90 minutes most days). Though I have a great relationship with it now, I have been struggling with something the past few weeks that is different.
Adding buttermilk to bread and desserts is a foolproof way to make any baked good tender and moist! This bread was a product of having some leftover buttermilk from making Cinnamon Roll Pancakes (YOLO eat them at least once) and having strawberries that were going to go bad. What turned out was amazing! For my gluten free ladies, instead of all purpose flour, use King Arthur or Bob's Red Mill Gluten Free All Purpose Flour.
Health Benefits of Artichokes
Very high in antioxidants, rutin, quercetin, and gallic acid.
Have cardio protective properties by helping to decrease cholesterol from the compound, cynarin. Cynarin is seen to naturally lower cholesterol.
Artichokes are GAP diet approved and can help aid digestive health and decrease IBS.
Very high in fiber which aids in weight reduction.
Happy Humpday! I actually cannot believe it is already Wednesday. With that, we are half way through the week, have you worked out yet? Come up with your goals for the week you want to work on? All things I ask my clients to think about at the beginning of the week. A week without a plan is probably a week without exercise. Determine the day, the time, and the workout. If you plan it out just like your work meetings, it will happen.
I hope these pretty pink muffins gain as much attention as the horrible pink drink that debuted this week aka "The Unicorn Frappuccino" from Starbucks. Not to say I am against having treats, but this wouldn't be my treat of choice. It won't kill you though, so don't fret if FoodBabe made you think you were going to. But couldn't we have stopped at Unicorn toast? If you like pink food and aren't looking to have 59 grams of sugar in one sitting (i.e. refer back to Unicorn Frapp nutrition facts), you came to the right place! These babies are naturally pink with the help of some beautiful beet and yogurt puree. These muffins can also be made totally allergy friendly which is a huge plus for all my dairy free, gluten free, paleo, vegetarian, and etc. peeps!
I am obsessed with salads and you will start to notice this as the years go on. I usually love to highlight the vegetables that are in season because they tend to taste so much better raw. Here I am highlighting two different types of cabbage, purple and napa, and two different types of radish, watermelon and daikon. Ataulfo or "champagne" mango add a bright burst of sweetness that pairs well with the spicy dressing.
recipe (serves 4-5)
For the salad:
-2 ataulfo mango, cut into small cubes
-1/2 large head of napa cabbage, (~3 cups raw), roughly chopped
-1 small purple cabbage, (~2 cups raw), roughly chopped
-2 small daikon radish (~ 1/2 cup), diced
-1/2 large watermelon radish (~1/2 cup), diced
For the dressing:
-3 Tbsp. Trader Joe's yuzu hot sauce (or some kind of citrus + vinegar based hot sauce)
-juice of 1 large lime
-2 Tbsp. apple cider vinegar
-1/3 cup avocado oil or extra virgin olive oil
-dash of cayenne pepper
-1 Tbsp. coconut sugar
-Place all of the chopped vegetables and fruit into a large salad bowl.
-Mix all of the salad dressing ingredients into a jar and shake until fully combined.
-Dress the salad and let it marinate in the refrigerator for at least one hour.
MACROBALANCED TIP: This salad can be made and used in your weekly meal prep for 1-2 days. I love to use it as a base for my lunch salad. I make it complete by adding grilled chicken or tuna.
Nutrition Facts (per serving): 213 calories, 20 grams carb, 15 grams fat, and 1 gram protein.
Low Calorie Flavorings for Homemade Salad Dressings
I love to make my own salad dressings at home and there are items I love to add for flavors without many calories.
Comment below if you have any good ideas on how to make a low calorie dressing at home. I would love to hear your ideas.
do believe that all foods can fit, but if you are trying to meet your weight loss goals sometimes regular pasta just doesn't seem to make you satisfied. Spaghetti squash is a perfect low carb option for all my pasta lovers and a great swap for everyone dealing with gluten issues. Can't do dairy? No worries! This dish is gluten free, dairy free and paleo. Keep reading below to find out my other favorite pasta swaps!
Canned tuna is one of the fastest and easiest ways to get in lean protein on a budget and when you need lunch in a pinch. Trader Joe's and Whole Food's have great varieties of tuna and even have Safe Catch Tuna which is tested for their mercury levels if that is of some concern. I do asked a lot about mercy content and what people should choose for their fish intake. I have below a great infographic from the FDA that shows you portion size and the fish that are best to eat 2-3 times per week. So what health benefits does tuna provide? Tuna provides protein (7 grams/ per ounce), and omega-3 fatty acids which can help decrease inflammation. Best to keep your tuna intake to about 2-3 times per week.
I have always loved the idea of hot cereal in the morning, but I find that oatmeal or any other porridge leaves me feeling starved and unsatisfied or overly bloated. I can have oats in small amounts, but who can eat just 1/2 cup of oats and be ready for the day! I like to have a hot cereal that has substance and will keep me feeling full and ready to take on the day. Chia seeds are a staple in my yogurt parfaits and I decided to play with them to make a hot cereal. What I came up with was fantastic and can be reheated as leftovers with no issues!
Grab a cup of coffee and let's talk. Let's talk about something that causes a lot of controversy in the world of athletics and sports nutrition. Recently, I was in a group of dietitians and they brought up, "what do you eat in the morning before your workout?" So many chimed in with yogurt and fruit, an egg and some milk, etc. I quickly thought about it and came up with one answer, nothing. I don't really eat anything before my workout in the morning and I do not think that is a bad thing. Mind you, I wake up at 4:40/4:45 and my workouts typically run between 5:00 am to 7:00 am.
I continue to search for ways to make smoothies delicious, but lower sugar. This recipe I decided to use something I have never used before, but heard it is amazing. I use STEAMED cauliflower along with steamed beets. Beets add some sweetness to the smoothie and cauliflower adds creaminess. The only thing I caution is try not to stain everything pink!