Some Healthiness

Ok who am I kidding, this post is because I stuffed my face for two days straight with that glorified bacon, a.k.a. PORK BELLY! It’s fun to go back and forth though, almost as much fun as plopping yourself on the couch to see Biggest Loser while eating dessert. I was watching an old Giada show with my mini sous chef, Brooklyn, and everything was so light and good looking, that we decided we would make the whole show. Well she decided, I just picked up the groceries.

First up, Herby Quinoa.

for the quinoa:

2 & 3/4 cup low sodium chicken broth

1 & 1/2 cups quinoa

juice of 1 lemon, not that lemon juice crap either, get a real lemon!

Heat all ingredients over medium high heat until boiling. Reduce heat to low and simmer for 15 minutes.

Time to make the herby juices:

1/4 cup olive oil

juice of another fresh lemon plus the zest

lots of basil, teeny bit of Italian parsley, and fresh thyme to taste, all chopped

salt-n-pepa

Mix it all together and add it to the quinoa once it’s done cooking and you fluffed it.

Now to prepare the Salmon with Citrus Salsa Verde

4 servings of skinless salmon – about 4 to 5 oz each

2 tbsp agave nectar, salt-n-pepa

Coat each piece front and back with all ingredients. Grill.

Time to make some salsa.

zest, segments & juice of 2 oranges

1/4 cup olive oil

zest & juice of 1 fresh lemon – you’ve previously been advised, but I’m reminding you again just in case

1/2 cup chopped Italian parsley

2 scallions chopped fine

3 tbsp fresh chopped mint leaves

2 tbsp capers, rinsed, drained and roughly chopped

red pepper flakes – as many as you can handle

salt-n-pepa

Mix it all together, place in the refigerator to chill

Time for a salad to finish up this meal with a salad.

salad topping: carmelized onions

3 tbsp olive oil

2 white onions – thinly sliced

1 tbsp balsamic vinegar

salt-n-pepa

Mix all ingredients in wok or large skillet and saute until they turn brown, about 20 minutes.

Dressing time baby ….

2 tbsp red wine vinegar

juice of 1 lemon – OMG yes a fresh one!

1 tsp honey

1/4 cup olive oil

salt-n-pepa

Whisk all ingredients together.

Taste with your finger and if it’s yummy place in the refigerator while you make the salad.

Da Salad:

2 pink grapefruits – segments and juice

1 Romaine lettuce

1 cucumber, peeled and sliced thin

3 green onions

teensy bit o’ fresh thyme leaves

some chopped basil leaves

Slice the skin off the grapefruits like this:

So after I took this picture I continued on to cutting the grapefruits, only this time I almost cut my left index finger off. Boy do those suckers bleed! So dinner was put on pause while I tended to my wound.

Looks a lot better today and the throbbing stopped so I think I’ll survive. Now that you probably lost your appetite, let’s finish the salad. By the way, dem onions should be nice and brown by now, so remove them from the stove so they can cool.

Cut up all the veggies. Drizzle da dressing over your salad. If you don’t plan on eating all of the salad, only dress what you will be eating.

Now toss your salad LOL!!!!!! Let’s cook some salmon. I used my panini maker, but you can grill. Whatever you like …

Eat up.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-quinoa-recipe/index.html

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-salmon-with-citrus-salsa-verde-recipe/index.html

http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramelized-onion-and-grapefruit-salad-recipe/index.html

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