Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts

3.07.2014

30 Days

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Starting this post with a confession: on Wednesday, while I was getting some work done, I watched Frozen. And I actually cried a little. Clearly I am still a child.

Moving on: It's time for a dietary change. My husband and I generally eat what I would consider to be a "somewhat Paleo" diet. We try to follow the rules, but sometimes break them in favor of a burger bun, peanut butter, or a slice of chocolate cake.

Well, what started out as a "sometimes" break turned into a "most of the time" break lately. We've been all over the place between Chicago, Florida, and Boyne for skiing, so habits have been broken and lots of exceptions have been made, and we are just not cool with continuing it.

So, we've decided to suck it up and go full-on Paleo for the month of March. When I say "we," I mean that I decided and managed to convince my husband to jump on the bandwagon. Finally using my persuasion powers for good. Somebody get this millennial a prize, stat.

For those of you who are not familiar with what the Paleo diet includes, here is a super short and not at all comprehensive rundown: focus on lean proteins, fruits and vegetables, and healthy oils and fats while reducing consumption of grains, sugars, and processed foods. That means you can basically say yes to all meats (though we are trying to find only grass-fed, local, hormone-free meat... that in itself could be a full time job), and butters you want.

Fried eggs, sriracha, cilantro, pickled cabbage, and smoked salmon

I will miss (because I'm a list person):
  • peanut butter
  • quinoa 
  • tortillas
  • champagne, old fashioneds, beer
  • pop chips
  • dessert of almost any kind (I am planning to paleo-ify a few desserts, but let's be real, it won't be the same without dairy, flour, or sugar...)

Fried egg, bacon, more bacon, and ketchup

Cedar plank roasted salmon over cauliflower mash, with mango and mint chutney and a butter sauce
So far: 

  • I have to say, so far, paleo is pretty freaking delicious. I am using it as an excuse to eat bacon, eggs, like all the time.
  • But, my husband is hungry like all the time. Okay, maybe not all the time, but he definitely keeps complaining about not feeling full enough at the end of the day. He is eating three big meat heavy meals, but is used to having protein bars in between (did I mention he is a huge 6'7 man? needs a lot of fuel). Anyone who has done paleo able to weigh in on (1) whether that is normal, and (2) advice to feel more full? Dude doesn't like nuts, so that's a major obstacle because those are a big paleo snack.
  • Bacon. That is all.
  • I am not paying much attention to caloric intake. Earlier this year, I read Primal Blueprint, which advocates a mostly paleo diet, and explains that if you are eating mostly fats and proteins, your body will communicate effectively with you about how much to eat, and it will be more effective at burning that fuel once ingested. Short summary of that? You can eat as much as your body feels like. Alright alright alright.
Image via Yahoo Shine


WHAT ABOUT YOU?

  • Have you ever gone paleo? Do you have any tips? My husband says he is always hungry and wants more meat. Is this normal?
  • Have you done anything similar to paleo? Like Whole 30?
  • How much would would a wood chuck chuck if a wood chuck could chuck wood? Just making sure you're still paying attention ;)

5.08.2012

Orange Sesame Salmon and Asparagus En Papillote

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Can we talk about fish? It's so good for you. And so tasty.

You know what else is awesome? Speaking French. For example, say "En Papillote." Thrilling, isn't it? Don't you feel like a chef, right out of Ratatouille (or perhaps a more sophisticated movie, which is... er... slipping my mind). So, did you do it? Did you say En Papillote? Good. Want to know what it means? It's very deep and meaningful. You might want to take your seat for this one... Drumroll please!

It means in parchment. Another translation has En Papillote meaning "You Still Look Good In Your Bikini." See, I told you it was deep and meaningful.

In all seriousness (which is hard for me right now), dishes baked in parchment are lighter and healthier than their pan-and-butter-baked counterparts. Instead of filling a pan or casserole dish with butter, oil, and various other unmentionable caloric offenders, this method of cooking uses the moisture from the food, itself, to cook the meal, along with a very small amount of added flavorings.

No, there is no butter. Fats and cholesterol need not apply. We're not hiring.



P.S. You can play peek-a-boo with your food! I asked your mom. She gave you permission. Now you see it(above)... Now you don't(below)... Why yes, I am a magician! 



And, for those of you who enjoy food porn (admitting you have a problem is the first step toward recovery), here are the shots! Scroll to the end for the recipe.












Orange Ginger Salmon En Papillote

Prep time: 10 minutes
Cook time: 10 minutes
Adapted from: This Recipe

Ingredients:
  • Zest of 1/2 an orange
  • 1 teaspoon minced ginger (the fresher the better)
  • 3 tbsp Low Sodium Soy Sauce
  • 1 tbsp Orange Juice
  • 1 tbsp Rice Vinegar
  • 1 tsp Olive Oil (and additional Olive Oil for brushing packets)
  • 2 tsp Sesame Seeds
  • 1 Yellow Pepper, sliced into long, thin pieces
  • 4 pieces of Salmon
  • Parchment paper


Directions:
  1. Preheat the oven to 425 degrees.
  2. Make the marinade. Combine orange zest, ginger, soy sauce, orange juice, rice vinegar, olive oil, and sesame seeds and set the mixture aside.
  3. Prep the pouches of parchment paper. Depending on the width of your paper, you may have more or less to work with. Make sure that one side is at least 15 or 16 inches long and that the second side is at least 10 inches long (the wider the paper, the better!). Fold each paper in half.
  4. Fill the parchment pouches. Evenly divide vegetables and place them in the center of each piece of parchment paper. Use a tablespoon to spoon a bit (about 1 tbsp) of the marinade mixture on top of the vegetables. Then place one piece of salmon on top of each pile of vegetables.
     
  5. Fold the parchment pouches. Fold two sides up to meet in the center and overlap them, folding/rolling down toward the fish. Then, make small, overlapping folds on each of the two remaining sides to close the pouch. Place pouches in a casserole dish to bake. Don't worry! This doesn't have to be exact or beautiful!
  6. Brush olive oil over the top of each parchment pouch.
  7. Bake for 10 minutes, or until the parchment paper begins to brown (which will happen because of the olive oil). Remove and transfer to dishes. Cut the pouches open (or unroll them if you're brave!) and let steam escape before serving each pouch to a guest!
     


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