This is week two of actual meal planning in 2013, since planning actually does help out a lot during the week. I can go to the grocery store on Sundays with meals already planned out and then when I'm tired after work, I already have something prepared or ready to go. It's also great because I make more than two servings for my boyfriend and I and then we both have leftovers for lunches!
Tonight I tried a recipe out of the January 2013 issue of Fitness Magazine. It was SO DELICIOUS that I had to share it with you all (or whoever reads this thing!). I had bought a red cabbage for another recipe so all I had to pick up was some salmon at Whole Foods. It was a super easy and quick dish that I whipped up after work. The cabbage mixed with the maple syrup and balsamic vinegar takes on a sweet and tangy flavor and the salmon came out really moist. I just copied the recipe from the magazine since I couldn't find it online. Let me know how you like it if you try it out!
Pan-Seared Salmon with Warm Winter Slaw
Makes: 4 servings Hands-on time: 30 minutesTotal time: 35 minutes
2 1/2 tsp olive oil 1/2 medium red onion, chopped1 tbsp minced rosemary3 cups thinly sliced red cabbage2 tbsp balsamic vinegar 1 tbsp pure maple syrup1/4 tsp salt1/4 tsp black pepper1 1lb center-cut salmon fillet, pin bones removed2 tbsp chopped walnuts, toasted2 oz feta, crumbled (about 1/2 cup)
1. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add onion and rosemary; sauté 6 minutes or until onion is browned. Add cabbage and cook until softened, about 10 minutes. Stir in vinegar, maple syrup, salt and pepper. Remove from heat and cover.2. Heat a medium nonstick skillet over medium heat. Rub top of salmon with remaining oil and place in skillet, skin side down. Cook 6 minutes; flip and cook 2 more minutes or until just opaque. Remove from heat and let cool slightly. Pull off skin and cut into four pieces. Serve slaw topped with walnuts, feta and salmon.
Nutrition Facts per serving:289 calories26g protein11g carbohydrates15g fat (3.9g saturated)2g fiber371mg sodium
(courtesy of Fitness Magazine, January 2013 issue)
On Sunday, it was a day of football to watch my current hometown team, the Baltimore Ravens (who are going to the Superbowl, by the way!!!!) play in the AFC championship game against the Patriots. I was hosting some people at my apartment for dinner and snacks so I decided to make a coconut curry and brown rice dish as the main course. I also made a kale salad and baked buffalo wings. Since I wasn't trying to eat a lot of wings, I tried out a recipe I'd seen floating around on Pinterest for Buffalo "Chicken" Vegetarian Style. They are breaded in flour (I used half almond meal, half flour since I was running low on whole wheat flour!) which makes them taste more like breaded wings after being baked. The wings ended up being so yummy that even the guests eating real chicken wings liked them!
|(Photo courtesy of http://www.thecurvycarrot.com/)|
I had also received the Practical Paleo cookbook for Christmas since I dabbled in paleo eats prior to the holidays and discovered that it helped with my stomach problems. I love many of the recipes in it and all of the gorgeous photos of food. To make a clean dessert for the game to go with the homemade berry ice cream my boyfriend made in our new ice cream maker (also a Christmas gift!), I decided to try out these bacon mocha maple brownies. I mean c'mon, who doesn't like bacon and chocolate. The brownies are flourless so they came out really moist, but they were so fabulous that I didn't have any leftovers to nibble on the next day! You can purchase the book at any major book retailer or see it here on Amazon.
Let me know if you try any of these recipes out or have any that you are loving lately!