The simple things; Citrus Avocado & Salmon salad.

  • I love fresh simple easy meals.  I love complicated meals too. You know the kind that take a day of cooking on a lazy Sunday afternoon. But as the days get longer and warmer cooking simple fresh meals seems almost more rewarding than an afternoon of slow cooking.

Recently one of my meals looked like this. A simple crab salad served on a crissont with baked organic sweet potato chips and a glass of rose grapefruit  wine. Nothing fancy or hard to make but I think honestly it was just the atmosphere that night. Peaceful, slow,  and relaxed. I could have been easy to toss things on paper plates and eat standing in the kitchen that night. But I made sure to take time to make things pretty. Just like I would enjoy if I had gone out to eat on a Friday night. image

 

 

A few nights later my husband and I shared in getting dinner cooked up. We had gone out and picked out the salmon together and had a nice visit with our fish monger. Enjoyed a day together and then working on our own projects and then came together to cook and enjoy the evening.  While the meal was light, I felt more full as I tucked into my salad and enjoyed the conversation with my husband and two sons. It’s nice to reconnect like this. My tummy was full but so was my heart and soul.

That’s what mealtime should be about. A time to sit, relax , reconnect and catch your breath. Feed your body but also your soul. For some that’s beautiful plates, candles, . It might be having family gathered around the table. Stop and think what a really good meal means to you. From the food and drink to the atmosphere.

So here’s the simple salad my husband I cooked up. You can have dinner on the table in less than 30 mins.

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Citrus Avocado & Salmon Salad

  • Baby spinach
  • Avocado
  • Grapefruit
  • Lime
  • Lemon
  • Green Onions
  • Salmon fillet
  • salt and pepper to taste
  • olive oil
  • balsamic vinegar (optional)
  1. Wash the baby spinach.  Chop the green onion. Take the skin off the grapefruit and segment it into a bowl.  Cut lemon and lime into wedges.
  2. Slice the avocado into slices and then squeeze lime wedges over the avocado to keep from browning and give it extra flavor.
  3. Season salmon with a little salt and pepper and cook on either cedar plank that has been soaked or cooked on a well oiled grill untill done.
  4. To plate up the dish place baby spinach on a plate, then grapefruit, avocado and top with piece of the salmon fillet. Sprinkle on green onion.  Dress the salad with juice from the lemon wedges. Or you can use a little balsamic vinegar and olive oil.

 

 

Blink and you can make  gluten free pasta!

It was a couple of years ago when I decided one warm humid day to try to make pasta from scratch. My best friend and “Italian sister” told it was not the best day to try this. I went ahead anyway. That’s what I do.  I made the sauce from fresh tomatoes and even baked my own bread. Needless today I spent most of the day in the kitchen to cook a meal my family ate up in moments. It was good and I did enjoying making pasta from scratch. Just seemed like so much work for it to be gone in 15 mins. Oh well, I learned I could make pasta. 

While I did my 10 Day Kick Sugar Challenge, I wanted pasta. But I was giving up flour and I wasn’t looking to eat rice pasta or quinoa pasta or any other gluteen free pasta. Just wasn’t sounding good. Spaghetti squash isn’t in season so that was out.  Then I remember thinking I saw someone make noodles out of zucchini. Which lately I am addicted to.  

How easy was it? To easy. All you need is a freshly washed zucchini and a carrot/potato peeler.  Then you simply cut the ends of the zucchini off, take the peeler and peel off ribbons untill you get to the seeds. Turn the zucchini and peel again untill you reach the seeds. Repeat untill you have peeled all your zucchini.  

  
To cook the  “noodles”,  I just heated some olive oil in a pan and cooked untill they were slightly softened. Top with your sauce and your set. I used these recently in my favorite Leeks & chorizo pasta dish. It worked perfect! My guys even liked it so much there was nothing left. 

Looking for a sugar free pasta sauce? You can find mine by clicking here.

So give it a try in your favorite pasta dish.  

Untill next time!

Shelly

 

Turkey isn’t just for November. (Green Chili Turkey Burgers)

Monday is the big kick off day for Shelly’s 10 Day Kick Sugar Challenge. Got a great group of folks together who are learning all kinds of things about sugar and how it is the real enemy isn’t fat but it’s sugar when your trying to loose weight. Also that sugar can mess with everything from hormones , diabetes, cancer, heart disease infertility, impotence and even depression.

If your interested in joining this FREE online group, email me at Shellyowens88@gmail.com. 

One thing I admit that I love is a good greasy cheeseburger with bacon. There is nothing wrong with a good cheeseburer to be honest, if you hae one every now and then.  The issue usually lies in the sugar in the white bun, the fries and the soda (diet or not) that people wash a good burger down with.  I wanted a burger but the idea of making my own burger, skipping the bun and cheese while on the sugar kick, got me sort of sad. But this easy to make turkey burger is full on flavor, can be put in a large piece of lettuce as a wrap or even put on top of a salad and taken to work as leftovers.   I served it with a nice corn & tomato salad that is super easy to toss together while you got your burgers on the grill or ahead of time and chill.

  
Green Chili Turkey Burgers

  • ground turkey 2lbs
  • 1 can of diced chili peppers
  • 1 small red onion , diced
  • a bunch of cilantro, chopped
  • 3 tsp cummin
  • 3 tsp chili powder or chipolte powder
  • 2 tsp paprika
  • salt and pepper 
  1. Mix all ingredients in a bowl.
  2. Form into patties
  3. Grill or broil.

I served with a dalop of freshly mashed avocados mixed with lime juice and salt.

Corn & Tomato Salad

  • 2 cans of organic corn (check for no sugar), drained
  • 1 pint of cherry tomatoes , halved
  • green onion , chopped
  • 1 small can of sliced black olives (optional)
  • salt and pepper to taste
  1. mix everying in a large bowl.
  2. Serve right then or chill in the fridge.