Healthy Recipe Week

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Grill It

April 29, 2011 in Food, wine by traveleatlove | 8 comments

Happy wedding day to William and Kate! I can’t wait to check out all of the royal wedding fashion, food, and wine recaps! While the happy couple will never read this, I wish them all of the happiness in the world. I hope the British monarchy doesn’t do to Kate what they did to poor Diana.

If you aren’t William or Kate, I wish you a Happy Friday! Are you ready for the weekend and what looks like a lovely day? What are your weekend plans?

I am hoping to schedule my work day around some time outside, and then I will be getting ready for my nephew’s christening weekend. He has changed a LOT since that post!

As Healthy Recipe Week moves along, I have been doing a very good job of both creating healthy meals and getting myself moving every day. I am happy to report that a pair of pants that was quite snug a few weeks ago is fitting again, and I am overall feeling much more energetic and happier, except for the fact that I have been having horrible nights of sleeplessness. What is up with this humidity?!

Anyway, with the weather getting warmer, I was in the mood for some indoor grilling this week, and what is better grilled than asparagus and salmon?

asparagus

I thawed a bag of frozen asparagus overnight and blotted them off to make sure they grilled nicely.

For flavoring, I cut up a few of the oranges I bought at Trader Joe’s. You can’t tell from this photo, but they are really pink inside, so pretty!

pink oranges

To get cooking, I rubbed a little bit of blood orange olive oil on a salmon filet and started cooking it skin side up on my indoor grill pan.

grilled salmon

After a few minutes, I added the orange halves, face down, next to the salmon and the asparagus to the back of the pan. When the oranges were getting lightly browned, I squeezed two orange halves over the salmon and asparagus.

orange and salmon

The salmon was cooked perfectly with lovely grill marks. I served the salmon and asparagus with additional grilled orange halves, discovering that eating grilled oranges is one of the best things ever. The orange pulp was warm and juicy and easily came out of the skin because it had been heated. Give it a try!

We ate this meal with a glass of my favorite white wine, Sheldon La Naris, proving once again that wine is indeed part of a healthy get-in-shape plan Smile

This was such a fresh and flavorful meal that I felt really good about eating. Hooray for brightly colored food all grilled up together!

What are your favorite things to grill?

Tags: asparagus, grilling, health, Healthy Recipe Week, oranges, recipes, salmon

Healthy Recipe Week: Melissa Nibbles

April 28, 2011 in Food, recipe by traveleatlove | 5 comments

Good afternoon! I hope you have been enjoying Healthy Recipe Week so far. I am, and all of recipes are going to be added to my meal-planning in the very near future. Inspiration from fellow bloggers is certainly helpful when you are in a cooking funk!

Todays post is for Sweet Potato Pasta from Melissa Nibbles, a blog I head to first thing every morning for lots of laughs, candid posts, restaurant reviews, and dating stories. Winking smile

I love sweet potatoes, I love whole wheat pasta, and I love Greek yogurt. All three together in a nutritious, hot, and quick meal seem like the perfect recipe for a day like today.

Most of all I love Melissa’s blog, especially on Three Things Thursday! I wasn’t able to comment today, but I laughed out loud about the piece on Experts, especially blogger running experts. If you haven’t checked it out, go now!

 

Sweet Potato Pasta
Ingredients:
1 box of whole wheat pasta
Extra virgin olive oil
2 sweet potatoes
sea salt
pepper
2 shallots, sliced
1 tbs chopped fresh rosemary
1/4 cup grated Parmesan
1/3 Greek yogurt

Instructions:
Cook pasta according to directions on the box. While the pasta is cooking, heat about a tablespoon of the oil in a large skillet over medium heat. Add the potatoes, 3⁄4 teaspoon sea salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes. When pasta is done cooking, reserve 1/2 cup pasta water, drain the pasta and return to the pot. Toss the pasta with the potato mixture, Parmesan, and reserved water.
sweet potato pasta

Serve with a dollop of the Greek yogurt.

sweet potato pasta

 

Do you have a favorite, healthy pasta dish?

Tags: Food, Guest Blogger, healthy, Healthy Recipe Week, pasta, recipe, sweet potato

Healthy Recipe Week: The Wannabe Chef

April 27, 2011 in Food, recipe by traveleatlove | 4 comments

Happy day two of Healthy Recipe Week! I think there are many of us who strive to get more veggies in our diets. What better way to sneak them in than in one healthy and flavorful dish? Evan, The Wannabe Chef has submitted the below post which is chock full of nutrition but also has some great additions like honey. This is at the top of my to-make list for healthy lunches. For more mouthwatering recipes and to follow Evan’s very cool internship, be sure to check out his blog!

vegged out quinoa

Photo Source

Ingredients(Makes 4 to 6 servings):

  • 1 cup quinoa, rinsed
  • 3 stalks celery, chopped
  • 1 small onion, diced
  • 2 large carrots, chopped
  • 2 tablespoons butter or cooking oil
  • 2 cups water
  • 2 cups fresh or frozen spinach
  • 1/4 cup honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chopped parsley

Start by heating up your butter or oil over medium heat in a large pan.

Chop all of your vegetables and add them into the heated pan. Keep an eye on this and stir for about 10-15 minutes until the onion is translucent and just beginning to caramelize.

While that’s cooking, measure out your quinoa. Rinse and drain it first to remove the saponin.

*If you’re using a rice cooker, add your quinoa and two cups of water in and turn it on to the appropriate setting.

**If you’re using the stove, wait until the vgetables are done coking. Then add the quinoa and water into the same pot and bring it to a boil. Cover the pan and turn off the heat and wait for the quinoa to absorb the water.

Add in your salt, pepper, and parsley right before cooking.

Once the quinoa is fully cooked and the water has been absorbed, add in the honey and spinach and fold them into the mix. Serve hot.

http://www.thewannabechef.net/2011/01/13/vegged-out-quinoa/

Tags: Guest Blogger, healthy recipe, Healthy Recipe Week, quinoa, vegetables, Vegetarian

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