This is a truly guilt free meal! It’s fun to assemble and devour these lettuce wraps. Stick with simple meals like this that are comprised of lean meats and vegetables in order to favorably convert your body composition.
No better way to start spring off than a fresh Quinoa Salad! This salad is filling enough to be more than a snack, but light enough to where you still feel good after eating it. Thanks to allrecipes for this great idea!
Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
From June until November, I enjoy going to the local farmer’s markets. I have been doing this for the past few years and have enjoyed supporting the local farmers while trying different fruits and vegetables. However, this was a learning process. At first I would buy too much not only spending too much money but also throwing out fruits and vegetables that were not eaten. Now I go with a budget and try to buy less than I think I will use.SAVE YOUR PRODUCE FROM PERISHING
Knowing which vegetables belong in the crisper and keeping the temperature of the fridge between 35 and 38 degrees is a good start. Use one crisper for fruits and the other for vegetables. The exceptions to this are onions, sweet potatoes, hard rind squashes, eggplant and rutabagas. Tomatoes and avocados can be placed in the crisper once they are ripe.
Crispers slow the dehydration of fresh vegetables, however, too much moisture can destroy lettuces and spinach. Lettuce can be washed, dried and wrapped in paper towels to keep it fresh and easy to use in salads and on sandwiches.
If you have are lucky enough to have an over abundance of vegetables try making soups or sauces to keep in the freezer. The internet is a great source for new recipes.
Incorporating fruits and vegetables into your diet will help prevent hypertension, heart disease, diabetes, certain cancers and give you a longer and healthier life.
THIS WEEK AT THE FARMER’S MARKET I FOUND FRESH FENNEL AND HERE IS A GREAT RECIPE from bon appetit
SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES
1 medium fennel bulb, thinly sliced
1 blood or navel orange, thinly sliced, seeds removed
1 lemon, thinly sliced, seeds removed
1 chile or jalapeño pepper, with seeds, thinly sliced
4 springs dill, plus more for serving
Kosher salt and coarse ground black pepper
2 lb. skinless salmon fillet
3/4 cup olive oil
Pinch of sea salt
Preheat oven to 275 degrees
Toss fennel, orange slices, lemon slices, chile, and 4 dill springs in a shallow 3 quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque). 30-40 minutes for medium rare.
Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill springs.
BLOG BY DIANNE COCHRANE NUTRITIONIST; RECIPE FROM bon appetit