Monthly Archives: January 2011

Orange Ginger Salmon

Here is a recipe inspired by a recipe from Cynthia Sass’ book. Simple, Healthy and Delish!

4 Salmon Fillets
Juice and Zest from one orange
1 inch piece of Ginger
2 tsp Sesame oil
3 tsp Rice vinegar
2 tsp soy sauce

Preheat your oven to 350F. In a small bowl zest and juice the orange, and grate ginger. Add sesame oil, Rice vinegar and soy sauce. Whist together until mixed well. Then spoon over Salmon fillets and cook for 15-20 minutes.

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Video Test – Layth

I have been playing with my new video camera and wanted to test inserting it into my blog. My hubby took a video of Layth eating his snack. Too bad he eats the sticker off an orange instead of the orange. My Hubby’s reaction is priceless.

I have some editing to do on a video for making beef curry. I’m hoping to have it up tomorrow if all goes well 🙂

Ginger/ Garlic White Fish

I had a really hard day with the kids today. Layth is just getting over a flu/ cold that he has had since Thursday last week and poor Zaara is doing her best to fight it off but was not feeling well today either. So I had two winy, snotty nosed kids with me today while I ran around like a maniac trying to get their passports ordered (we are going to Mexico in about 3 weeks) and also tried to get some chores around the house done (they didn’t get done). Needless to say that dinner was low on the priority list so the lovely Beef Curry that I was planning on making got vetoed and I ended up making some quick and easy white fish with Quinoa and sauted Chinese cabbage. This recipe is so quick and easy for nights when you don’t have a lot of time and is still very tasty.

3-6 fillets of white fish (I like Basa)
3-5 cloves of garlic peeled and roughly chopped
1 thumb sized piece of Ginger peeled and roughly chopped
2 Tbs vegetable oil
1 Tbs sesame oil
3 Tbs Soy sauce

In a small food processor puree the garlic, ginger oils and soy sauce until they make a paste. Place fish on a baking sheet and smear with paste. Then bake at 375F for approx 20 mins until fish is cooked through. Serve with warm qunioa (or rice) and Chinese cabbage sauted with garlic. Yummy!

** I know I said I would post videos on new recipes but I only just figured out how to take a video with the camera and upload it while the kids were sleeping… maybe I’ll get to the Beef Curry tomorrow :-)**

Video cameras

Hubby bought me a Flip Ultra HD for Christmas and we had tested it a few times and were not impressed with the quality. So this weekend we returned the Flip and bought a Kodak PlaySport.

It seems a lot better quality of video and I love the fact that it is waterproof to 10feet. (it will be perfect for our upcoming trip to Mexico). I’m planning on taking some videos of my recipes and including them in the post. I will probably go back and do some of my previous recipes and all new recipes will include a video. Wish me luck 🙂

Week 2 Cinch!

I have not done a Cinch post in a while so I thought I would update you. It has been going really well! The only thing I seem to struggle with is eating at the right time. According to the book you are supposed to eat within the first hour of waking up and then every 3-5 hours through out the days evenly spacing your 4 meals. it is tough with two little ones and being so busy to eat at the right times. But I do understand why it is important to space my meals properly because if I do go too long in between meals I feel like eating food that I know is not good for me 😉

Another thing I have found is really making sure I don’t go shopping when I am hungry! Today I had to run to the store for milk and bread right before dinner and it took all my will power to just get what I needed and get out of the store without buying some junk to eat.

I also ate out this week with my girlfriend. I stuck as close to the guidelines as possible knowing that one meal in a whole week was not going to set me back. I had a flatbread pizza with tomato, bocconcini, basil, olive oil and Balsamic and a side salad with balsamic dressing. Not exactly as the guidelines state but pretty darn close. The best part was I felt like I had choices from the menu and didn’t feel guilty about eating out because I knew I was making good choices all week long.

Because I am not weighing myself I can’t tell you if I have lost any weight. But I think it is more important that I’m feeling more energized and happy about my eating choices.

Breastmilk Sharing

Here in Canada there has been quite a lot of talk about the lack of Breast milk banks and the fact that moms are sharing breast milk. I was listening to The Current on CBC before x-mas and decided this is such a wonderful idea! Alhumdulilah I have a great milk supply and am able to pump and extra 5oz bottle every morning plus another 2-4 oz in the afternoon.

So I decided to contact my doula (who is also a lactation consultant) and see if she knew how I could share my milk. She had just heard of a local lady who was having some supply issues and immediately put me in touch with her. Turns out she lives less that 5 mins from my house! She came over and had tea with me and we chatted about our babies (who are less than 5 days apart) and breastfeeding. She had some questions for me regarding my health and diet etc. which I had no problem answering. I also shared my pre-natal blood tests with her for her peace of mind.

It turns out that she is able to breastfeed her baby some but she is just not producing enough to satisfy her baby. She had been supplementing with formula but really wanted her LO to have breast milk all the time. It just about broke my heart, I cannot imagine what it must be like for moms who struggle.

Since then we have a weekly get-together where we have tea and a “play-date” with our girls. I give her as much milk as I can. It has developed into a lovely relationship and I feel really blessed to be able to help her and her sweet baby. Women have been helping each other out for centuries as wet nurses and it is sad that in our society this practice is frowned upon. All mothers want what is best for their babies and everyone should have the choice to do what is right for them and their child.

If you are interested in sharing your milk or receiving a donation I would recommend getting in touch with an “Eats on Feets” chapter near you.

Stuffed Peppers

Tonight I made Stuffed peppers for dinner that turned out awesome! I didn’t really follow a recipe so I’ll try to remember quantities as I go along.

4 Medium peppers (green, red, yellow, orange whatever you like)
2 Tbs vegetable oil
1 lb of lean ground turkey
1 large onion diced very fine
3 cloves of garlic
2 tsp smoked sweet paprika
3 tsp cumin powder
Optional: raw diced chilies or Chili powder if you like it spicy
Salt and pepper to taste
1 large handful of chopped cilantro

Cut the tops off your peppers and scoop out the seeds. Any extra pepper from the tops can be diced finely and added with the onions. Heat a large frying pan over medium high heat. Add oil and onions, garlic and diced pepper, saute until slightly softened. Then add ground turkey, and spices and cook until meat is browned. Season with salt and pepper to taste. Remove from heat and add cilantro. Take your hollow peppers and fill with meat mixture. Place stuffed peppers in a pyrex dish with a 1/2 inch of water in the bottom. cover with tinfoil and bake in a 350F oven for 30-45 min (this will depend on how big your peppers are). Serve with tortillas and fresh cut salsa.