~BI2B ends the week with some yummy eats~
Hey all,
Shayna here with Back into Balance!
I hope everyone has been having a wonderful and active week!
As I prepare to hit the streets and meet with like minded alternative healing professionals, I thought I would end this week by sharing two of my favorite healthy recipes with you. Not only are they easy to make, but also easy to pack for a tasty treat to snack on while your on the road.
As we all know, being healthy not only means exercising on a daily basis and making sure to go for your routine adjustments, but, it also means eating right!
Over the past few weeks I have been trying new foods and experimenting with new recipes. For me, eating the right things has always been a challenge as I have the worst sweet tooth known in history (or so I think I do).
Option A- cake with sweet cream frosting
Option B – steamed veggies with hummas
Hummm- Option A …(e’hem) I mean B please =0)
With that being said, in order for someone like myself to stay on the healthy track , I have recipes that I set aside at the beginning of the week that way once I get home I know what I am going to make and the temptation to stray does not overcome!
Here are my two favorites from this week!
Honey-Soy Broiled Salmon
Courtesy of Eeatingwell.com
Ingredients
• 1 scallion, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
• 1 teaspoon toasted sesame seeds (see Tip)
Directions
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
SIDE DISH~
Baby Vegetables with Tarragon Nage
Courtesy of Michael Chiarello
Ingredients
• 2 tablespoons sea salt
• 1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.)
• 2 cloves garlic, sliced thin
• 5 ounces sweet butter (1 stick plus 2 tablespoons)
• 5 tablespoons cold water
• 2 tablespoons fresh tarragon, chopped
• 1/2 teaspoon fresh ground black pepper
Directions
Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.
Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.
In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.
Check back every Friday for my favorite recipes!
Shayna
Market Director at Back Into Balance
