Quick Roasted Salmon Over Spinach and Grapefruit Salad

Making healthy food choices is always a goal of mine, but now that I’m pregnant I have a much bigger reason to focus on it!

There are just SO many pregnancy rules these days, it’s really exhausting – everyone has opinions and does things their own way. I’m trying to follow just a couple of reasonable rules: everything in moderation, be mindful of what I am putting in and on my body. As you can see these are normal food/life rules to follow as well. I made this salad last week when all I wanted was takeout, but I knew I had a few things already at home that could turn into a tasty and nutritious dinner. Salmon – lean protein and omega 3s, spinach – folic acid and iron, grapefruit – vitamin c, etc.

 
Quick Roasted Salmon Over Spinach and Grapefruit Salad

Ingredients:

Salmon

One grapefruit, segmented

Spinach or spinach/arugula mix

Feta crumbles (leave off for dairy free option)

Nuts of some sort, I used pepitas but anything salted and toasted will do the trick to add the necessary crunch

Dressing:

Olive oil – 1 part

Red Wine Vinegar – 2 parts

Small squeeze of juice from the Grapefruit

Kosher Salt

Freshly Ground Black Pepper

Salmon:
Small sprinkle of our Homemade Taco Seasoning (side note — I keep a batch of this seasoning in a ball jar with my spices because I love it so much, and it makes it so much easier just to have it)

Touch of salt and pepper

Drizzle of olive oil

Directions:

Preheat oven to 375

Line baking sheet in aluminum foil for easy clean up
Place salmon skin side down, if no skin spray aluminum foil so it won’t stick. Roast for 375 for 8-10 minutes

Remove skin with spatula (should be easy when lifting salmon from the baking sheet) then place warm salmon on top of dressed salad.

Enjoy!

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Winter Skin Wonders

Ok, it’s the middle of winter and parts of the South and East Coast were just hit by Winter Storm Jonas. I know this has flooded every bit of your media, and you are all well aware.  While some of you are still digging out of the feet (or in Nashville’s case, inches) of snow, your skin may be feeling the wrath of Ol’ Father Winter. Even if you haven’t been in the snow, I bet your heat has been on and your skin feels a bit like a sandpaper. My skin gets so very dry in the winter, and these are my skin saviors. Not only do they help keep your skin moisturized and feeling great, but they are also predominately safe products, so that’s an added bonus.

  

1. Weleda Skin Food – At some point in the past several years I was told Kate Middelton used this. Naturally, I bought it (with no real knowledge of whether the princess uses or it not) and have been obsessed ever since. It feels and smells amazing. I use it on my hands constantly and have even lathered this stuff on my face before.
2. Beautycounter Countertime Nourishing Cleansing Balm – This balm melts into your skin to hydrate while it cleanses, removing makeup and other impurities but does not strip away moisture. It contains Vtamin C to brighten your skin and raspberry and cranberry seed oils for moisture. If you have dry skin or want to prevent aging you can also use this balm as an intensely nourishing face mask and wake up feeling amazing. Then if you have any left on your hands go ahead and rub it into your elbows or cuticles–you will not regret it. Talk about multi-tasking!
3. Beautycounter Enrich Body Butter – This stuff is the best thick body lotion ever. I love it all times of year but am especially thankful for it now. A little bit goes a long way, and it smells divine.
4. Vick’s VapoRub – This is one of those old wive’s tales that I use again and again, making me a true believer. Rub Vick’s VapoRub on the bottoms of your feet and on your chest if you have a cough or congestion. Put white socks on your feet and you will wake up remembering what it feels like to breathe–and with such soft feet! This is my go-to every time I feel my sinuses acting up or a cold coming on.
5. Beautycounter Every Night – I use this moisturizer every night and every day. Yes, they have daytime version, but I have always leaned towards the dry side and love this product. It goes on easily, has little to no smell, is great for sensitive skin, and is moisturizing without being greasy. It contains aloe, organic coconut oil, and green tea so you know this stuff has got to be good for your face!
6. Kiehl’s Lip Balm #1 – I have adored this product since 8th grade. It is a nightstand staple that has truly stood the test of time. I have tried the scented and colored kinds as well as the same balm in a tube, but I go back to this little tub every time.

Please let us know if you have any questions about these products or tell us your favorites winter skin saviors!

 

Cioppino

Oh January!  The air is crisp and haunted with daunting thoughts of New Year’s resolutions.  I am all for pulling out my yoga mat, and of course we’re always looking to eat a little healthier, but at what cost!  My goal this year is to make healthy food that I’ll actually want to eat!  Flavorful food that you will look forward to cooking and eating is the key to sticking with any diet, and this cioppino really hits the spot.  This warm Italian seafood stew is full of seafood, veggies, and a little wine, so it’s pretty much the best thing you’ll ever eat.  I’m not exaggerating when I say this is one of the best things I’ve ever made.

Cioppino

-3 Tbsp olive oil

-5 cloves garlic, chopped

-1 yellow onion, sliced thin

-1 fennel bulb, chopped

-1/2 tsp salt

-1 tsp crushed red pepper

-1 1/2 c white wine

-2 28oz cans whole peeled tomatoes

-7 c fish stock

-1 lb mussels

-1 lb shrimp, shelled

-1 lb cod (or other firm white fish), cut into 1-2 inch pieces

-Tarragon, chopped fennel fronds, and lemon wedges to garnish

Add the olive oil, garlic, onion, fennel, salt, and red pepper to a large stock pot over medium heat.  Allow these to soften and lightly brown, about 12-15 minutes.  Add the wine and tomatoes, slightly crushing the tomatoes with your spoon.  Let this all simmer away for about 20 minutes.  Next add the fish stock and simmer for 45 minutes to an hour.  It can be a little tricky to find fish stock (I actually ended up making mine), but if you can’t find it, just use vegetable stock instead.  Now it’s time for the seafood!  Add the mussels first and cover the pot.  Let this cook for about 5 minutes and then add the shrimp and cod.  These should really just take about 5 minutes more to finish cooking.  Absolutely feel free to use different seafood (clams, scallops, halibut, etc.) depending on what you like and what is fresh in your area.   When you’re picking out your seafood, check out what’s fresh, but don’t forget about the frozen section too for all types of fish and even mussels!  Finally just garnish with fennel fronds and tarragon plus a squeeze of lemon and serve with crusty bread for dipping.  Enjoy!

Step 1.  Chop and caramelize veggies.

Step 2.  Add tomatoes and wine and let simmer.

Step 3.  Add fish stock and simmer.

Step 4.  Add seafood and cook through.

 

Step 5.  Garnish and enjoy!

Blackberry Fizz

I’m lucky enough to have a mother-in-law that makes her own blackberry jam every year.  I hold this jam very close to my heart and love slathering it on buttery toast and, yes, even making the occasional pb&j.  And obviously I’ve been looking for more and more ways to enjoy this perfect present!

That’s where a jam cocktail comes in.  Jam adds the perfect sweetness and acidity to classic cocktails (think orange marmalade in an Old Fashioned or raspberry jam in a Tom Collins) and is easy to pair with your liquor of choice to make an endless amount of tasty combinations.  For me, that choice is always bourbon.

Blackberry Fizz

-Blackberry Jam

-Bourbon

-Sparkling Water

Combine a heaping tablespoon of jam to about 2 ounces of bourbon and stir until the jam is dissolved.  Top off with sparkling water and lots of ice.  It really doesn’t get easier (or more delicious) than that!  Enjoy!

Turkey Meatballs and Tomato Sauce

All I can think about while it’s this cold outside is comfort food.  We all have our favorites, but recently spaghetti and meatballs has become something I’m constantly craving.  Classics like this are just perfect for this cool weather, but they are usually on the heavier side.  With just a few tweaks (like substituting turkey for red meat, spaghetti squash for pasta, or homemade sauce for store bought), you can make a much healthier meal that’s still just as satisfying.

Turkey Meatballs

-1 lb ground turkey

-1/4 large onion, finely diced

-4 cloves of garlic, finely diced

-1/4 tsp Italian seasoning

-1/4 tsp crushed red pepper

-1 egg

-1 Tbsp tomato paste

-1/2 c breadcrumbs, I used gluten free Udi’s Bread for these

-2 Tbsp milk (I used unsweetened almond milk)

-1/4 c chopped parsley

-1/2 tsp salt

-pepper to taste

Combine all ingredients in a large bowl.

Shape into golf ball sized balls and place on a lined and greased baking sheet.

Bake at 375 for 25 minutes.

Tomato Sauce

-1/2 onion, finely diced

-3 tsp olive oil

-3 cloves of garlic, minced

-2 Tbsp tomato paste

-2 c. tomato puree

-1/2 tsp Italian seasoning

-1/2 tsp crushed red pepper

-1/4 tsp sugar

-salt and pepper to taste

-parsley to garnish

Add the onion and olive oil to a sauce pot.

Saute over medium-low heat until onions are translucent, about 5 minutes.

Add the garlic and simmer for 1 more minute.

Add the tomato puree, tomato paste, Italian seasoning, crushed red pepper, sugar, salt, and pepper.

Simmer on low heat for about 30 minutes so the flavors have time to develop.

Serve the sauce and meatballs over your favorite pasta and garnish with parsley. Enjoy!