What's for dinner tonight?
Salmon--pick your poison--Wild Alaskan Salmon, pre-packaged from Costco, cooked in the microwave or freshly cooked on the skillet (recipe below). But, the star of the show was the spicy salsa yogurt sauce for the mixed veggies and pasta.
Recently, I have been doing a lot of thinking about my overall health. I am extremely exhausted on most days, but, I don't know how to slow down. I feel that I am in the constant "on" position, running in fifth gear. It's exhilarating at times, but it can make you feel like you are racing through life.
When I sit down to think about it, I realize that this pace of life is not new. Nia is new. My lack of exercise is new. My decreased intake of veggies is new. My increased processed food intake is new. Partly, getting Nia to sleep consistently through the night has been a challenge, especially after moving, but lack of sleep is DEFINITELY not new.
So to sum it, eat more veggies, drink more water, keep your body moving! Common sense, right--well not so common this past year. Not only do I want to make that change for myself, but I want the kids to eat more veggies as well.
Well here is one way, super delish and kid-tested and approved.
Spicy Salsa Yogurt Sauce
1 Tbsp EVOO
1/2 tsp red chili pepper flakes
1/2 to 1 tsp garlic powder (I love me some garlic)
salt to taste
2 cups of salsa
1 cup of fat free greek yogurt
1 packet of Trader Joe's mixed vegetables
I boiled the pasta and drained. At the same time, I microwaved the frozen veggies for 2 minutes. In the same pan (once again, I hate washing dishes--Mr. Husband actually washes the dishes, but even the thought of more dishes makes me lazy), I add the EVOO, turn on medium heat and heat the oil. Then, I add the garlic powder, red chili flakes, and salt. Sauté for 30 seconds. Add salsa and yogurt and stir constantly for a minute. Add the veggies and pasta back in and voila--it's quick and it's done.
Skillet Salmon
Cumin Powder
Mexican Chili Powder
Cayenne Pepper
Salt
Red Chili Flakes
Garlic Powder
EVOO
1/2 lemon, freshly squeezed
There are some great skillet recipes out there--much better than this one, but this was my, on the fly recipe. Mix the cumin, chili powder, chili flakes, salt, cayenne pepper, and garlic powder and coat the salmon both sides. Let it sit five minutes or so. Heat the cast-iron skillet on medium-high. Add the EVOO and as it starts to smoke add the salmon. Warning:this splatters A LOT. I then put the lid on and cooked for three minutes. After it starts to blacken on one side, turn it over with a spatula and cook for another 5-7 minutes, until cooked through. I didn't have skin on mine, but I have read that you should cook it until the skin crispens. I covered it the whole time because of the splatter. Was pretty good and a little quicker than baking.
