Why I find it so important to eat wellMind you, this was all before I went to school and got my degree in Nutrition, but instinctively I knew that fueling my family, not only with healthy food, but delicious and aesthetic food was also important. I believe in the soul, I believe in music and art and the magic of creation. So while I was helping my kids grow their minds and beautiful bodies, I wanted that to be nourished and inspired. How did I do it? First I learned how to cook. Nothing particularly fancy at first, but some good solid basics that I could rely upon. Once I got confidence in that, I moved on to other things. Failures? Sure. Did I get some scowls? Absolutely. And no, my kids didn’t love everything, but we all learned together what was what. We spent time in the kitchen together, the kids set the table and cleaned the dishes. We joked, teased and worked through our frustrations together. Some of my best memories are of my family around tables. Now my kids are grown and out of the house and my cooking life has shifted, though my busy-ness has not. I love to eat out, and I have no qualms about grabbing something on the run, but even though I often cook for one, I still make a point to not just fill my belly, but make it enjoyable too.
A little peek into how I do itThis meal was actually a lunch that I took to the place where I volunteer twice a week. I poached enough salmon for two days in one swoop. The zucchini is raw grated into a large bowl and tossed with some homemade pesto that I keep stocked in my fridge, and a quick throw together of cucumber and yogurt was the sauce for the salmon. A toasting of the pine nuts was the only heat used, and in a dry pan, so nothing to wash. My volunteer companions ate greasy pizza from a bag, or nibbled on power bars. I had this. You can have this too.
My wishes for youA Healthy Hunger was created to help get fantastic and healthy dinners each night onto your table, with all the nutritional know how already thought through. By creating easy to use shopping lists, and making sure the directions were easy to follow, my desire were to help you make healthy meals easily and with little or no stress. To make things even better I’m working on a new series that I hope to launch over the next several weeks. I’ve broken down the menus into 2 day Lunch and Dinner plans that you can easily take on. They are designed to batch cook one day with little or no additional cooking when it comes time to eat. There is even a link so that you can connect directly to Pea Pod or Amazon to get just the ingredients you need delivered right to your door. Easy to prepare, Gorgeous to look at, Delightful to eat and Nutritionally balanced and healthy- and most importantly designed to fit into your busy life. Keep your eyes peeled, or even better, sign up for my mailing list and you’ll get first dibs on freebies and giveaways when I am ready to launch.
Poached Salmon with Tzatziki and Zucchini Pesto
Makes lunch for 2 or 2 days
Amount Per Serving
Calories from Fat 336
% Daily Value *
Total Fat 38g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Total Carbohydrates 15g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 lb salmon fillet
- 1 cup greek yogurt
- 1 cup grated cucumber, squeezed of excess water
- 1/2 clove garlic, finely minced
- 1 tablespoon lemon juice
- salt and pepper
For the Zucchini
- 1 large zucchini, shredded or grated
- 3 tablespoons prepared pesto
- 2 tablespoons pine nuts
- Fill a medium saucepan halfway with water and heat over high flame. When at a simmer, add the salmon and turn heat to medium and bring back to a soft boil. Cook salmon at the gentle boil for 3 minutes. Turn off the heat and allow the fish to cool in the water- it will continue to poach as it cools. Note* you may do this a day ahead of time and store wrapped in the fridge.
- To make the tzatziki grate the cucumber into a bowl. With your hands collect the cucumber and squeeze over the sink to release some of the water. Don't be afraid to give it a good hard wrangle. Then place it back into the bowl with the yogurt, the garlic finely minced, lemon, salt and pepper to taste and stir smooth. note* this may also be made a day or two ahead of time.
- For the zucchini either shred on a mandoline, or use a box grater and place into a bowl. Toss with the pesto. Heat a dry frying pan over medium heat. Add the pinenuts and cook until toasted on one side. Shake the pan and toast one more minute longer. Keep a close eye on them so as not to scorch them. Toss with the zucchini.
- To serve cut the salmon in half and top with the yogurt sauce and serve the zucchini on the side. There will be more tzatziki than you need. Use the leftover on toast, or in place of mayo on a sandwich- or make more salmon!
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