A Solution

As you know, I've been trying to lose weight and work out. I will admit I haven't kept up with P90 like I wanted, but I've been doing other exercises. Also, I've started reading a book Blood Sugar Solution by Dr. Mark Hyman. Basically, he discusses the world-wide epidemic of Type 2 diabetes and how this can be stopped by getting to the root of the problem--general overall health. I'm hoping to slowly add his health method to my exercise regime. Read the book, or check him out. I really believe in this stuff.

My boyfriend has Type 1 Diabetes, and I want to do all I can to support him. Not that his diabetes can be reversed, but it can be managed with a healthy diet and exercise regime. When we are around each other, we tend to overeat rich, delicious foods! I'm not complaining, but since I'll be spending most of my summer with him, I want us to work on a healthier eating regime--together.

Also, the food at camp isn't the healthiest (and I'll be with Brad at camp for most of the summer), so this is another reason for me to start working on my eating habits.

So, here are a few things I cooked the last two days. I included links as well as the recipe. At the bottom of each recipe, you'll see where I've added my comments.

1.) Toasted Quinoa Salad with Scallops

• 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
• 4 teaspoons reduced-sodium tamari, or soy sauce, divided
• 4 tablespoons plus 2 teaspoons canola oil, divided
• 1 1/2 cups quinoa, rinsed well (see Tip)
• 2 teaspoons grated or minced garlic
• 3 cups water
• 1 teaspoon salt
• 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
• 1/3 cup rice vinegar
• 1 teaspoon toasted sesame oil
• 1 cup thinly sliced scallions
• 1/3 cup finely diced red bell pepper
• 1/4 cup finely chopped fresh cilantro, for garnish

1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
3. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
4. Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

My comments:
Not my favorite. Too much vinegar. BUT, I did find out that after cutting up the scallops and mixing it around in the quinoa salad, the vinegar flavor was a bit less overwhelming. In the future, I may try to leave out the Asian elements (sesame oil and vinegar).
Favorite: Toasting the quinoa before boiling it!!! Really gave the quinoa a much deeper flavor. Also, the quinoa in general. It is feeling but doesn't settle in your stomach the way rice does.

Toasted Quinoa Salad with Scallops

2.) Lemon Dill Salmon with Asian Snow Pea Salad


Lemon-Dill Wild Salmon

• 3 garlic cloves
• 1 tbsp. olive oil
• 2 tbsp. lemon juice
• ½ tsp fresh dill weed
• ½ tsp. fresh parsley
• ½ tsp. fresh tarragon
• 1 lb. wild salmon

1. Pre-heat oven to 325 degrees.
2. Mince the garlic. Combine the garlic, olive oil, lemon juice, and herbs in a bowl. Mix.
3. Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan with parchment paper). Place salmon, skin-side down, on the sheet pan. Evenly spread the herb mixture over the salmon. Bake for approximately 15–20 minutes or until fish flakes easily when tested with a fork: internal temperature of the salmon should be 155 degrees.

My comments:
FAVORITE salmon recipe. Ever. Simple, delicious. Don't overcook the salmon (I cooked it for 15 minutes. Let it sit for about 5. Perfection). No need to add any more oil than what it calls for. Make sure to use the full amount of lemon juice.
Change I made: I didn't use wild salmon. I'm not a fan of wild salmon (too fishy), so I tried to cut out a little bit of the oil (wild salmon is less fatty than other salmons).

Asian Snow Pea Salad:

• 1/4 pound snow peas (generous 1 cup), stem ends trimmed and strings removed
• 2 cups shredded Napa or Savoy cabbage
• 1/3 cup julienne carrot
• 1/3 cup julienne red bell pepper
• 1/3 cup julienne cucumber
• 3 tablespoons minced scallion (about 1 medium scallion)
• 2 tablespoons minced cilantro
• 1 tablespoon minced mint
• 3 tablespoons light sesame oil
• 1 tablespoon low-sodium wheat-free tamari
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh lime juice
• 1/4 teaspoon freshly ground black pepper

1. Bring a large pot of salted water to a boil. Add the snow peas and cook for 30 seconds. Drain and immediately place in a bowl of ice water. Remove the snow peas from the ice water and pat dry.
2. Mix together the snow peas, cabbage, carrot, red pepper, cucumber, scallion, cilantro, and mint.
3. Whisk together the sesame oil, tamari, rice wine vinegar, lime juice, and pepper in a small bowl. Pour the dressing over the vegetables and mix thoroughly.

My comments:
Great salad. I used lemon juice since I didn't have lime juice.
Future changes: less sesame oil; more lime juice. 

Lemon Dill Salmon with an Asian Snow Pea Salad