Week in review

Sorry guys, I've been really lazy busy lately and didn't get around to posting the last two Mondays and Wednesday. School is back in full swing, man cub is still sugar free and eating healthy lunches. He is reading labels and actually policing the rest of the house "hold on, let me see that...you can't eat this, it's got 500 mygrams of sodium!" Ok, so here's a quick run down:

What We Ate Wednesday 9/12/12
Our last Wednesday meal wasn't that spectacular, but desert was a huge hit. We had chili like glazed salmon with cauliflower "rice" and a citrus avocado salad (orange segments and about a 1/4 cup orange juice with avocado, red onion and greens)

Dessert was also simple but pretty delicious: grilled peaches and pineapple with coconut whipped cream. I sprinkled the peaches with cinnamon and grilled till they caramelized on my little George Foreman. To make the topping, chill one can of full fat coconut milk for at least an hour . Open the can and drain out the water, leaving only the thick milk. Whip with a drop of pure stevia extract and a dash of vanilla. (I used the Trader Joe's coconut cream, and left a tiny bit of water to blend it up)

Moving Monday 9/17/12
I walked man cub to school and ran about 600 stairs along the way...and that's all. I was weak from fighting off an illness, and I know to listen to my body and not push.

What We Ate Wednesday 9/20/12
I think I need to change food posting day. My boyfriend's day off is Wednesday, and fish and eggs are the only protein he eats...so Wednesdays are a little repetitive. We had more salmon. This time it was blackened with a mix of paprika, cayenne, salt, pepper, cumin and oregano. I made a simple green salad, and the most amazing brussel sprouts EVER. No, seriously, these are so good we made another batch for lunch today. Here's the recipe. I ate too fast and forgot a picture, but I found brussel sprouts on the stalk and got excited enough to take a picture. I honestly never knew how they grew, so this made me feel all warm and connected to my food.

So that's my update... you can sleep peacefully now. For making you wait, I'll add a bonus recipe for the sushi I made this weekend for the boyfriends work lunch:

Tuna California Roll

2 sheets nori seaweed
1 can tuna
1 avocado
1 cup shredded carrot
1/2 of a medium cucumber, julienned
1 tablespoon mayo (here's a great recipe for mayo with healthier oils and no weird GMO ingredients)

Optional condiments: coconut aminos or gluten free soy sauce, wasabi and pickled ginger.

I made two versions of this sushi. For the first, I simply placed tuna, avocado, carrots and cucumber in the seaweed and rolled it up. I wish I had a sushi mat but I make due with foil. I find that the seaweed is easier to deal with if you splash it with a little water just before rolling, and seal the edge of the roll with more (warm) water. Cut into pieces about and inch long.

I used unsalted tuna, and found the first batch a little bland, so in the second round I mixed it with the avocado and a little mayo, then topped it with carrots, more avocado and cucumber. I sprinkled these with some seasoning salt, but that added kind of a weird non-sushi favor that I wouldn't recommend. Stick with the traditional aminos (gluten and soy free soy sauce alternative), wasabi and ginger.

Enjoy!
Kellie