As such, I am now exercising every evening after work instead of two days on my lunch break and three days after work, plus weekends. It's been a bit frustrating, honestly, because I get home late every night, especially if I have something else going on after my workout--and by that time, it's too late and I don't feel like cooking anymore! Because I know how beneficial the exercise is to my health, I don't mind the sacrifice and compromise, but MAN, do I miss cooking.
Getting in the kitchen tonight reminded me of how much I love being in here and how sorely I have missed it--and you guys. Also, a quick peek in my fridge showed me just how seldom I have been here lately...I had to throw out so much produce because it has spoiled in my absence. Ugh. I hate throwing food away.
Chris, is participating in the Lavaman Triathlon for the Leukemia & Lymphoma Society. The race is happening in Kona, Hawaii, on March 30, and he's asked me to join him! (Talk about an offer I can't refuse!)
We'll be in Waikoloa, Kona, for four days, and then we'll visit my friend Angie who lives on Oahu, in Honolulu, for another four or five days. I am SO excited! Ahhh! On a very serious note, if you or someone you know or love has been affected by a blood cancer like leukemia or lymphoma, please consider making a donation (of any size) to help find more effective treatments for these illnesses. You'll make a difference. Promise.
Guilty Kitchen! I pulled up to my apartment craving something fresh, flavorful, healthy, and QUICK...so this was just the ticket! I tossed some fresh blueberries into a small saucepan with some balsamic vinegar, vegetable broth, a little lemon juice, a sprinkle of brown sugar to cut the tartness, and some cornstarch to act as a thickener. The lightly-seasoned salmon cooked quite quickly in some olive oil. With a quick saute of some fresh baby spinach with lemon, the meal was finished! Fast. Easy. Healthy. Also, it's very elegant for a weeknight meal--don't you agree?
- 2 salmon fillets
- 1/2 tablespoon olive oil (for sauteing; use more if you need to)
- Salt & Pepper to taste
- 1 cup fresh spinach (a large handful)
- 1/2 tablespoon cornstarch
- Juice from half a lemon
- 3/4 cup fresh or frozen blueberries
- 1/4 cup balsamic vinegar (this is approximate; I kind of eyeballed the sauce ingredients)
- 1/4 cup low sodium vegetable broth
- 1 teaspoon brown sugar (completely optional; my blueberries weren't very sweet)
- Cracked black pepper to taste
For the sauce: In small bowl, mix lemon juice and cornstarch until well-combined. Pour into small saucepan along with remaining sauce ingredients over medium heat until bubbling, then reduce heat and simmer for 15-20 minutes, allowing the liquid to reduce by half. Stir it occasionally to make sure it doesn't burn!
For the salmon: heat olive oil over medium heat. Rinse and dry salmon, then lightly season with salt and pepper. Cook in a nonstick skillet until golden brown; about four minutes, then flip it and cook until firm to the touch--maybe another three minutes.