And just in case you didn’t get enough posts from me today, here’s another!
Before I get started, let me tempt your taste buds with a picture of my delectable brunch at Surrey’s (remember when I went there with James?), the “Costa Rican Breakfast”:
I contemplated getting the same roasted habanero and tomato soup with goat cheese and green onions that I loved so much, but I had to try something new. I’m glad I did! This is a great idea for an at-home brunch meal, possibly post-long run (once they actually get long again).
I talked about eating to reduce inflammation, and tonight I made a stir-fry with kale and salmon to get a healthy helping of omega-3s to help me out with that. As I mentioned, it’s not a good idea to cut out omega-6 foods to help out your 3:6 ratio and this dinner was a true testament to that statement: I served it with rice, and grains have more omega-6.
I followed no recipe, and just cleaned out what I had in the refrigerator, along with using a salmon fillet that I had thawed overnight. This is how it went down:
– 1T oil of choice (canola, walnut, flaxseed or soybean will add omega-3!)
– 1/2 zucchini, sliced
– 1/2 summer squash, sliced
– 1/2 onion, diced
– 2 cloves garlic
– spicy curry powder
– a generous amount of kale, about three cups
– 1 salmon fillet
– SoyVey teriyaki sauce
– Brown rice
1. Preheat the oven to 350. Pour some sauce on your fish and bake for 10 minutes or until almost cooked through. Prepare rice according to package directions.
2. Saute onion, garlic, and vegetables (other than kale) in oil until onions are soft. Add curry powder to taste (a couple good shakes should do it).
3. Add kale and a splash of water. Stir well, cover, and let kale steam until bright green and floppy (but not shriveled and gross).
4. Flake fish into pan, stir well and cook until fish is cooked through.
5. Serve some rice into a bowl and top with stir fry, serve with a side of frozen green peas to ice your shins with. Voila!