Father’s Day weekend was kicked off with a date night as Cosi Cucina’s….one of my favorite local Italian restaurants in Des Moines.
For the crust:
3 T canola oil
Father’s Day weekend was kicked off with a date night as Cosi Cucina’s….one of my favorite local Italian restaurants in Des Moines.
While sitting on our porch last Sunday with full belly’s and a glass of red wine in hand J looked at me and stated “this was a weekend of killer meals.” I must concur, however, the meals would be better described as “liver meals”….ok, lame joke but in all seriousness they were packed in nutrients, antioxidants and all the healthy stuff that keeps your ticker ticking and your skin shining.
Sunday after church J and I joined Cosco as I heard they had a decent organic produce selection….I would have to say it was ok, but they did have some great choices and prices of produce. My favorite purchase was the delish wild-caught salmon we grilled Sunday night…more about that in a minute.
So with produce coming out our ears, we went home to whip up this beautiful fruit salad with mangos, blackberries, blueberries, bananas, and unsweetened coconut.
We paired it with homemade whole wheat waffles and omega 3 scrambled eggs.
For lunch we had leftover grilled chicken breast over a bed of spinach, other leafy greens, and radishes from my CSA group, Turtle Farms.
A dinner rocked my world…grilled salmon with steamed brocolli over brown rice.
To prepare the Salmon:
Marinate in fresh dill, green garlic slices (from CSA) or regular garlic, and fresh lemon juice for at least 30 minutes.
Grill in folded and sealed foil for about 10-15 minutes or until opaque on the inside, should fall apart when fork is stuck in it
Soooo good!
Hopefully, this weekend is filled with more “killer” meals.
HAPPY FATHER’S DAY TO ALL THE WONDERFUL DADS OUT THERE. EXCITED TO CELEBRATE J’S FIRST ONE!
Hanging out with my Dad and Trey
Until next time…
look good, feel good, do good
https://davissportsnutrition.com/
Every Sunday when I was a kid my mom used to cook up a yummy brunch after church. Sometimes it was as simple as toast and eggs to as fancy as quiche, but my favorite brunches were when she made pancakes or waffles. I usually go to be the flipper and then had my fill at the table…easily polishing off a tall stack.
Man, I love pancakes! I look forward to carrying on this tradition with my family…which by the way…5 weeks till we meet Baby S!
Oatmeal Pancakes
Ingredients:
3/4 C oat flour (grind 1 cup whole oats (not instant) in a food processor or magic bullet)
1 C whole wheat flour
1 T stevia or sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
pinch of nutmeg
3/4 tsp salt
3 T butter, melted and cooled, I used Land o Lake naturally whipped
1 1/4 C buttermilk
1 C cooked oatmeal, not instant
1 T honey
2 large eggs
1/4 C finely chopped pecans or walnuts or almonds
Instructions:
Mix together the oat flour, flour, sugar, powder, soda, cinnamon, nutmeg and salt in a large bowl. In a smaller bowl, stir the melted and cooled butter, buttermilk, cooked oatmeal, honey, and eggs together. Gently fold the wet ingredients into the dry until just combined. Fold in nuts. Do not over mix.Heat griddle to medium-high heat. Lightly coat with oil or butter and cook pancakes to perfection.
Keep pancakes warm in an oven at 200F.
Fruit Sauce
I like to make a fruit sauce to go with my pancakes so I don’t have to use as much maple syrup. Simply pour a bag of frozen berries into a small saucepan, add 2-3 T real maple syrup, heat until bubbling, reduce to simmer. Puree with a hand blender (careful not to splatter everywhere).
Until next time…
look good, feel good, do good
https://davissportsnutrition.com/
These have become a household favorite for J and I. We have them for a quick breakfast before a bike ride or a midnight snack to satisfy our sweet tooth.
Banana Roll-Ups
modified from Clean Eating Magazine
Ingredients:
1 8 oz pkg low fat cream cheese
2 T pure maple syrup or honey
1/2 tsp cinnamon
1/2 tsp nutmeg
cooking spray
2 large bananas, peeled and sliced lengthwise
4 whole wheat tortillas
Topping (optional):
banana, sliced horizontal
1/4 C fresh mint
1/4 C maple syrup
OR
dollop of cream cheese mixture
Instructions:
In mixing bowl, combine cream cheese, maple syrup, cinnamon, and nutmeg. Blend well.
Heat skillet and coat with cooking spray. Spread 1 T of cream cheese mixture on each tortilla. Layer the sliced bananas inside tortillas and roll up.
Place in skillet and cook 2 minutes per side or until tortillas are turned a golden brown and crisp. Remove from pan and keep warm till serving.
Topping:
Heat additional banana slices in skillet for 1 to 2 minutes per side. Top roll ups with banana, mint and syrup.
Nutrition per roll up: 180 cals, 7g fat, 24g carbs, 6g prot
Until next time…
look good, feel good, do good
https://davissportsnutrition.com/
Smoothies are a pretty no fail & delicious thing to make. I crave them all the time during the summer. Usually its while I’m running on a HOT day and can’t wait to get home to blend one up.
Memorial Day = food and fun.
It seems this weekend is the official kick off to summer activities….boating, pool, fishing and summer foods….burgers, corn, ice cream 🙂
I thought I would share one of my favs when it comes to summer cuisine…
WATERMELON
You can’t deny it, watermelon just hits the spot on those HOT, 100% humidity days.
It also hits the spot after a good long workout…in fact, I’m munching on and rehydrating myself with it now! Did you know watermelon is about 92% water!
health benefits:
Contains more lycopene than any other fresh fruit of veggie.
Vitamin A found in watermelon is important for optimal eye health, can help prevent night-blindness, and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes.
Vitamin B6 found in watermelon is used by the body to manufacture brain chemicals (neurotransmitters), such as serotonin, melatonin and dopamine, which preliminary research shows may help the body cope with anxiety and panic.
Vitamin C in watermelon can help to bolster the immune system’s defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. http://www.watermelon.org/health.asp
How to select a good watermelon:
Look it over. Is it firm and symmetrical? Is it free from bruises, cuts or dents?
Lift it up. The watermelon should be heavy for it’s size.
Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
http://www.watermelon.org/health_lycopene.asp
How to cut a watermelon: (I learned this technique after watching a vendor at the NCAA National track meet in DSM) very slick
1. slice the watermelon into two halves.
2. trim the bottom off of both halves.
3. slice down the side of the watermelon. just enough to trim the rind off and not waste a lot of the heavenly nectar.
4. slice through the watermelon so you have about 1/2 inch to 1 inch thick slices.
5. repeat going the other direction and you get these fries-like slices. J and I find it fun eating the watermelon like this…actually, anything you have eat with you fingers is fun.
6. if you would like more cube-like slices, simply take your knife horizontally through the middle of the watermelon. YUM!
You don’t see these varieties everyday – square and watermelon. Man, I though it was a big deal when they came out with seedless!
Until next time…
look good, feel good, do good