"A Weekend of Killer Meals"

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.


Hanging out with my Dad and Trey

Until next time…

look good, feel good, do good


Birthday Dinner!

Yesterday was my 26th Birthday! J helped make it a very special day.
We headed downtown Iowa City for B-Day dinner.
Of course a local restaurant, serving local food was a must…Linn Street Cafe!

a perfect night to sit outside and enjoy a glass of wine (of course water for me 🙂

Cheese platter (3 cheeses paired with apples, pears, and strawberries)
Pistachio & Coconut Encrusted Salmon

Iowa Pork Chop stuffed with apple, rosemary and bacon over sweet corn salad

Sweet Corn Ice Cream…yes you heard me right. It had a mild corn flavor infused with vanilla beans.

Thank you everyone for the birthday wishes! Looking forward to another exciting year!

Until next time…
look good, feel good, do good

Sea Scallops with Watermelon & Spinach Salad…Cabin Food

As Mom, Dad, Matt, J, and I drove to the cabin we decided that each would take a night to prepare a tasty meal.
We stopped at a neighboring town on our way to the wilderness to gather supplies. We all raided the grocery store searching for the perfect ingredients. Mom was trying to dish out coupons while Matt, J, and I examined the seafood counter.
In total we spent about 200 dollars for 4 days or food…that’s 12 meals serving 4 people….I think we did pretty good!

Mom and Dad’s Meal

on the menu:

  • champagne toast to J!
  • grilled, natural beef hamburgers with pepperjack or mozzarella cheese
  • roasted asparagus with lemon and sea salt
  • roasted sweet potato fries with chili seasoning and salt
  • dessert was grilled bananas with Haagen Daz 5 ice cream

Park Cafe
a sweet treat after a day of hiking
located in St. Mary’s, just outside the park

look at all the pie flavors (middle chalkboard)
boysenberry, cherry, lemon, rhubarb strawberry, peach, huckleberry, raspberry, apple…..

Matt and I split a giant huckleberry milkshake

Matt’s Meal
the menu:

  • Camembert cheese with strawberry glaze
  • steamed salmon on the grill with lemon and sea salt
  • tuna sashimi
  • mixed green salad with olive oil dressing
  • steamed artichokes
  • dessert was lemon and passionfruit Haagen Dazs 5 ice cream…Matt’s favorite

Breakfast one morning was a big avocado mixed greens salad

J and I’s Meal
the menu:
Sea Scallops with Watermelon & Spinach Salad
this was a nice, light, refreshing meal for a hot summer day

Ingredients: (I doubled everything to serve 4 hungry people)
1 lb medium sea scallops OR you can use about 16 small scallops (about 2 large or 4 small scallops per person)

1 T olive oil

sea salt

1 1/2 cups spinach (be generous) I used 4-6 cups for 4 persons

2 cups watermelon (be generous)


3 T mandarin orange olive oil (I picked up at Pilgrim’s Market… you can also use normal olive oil or lemon olive oil)

1 T chopped fresh mint

2 T scallions or red onion

1 T lime juice

1 T black or white sesame seeds

sea salt

1 small hot pepper (serrano, Thai, jalapeno, or bird), chopped

1 T grated lime zest

Rinse scallops and pat dry with paper towel. Toss in a small bowl with olive oil and salt. Heat grill or saute pan to about medium high heat.

Prepare dressing while pan heats up: whisk together olive oil, mint, scallions, lime juice, zest, sesame seeds, pepper, salt and pepper to taste.
Brush grill or add small amount of olive oil to pan. Cook scallops for about 4 minutes of one side and about 1 minute on the other. They should be white the entire way through and slightly springy to the touch. Set aside to cool.
In large bowl mix dressing onto spinach. Fold in watermelon and scallops. Garnish with extra lime zest or mint.

needless to say, we ate gourmet while out in the forest

Until next time…
look good, feel good, do good

Fresh Fish from Seattle’s Pike Place-Scallops and Halibut

J was off in Seattle last week for his new job. While there he had the opportunity to stop by the famous Pike Place Market.

He said I would have been in heaven! So many colors and flavors! So fresh and so local!

After sending pictures and desperately trying to share the experience with me back in Iowa…he decided to bring it home….

packed fresh with dry ice….
1 whole halibut, 2 wild salmon fillets, and scallops

he also brought some homemade flavored pastas….lemon parsley, lemon pepper, lime cilantro….

and dark chocolate linguine….can’t wait to try this one

just one of the many colorful varieties of apples at the market
Let the seafood feast begin! ps…this would make a GREAT date night at home.
For appetizers:
Seared Scallops
with herbs and grapefruit
1 T coconut oil or olive oil
1 pink grapefruit, peeled and segmented
2 T agave nectar
juice of one half lemon
1 clove garlic, passed through a garlic press or 1/2tsp jarred garlic
1 T chopped fresh parsley or 1/2T dried parsley
1 T fresh basil or 1/2T dried basil
6 large scallops
1/2 tsp sea salt
1 T extra virgin olive oil
Preheat oven to 400F. Melt coconut oil in frying pan in medium heat. Add grapefruit and agave nectar and warm segments on each side for several seconds. Add lemon juice, garlic, and herbs. Cook a few minutes longer until heated through.
Remove from heat and set aside. Dry scallops with paper towel. Season with sea salt. In medium oven proof skillet, heat oil over high flame. Add scallops and sear on one side for 2 minutes or until golden brown. Flip scallops over and place them in the hot oven for a few minutes. Do NOT over cook. Scallops will be nice and golden and slice easily. Place grapefruit mixture on plate and display scallops on top. Enjoy this sweet and tangy start to your meal!
I had J be in charge of the halibut….he did a fabulous job!
Pan-Seared Halibut Steaks
with Lemon Zest
4 halibut steaks, about 4-5 ounces each
1 tsp sea salt
1/4 tsp fresh ground black pepper
1 1/2 Ts olive oil
1 tsp lemon zest
and a grind from Simply Organics citrus a’peel (sesame seeds, orange peel, lemon peel, garlic, onion. parsley, coriander, fennel seed)
Instructions: so easy
Preheat oven to 350F. Season halibut steak with salt, pepper, lemon zest, herbs, and olive oil.
Place large saute pan over medium-high heat, Add halibut and lower the heat to medium. Sear about 3 minutes per side and then place in hot oven to finish cooing for about 5-6 minutes depending of thickness. Should flake as salmon does when cooked.
Entree almost complete….
Lemon Parsley Malfaldine
with Super Simple Lemony Ricotta Sauce
from Pappardelle’s
1 lb Papperdelle’s Lemon Parsley Pasta….you could use a whole wheat pasta instead
the noodles really tasted like lemon and parsley
1 cup ricotta
2 Ts olive oil
1 lemon, zested and juices
1 c of basil leaves, washed, dried and torn in small pieces…or use 1/4-1/2 c dried basil
sea salt
Cook pasta in pot of boiling salted water until al dente (about 5-8 minutes). Drain, but reserve 1/4 cup cooking liquid.
In large serving bowl mix ricotta, olive oil, lemon zest, and juice.
Add drained pasta and mix together well. Sprinkle basil leaves and sea salt over top and serve.
If pasta and sauce become too dry before serving add the reserved 1/4 c cooking liquid and stir.
The masterpiece! Served with oven roasted Italian veggies (veggies marinated in Italian dressing).
To come: coconut chicken
Until next time…
look good, feel good, do good…

Kelli’s Favorite Meal…Soy Honey Glazed Salmon and Asparagus

Last night was a great meal! In fact it is Kelli’s (my sister’s) favorite meal.
Hy-Vee got in some WILD sockeye salmon so I purchased a nice looking fillet.

The marinade: mix low sodium soy sauce, honey, sea salt, pepper, and olive oil together. Drizzle over salmon in container. Make sure the salmon gets coated well. Place a rosemary piece on top and marinate for 30 minutes to 1 hour.

Look at the deep red color!

Cook over medium-high heat, covered. Salmon is done when it easily flakes apart when pierced with a fork. Maybe 15ish minutes. Over cooking makes it a bit drier. Flip salmon over in pan for a couple minutes if you like a nice crusted glaze on top.

Served with sweet potato fried (J and I like to eat things with our hands) and sauteed asparagus.
To make the fried, cut thin slices, spray pan and potatoes with Pam or olive oil, sprinkle with sea salt, and bake at 415F for 25 minutes ish. Place under broiler for a couple minutes until nice and crispy…careful not to burn!
J and I spent last Saturday raking our yard…talk about a project! We finally had to do away with the garbage can and fill this tarp up…many times.

I nice clean yard! and yes…I am wearing a tank top in Novemeber!
Until next time…
look good, feel good, do good