Tuna Noodle Casserole

Looking for a Meatless Monday recipe? Look no further.  Here is a cleaned up version of the classicTuna Noodle Casserole.


Tuna Noodle Casserole
Ingredients:
8 oz wide whole wheat noodles
2 T olive oil
1/2C chopped yellow onion
1/3 C chopped carrot
2 T whole wheat flour
2 3/4 c skim milk
1/2 C (4 oz) 1/3-less fat cream cheese
2 T Dijon mustard
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1 C frozen peas, thawed
1/2C grated Parmigiano-Reggiano cheese, divided
2 (5oz) cans tuna (packed in water), drained and flaked
cooking spray
Instructions:
Preheat broiler.  Cook noodles according to packageand drain.  Heat a large skillet over medium heat.  Add oil, onions and carrots to pan.  Cook 6 minutes or until carrot is almost tender, stir occasionally.  Sprinkle with flour; cook 1 minute, stirring occasionally.  Gradually stir in milk; cook 5 minutes, stirring with a whisk constantly.  Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring.  Remove pan from heat.  Stir in the noodles, peas, 1/4 C cheese, and tuna.  Spoon mixture to a shallow broiler safe 2 quart baking dish coated with cooking spray.  Top with remaining cheese.  Broil 3 minutes or until golden brown and bubbly.  Let stand 5 minutes before serving.

What are you dishing up for Meatless Monday?  Let me know in the comments!

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look good, feel good, do good
Sara B.

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)

Dressing:

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

Instructions:
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
https://davissportsnutrition.com/

Surf and Turf

Perhaps it is because I would really like to be on a beach right now surfing the big barrels (yeah that’s my knarly surfing lingo)…..but J and I were craving a little
Surf and Turf

Tuna steaks seared on the grill with sesame seed seasoning

sirloin steaks grilled to perfection!
Sorry no recipe tonight….sometimes cooking is just a little of this and a little of that 🙂

Until next time…
look good, feel good, do good
www.davissportsnutrition.com

Montrose and Telluride, Colorado

Jeremy and I just returned from a fabulous filled vacay to Montrose, CO to visit my brother Matt and his wife Dorcha.

They definitely know us well and planned are days full of physical activities and delish food.

Day 1: J and I went snow shoeing in Black Canyon National Park.
the nice thing about snow in Colorado is that it has sunshine to go with it

J’s my junior ranger
Harley catching some rays

CrossFit Agoge
where Matt and Dorcha get their WOD’s in

the first night they prepared a wonderful dinner for us…
fine wine and coffee/spice rub for the elk….yes ELK! Matt’s knew passion is elk hunting with his bow.
VERY TASTY and LEAN!

Dorcha prepare Borsch (a beet soup from Poland) SO GOOD! Sad that I don’t have a pic 🙁
we were really spoiled

love the dogs…Harley and Maggie…J can we pleeeaaaseee get one?
Day 2: Cross Country skiing at Grand Mesa…North America’s largest mesa

Matt, J, Harley, Maggie, Bell and I
we almost lost the dogs in the snow

look at all that snow! Can you see the stop sign?
after 12 miles of CC skiing, a greasy spoon diner was just what we were looking for
LOOK: you can even get your wedding cakes there…sweeet, a one stop shop!
man did it hit the spot

Matt made pork ribs for a guy’s night of poker at his friend’s house.
Day 3:Feeding the bees and back country snow shoeing
Matt raises his own bees and gives us jars full of sweet nectar!

Next he wants to raise a grass fed cow and pigs….we’ll start calling him Old McDonald
while snow shoeing the back country we came upon an old abandoned mining town
a storm rolled in and things got a little sketchy, so we decided it was time to head home
good thing J built me this snow cave to stay warm 🙂
Day 4: Skiing in Telluride and a Valentine’s Dinner

Matt and Dorcha treated us to a Valentine’s dinner at La Marmotte in Telluride
delish!

tuna and lamb…can’t remember the fancy menu descriptions

Dessert: Berry Cheesecake and Warm Molten Chocolate Cake with espresso ice cream… YUM
Day 4: more skiing in Telluride
a bright and sunny day brought awesome views

the gang….J, Me, Dorcha and Matt


the town of Telluride

Matt and J enjoying a bloody mary around the fire pit

Telluride=Breathtaking (and I’m not just talking about the altitude)


Matt, Jeremy, and Dorcha hiked Bald Mountain to get to some good powder
then it was dinner at the Stryker’s (Matt and Dorcha’s pals)
carpaccio with fresh grated parmesean
tuna tartar salsa and spring rolls…did I mention the food was out of this world!?

boiling oil for fondue
the dippers: chicken, beef, seasoned shrimp
more ribs and more amazing cuts of beef
all in all we have much to be thankful for…
wonderful family, new friends, good memories, and full bellies
until next time…
look good, feel good, do good