Haaaaay bloggy boos! Whaddup? How have you been?
I have been on a senior-year whirlwind of sorts. I’ve been enjoying the sunshine, going out, and most of all, traveling.
This past weekend, I went to NYC with this guy:
Spent some quality time here:
Got me some Whole Foods vitaminlicious crunchables:
And ate some of the best food that has ever passed my lips. Thank you, and praise to you, New York City. You have officially sent me head-over-heels in love with food again.
But down to business. I have a piece of info to share with all of y’all, that is both shocking and exciting.
I have been eating fish.
For the past month or so, I began eating fish because of the constant full belly every night, but a very hungry mind I would be left with. My brain would keep telling me I needed more protein, but no matter how much I ate, I would still be starving.
So after a lot of thinking and subsequent research, I decided it was time to eat some fish.
That night, my belly was satisfied (not stuffed), and my mind was silenced. It was a beautiful feeling. Instead of feeling an intense mind hunger, I was at peace.
I have been eating fish twice a day, and I feel fantastic. My muscle is coming back, and my fat is decreasing to my previous amount. I feel so so so much better.
But rest assured, no meat or dairy will ever be found on this blog.
I eat fish because a. It makes me feel better and b. I don’t see much wrong with it. Call me a hypocrite, but I have never seen much wrong with eating fish. To me, it is the only animal product that I truly believe belongs in the diet, and to everyone else that may be different. However, my belief is that it is the only animal product that humans can catch, kill, and eat with their bare hands. It does not make sense to me to eat cow boob juice curdles, except of course that is different to everyone as well:)
So, without further ado, my first seafood recipe on the blog. A full recap of New York City and the rest of my life/that cookie cake recipe are to come very soon:) Once Senior Week is over, that is. We have Senior Bash, Senior Banquet, Springfest, and Senior Ball all in one week. Holla @ m3 baby boooosss and send your love this way because I will need it with all of the late nights to come.
This recipe is inspired by the most DEEEELICIOUS grilled salmon salad I had at Rosie O’Grady’s in New York City on Friday (with my Syracuse rooooomie ).
It was perfectly seasoned, crispy (but not fried), and so buttery and moist on the inside. Please note that when I say buttery I do not mean that there was butter on it. I prefer to use that as an adjective over something less delicious-sounding
Despite the fact that I don’t have a grill, I was determined.
I visualized. I prepared. I set off. I ate.
Did I mention it’s the simplest recipe in the world?
And now, I present to you:
Melt-In-Your-Mouth Pan-Seared Salmon
- Two 6-ounce salmon fillets
- Coarse sea or kosher salt and pepper to taste
- 1 tbsp. extra virgin coconut oil
- Heat a non-stick skillet over medium-high heat for 2-3 minutes. Add in your coconut oil and allow to melt and spread.
- In the meantime, salt and pepper your salmon fillets.
- When the oil has heated for a few minutes, add your fillets to the pan. Cook on first side for about four minutes and then flip. Cook on the other side for another three to five minutes, or until cooked through.
- Serve atop a bed of greens and enjoy!
If you’re a guy and don’t know what to make on a first date, make this.
It is so simple, and it will make anyone worship you. This is seriously delicious on its own, or topped with a Champagne-Balsamic Sauce (is there anything I eat that doesn’t involve balsamic??).
I improvised on this sauce, and it turned out fantabulous. Ew I cannot believe I just used that word, it will never happen again.
- 1/2 tbsp. extra virgin coconut oil
- 1 tsp. minced garlic
- 2 cups champagne or white wine
- 1 tbsp. balsamic vinegar
- 1 tbsp. agave syrup
- In a medium saucepan, heat the coconut oil over medium-high heat until melted.
- Add your garlic and sauté for two to three minutes, and then add your champagne, agave, and then your balsamic, in that order.
- Bring to a boil and reduce to a simmer, allowing to reduce for five to ten minutes.
- Cover until serving, and then pour over your dish and enjoy!
That’s it for tonight love doves! I’m off to work on my final projects for Stat and for Lit. I chose my classes for Syracuse this morning, so I am even more anxious to graduate. I have a countdown going on the home screen of my Droid: 31 days to graduation, and 92 days until Move-In Day at Syracuse! Get me outta hurrrrr.
See you soon love doves! Have a great rest of your week:)
Are you watching the Biggest Loser Finale tomorrow night?!
We should have a group Skype while we are watching it so we can all freak out and cry together.
Favorite simple dinner recipe?
This one. Bam.
What is your favorite fish?!
Right now it is salmon and ahi tuna but I recently had Mahi Mahi and fell in loveeeee