Have you thought about what you’re eating?
I mean are you thinking or just consuming?
I have 4 children, a million thoughts, never enough time, and lots of problems to solve. Sometimes, I get so overwhelmed when it seems that I can’t get it all done! Then, I have to eat and I don’t always feel like cooking. Don’t get me wrong; I looove cooking! It’s a stress reliever, but I just need to buy pizza for the kids, because I’m tired.
Being a single parent has it’s challenges and I simply need a break from cooking sometimes! So what do I do? I go to Whole Foods or Trader Joes and buy frozen box pizzas and save them for emergency food. I buy emergency pizzas and frozen french fries (with skin) so that I don’t have to cook when I’m tired. That’s my only “fast food”. “Fast food” should be as healthy as it can be when you need a little help. Apples, bananas, unsalted nuts and sunflower seeds, and dried fruit should always be available for a snack. You will not find fruit juice on the grocery list, since I believe water is sufficient.
I wonder sometimes if we should start communal living and share food preparation. Maybe neighbors could connect and share cooking responsibilities. Maybe we could change the way we ‘grab something quick’ to eat or feed our families. Maybe we should learn to be a little smarter, a little more conscious about our food choices and think healthier. Just maybe we could change…maybe?
Healthy, & Deeelicious = Mary Wellness
Pomegranate, Fennel, Rosemary scented Poached Wild Salmon
1-1.5 pounds of fresh or frozen (thawed) wild salmon filet, deboned
1 small onion, small dice
¼ cup fennel, thinly sliced
1 teas. Rosemary, dried or fresh
¼ teas. Fennel seeds, crushed
2 cloves garlic, crushed
2 cups pomegranate juice
salt & pepper
Extra virgin olive oil
Portion salmon into desired cuts. Season with salt and pepper. Set aside.
Heat large skillet and add olive oil. Immediately add onion, fennel, spices, and garlic. Saute until translucent.
Add pomegranate juice. Simmer until some liquid reduces. Add salmon and taste liquid for flavor.
Cover salmon and cook until salmon is cooked through, about 6 to 8 minutes.
Remove salmon and reduce sauce until flavor is well and sauce has slightly thickened. Remove from heat and whisk in 2-3 Tables. whole butter.
Serve sauce over fish and polenta.
Polenta with Thyme2 cloves garlic, finely mince
4 cups vegetable broth or water
1 cup coarse ground cornmeal
1/2 cup goats milk
1 1/2 teaspoons Himalayan pink salt
1/2 teaspoon ground black pepper
1 to 2 teaspoons garlic
2 thyme sprigs, picked leaves
Using a saucepan, combine liquid corn meal, goat milk, salt, pepper, garlic and thyme leaves.
Heat on medium to high flame, whisking constantly until boiling. Using a wooden spoon stir frequently to prevent sticking. Turn flame to low and cook for 30-45 minutes, until smooth and creamy.