Uncategorized

Parchment Paper Salmon

It’s been HOT, HOT, HOT in LA lately. Like sweat pooling behind your knees and through your shirt hot. Never thought I would say it but I wish it was a a bit cooler. It’s October and I love sweatshirt weather and cuddling under blankets at night and you definitely can’t do either of those right now. Despite my complaints about the warm weather, you really can’t beat views like this:

Sunsets in Santa Monica
Sunsets in Santa Monica

And what made yesterday even better? The San Diego Chargers running train on the Jets!! I will admit that I’m a newly converted Charger fan. Since LA does not have a football team, I naturally rooted for whoever the Patriots were playing because I have a strong dislike for any Boston professional sports teams. (As a side note- this stems from my love for the Lakers and their bitter rivalry with the Celtics. Ask any of my friends and they will tell you that I bleed purple and gold for #24 and the LOS ANGELES LAKERS.) My boyfriend in from San Diego and by default I have become a Chargers fan. SO excited to see them doing well and even more excited that we’re going to see them play the Patriots in December at Qualcomm! #boltup

#BoltUp
#BoltUp

With the Chargers win, it was only fitting to have a winning dinner. Whole Foods was having a sale on wild caught salmon (GO SUSTAINABLE FISHING PRACTICES!) and so we had to buy some. I will admit that I don’t eat it as much as I should but maybe if I make parchment paper salmon every night for dinner, I might just get all my Omega 3’s in!

Parchment Paper Salmon with Greek Yogurt Mustard Sauce

Parchment paper salmon packets!
Parchment paper salmon packets!

Ingredients

  • 3 salmon fillets (about the size of your hand)
  • 1 small yellow zucchini, sliced
  • 1 small green zucchini, sliced
  • 1/2 red onion, minced
  • salt and pepper
  • olive oil
  • 1 lemon sliced, 1 lemon halved
  • 1/4 c nonfat Greek yogurt
  • 1/2 tsp garlic salt
  • Whole Foods all-purpose seasoning (or similar- I also like Trader Joe’s salt free 21 Seasoning Salute)
  • 1 TBS whole grain mustard
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme

Directions

  1. Preheat the oven to 400 degrees. Tear off 3 medium sized sheets of parchment paper. In the middle of the parchment paper, arrange the sliced zucchini as a base for the salmon.
  2. Place the salmon fillet on top of the zucchini. Sprinkle with salt and pepper and drizzle with olive oil. Top with 1 TBS minced onion and lemon slices.
  3. Fold the parchment paper into packets. I folded the parchment paper how I had seen on a cooking show (see photo) but the folks at Cooking Light have a great method that further hammers home the heart health benefits of eating fish!
  4. Put the packets on a rimmed baking sheet and bake for 15-20 minutes, depending on the thickness of the salmon fillets.
  5. While the fish is cooking, whisk together the Greek yogurt, mustard, garlic salt, all-purpose seasoning, fresh cracked black pepper, rosemary, thyme, and fresh squeezed lemon juice (about 2 TBS).
  6. Remove fish from oven and carefully open the packets. Serve with lemon wedges and a drizzle (or more!) of the yogurt sauce!
Uncategorized

Maple Paleo Pumpkin Muffins

Since I’ve passed my RD exam I’ve had every intention of blogging regularly and posting really awesome pictures of all the cool stuff I’ve been up to. However, that did not happen. As much as I would love to be the dietitian that blogs on a regular basis, I decided, or rather realized that I’m better suited to post when I am feeling most inspired. And maybe if I have a really amazing recipe to share!

After I tackled the hurdle of passing my RD exam, I joined the league of Americans searching for a job. It was definitely a long and arduous process. I obsessively searched Indeed every day, upgraded my LinkedIn to premium and utilized my networking skills to see what I could find. During the internship I couldn’t wait to not have work to do but once I was jobless, I quickly realized I missed the work. I guess it’s true when they say you don’t know what you have until it’s gone.

Thankfully, my hard work and obsessive job searching led to two great opportunities! I am working in a hospital one day a week and will work full-time as an outpatient RD for a medical group in LA (my same job from before my internship)!

I couldn’t think of any better way to celebrate fall and new jobs than pumpkin muffins! These paleo pumpkin muffins were created 2 years ago when I was doing CrossFit and first heard about paleo. While I’m not a die-hard paleo-eater, I do love the way many paleo bloggers create some amazing grain free recipes! While the recipe is not completely paleo (oat topping) you can certainly change some ingredients around to make it paleo!

Ingredients

1 cup almond meal (ground up almonds)
1 cup pumpkin puree (I used Trader Joe’s Organic pumpkin puree)
¼ cup real maple syrup (Vermont Trader Joe’s Maple syrup, you can also substitute honey)
2 eggs
¼ cup crunchy almond butter
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon apple pie spice
½ teaspoon almond extract
½ teaspoon vanilla extract
1 teaspoon baking powder
¾ cup roasted pecans
¾ cup roasted walnuts

Topping

¼ cup unsweetened apple sauce
¼ cup pumpkin puree
1 tablespoon maple syrup
¼ cup oats
1 TBS coconut oil, non-hydrogenated margarine (Smart Balance), or butter

Directions
1) Preheat oven to 350 degrees.

2) Combine all muffin ingredients and mix in a stand mixer.  Be careful not to overmix!

3) Toast walnuts and pecans in a frying pan over medium heat for 3-5 minutes.  Remove from heat and coarsely chop.

4) Add ¾ of chopped nuts to muffin batter.

5) Drop by batter by large spoonfuls into lined muffin cups. Recipe will make approximately 12 muffins.

6) To make topping, combine apple sauce, pumpkin, oats, and remaining nuts.  If using non-hydrogenated margarine or butter melt in microwave and then add to topping mixture.  Spoon a dollop of topping mixture on top of each muffin.

7) Bake in oven on middle rack for 30-35 minutes.  Muffins are done when an inserted toothpick comes out clean.

8) While muffins are cooling, drizzle real maple syrup over each muffin.