Are you an avocadotarian? Could you eat an avocado every day? I could, and have – and maybe more than one! 
Even though avocados are considered a “healthy” superfood, the good-for-you fats and calories can start to add up when overindulging on this rich, creamy fruit. Sometimes you still want to eat the whole bowl of guac, but don’t want that heavy stuffed feeling — say yay for my lighter Skinny Garden Guacamole. Continue reading
This post is sponsored by Sizzlefish, I received products to review. However, all opinions, editorial comments and recipes are my own.
Sizzlefish recently sent me an impressive assortment of fish and seafood to incorporate into my November menus — sable fish, salmon, trout, scallops and more. Honestly, I couldn’t decide which fish to fry first (speaking metaphorically, of course), so I pulled the Coho salmon out of the pre-portioned, individually-packaged pile. That’s one thing I appreciated right off the bat, the fact that each serving is single-serve (less waste) and measured out to be exactly 4 ounces (no guesswork). As a connoisseur of all proteins, I know that a 4 ounce serving of beef, chicken or fish protein gives me around 25 grams of protein which is the optimal amount for my body to take on at any one feeding.
For quite some time now, I have made a conscious effort to increase the amount of protein I’m eating and pair that with as much fresh seasonal produces as I care for. However, I haven’t eliminated all grain and starchy carbs from my diet, because after experimenting around with Paleo and such, I really feel like I need some quality carb fuel to keep me where I want to be as an athlete. That being said, the powers of protein have done great things for me including speeding up my recovery time, leaning me out and boosting my brain power (okay, jury still out on that one)! Everyone knows I love beef, that’s no secret – but when it comes to getting enough quality Omega-3 fats, even a Texas rancher would say – go eat some fish! My husband and I eat at least two servings of Omega-3 rich fish per week and you should too! I think you’ll love this fall-seasoned recipe I created this weekend – Coho Salmon with Cranberry and Jalapeno Compote.
Coho Salmon with Cranberry and Jalapeno Compote Recipe (serves 2)
Note – skin may be removed from salmon after cooking, but at least try to eat the darker flesh next to the skin because where A LOT of the good-for-you fats are found.
Try Sizzlefish for yourself — use discount code TRISIZ for $10 off order!
What is your favorite type of fish?
Oh, F word. And by “F word” I mean fat. Seventy two hours into my quest to eat 180 grams of healthy fat a day for 10 days is proving harder than I imagined. I’m doing this as a fat-loading phase of a marathon nutrition plan. I’ve had avocado, almonds and eggs. I put real cream in my tea. I was thinking whole plain Greek yogurt would be yummy, but am finding it actually hard to find at the grocery store. Everything is marketed as fat-free, low-fat, reduced-fat or I-can’t-believe-its-not-fat! I did find one large carton of yogurt that had nearly half its calories made from creamy goodness, but the expiration date was looming. Conspiracy!
Eggs, avocado and cheese only got me 1/9th of the way to my 180 gram fat goal.
I was planning a fabulous beef dinner crisped up in rendered fat, but keep forgetting to pull the roast out of the freezer. That will happen this weekend, but I still needed dinner inspiration for tonight. With salmon and bacon on hand, it didn’t take long to realize that these two high-fat proteins would pair up like fine wine and Cheetos (really, try it). With salmon rich in heart-healthy polyunsaturated Omega-3 fatty acids and the bacon sputtering with a hefty dose of (one might argue) less-healthy saturated fats, it only took a mere bamboo skewer to bring together these two opposing forces of dietary fat. You can call the fat combo “naughty and nice” or you can call it “yin and yang,” but why not just make this recipe for Bacon-wrapped Salmon Kebabs with Sriracha-Orange Glaze and call it a damn good thang?!
Bacon-wrapped Salmon Kebabs with Sriracha-Orange Glaze Recipe
1) Soak bamboo skewers in water for at least 10 minutes to prevent burning.Cut salmon into 6 equal-sized strips. Thread onto skewers. Wrap skewered salmon with one slice of bacon.
2) Heat grill pan to medium-high heat. Pan grill kebabs for approximately 4 minutes on each side (including sides), for a total of approximately 16 minutes or until bacon is crisped and salmon cooked through.
3) While kebabs are grilling, prepare glaze by adding juice, tamari, Sriracha and marmalade into a small microwave-safe bowl. Microwave on high for approximately 1 minute, stirring once, or until heated through.
4) Remove kebabs from heat and brush with glaze. Sprinkle with orange zest. Use any remaining glaze on the greens, noodles, rice or whatever you are serving*
Serves 2.
When I made the greens, I just kept the rendered fat from the bacon in the pan because I (ahem) wanted it. But, drain off if you wish.
I served these Bacon-wrapped Salmon Kebabs with a version of my Kicked-up Orange Cashew Kale. Heck yeah, the cashews add a little extra crunch and healthy fat. Instead of kale, I used a 10-ounce bag of mixed greens (turnip, collard and mustard). By the time it cooks down, that big bag (which isn’t all yet in the pan above) serves just the two of us. Convenient because I still can’t get my kids to eat cooked greens; pretty sure I wouldn’t as a teenager either.
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