What is Steff-stainability?

Living sustainably, my way. It's thinking about what you are putting into your body and how it affects you. But it's also indulging in a brownie cheesecake every now and then. It's making your body look the way you want it to and being proud of it. But it's not spending half of the day working out. It's about making small changes in your life to benefit the great earth on which we live. But it's also running your A/C in the summer and driving your car. It's about setting goals and living up to them. It's trying to make the world a better place. And as I am ever-learning and ever-changing, so is this definition.

Wednesday, March 9, 2011

Salmon Bruscetta

When I wrote my blog entry earlier this week, I got to thinking about how, when I started MyFitnessPal, I actually had trouble eating enough calories to keep up with my workout routine. That's because when it comes to most of my meals, I eat unprocessed food. With the exception of peanut butter, bread, and a few other miscellaneous items, if it comes in a cardboard box or a plastic bag, I generally don't eat it. (Not gonna lie, I ate a box of Girl Scout cookies to myself) So when it comes to the big meals, I eat very low-calorie food.

Now, I don't expect everyone to do this. However, my point is that if you are looking to lose weight or eat a little healthier, cutting down on your processed foods is probably a good idea. Most of my recipes on here are, of course, very low on processed food. Here's another recipe to add to your low-calorie, high flavor arsenal. It's a little more useful over the summer, when the tomatoes are in season, but we are still getting semi-decent tomatoes down here in SoCal. So I thought I would share one of my favorite quick and easy recipes, Salmon Bruscetta.

Ingredients (for 2 people)
1/2-3/4 lb salmon
3 tomatoes, diced
1-2 cloves garlic, minced
1/2 onion, diced
1 handful basil, roughly chopped
Extra-virgin olive oil, salt and pepper

Preheat oven to 350 (or grill, your choice).
In a small mixing bowl, toss together the tomatoes, garlic, onion, basil, olive oil, salt and pepper until thoroughly mixed. Be sure to add enough olive oil to coat the ingredients, but not so much that it's soupy or drenched.
On a baking sheet, lay out enough foil to surround the salmon. Place the salmon on the foil, and then add the bruscetta mixture. Wrap the foil around the salmon and bruscetta. Place in oven and cook for 20-25 minutes.

Note: This recipe tastes best when fresh tomatoes and salmon are used. If you can't get your salmon from a fresh fish market, get it from the fresh fish section of the grocery store, NOT the frozen ones on the shelves. Take it from my experience, it doesn't taste good!!
Please enjoy!

1 comment:

  1. Hey Steffani! It's one of your Quantico wives! Your bruschetta looks amazing. My mouth literally was watering as I read this post. In-season tomatoes are my favorite vegetable (fruit, whatev). I really need to get adventurous and check out the grocery stores out in town because the commissary foods are basically for survival here. Yuck.