Tuesday, May 28, 2013

A newer version of seafood chowder

It's been so long. So, so long. I have been here, there and everywhere. I have been exercising, I have been on exciting adventures, I have been running, I have been cooking up storms, I have been cleaning, I have been purging from the closets.

I have also been dreaming of - gardening, a spotless house, hot vacations, ice cream, long walks on the beach.

me at dirty

A couple of weeks ago, I went to Seattle with a lovely group of ladies. We went to the Dirty Girl - 5K Dirty Girl - obstacle course. We did a quick trip into Seattle, did some heavy duty outlet mall shopping and ran, climbed, jumped and dragged our butts through a lot of mud - and had an amazing time.

I would do it again - in a heartbeat.  And hopefully next year!

I have been cooking lots - eating well - trying to stay on track. Prepping everything on a Sunday - has been my key. I have a good week when I plan ahead. When I say 'good week' - I mean a few different things. But one of those things - is eating well. Staying on track - eating what I want to eat and what I should eat.

We have had some cold and wet weather here. I am not sure if summer is on it's way - or if we will just have a windy, wet summer. Or... is it just around the corner and waiting to hit us with some lovely hot hot sun? I hope the latter.

Last night - after a wet and soggy run - I came home and whipped up a pot of salmon chowder. I have made this before - just did it a bit differently this time. You can see the previous seafood chowder HERE. Oh my has my picture taking improved. Phew.


This recipe was fast and easy. I prepared the 'broth' before I went for my run - and finished it up when I got home.

Seafood Chowder

1 small onion - diced
1 cup low sodium chicken stock
1 28oz can of diced tomatoes
1/2 jalapeno - diced - pith and seeds removed if you don't want it to spicy (I used half of this)
2 peppers - 1 red, 1 yellow
Juice of 1 lime
1 tbsp grated ginger
1 cup of cilantro - diced
1 can of lite coconut milk
Fresh salmon - cut into large chunks -
Fresh prawns

In a large pot - saute the onion in a drizzle of olive oil and a pinch of kosher salt. Saute for about 8 minutes. Add the chicken stock and stir to get all of the onion goodness. Add in the canned tomatoes and jalapeno. Simmer for about 10 minutes. With a hand blender - or food processor - blend it all up - so that it has a creamy texture.

*Now if you are doing half and half - remove the pot from the heat, cover, and go and do what you like to do. If not - then just keep on cookin'.

Add in the peppers, lime juice, ginger, chopped cilantro and coconut milk. Let it continue to simmer for about another 10 minutes. Add in the salmon and prawns - and let it cook for another 7-8 minutes.

And that's it. The flavour of the coconut milk, lime and cilantro - mixed with the salmon and prawns - is fresh and delightful.


Alrighty friends - I hope you are well and healthy and loving life.



Monday, May 13, 2013


I am nuts for this new sauce that I have been making. NUTS! Most of the time, if I love something, I say that I want to marry it. Like cauliflower, chocolate, blueberries. I am a bit of a floozy I guess when it comes to wanting to marry my food.

So, I have decided that this time, I am going to be ladylike and classy and rather than want to marry the sauce, I will just go nuts for it.


Oh nevermind.

I craved this sauce one day, I had all of the ingredients, so I winged it, and it turned out quite deelish, if I do say so myself.


It's a huge hit around the house. Chris wants to drink it. I have banned drinking it. He wants to take a straw and gulp it down, I have banned him from doing this too.

Ikea furniture building 101 - will have the bedroom reveal sometime soon

David also enjoys it too - and after a day of building Ikea furniture together - I hooked them up.

Are you dying to know what it is - or have you already scrolled down to see? Before I share the recipe* - I just want to say that this goes good with so many things. We have been eating it as a dipping sauce for grilled steak and roasted cauliflower and broccoli.


Peanut Sauce



I served it alongside of oven roasted prawns - that I added a tiny bit of coconut oil and lime zest and juice to and baked for 8 minutes.

*I have removed this recipe for a reason that I can't share right now. If you really want it - contact me and I would be happy to share.


Give it a try - it's a nice treat to go with vegetables, meat, rice...



Tuesday, May 7, 2013

Everyone needs pasta (well, once in awhile)


Happy Tuesday. I am a fan of Tuesday's. I like them because it means I survived a Monday - which let's face it - those days are hard sometimes. And then, it means that at the end of the day - I am that much closer to the weekend. Which let's face it - everyone loves a good weekend. Oh meohmy - how I enjoy the weekend.

Summer is here. Technically it's not really here - but it is hot. We have had some lovely weather. 28 on Sunday. I love the sun, and I love that it has stopped raining. I enjoy the heat - but I am a bit of a wimp when it gets too hot and I have to do stuff in it. Like running, working out, sitting, walking up my stairs, sleeping, walking the dogs.... you get it. But, don't worry, I am not complaining. I am going to try and not complain this time when I think that it's too hot. I will probably just grin and sweat.


A couple of weekends ago we did UFC at our place and I whipped up a batch of pasta. I haven't had pasta in awhile, but I followed advice - and 'carbed' up. Ha - what a great treat to have. I love pasta. I have just tried to stay away from it because I love it so - and I know that eating a small bowl isn't realistic. Since I was going to run the 10K the next day - I thought that a treat to give me the needed energy was in store.

I think that it's ok to have pasta from time to time - or even more if you really love it - just be mindful of what you're having with it - or the kind of pasta that you're having. I have a pack of brown rice pasta that we will try sometime soon. I'll keep you posted on how we liked it.

Ok - so back to the UFC - I wanted something easy that we could all enjoy - something that was healthy and deelish. It was a good dish - and one that I will definitely make again.


Pasta with salmon and vegetables

1 large fillet of salmon
Juice of 1 lemon

2 small shallots - finely diced
2 garlic cloves - grated or finely chopped
1/2 cup white wine
1/4 stock (I used chicken)
1 tbsp italian seasoning
1/2 tsp red pepper flakes
1 large pepper - diced
2 cups - grape tomatoes - cut in half
1 cup peas (I used frozen)
1/2 cup goat cheese
Juice of a lemon

Pasta - I used linguini for the guys - and I used whole wheat vermicelli - a little thinner and not so heavy - cook as per instruction until al dente

Pre-heat the oven to 400. On a lined baking sheet - place the large fillet - and top with the lemon juice. Bake for 20 - 25 minutes - or until the salmon is cooked through. You still want it moist - so don't overcook.

In a skillet, drizzle a tbsp of olive oil and heat the shallots. Cook on medium heat. Season with sprinkle of kosher salt and cook for about 5 minutes. Add in the garlic and cook for another minute. Pour in the wine and stock. Add in the seasonings. Add in the peppers, tomatoes. Cook for another 5 minutes. Add in the goat cheese and peas and let simmer for a couple of minutes. Add in the fresh lemon juice. If you find the sauce not so 'saucy' add in a bit of the pasta water.

Pull off chunks of the salmon and add it into the sauce - stirring gently.

Place the pasta in the bowl and top with the sauce.


The cheese will melt slightly and make the sauce creamy. All of the ingredients go so deliciously together.

Alright - I am off to watch the hockey game - we're PVR'ing it - just waiting for C to get home. Please don't call and tell me the score. No seriously don't.



Wednesday, May 1, 2013



Quick post tonight - just wanting to share my dinner tonight, after all that is what this wee blog is supposed to be about.

This post is dedicated to all those people that work so hard and everything that they do - and want to try and make a decent meal for themselves and their loved ones - and do it in time that will have them free and enjoying life instead of slaving over a hot stove - or feeling defeated and going for KFC. (Um, I drove by KFC tonight on the way to my workout - and I am not going to lie - it smelled frickin' good - it doesn't tempt me though).

When I workout on Wednesday nights - I like to be able to come home and eat right after. I usually try to have dinner done before I go - so that when I come home - I can just eat. Now, when I say 'come home' - that sort of looks like me cringing as I try to get out of the car, make my way up the front steps and curse as I try get my shoes off. And that my friends, is an indication of what Wednesday night workouts are like. Does it sound like I am complaining? Well, I sort of am - but it's a good complaining.  Sweating and pushing yourself to the max is good for you. If only I realized that so many years ago.

Alright - back to it. I have developed the easiest tzatziki recipe - I love the stuff. It's all about time. Making quick recipes that are easy - that are full of flavour - and that are good for you - is what this girl is all about. The 'girl' is me :) You can make some of the components - are all of them - in advance.


Tzatziki Quinoa Salad

2 cups of uncooked quinoa - if you have a rice cooker - use it! It's the best and easiest way to cook it. Season it with a pinch of kosher salt and 2 tbsp of lemon juice and cook it up.


2 boneless chicken breasts - cooked in 375 oven for 35 minutes
Cool - and chop into bite size pieces


Vegetables (use what you love)
4 celery stalks - chopped
2 peppers - chopped into small pieces
Tomatoes - grapes halved - or small tomatoes quartered


Tzatziki - this is so easy - so deelish
2 garlic cloves
1/2 long english cucumber - peeled - and cut into large pieces
2 tbsp of lemon juice
Fresh dill - lots of it
1 cup of non-fat greek yogurt - if you have not tried Costco brand - try it. It's so good.

In a small food processor - chop/pulse up the garlic. Add in the lemon juice a pinch of kosher salt, the cucumber and the dill. Pulse it up so that it is all pureed up. Add in the yogurt and pulse it up again. It will be a smooth consistency, full of flavour and so delicious.

Cool the quinoa - and stir in the tzatziki. Add in the vegetables, and stir it up. Then add in the chicken and mix it all again. If you like to some feta or goat cheese - add that in as well. A salad is so good with both.

Alrightyoh. I am off to watch a bit of the Canucks. I am not sure why I am nervous - I haven't watched much hockey at all this year.