Spring is here and the Seattle sun is finally shining!
It’s time to get healthy, get active and sieze the day.
Here’s a quick and easy smoothie to enjoy for breakfast, lunch or an afternoon energy boost.
- Two handfulls fresh basil
- 1 cup light coconut milk
- 1 tsp honey or agave nectar
- Protein powder (missing from picture but highly recommended to stay energized and full)
Combine all ingredients in a blender.
Blend and enjoy!
Time to celebrate EVERYONE! Today is officially the FIRST full day of Spring (even if it doesn’t feel like it yet in Seattle). Inspired by the new season, I decided to share my new favorite go-to salad. Have it for lunch with a bowl of tomato soup or just add chicken breast and make a meal out of it.
What You Will Need:
- Romaine lettuce and arugula
- Micro greens (Trader Joe’s)
- Handful of roasted pecans
- Organic mango
- 1 T Chèvre goat cheese (optional)
- 1 T Olive oil
- 2 T Balsamic vinegar
- 1/2 tsp Honey
- 1/2 tsp Fresh lemon juice
- Pinch of salt and pepper
How the Magic Happens:
First: Prepare lettuce (wash, rinse, dry and tear into bite size pieces) wash micro greens and slice mango.
Second: Make the dressing by combining olive oil, balsamic vinegar, honey, lemon, salt and pepper in a small bowl and stir until mixed.
Third: Place lettuce in large bowl. Drizzle with dressing and toss.
Next: Top with micro greens (aren’t they cute). Sprinkle with candied pecans and chèvre. Add mango slices and…..
Now quick eat, Eat, EAT and enjoy with a glass of chardonay or riesling if you have a sweet tooth like me!
The Eco-Chic Economist
P.S. And don’t be shy with the pecans (more is always better when it comes to healthy food). Looking forward to picnic weather and sharing more recipes and Eco-Chic adventures with you!
My recent trip to the Big Island of Hawai’i exposed me to island culture, food and hawaiian cooking. During my trip I enjoyed every meal with my aunt and uncle and discovered new culinary techniques that I must share! On the second to last night we enjoyed Kumu, purple potato salad, barbecued pork and bok choy while watching the blazing sunset near Kohala Ranch. This was my first time trying Kumu and definitely not my last. I admit, I was skeptical when my uncle said he was cooking a whole fish in the microwave, but I was very wrong. The fish came out tender, moist and delicious in a matter of minutes. Thanks Uncle Stewart and Aunt Sue for your wonderful meals and inviting us into your beautiful home!
How to Cook A Whole Fish: Microwave Style
- Whole Kumu (goat fish scaled, gutted and gills removed or find a good fishmonger)
- Minced garlic
- Bok Choy
- 4 Tbsp Shoyu (soy sauce)
- Handful minced green onions
- Tbsp Brown Sugar
- Sliced ginger
- 3 Tbsp Peanut Oil
- Pinch of salt
- 1/4 water
Cooking Time: 3 minutes per lb
Place fish on serving plate and stuff ginger into the cavity of the fish. Salt the fish and pour 1/4 cup water onto the serving tray underneath the fish. Place plastic wrap over plate and microwave 3 minutes per pound (Our fish was 5 pounds= 15 minutes microwave time). Mix shoyu with brown sugar in a small bowl. Heat peanut oil over medium-high heat in saucepan. Sautee garlic in a frying pan and add Bok Choy until wilted. Pour shoyu mix over Bok Choy in frying pan. Remove fish from microwave and check if done with a fork (fish should easily flake if done). Sprinkle cilantro and green onions over fish. Place bok choy around the fish on the serving plate and drizzle entire fish lightly with hot peanut oil (Allowing the veggies to fully cook).
P.S. If you are concerned about the safety of microwaving plastic wrap, please read the disclosure below courtesy PlasticsInfo.org:
Q: Is it okay to use plastic wrap with high-fat foods in the microwave?
A: Yes, it is okay to use plastic wrap with high-fat foods in accordance with the manufacturer’s instructions. Plastic wrap is not heated by microwave energy, but it can be heated by contact with hot foods. Normally, foods in a microwave oven do not become hot enough to bring the wrap to its melting point. However, because certain foods with high fat content (such as butter) can become very hot in a microwave oven, most manufacturers recommend leaving an inch of air space between the food and the wrap or turning back a corner for ventilation. The instructions on various plastic wraps may vary, so again, it’s always a good idea to check the label.
The berry monster smoothie is a breakfast staple for me. It’s loaded with protein and antioxidants, but low on sugar and calories. Perfect to drink pre workout for a boost of energy or enjoy for breakfast or lunch. I’m sure some of you are wondering how can a smoothie can substitute an entire meal, but this little monster will keep you full all morning long and give your metabolism a jump start!
Handful of frozen blackberries, raspberries and blueberries
6 oz Organic Almond Milk
Protein powder (Aria has 14g of protein per serving and only 80 calories)
Heaping handful of spinach
2 organic chicken breasts or package of thighs
1 teaspoon grated peeled fresh ginger
2 garlic cloves
Fresh lime wedges
1 large bell pepper seeded and thinly sliced
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon dark sesame oil
1 tablespoon red pepper and garlic or jalapeño pepper, finely chopped
8 leaves of Bibb lettuce
Heat skillet over medium heat. Add sesame oil and sauté garlic. Add chicken to the skillet. Mix ginger, brown sugar, lime juice, hot peppers and fish sauce together and pour over cooking chicken. Add sliced bell pepper to chicken in the skillet (Add extra veggies if you prefer) Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a pieces of bibb lettuce and fold to eat. Squeeze fresh lime wedges over lettuce wraps for a boost of flavor.