Energy with out drinking extra caffeine is a wonderful thing! I started taking Natural Calm three nights ago. I don’t know if it’s a coincidence, but I’ve been sleeping better. I was busy getting ready for our cold snap this week, but nothing odd is happening, no craving except when I come face to face with chocolate. So far I have escaped any slips and I will continue to do so. I found a new tea I absolutely adore, Republic of Tea Peppermint Chocolate. I had a cup last night with just a splash of full fat cream. It was a great way to end the day! I have another flavor I got and I’m going to give it a try tonight, Red Velvet Chocolate.
What I ate today,
Coco Monkey Smoothie and bacon. This was the best bacon I have ever had in my adult life. I got it through my co-op R.O.C.K. in Dallas Ft. Worth. The bacon was so good it almost didn’t make it into the picture.
Wild caught Coho Salmon poached with dill and Capers and my vegetable was,
Steamed zucchini with Kerry Gold butter, cracked black pepper and a dash of sea salt.
Dinner was fantastic Portabello mushroom and feta omelette with Greek tomato and cucumber salad, recipe below.
1 large tomato
1 English cucumber
15 Calamata olives sliced
1 tsp Oregano
2 TBS olive oil
2 TBS Red wine vinegar
4 TBS crumbled Feta cheese ( I used goat’s milk feta)
Sea salt and pepper to taste
This is the only way I can get my DH to eat Salmon. It has dairy in the recipe *gasp*
This is the most tasty fish recipes I have stumbled across in my kitchen chemistry. I use wild caught Salmon that I stock up on whenever I find it on sale and Whole Foods Market fish mongers are wonderful and remove the bones for me. I make my lemon dill caper sauce in the morning so the flavors have plenty of time to marry. I start with 1 pound of thawed or fresh salmon and sprinkle just a touch of sea salt, ground black pepper and dried dill.
Ingredients for the poaching
1 cup of white wine
3 cups water
juice of 2 lemons and their zest
4 sprigs of fresh dill
2 minced cloves of garlic
1/8 tsp sea salt
Put into pan and bring to a rolling boil. Place salmon gently into poaching liquid while it boils, bring back to a boil and cook until it reaches your desired doneness of medium, well rare which ever you prefer.
Ingredients for the lemon dill caper sauce
1/2 c homemade mayo
1/2 c Greek yogurt
4 TBS Capers drained
juice from one lemon ( 3 TBS)
1 1/2 to 2 TBS finely chopped fresh dill
salt and pepper to taste
Mix together well and put in a covered container. Place in fridge until you serve the salmon. Spoon over the salmon and enjoy!