I was running a bit late in the morning (are you seeing a pattern here? I blame Parenthood on the DVR), but still managed to get to campus plenty early.
I joined the new gym (Mr. P, too!) near our house and attended a Step and Sculpt class last night. Someone under the age of 30 probably shouldn’t be sooo excited over the thought of step aerobics, but shamelessly, I am (if I didn’t fear the harsh judgements from strangers, I would probably wear leg warmers to class…once I located some).
The step portion was a breeze…it was my lack of balance and strength in the second half of the class that had me struggling. You know you had a good workout when the turn of a steering wheel feels like the continuation of the workout. And let’s not even talk about the added effort needed to just wash my hair. Killer workout.
And one more piece of good news that I will share…soonish! Promise!
So yeah, it took two days, but I’m back in the groove. Five days off can take a toll on a person…seriously. And while Thanksgiving has come and gone, you can’t miss out on some of the joys of the cooler months…like the humble sweet potato. Especially when in the form of fries. Baked, naturally.
For this entire meal, I went based on instinct. *gasp* (I know.) Generally, that’s a scary, scary no-good thing. Nine times out of ten, that results in take-out or cereal for dinner. But hey, we all have our moments of glory. This was one of mine.
The sweet potato fries were perfectly sweet and spicy with the traditional hint of cinnamon. I’d like to think the cayenne was unique.
The salmon was a complete shot in the dark. I was feeling lazy, so I went with equal amounts of honey, dijon, and lemon juice. It worked…really, really well. And rather than a side salad, I slid the salmon filet on a bed of arugula, drizzled the remaining dijon-honey-lemon mixture over the top and…voila.
Healthy. Delicious. Simple.
Simple Honey Dijon Salmon
1 Tbsp lemon juice
1 Tbsp whole grain dijon mustard
1 Tbsp honey
2 5-ounce wild Alaskan salmon filets
4 cups arugula, loosely packed
Preheat oven to 400 F.
Line a cooking sheet with tin foil and spray with cooking spray. Lay salmon filets, skin side down, on the baking sheet.
In a small dish, combine the lemon juice, dijon, and honey. Combine well. Drizzle half of the mixture over the salmon filets, reserving half for later.
Bake the salmon for 12-15 minutes, or until flaky and cooked through. Meanwhile, arrange the arugula on a small platter.
Remove the salmon from the oven and transfer to the bed of arugula on the platter. Drizzle each filet (and arugula, if desired) with the remaining mixture. Serve immediately. Yield: 2 servings.
Nutrition Information (per serving): 302 calories; 14 g. fat; 88 g. cholesterol; 193 mg. sodium; 11.5 g. carbohydrate; 1 g. fiber; 31 g. protein
Result: So simple, so good. I always have these ingredients on hand and the flavors balance perfectly. I am always looking for new ways to make salmon and serving this over a bed of arugula that wilts just slightly from the heat of the salmon was perfect (coming from the girl who hates hot, wilted lettuce). Enjoy!
Sweet Potato Fries
3 sweet potatoes, cut into wedges or thick match sticks
2 Tbsp olive oil
1 tsp paprika, or more to taste
1 tsp cinnamon
a pinch of nutmeg
a pinch of cayenne pepper
1/2 tsp Kosher salt
Preheat oven to 400 F. Line 2 baking sheets with foil and spray with non-stick cooking spray.
Cut potatoes into matchsticks. Toss with the olive oil, and then the seasonings. Arrange potatoes in a single layer on the baking sheets.
Bake for 20 minutes. Remove from oven and flip fries to the opposite side. Bake an additional 20 minutes, or until baked to desired crispiness. Yield: 4 servings.
Nutrition Information (per serving): 139 calories; 7 g. fat; 0 mg. cholesterol; 319 mg. sodium; 18.3 g. carbohydrate; 3.3 g. fiber; 1.5 g. protein
Result: Sweet with a bit of spice! The only warning I have with sweet potato fries is that they don’t get quite as crispy as those made with a russet potato. The best thing to do it cut them really thin if you’re looking for a crispy fry. Since I don’t dip my sweet potato fries in anything (i.e. ketchup), I enjoy the texture just fine. Simple to make and kid and family-friendly! Enjoy!
Now, I want some sweet potato fries for breakfast – yum!