When I got out of work yesterday, it was spring-like and the dog was full of energy. Wanting to get in a workout and have her expend some energy at the same time, we ventured down the road to a park that has tennis courts. I recently purchased a “ball hopper” and about 50 tennis balls that Mr. Prevention swore I would never use. He was in China for work, but I took pictures to prove the use of my tennis equipment. 😉 Booya, husband!
As I practiced my serve over the net, Lily waiting on the opposing side anxiously awaiting each serve so she could chase down the ball. She was under the impression I was playing with her when in reality, she was just participating in my chosen activity. It was…perfect. Thirty minutes and a sore arm later, she was panting and in need of water. Mission accomplished.
I’m glad to have discovered this mutually beneficial exercise for the both of us. As the weather continues to improve (hint, hint mother nature), I look forward to more tennis. And sun. I mean, we’re more than half way through April. Lent has come to an end Easter is right around the corner. Time flies.
At work, the cafeteria has been an unpredictable place on Fridays. I have my religious folks who want fish, my health nuts who want fish, and the majority who want anything other than fish. Fish haters, what…is…up? Do you not know what you’re missing? This must be the case.
Granted, a baked or broiled piece of fish is…lack luster. But fish has all sorts of potential. Think: salads, pasta, casseroles, finger food. Really, the possibilities are endless. Lent or any other time, most of us could benefit from leaner proteins in our diet and in the case of salmon, omega 3 fatty acids.
This Caprese Salmon Quiche was adapted from a Caprese Quiche — but with more flavor. Not only from the salmon, but from McCormick garlic powder, a pinch of nutmeg, Italian seasoning, and also, fresh basil and mozzarella. Salmon in quiche was a wise, wise (and healthy) decision.
- 7 eggs
- ⅓ cup nonfat milk
- pinch of nutmeg
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- ¼ tsp salt
- 3 Roma tomatoes, sliced
- 4 oz fresh mozzarella
- 10 basil leaves, chopped
- 6 oz cooked salmon
- Preheat oven to 400 F. Mist a pie pan with nonstick cooking spray and set aside.
- In a medium bowl, gently whisk the eggs to break up. Add the milk, nutmeg, Italian seasoning, garlic powder, salt, and pepper; whisk well and set aside.
- Arrange the tomato slices in the bottom of the pie pan (it's okay if they overlap). Next, break off small bits of the mozzarella and arrange over the tomatoes then sprinkle with the basil leaves. Top the basil with the salmon, breaking off flakes of the salmon to distribute over the entire surface of the pan. Slowly pour the egg mixture over the salmon. If necessary, take a large spoon and press down on the filling ingredients to submerge under egg mixture.
- Bake the quiche for 35-40 minutes or until completely set. Allow to cool for 5 minutes before slicing and serving warm.
Disclaimer: I was compensated for this post as a contribution to the 2014 McCormick Health & Wellness Blogger Program. All opinions are my own.
We catered a fancy luncheon meal for 70 yesterday. I, stupidly, wore heels. Looking forward to a much calmer work day!