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“me”

Hey! I am Lisa.  Like all moms, I am in a constant state of trying to keep all the balls in the air without letting anything of importance come crashing down.  While in many ways women have it so much easier than our mothers, in other ways are lives are so much crazier, busier and more stressful. Our kids are in activities multiple days a week, and the activities are all over town, not just at their school. We have stressful jobs but still are carrying more than half of the load at home. We are taking care of aging parents while we are still raising our own children.   We put out the hottest fires first, which generally means we do not take care of ourselves, we skip the gym, we buy convenience foods, etc. 

I did not really start cooking until after college when I first moved out of the house.  Through my twenties I found a love of cooking not only for myself but for others. I loved having friends over for dinner parties.  I still love having people over for dinner but my meals have become so much more sophisticated than those early dinner parties. Through the years I have become quite the foodie and love playing with new flavors and food combinations. 

After the birth of my first child, I started my journey with “clean eating”.   However, my journey has been slow. Over the past ten years, I have been balancing my legal career, two kids, a husband who owns his own business, moving my family to a new state, and a host of other stressors. Early on I made small changes. But I never felt like I had the time to meal prep or the time to cook after a long day of work.  Most days my mantra was “Just keep swimming, just keep swimming.” 

  Today,  my family eats “cleanish,” which means we eat clean for most of our meals but we also incorporate some “worth it” foods into our lives.  That doesn’t mean I am always in the kitchen. I have learned to streamline my food shopping and cooking so that I am not constantly at the grocery store or in the kitchen. 

Welcome to my page where I will share with you my love of cooking with my pursuit to eat cleanish.

Lisa

Asian Salmon Fillet

Asian Salmon Fillet

 
Parents' Dinner

Parents' Dinner

Kids' Dinner

Kids' Dinner

 

I love asian flavors. I mean who doesn't? I decided to cook salmon tonight. I buy the frozen coho wild caught salmon from Trader Joe's.  I love it.  A common misconception is that you should always buy "fresh fish". Well this is not necessarily always the case and depends much on your location.  

Salmon

Ingredients:

1 lb coho salmon (two fillets)

sesame seeds

Sauce: 

   1 to 2 cloves of crushed garlic 

   1 tsp ginger (I use the ginger paste from Trader Joe's)

   1 TBS sesame oil

   1 TBS rice vinegar

   1 TBS coconut aminos 

    1 tsp of fish sauce

    2 dried thai chili peppers

    salt to taste

Instructions:

I made two batches of the sauce. In the second batch I removed the thai chili peppers so that sauce could be used for the kids' salmon fillet.  I placed each fillet on its own piece of foil and poured the sauce on top. I folded the foil closed.  

 
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I let the salmon fillets sit in the marinade while I prepped some of the other dinner components.  Place the salmon fillets in a cold oven and set the temperature at 400 degrees. This is a no fail method that I learned from Pretend Its a Donut .  Set your timer for 25 minutes. During the last few minutes of the cook time I opened the foil packets up to expose the salmon directly to the heat.  I top the salmon with sesame seeds upon serving.

Meal Prep Tip: The sauce can be made ahead of time and store in the fridge. I would not marinate the salmon longer than 1 hour. 

For the adults I served the salmon on top of zucchini noodles with an asian dressing and for the kids I served the salmon on the side of some whole wheat noodles with an asian dressing. 

Zucchini Noodles

2 or 3 zucchinis 

salt

1/2 onion

1 to 2 cloves garlic

sesame seeds

Sauce:

   2 to 3 tsp coconut aminos

   2 to 3 tsp sesame oil

   1 tsp fish sauce

   crushed red pepper flakes

Instructions: Spiralize zucchinis and salt. The salt draws some of the excess water out of the zucchini so it is best if this sits on the counter for 30 minutes, so do this prior to starting the salmon. Thinly slice or spiralize half an onion as well. When the salmon is almost done, heat half of the sesame oil in a nonstick skillet. Use a few paper towels to pat dry the zucchini noodles. 

When the skillet is hot add the garlic but be sure not to burn the garlic. Once the garlic is fragrant (approximately 30 seconds) add the zucchini noodles and onions. After about a minute, add coconut aminos, remaining sesame oil, fish sauce and crushed red pepper flakes. Depending on how big your zucchinis are will determine if you should add a little extra of the sauce ingredients.  Stir and allow the zucchini noodles to absorb the sauce. Only cook for a few more minutes, 3 or 4 minutes max. Top the zucchini noodles with sesame seeds.

Overcooking your zucchini noodles will make them mushy. I have found that zucchini noodles hold up best with light sauces and seasonings.

Whole Wheat Noodles

Ingredients:

1/3 to 1/2 a bag of whole wheat spaghetti noodles (whole wheat gives a nutty flavor that is needed for this dish) 

sesame seeds

Sauce: 

   1/4 cup coconut aminos

   1 TBS rice vinegar

   1 TBS sesame oil

   1 tsp fish sauce

   1 clove crushed garlic

Instructions: Cook pasta per instructions. Combine sauce ingredients (again this can be done as part of your meal prep). Once cooked toss noodles in the sauce. Add sauce a little at a time as you may not use all the sauce depending on how much pasta you cook. The noodles should have a light coating but not be drowning. Top with sesame seeds. 

I also served some steam broccoli. If you don't use these steamer bags by Ziplock then you are missing out. Throw the vegetables in the bag and toss it is the microwave per the directions on the bag. The vegetables come out perfect every time and there is no mess! 

 
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ENJOY!

 

 

“nutty for nut butter”

“nutty for nut butter”

"the cleanish life starts with breakfast: staples for your fridge and pantry"

"the cleanish life starts with breakfast: staples for your fridge and pantry"