Elana is a recent transplant to the Indianapolis area. A former attorney from Washington D.C., she is looking forward to her new adventure as a Midwestern home executive. She lives with her husband and four kids, ages seven to almost two. Hobbies include, being stressed, drinking too much wine, eating too much food, and spending money she doesn’t have
I try to mix things up a little for the family. I don’t follow the paleo diet, but I kept hearing people talk about “crack slaw” and was intrigued. This recipe is based on a crack slaw recipe. It struck me as a neat idea, although my family was skeptical. My husband was pretty sure that the best part of the egg roll had to be the crunchy wrapper, but I thought otherwise and the family inhaled this one (no leftovers).
I’d like to begin at the very end of the beginning. On December 28, 2016, I traveled with my husband to Tijuana, Mexico and underwent bariatric surgery. The procedure I chose was the Vertical Gastric Sleeve. It is an endoscopic procedure in which 80% of the stomach is cut away, leaving a long thin sleeve in it’s place. The purpose of the surgery is to cause restriction and limit the amount of food one can consume. There are also other benefits, that are largely unexplained, like a loss of hunger, and a change to tastebuds (which favors nutritious foods and makes sweets less palatable).
Shhhh… I have a secret!
The holidays may be over, but there is no reason not to enjoy these delicious spiced pecans year round. You may be asking why this is a secret, it’s because of my husband. Aaron loves these pecans. During the first holiday Costco run of the season, Aaron proudly presents me with three 2 lb bags of pecans and an adorable smile.These pecans are an indulgence, and if I made them for Aaron year round, he might put on an extra hundred pounds. In short, Aaron knows these as our spiced Christmas nuts, the rest of you now know the truth.
If you’re anything like me, you grew up in a house where fish was rarely on the menu, except in the form of tuna salad. As an adult, learning to cook fish was both important to me, and a bit intimidating. Well, this Salmon recipe could not be easier. It is quick, healthy, and the kids love it.
About a year ago we decided to become pescetarian at home. Even though we still eat meat when eating out, I only cook vegetarian and seafood meals at home. Working fish into our diet is occasionally challenging but this recipe (only slightly adapted) from Cooking Light Magazine, has become an almost weekly staple.
1lb Salmon fillet
1 tsp ground cumin
1 tsp ground coriander
1 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 400F.
Slice onion thinly and line a baking dish with the onion. If you want to eat the onion, make sure you use cooking spray on the dish. The way I make it, the onion is mainly used for moisture and I choose not to add any oil or fats.
Combine the spices in a small bowl and mix well. Sprinkle mixture over fish.
Bake for 20 minutes.
That’s it, so easy….
I generally serve with either a spinach salad or roasted brussel sprouts, and wine (of course).