Gazpacho and Bean Burritos

Today has been totally lame in the science way. Around noon I got an e-mail from my advisor telling me a recently submitted paper had been rejected. The e-mail contained reviewer comments - which he asked me to go ahead and handle for the next draft of my dissertation that is DUE WEDNESDAY. That's almost now. So I was cruising along, trying to finish up all of my corrections for him, and got this curveball thrown at me. In addition, he asked that I address the comments for a resubmission before I defend, which is July 20th. SO my diss. is due July 6th, I defend the 20th, and somewhere in between there I have to rewrite a paper, prepare my public defense, start packing up my house.. I don't even want to go on.

I just had to get up right that second and go for a walk downtown for a few minutes to clear my head and calm down. It will all get done... it's just a stretch. A big one.

Anyway- food today was good. I was hungry almost every second of the day- so I will have to add some snacks tomorrow so that I don't feel like I am about to die at 4:30 like today.

Breakfast - egg whites with salsa verde. Green smoothie - banana, strawberry, greek yogurt, lots of spinach and some almond milk.




Lunch - some tuna salad boats with this tuna salad.




Dinner- Gazpacho and Burritos.

I wanted to make these today since I had leftover guacamole from yesterday. However, when my husband got home from the gym he fixed that issue - so we were Guac-less.

The Gazpacho is Angela's recipe. So, so, so good and simple. Great flavors. This will be added to my tuna boat lunches!



And because of the debacle this morning/afternoon/whenever it was - I made true emergency bean burritos.

Bean Burritos - the fastest and easiest ever
1/2 sliced onion
1 clove garlic
1 cup frozen mixed vegetables
2 Tbsp chopped fresh cilantro
1 tsp cumin
1/2 tsp chile powder
Na++ and pepper
4 large whole wheat tortillas
1 can fat free refried beans
1 cup shredded low-fat cheese
Salsa

Preheat oven to 350. Spray a pan with some cooking spray and add onion and garlic. Saute for a few minutes and add frozen veggies. Add cilantro once the veggies are thawed. Add spices. Done.

Put 1/4 can refried beans on the middle of each tortilla. Top with 1/4 cup cheese. Top with veggies. Roll up. Bake for 15 minutes at 350. Garnish with salsa. So fast, so easy, so good.



Now I really need to get to work!

Fish tacos

I have been on my husband's case lately because he is always talking about how he LOVES to grill - and how he is just the best at it - and he can grill ANYTHING. Oddly enough, I never catch him actually grilling anything. He'd much rather wait for me to make something - no matter how un-meaty it may happen to be. Last week when I made this nice seafood dinner - I mentioned how the entire meal could have been grilled. He got the hint and we eventually came to the agreement that he would start preparing 1 meal per week. He took this seriously for about 15 minutes and started doing some "meal planning"

He came out of the office the other day with a grilling cookbook he got as a wedding gift. He found a recipe for fish tacos and started reading it aloud to me. The ingredient lost was 500 items long, and the prep time was about 4.5 days. It was a little too ambitious for somebody who hasn't touched food since way back when he was single.



My sister-in-law consequently posted a recipe for fish tacos on her blog that sounded much simpler. As the two filets of tilapia defrosted for a full 4 days, I appealed to the husband to simplify the recipe. We used the marinade listed above - just some lime juice, olive oil and jerk seasoning. A LOT easier than what he was originally planning. He even had the foresight to smoke some hickory chips to add to our charcoal grill. The fish was so smoky and delicious.


To garnish:
whole wheat tortillas
romaine lettuce
quartered cherry tomatoes
shredded cheese
Cholula
Mango Guacamole. Mmmmmmmmmmmm x 1000


On the side: refried black beans
1 clove garlic, minced
1/2 red onion, chopped
1/2 seeded jalapeno, chopped
1 tsp cumin
1 Tbsp red wine (why the hell not, right?)
1 can black beans - with juices
2 Tbsp chopped cilantro

Saute garlic and onions until soft-ish. Add jalapeno and saute a minute or so more. Add the cumin and saute until the smell is so overwhelming you can barely breathe (about 30 seconds). Add the wine - magic! No more suffocation! Add the can of black beans and turn heat to LOW. Simmer about 15-20 minutes- they will be nice and CREAMY. Add cilantro and love them.


The verdict? Everything was great! Well, I also did everything except smoke the fish. But it's a start, right? Now it's time to solve some cases with Mulder. I just saw this scene.


I am lucky.

Salmon and Mango Strawberry Salsa

Salmon is one of the few fishes that actually benefit your health. With respect to cardiovascular health - the fatty fishes are your best bet. I won't go into any lipid sciences - since I find it boring (two of my best friends are in lipids- but I don't necessarily understand what they do). I do know that fish oils are great for you - mainly by reducing arachidonic acid - which is a pro-inflammatory protein. Fish oils work to dilate blood vessels and stop platelets from stickign together - which lowers the risk of heart attack and stroke. They also work in the liver to limit the production of LDL (the bad cholesterol). So BAM - fish oils are pretty good.

The catch (haha get it) with salmon is that it has to be wild salmon - coho or atlantic. Otherwise the natural diet and environment aren't incorporated into the dead fish bodies for your consumption (sounds appetizing, right?) Well, it is. Deal. When you buy salmon, is it PINK or is it nice and SALMON colored? If it's light pink, the color is added in - since the natural diet fed to farmed salmon makes them almost white. So spend the money and buy the better stuff.

Well, enough with that. I happened to make some salmon tonight that was DELISH. I made a paste of 1 Tbsp lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp coriander, Na++ and pepper, and a shake of cayenne. I then proceeded to rub this on a filet of salmon, which had previously been rubbed with Na++ and Pepper.


I paired it with some roasted sweet potato wedges that I put a teaspoon of honey at the end for good luck. Also some roasted asparagus with olive oil. Yum.

All of these things can go in the oven at 450. The potatoes stay in for 30 - everything else for 10 -ish. Be your own judge!



What's that on top of the salmon? Oh just a little strawberry-mango salsa.

SALSA
One mango
3 strawberries
Juice of 1/2 lime
1 tsp lime zest
1/4 cup chopped cilantro
1/2 tsp cumin
1/2 tsp chili pepper
1/4 tsp cayenne pepper
Na++ and Pepper

Mix together and let sit for as long as you can stand it.

Angela's vegan enchiladas with cilantro avocado cream sauce

I waited WEEKS to make these. WEEKS. Seriously. I first saw THIS RECIPE on oh she glows on May 4th. I finally bought everything to make these LAST SUNDAY. No, not this past Sunday - the Sunday before that! But last Wednesday I traveled to an interview, and didn't get back until last Friday. On Friday my husband wanted to go out to dinner, but I can't even remember if I did since I was so exhausted.

Oh nevermind, I did. I made Kath's scallops. They were fab but I took no picture. Really fab. Oh and ou must try the risotto this way - so easy and so delicious. My husband killed what were going to be leftovers.

Anyway... this weekend and this week my husband kept coming up with reasons why we couldn't eat at home - or why he couldn't more specifically. Finally, last night I made these enchiladas and they were worth the wait. I had some stomach issues yesterday and came home early from the office - but nothing was going to stop me from using all of the ingredients before they rotted away. Luckily things seemed safe. Since I hadn't eaten anything since breakfast I had no guilt eating 1/2 an avocado on my enchilada. So good.

My picture wasn't great since my husband already dug into these before I could snap a pic. But head over to the original recipe for the directions and the pics. Enjoy!

Spaghetti Squash Marinara

Tonight the husband had a sports banquet to attend - so I was on my own for dinner. This is always a good opportunity to make something that I know would prompt complaining from my spouse. I wanted a light dinner since I snacked on random free crap at a bridal show with my friend yesterday (followed by a Sunday special Bloody Mary and home made buttermilk biscuits at the local hipster bar).

I decided to use the spaghetti squash I had been hoarding for an occasion such as this and make a veggie only meal.

Spaghetti Squash Marinara
1 spaghetti squash - obviously
cooking spray
4 cloves garlic
1 sweet onion
1 tbsp Italian seasoning
1/3 cup red wine
1 14.5 ounce can stewed tomatoes- cut up by your own hands
1 Tbsp tomato paste
1 large, large handful baby spinach
Na++ and pepper
2 Tbsp grated parmesan cheese

Use your best knife to cut your squash in half. It will be kind of a pain. Then poke it with a fork a couple of times and place cut sides down on a baking sheet. Bake at 350 for 40 minutes.

Meanwhile, make the delicious sauce. Spray a pot with cooking spray and add onion and garlic. Cook until translucent. Add the herbs and saute until they begin to smell herb-ey. Add the wine and let it cook off until the smoke stops for the most part. Add the tomatoes and paste and bring to a boil. Lower the temp and let simmer until the squash is done (it's convenient). Add the spinach and season with Na++ and pepper.

Make into 4 portions and top with cheese. Yum. Nice and light and delicious.

Mango BBQ baked beans

These beans are what I would call "super awesome." That's it. I've made them for some BBQ's - and this time I actually got leftovers to take home. I enjoyed them for lunch yesterday with a salad. While at whole foods, I discovered a contained of my favorite orange ginger beets - the ones I will buy $15 salads just to consume. Well, I bought a container of them for my very own. I heaped them on my salad with some low fat cottage cheese, olive oil, salt and pepper, and pecans. Weird combo? Yes. Delicious? Very. And I was STUFFED.

These beans are from Appetite for Reduction by Isa Chandra Moskowitz. I adapted them a little, and my changes are listed below.

Mango BBQ beans
1 tsp olive oil
1 sweet onion, chopped
3 garlic cloves, minced
1 jalapeno, seeded and chopped
1 mango, chopped
1 cup tomato sauce
1/4 tsp cayenne pepper
1/4 tsp allspice
1 tsp coriander
1/2 tsp Na++
1/2 tsp sea salt
2 cans kidney beans - drained and rinsed
1 tsp liquid smoke
2 Tbsp agave nectar

Get your pot ready by heating it over med - add olive oil and onion and garlic and saute until translucent. Add everything up to beans and bring to boil. Lower heat, cover and simmer 45 minutes to an hour. Everything will be nice and thick and yummy. Turn stove off and add smoke and agave.

Egg-y breakfast

Today I am refining my talk for my final post doc interview. I'm being flown up north to a very prominent university tomorrow. I am so nervous! I leave tomorrow afternoon and get in really late - in fact the guy who booked my flight gave me a 5 hour layover in Atlanta (one of my least favorite airports). Hopefully I can get an earlier flight out of there, because I will be in a BIG city and don't really want to be arriving at my hotel at midnight.

Thursday I meet with the department in the AM, have lunch with a current post doc and accompany her on grand rounds - which is immediately followed by an hour long talk by yours truly about my work. That is the only thing that's really making me nervous- I'm a pretty good public speaker, and I've spoken in front of all types of people, but never for an interview! Ah. After my talk I spend the rest of the day meeting with the lab staff I would be working with, so hopefully it all pans out and we know for certain where we are living next year.

Today I plan on spazzing out over my talk all day - reading old papers of my potential mentor - and getting a new outfit later on. To fuel up I started with a simple egg white burrito on a low carb whole wheat tortilla. I love these with salsa verde, a la the Fitnessista. Accompanied by a smoothie of a small banana, 1/2 cup frozen strawberries, 1 cup spinach and 1 cup unsweetened almond milk.



Now to perfect this talk!