Fennel Orange Salad with Barramundi

I feel like I've been doing nothing but homework for 4 days. On Sunday, we leave to Ten Sleep Canyon, WY to camp and climb for a week. So I need to get all my work for this and next week done plus packing and stuff. Sam's doing the Tough Mudder on Saturday before we go! After surviving the Spartan Race, I'm so glad I didn't sign up for that. Anyway, posting this is a nice break from schoolwork.

This salad is refreshing and full of flavor. I pan fried some Barramundi, a sustainable white fish, to go on top. Any white fish will do. The fennel bulb does not taste strong and savory like it's seed. It's very crisp and tastes like slightly spicy celery. Sort of like a radish, but not, 'cause I do not like radishes. It goes great with citrus. I wanted to add something red and sweet, like beets or strawberries. All I had was a plum, so I threw it in. Next time I make this I will add some sliced roasted (not steamed) beets. If you've got some, try it. Don't leave out the toasted almonds! They are one of the best parts of this dish. This may seem like a lot of steps, but it only took 30 minutes to make. 
You'll need 3 small oranges total. Or use 2 large oranges and just juice half of 1 or juice the whole thing and have less orange slices. 

Fennel Orange Salad with Pan Fried Barramundi - Makes 2 very large dinner salads


Salad Ingredients
Baby Spinach 
1/2 cucumber, sliced into thin matchsticks
1 carrot, shredded 
1 beet, roasted & cooled, sliced - optional
1 fennel bulb   --->
1/2 cup chopped raw almonds, dry toasted
2 small oranges, zested then cut in sections- Organic! You're using the peel.

Pan-fried Barramundi Ingredients
2 barramundi fillets
1/4 small onion, sliced
2 Tablespoons garlic
Sea Salt, pepper &Paprika, sprinkled
1 Tablespoon coconut oil

Dressing Ingredients
1 orange, juiced (plus zest from 2 oranges) 
3 Tablespoons olive oil
1/4 cup packed cilantro, chopped
1/8 cup packed parsley, chopped
1 Tablespoon onion, diced (or shallot)
Sea salt and pepper

Prepare Dressing
 - Zest 2 oranges (don't over zest, you just want the top very-
   orange layer) with a microplane or fine grater.
- Combine the zest with the orange juice, olive oil, cilantro, parsley, diced onion and some 
   salt and pepper. Set aside.

Prepare Salad:
 - Combine baby spinach, carrot, cucumber and beet in salad bowls
 - Prepare the fennel by removing the bottom end and the first outer layer which probably 
   browned. Cut in half and remove the core. Slice up the rest and add it to the salad bowls. 
- Prepare oranges by slicing off the top and bottom peel with a parring knife. Then slice 
  the rest of the peel off in strips, like pictured. Cut out the orange sections and toss them in 
  the salad.            

Prepare Fish:

-  Heat coconut oil in a large pan on medium and add the onions. Cook for 3-4 minutes.
- Add the fish and garlic. Sprinkle the fillets with salt, pepper and paprika. Cook 3-5 for 
  minutes then flip. Sprinkle the other side with salt, pepper and paprika and cook 3-5 
  minutes more, until done. 
- Toast almonds: In a dry pan on medium-high heat toast the chopped almonds, stirring often. 
  Watch these very carefully. I burn mine all the time. Once they're fragrant, give them a few 
  quick tosses and they're done. (If I'm careful I can toast them while cooking the fish)

Finally: Top the salads with the fish and cooked onions and sprinkle with toasted almonds and dressing.

So Yummy!

When it's Hot

Make Popsicles and iced tea!

Strawberry Coconut Popsicles
1 can coconut milk
1 cup strawberries
3-5 Tablespoon honey (taste and go)

Options: add organic greek yogurt or any other fruit

Blend, pour, freeze and eat

Bengal Spice Tea is where it's at! You will be shocked how great it is iced, no sweetener necessary.
I use 2 jumbo regular black iced tea bags and 3-4 Bengal spice tea bags. All Bengal Spice is also great and caffeine free.

- Bring 3 cups of water to a boil. Turn off and 
  immediately add tea bags. 
- Let steep 3-5 minutes, no longer or it'll be bitter.  
  Remove the black tea bags (again bitter). 
- Pour the concentrate you just made into a big 
  pitcher/jug. Add ice and cold water until full. 

Roasted Root Veggies and Broccoli with Goat Cheese

I bet you're wondering how the sugar detox is going. Well..... Some cookies happened. Not the grain-free, honey-sweetened hippie business I make. These were my mom's over-sized, fresh from the oven, double chocolate chip cookies. I had 9. Four at her house. 4 more in the car and 1 before bed. They were so sweet and chocolatey. I felt like I was on drugs. The sugar drug. I'm back on track, for now.

Crossfit was a beat down today. I no longer hate running, but I certainly don't like it. There was lots of running, plus heavy push jerks. My cleans today were so bad. Each time I cleaned the bar, I surprised myself with my miserable form. It was especially bitter since yesterday, my cleans were so lovely.
Enough whining.
I'm currently enjoying one of my summer luxuries, Ellen. I love Ellen! I'm trying not to think about the chocolate chips hidden in the cupboard. Brave is cute as ever and seems to have more energy lately. I've been thoroughly enjoying my baby niece, Selah back in Denver. I think I want one. I used the new vacuum this morning and now my house is super clean. By that I mean, 2 rooms are pretty clean. I see a nap in my very near future. And I'm back from my nap. I'm seriously considering quitting the sugar detox. I feel guilty just saying it, but I might.

Let's talk about roasted veggies. They are delicious. Not as delicious as chocolate cookies. But they also don't make you fell ill and jittery. Roasting brings out such a rich and sometimes sweet flavor. They maintain most of their nutrients that steaming and boiling can take away. Lately I've been roasting mixtures of veggies with goat cheese. I've found that it's best with a mix of sweetish root veggie (beets, sweet potato, carrots) and something like broccoli, cauliflower, or green beans. Both of these combinations below are great, though I think the beets are best.

Roasted Beets and Broccoli or Sweets and Broccoli

Ingredients
2-3 beets (or 1 big sweet potato-don't peel), peeled and chopped into small pieces
1 large head broccoli, broken into small pieces (include some chopped stalk)
2 Tablespoons coconut oil
sea salt and fresh pepper
2 oz. goat cheese (half the usual package) or use all 4 oz. Why not?

Directions
1. Preheat oven to 375 degrees. Melt coconut oil on a baking sheet lined with foil.
2. Toss chopped beets and broccoli in coconut oil. Sprinkle with salt and pepper. Bake for 15 minutes on the middle rack. Toss once, half way through to ensure even cooking.
3. Sprinkle with goat cheese and turn to low broil. Bake for 3-5 minutes more, until cheese is slightly melted and browned.

Thai Green Curry with Shrimp and Butternut Squash

All I want to do is eat a face full of chocolate chips right now.

The sugar detox is not going so well today. Instead of chocolate chips, I've had an entire bag of sweet potato chips, a box of kale chips and some banana with lots and lost of almond butter. All of these items are acceptable within my plan, but not in these quantities. Just trying to get my fix somehow. Plus, 120 sit-ups and my weird crooked, broken tail bone created some serious road rash in an unmentionable place (though I clearly just mentioned it). I hate crossfit right now. 

That was last night. 
This morning, I just wanna sleep/read/watch movies all day. It's this weather. But when Sam comes home from his muddy work day and asks "What'd you do today?", I need a better answer today. Yesterday, I actually took the vacuum out of the box and put it together. I should use it. And do some grad homework. Let's change the subject. Great news, I found my cellphone in the dirt parking lot up at Staunton state park. We went climbing there on Sunday. I put it on my tailgate at the end of the day and that was my last memory of it. I went back Tuesday, and there it was waiting for me. It's broken, I probably ran it over. Though I can't see anything, I can answer it if it rings. 
Here's one triumph recently, Thai Green Curry. It's slightly spicy and uniquely tasty. It's packed full of great-for-you ingredients, like spinach, coconut milk and you get the idea. Just make it.

I love the Whole Foods fish mongers. They are always so patient and helpful. Try to buy responsible seafood: Monterey Bay Aquarium Seafood Guide

Recipe Variations: I make this with whatever veggies I have on hand. Butternut squash can be subbed for sweet potato. You can use 2 bell peppers or zucchinis, yellow squash, green beans or broccoli. I just try to get a variety of color. The fresh ginger is optional, but so much better with. Finally, you can easily skip roasting the squash/sweet potato. Just add it raw with the coconut milk and simmer for 15-20 minutes. I think roasting it adds a much richer flavor. Plus, I can roast it while I work on everything else, so it's actually faster. Vegans, sub grilled or fried tofu for the shrimp. Cook up some quinoa or wild rice to pair it with. 

Thai Green Curry with Shrimp and Butternut Squash Recipe
Serves 2-4, depending on how much you eat

Ingredients
1 small butternut squash or large sweet potato, peeled and chopped (about 1 1/2 cups)
1 small onion, chopped
1 bell pepper, any color, chopped
1 small zucchini squash, chopped
2 large carrots, diced
1 13.5 oz. can coconut milk
3 Tablespoons Green Curry Paste
1 Tablespoon minced garlic
1 Tablespoon minced ginger (I use a fine grater)
2 Tablespoons coconut oil, divided
1/2 cup packed cilantro
1/2 cup fresh basil leaves (the whole 2/3 oz. package)
3 cups packed spinach
1 very small jalapeño, or 1 in. x 2 in. chunk (seeds removed)
1/4 cup water (Use the coconut can
1 lb. raw shrimp, peeled and deveined 
Salt and pepper to taste

Directions
1. Preheat oven to 400 degrees along with a baking sheet and 1 Tablespoon coconut oil to melt it. Toss chopped butternut squash/sweet potato with melted coconut oil and sprinkle with salt. Roast on the middle rack for 10-15 minutes. 
2. In a large pot, heat 1 tablespoon coconut oil on medium. Add onion, bell pepper, zucchini and carrots. Sauté for 5-7 minutes. 
3. Stir in garlic, ginger and green curry paste and cook 1 minute. Add coconut milk and roasted squash and let simmer on low for 5 minutes. 
4. While that' simmering, use a food processor (or a quality blender) to puree spinach, cilantro, basil, jalapeño and water.
5. Add green puree and shrimp to the large pot and let simmer until all the flavors blend and shrimp are cooked, about 3-5 minutes. 
Enjoy alone or with cooked quinoa or wild rice.

Sugar-Detox Chocolate Banana Almond Butter Waffles (Paleo)

I am so pumped on life right now! I realize that my last post was very dramatic; I was very sad. But people are amazing. I was truly unsure if anyone would be willing to donate for Brave's medical bills. Or if they would just ignore it or think it was silly. I realize that many people can't afford their own medical care right now, let alone someone else's dog's. But hope is here! Thanks to some wonderful people, we've raised $315 already! Many other people have reached out to me by just talking to me about it and giving me ideas and encouragement. I so appreciate it all. I've had many tears of joy and gratitude. You can read Brave's update here: http://www.gofundme.com/33hbvk 

I'm also super pumped on linguistics and the history of the English language and the implications for teaching reading and writing. I've spent the last 2 days reading about this stuff to get my homewok done. And I'm actually reading these chapters beginning to end because I'm so fascinated. Did you know that some Bantu languages have over 10 tenses?! In english we just have 3, past, present, future. In Bantu languages there's verb changes(suffixes) to indicate today, yesterday, long ago, earlier today, right now, ongoing, consecutively, habitually, later, hypothetically, not yet and sometimes. Arabic and Hebrew only have consonants, vowel sounds are represented by diacritics, different squiggles above consonants. And the reason thief and thieves are spelled the way they are is that in Old English f and v both said /f/. Noah Webster successfully changed "re" to "er" (centre, center) for American English. He wanted to change "women" to "wimmen" and "pickle" to "pickel", but that was a no go. Fascinating, I know!                                                                   Birsh, J., (2005). Multisensory teaching of basic language skills. Balitomore, MD: Paul H. Brooks Publishing.
—Freeman, D. E., & Freeman, Y. S. (2004). Essential linguistics: What you need to know to teach reading, ESL, spelling, phonics, and grammar. Heinemann.

Selah will be here Monday! (imagine Oprah's voice here)

Reason # 4 that I'm pumped on life is that my sugar detox is going very well! I had headaches in the afternoon/evening the first 4 days. But that's gone. My taste buds have already changed so that a roasted sweet potato or tart Granny Smith tastes like candy. I'm making sure I'm eating a lot so I'm not hungry. Since Monday, I've had no grains, beans or sugars of any kind, except small portions of yams, green-tipped bananas and green apples.  Confession: today at Lucille's, I got pan-fried trout but the trout was lightly breaded! I ate it because I don't want to be that person. Sam's sugar detox is non-existent. I'm eyeing his empty pint of Ben and Jerry's right now. But I've got some kale chips and soon I'll have a spoonful of almond butter and a chug of almond milk. Cause that's what I do late at night. I made these waffles this morning and they came out pretty great for sugar detox waffles. If you're not into the sugar detox, I'd suggest subbing the 2T of almond milk with 2 T honey. You could also sub the raw coca nibs for chocolate chips. Otherwise, I think you'll love it. 

Sugar-Detox Chocolate Banana Almond Butter Waffles (Paleo)  Makes 3 waffles

Ingredients

½ cup almond flour

¼ cup coconut flour

½ teaspoon baking soda

½ teaspoon baking powder

1 Tablespoon cocoa powder

1/3 cup coconut oil

¼ cup smooth almond butter

4 eggs (pastured, organic) whisked

1 teaspoon vanilla extract

½ teaspoon almond extract

2 Tablespoons almond milk

1 small mashed banana

1-2 Tablespoons raw cocoa nibs

Directions

- Preheat your waffle iron (mine is set on 4).

- Mix the dry ingredients in a small bowl. Sift in the cocoa powder (or it'll clump).

- Mix the wet ingredients in a large bowl (Save cocoa nibs for the end).

- Combine wet and dry ingredients and mix well. Let sit for 2 minutes.

- Add cocoa nibs and mix one last time.

- Add about 1/2 cup of batter to the center of the waffle turn, close, flip and let it cook. 

I toped mine with melted Chocolate Coconut Almond Butter. I made this with a little bit of left over coconut butter, some almond butter and a bit of cocoa powder in the food processor. Sam had maple syrup : )