Helloo. I’m writing right now at 5 am from a hotel room on my madre’s iPad. This confangled new gadget is pretty weird with wordpress, so I hope the images show up.
I can’t sleep! I watched the Imaginarium of Dr Parnassus, Heath Ledgers last role, and it was so good! It is all about dreams… Ironic in my case. Anywho, this weekend I am visiting a different UC than the one I attend. I think I am going to transfer. This one has a Food Science program and is quite gorgeous. Since we are eating out every meal this weekend, I am going to post some old drafts that have been neglected to be published. They both taste delicious but the pictures aren’t pretty. Tomorrow’s is downright FEO. But I was thinking about it and in my book, any picture of healthy food is a pretty picture :)!
Recipe: Serves 2
Prepare 6-8 ounces of salmon according to my salmon wrap with dill sauce post.
Boil a thick handful of whole wheat angel hair pasta until soft.
Prepare broccoli by steaming or boiling, but if you boil it then be sure to drink the leftover green water!! It’s green because the water soluble vitamins have leeched out of the broccoli and into the water.
Add 2 tsp extra virgin olive oil to a pan on medium heat.
Chop up 2 tbsp worth of shallot and 1 clove of garlic. Sauté in pan until light brown.
Add 1 tbsp canola butter, 3 tbsp nonfat milk, and 3 tbsp slightly reduced fat creamed cheese. Stir and mash until the creamed cheese has been reduced to a thick saucy texture. Add a pinch of salt.
To serve, add 1 cup of whole wheat pasta, 1 cup broccoli, and 3-4 ounces of crumbled salmon to a bowl. Top with 1/2 the sauce and enjoy!
Salmon * a great source of protein and monounsaturated healthy fats
EVOO * another prime source of MUFAs
Broccoli * full of vitamins and cancer fighting antioxidants. A UCSB professor did a study last year on the cancer fighting abilities of a compound in broccoli; the results were impressive!
Garlic * also has cancer fighting antioxidants