Many of you have asked about what fish are ok to eat and what is better, farmed or wild caught. Click on the link to read about 12 fish that you should think twice about before buying. I liked this list because it also makes suggestions as to what fish are safe to eat and/or not endangered.
http://foodfreedom.wordpress.com/2010/09/21/12-fish-you-shouldnt-eat/#comment-3745
What does eat real food mean? Eat foods that were raised or grown in a sustainable manner and are as close to their natural, unprocessed state as possible.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Thursday, September 23, 2010
Wednesday, January 20, 2010
Dinner Ideas: What We Are Eating This Week - part two
So what else are we eating besides Turkey and Black Bean Soup?
Tonight we are having Salmon w/ Pepita Lime Butter, and Curried Squash. The Salmon is from Eating Well http://www.eatingwell.com/recipes/salmon_with_pepita_lime_butter_for_two.html and the Curried Squash is from Clean Eating Magazine. It has brown basmati rice, acorn squash (although I'm going to use butternut squash) and baby spinach in it. I thought the combination of the flavors of Mexico/Latin America and India might be fun to try. We'll see how everyone else likes it.
Rustic Genovese Basil Pesto Pasta: Again this is from Clean Eating Magazine. This is pasta (multigrain) with basil pesto, 1 russet potato, cherry tomatoes and green beans. I'm going to add parsely to my basil pesto because I don't have enough fresh basil to make pesto. Of course you can buy pesto too and just add the other ingredients.
I'll also be serving a huge salad with this too. Probably mixed field greens and cucumbers and who knows what else. I always do something different!
Black Bean and Feta Quesadillas: I'm planning to make this on the weekend. It's quick, easy and really good. I saute a little onion, add a 15oz can of tomatoes, one 15oz can of black beans and mash it together so that it becomes a really rough paste. Add a little salt and pepper, about one teaspoon of chili powder and a tablespoon of chopped parsely. Mix altogether and add to whole wheat tortillas. You can cook them in the oven at 350 degrees for about 10 minutes or put them in a saute pan with a tiny bit of oil heat them that way.
Enjoy and I hope you try something new.
Tonight we are having Salmon w/ Pepita Lime Butter, and Curried Squash. The Salmon is from Eating Well http://www.eatingwell.com/recipes/salmon_with_pepita_lime_butter_for_two.html and the Curried Squash is from Clean Eating Magazine. It has brown basmati rice, acorn squash (although I'm going to use butternut squash) and baby spinach in it. I thought the combination of the flavors of Mexico/Latin America and India might be fun to try. We'll see how everyone else likes it.
Rustic Genovese Basil Pesto Pasta: Again this is from Clean Eating Magazine. This is pasta (multigrain) with basil pesto, 1 russet potato, cherry tomatoes and green beans. I'm going to add parsely to my basil pesto because I don't have enough fresh basil to make pesto. Of course you can buy pesto too and just add the other ingredients.
I'll also be serving a huge salad with this too. Probably mixed field greens and cucumbers and who knows what else. I always do something different!
Black Bean and Feta Quesadillas: I'm planning to make this on the weekend. It's quick, easy and really good. I saute a little onion, add a 15oz can of tomatoes, one 15oz can of black beans and mash it together so that it becomes a really rough paste. Add a little salt and pepper, about one teaspoon of chili powder and a tablespoon of chopped parsely. Mix altogether and add to whole wheat tortillas. You can cook them in the oven at 350 degrees for about 10 minutes or put them in a saute pan with a tiny bit of oil heat them that way.
Enjoy and I hope you try something new.
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