I go back and forth on salmon and asparagus. Is it a perfect pairing, or a cliche?
Last night's dinner has me leaning toward the former.
We just got back from a long weekend out of town to see Mike's family in Tucson, and I'd encouraged the cat sitter to clear out the veggie drawer and the fruit bowl to share with her family. So when we got back into town, our fridge was a mess of condiments, nearly expired milk, cheeses and little else.
I snuck out of work a lil' early to hit
my favorite grocery store, on a mission for healthy, detoxifying foods. (We've both put on a bit of weight since the wedding, and we are thankfully both on the same page about knocking the pounds off, focusing on smaller portions while still making good food.)
At the checkout line, I have this habit of looking down at my groceries and trying to determine how a stranger would judge me if they were to pick through my items. I decided they'd be impressed at the colorful array of fruits and veggies -- and they'd wonder why I'm so overweight if I'm shopping like that.
I took the
My Fit Foods approach to my shopping -- buying my proteins in reasonable, pre-cut portions (4-5 oz for me, 5-6 oz for him) and made sure we not only had fruits and vegetables on hand, but a precious few starchy treats (Magic Pop! and whole grain English muffins).
I admit it. Last night's meal would have been just as good without the homemade lemon aioli, which we made for a potluck tonight but decided to sample early.
Still, I went to bed with a slightly grumbly stomach after a salad lunch, an aqua fitness class and this healthy, no-carbs dinner. The scale this morning didn't disappoint.
Salmon, slathered in stone ground mustard. Asparagus with olive oil, kosher salt and pepper. Both cooked on the grill. Paired with the last bits of roasted tomatoes purchased during a big community garden tomato sale.
