It’s week 21 of my pregnancy, and I’m starting to feel the weight of the baby right on my bladder, not to mention the occasional muscle spasms which indicate my body “practicing” for delivery, and what I’m guessing is to be some movement of our little brotchen:

3-15-13_19_weeks_c

He’s looking nice and healthy…and yes, it’s a BOY!!!

Here’s proof of the gender:

3-15-13_19_weeks_b

Butt shot with a clear view. :)

Food = Fatigue? I’ve been feeling really tired the past several days, and I wasn’t sure why. Sleep was okay, exercising was okay (when I wasn’t too tired) but I was still struggling to keep my eyes open after breakfast. I decided to change up what I was eating, starting with breakfast. No more peanut butter and toast, even with a cup of calcium-fortified soy moo. Maybe cutting out the wheat would help, at least for breakfast (including sprouted grain breads.)

Muffins_Grain-Free_1

Clockwise from top: coconut biscuit, apple cinnamon raisin, and pumpkin muffin with almond sprinkles.

Grain, Grain, Go Away I came across several grain-free muffin recipes from wellnessmama.com the other day, and boy, are they GOOD! I made three versions already: apple cinnamon (with raisins), pumpkin, and also some coconut biscuits to serve with some buffalo chili we had last night. They all were delicious, and since they were grain free it was a great way to see if grains–including my sprouted wheat toast–may have contributed to my all-day fatigue.

The Results were Inspiring Well, I certainly didn’t feel like taking a nap after eating those delicious muffins, so maybe I’m on the right track. More protein than your average muffin, low in carbs, and they contains healthy fats. It’s wonderfully moist and tastes even better cold–and not many muffins can brag about that! So taken was I by wellnessmama’s muffins, I wanted to make a chocolate version. Following her cinnamon apple muffin recipe, I made a few modifications. The result: a light, sponge-like chocolate cake-muffin dotted with melted semi-sweet chocolate chips. It’s makes a delicious snack, or even a bonus to your already healthy breakfast. Now who’s ready for a grain-free muffin?

Muffins_Grain-Free_2

Moist cakes with a slightly spongy texture and rich chocolate flavor.

Double Chocolate Muffins inspired by wellnessmama’s grain-free Apple Cinnamon Muffins

Ingredients:

1/2 cup coconut flour
2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon instant espresso powder (such as Medaglia d’Oro)
1/2 teaspoon salt
4 eggs
3/4 cup applesauce
3 tablespoons agave syrup
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1/2 cup semi-sweet chocolate chips (gluten-free ones such as Enjoy Life, if you’re allergic)

Directions: Preheat oven to 400. Coat 12 muffin cups with cooking spray, set aside.

In a large bowl, whisk dry ingredients (not chocolate chips.) Push to the sides, making a well in the center. To the middle of the bowl, add eggs, apple sauce, agave syrup, vanilla, and coconut oil. Blend wet ingredients on medium-high speed for a few seconds, then incorporate dry ingredients by “grabbing” flour mixture from the sides with the beaters and blend until combined. Using a rubber spatula, stir in chocolate chips. (NOTE: batter may be liquidy, so to keep chocolate chips from sinking to the bottom, sprinkle on muffin tops after baking for 2 minutes–batter will firm up–then return to oven and bake for the remaining time.)

Using a 1/4 cup scoop, fill 12 muffin tins. Sprinkle top with extra chocolate chips, if you like. Bake for 12-15 minutes or until toothpick inserted into center comes out with a little bit of a moist crumb. Cool on a wire rack.

You can store these muffins in an airtight container in the fridge for up to 5 days, or tightly wrap in foil and freeze for up to 2 months.

Be sure to visit www.wellnessmama.com for other delicious recipes as well as tips and ideas on making homemade cleaning products, beauty treatments, and other information on easier, healthier living.

On Wednesday I posted a picture of pannekoeken I made for dinner. Pannekoek is a Dutch pancake, kind of like a thick crepe and is served flat rather than rolled. It uses more milk and less eggs than crepes and can be topped with sweet or savory foods.

Pannekoek restaurant in The Netherlands.

My husband’s grandma, Hermine (or Omi), and her husband, Lodewijk. Omi ate the entire pannekoek, and drank all her milk!

I like making it for weekend breakfasts, which gives me some time to experiment with ingredients to see how to make the perfect pannekoek. This recipe below is simple and satisfying, and I think that’s what makes it perfect!

Weights and Measures. This is probably the only repeat recipe where I use a kitchen scale to measure the flour. This should be the ideal way to measure any dry ingredient in baking (which I don’t always do) but even with a simple recipe like this, it’s good to be consistent.

Hey, batter, batter! I can tell you that spelt flour, or a combination of spelt and all-purpose flour, does not make a good pannekoek. Neither does substituting soy or almond milk, but you can certainly get away with using 1% lowfat milk.  Also, be sure to not over mix the batter. By pouring the egg and milk mixture into the middle of the flour “well”, you can stir and grab flour from the sides (see photo below). If you feel the urge to give that batter a good beating, just stir with your opposite hand to slow it down. :)

Take five…or fifteen…or thirty. The recipes I come across doesn’t instruct you to let the batter rest, but one day while my husband was fixing the car (or lawn mower, or something mechanical), I let the batter rest for a good half hour until he was ready for breakfast. This waiting period allowed the flour to absorb the liquids, the gluten to develop, and air bubbles to escape to freedom. The result: tender-er pannekoeken!

There’s a pouring technique?  There is also a technique to pouring the batter into the pan that I like: instead of pouring a pool of batter and letting it spread out in all directions, I pour the batter in a spiral pattern. Does it make the pannekoek cook more evenly? I think so!

That’s about it for my way of making a simple comfort dish. Hope you give it a try!

Pannekoeken

Pannekoeken met Appel en Krenten (Dutch Pancakes with Apples and Currants)
2 servings, makes four 10-inch pannekoeken

150 grams all-purpose flour
1/4 teaspoon salt
300 mL 1% lowfat milk (2% and whole milk is fine, too)
2 large eggs, beaten, less 2 teaspoons
6 tablespoons unsalted butter (for cooking apples and oiling the pan)
3 apples, peeled, cored and sliced 1/4″ thin (Fuji apples are good, as well as Comice pears)
2 tablespoons brown sugar
1/2-1/3 cup currants or chopped raisins, divided
cinnamon
stroop (Dutch syrup), maple syrup, or amber agave syrup

Directions:

In a medium bowl, combine flour and salt with a whisk. Make well in center. Add egg to milk & combine. Pour into center of flour mixture, gradually mix wet ingredients into dry, do not over mix. Let batter sit for 15 minutes (you’ll see air bubbles forming on the surface.) Transfer the mixture back into your measuring cup, you should have two cups of batter. (Add more milk, if needed.)

Apples are caramelized with butter and brown sugar.

While batter rests, in a heavy skillet melt 1 tablespoon butter over medium heat. When butter starts to bubble and begins to brown (about a minute) add sliced apples and cook for 3-5 minutes until the undersides begin to brown. Turn over pieces, sprinkle in brown sugar, 1/4 cup currants and another tablespoon butter, if needed. Cook for 5 minutes more or until tender and apples are nicely caramelized, stirring frequently. Transfer to plate and scrape pan of any remaining sauce with rubber spatula. Set apples aside while you make pannekoeken.

These cook fast so add the currants as soon as the batter is poured.

In same pan, melt 1 tablespoon butter. Pour 1/4 cup batter into pan and immediately sprinkle on about 1 teaspoon currants. Cook for about 45 seconds to 1 minute or until underside of pannekoek begins to brown and top begins to firm up. Turn over and cook for 1 minute more. Top with 1/4 of cooked apples and currants, sprinkle with a pinch of cinnamon and lightly drizzle with syrup of your choice. Transfer to plate and make second pannekoek. (NOTE: since these cook really fast, my husband and I ate the first two, then I finished making the other two and then we eat those.)

I hope you give this recipe a try for your weekend brunch. It’s a nice alternative to regular pancakes, and grown ups and kids will love ’em. Eet smakelijk!

Since the pan wasn’t hot enough when I made the first pannekoek the texture was “doughier” and more pliable. I filled it with apples and currants, rolled it and re-fried it. Still delicious!

Our theme for October’s Recipe Redux has to do with one of my favorite colors: orange! “Orange You Glad It’s Fall?” I certainly am!

Markets are plentiful with the colors of autumn including pumpkin, carrots, squash, sweet potatoes and even golden beets. Not only are these produce bursting with fall flavors but they are also chocked full of carotenoid antioxidants.

No matter how they look, pumpkins are loaded with carotenoids!

What’s a car…carrot…caroten…that thing you said? ker-ROT-n-oids are plant pigments that your body converts into vitamin A. Fruits and veggies in red, orange, and yellow (hey, fall colors!) have various concentrations of this. Even leafy greens like kale and spinach contain the yellow carotenoid hidden beneath a healthy concentration of chlorophyll. Vitamin A helps protect your cells against damaging free radicals, improves your immune system…and you know the old saying about how carrots are good for your eyesight? Well with all that beta-carotene,  there just might be some truth to what mom used to say at dinner time!

After making the Chocolate Pumpkin-Coconut Pudding for the “How to Tofu” challenge sponsored by the National Soyfoods Council, not only have I been eating a lot of tofu (and scrapping several failed recipes), I’ve been craving the delicious taste of pumpkin. So much so that I’d like to share two pumpkin recipes with you today!

Recipe 1: Pumpkin Coconut Muffins
I love baking with spelt flour. It’s more substantial than regular white flour but can still result in tender cakes with the addition of fats, such as coconut oil. Plus, if you’re sensitive to wheat products but not allergic, spelt flour is easier on your stomach. Here I’m using several coconut ingredients: coconut extract, coconut milk, coconut oil, and dried coconut. Am I coo coo for coconut? You bet!

I asked my husband what he thought of these and he said, “It tastes like windmill cookies (spekulaas)…in cake form!”

mini pumpkin coconut muffins

Pumpkin Coconut Muffins
These tender muffins are filled with warm spices and delicate coconut flavor. 

Ingredients:

2 cups spelt flour (or regular all-purpose flour)
3/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon*
1 teaspoon ground ginger*
1/2 teaspoon nutmeg*
1/2 teaspoon allspice*
1/2 teaspoon salt
1 cup organic (or non-organic) pumpkin puree
2 eggs
1 teaspoon coconut extract
1/2 cup organic virgin coconut oil, melted (or cooking oil)
1/2 cup organic coconut milk, such as Native Forest Organic Coconut Milk (or almond milk, soy moo or moo juice)
unsweetened coconut flakes

*alternatively, use 4 teaspoons pumpkin pie spice

Directions:

Preheat oven to 325 degrees. Spray muffin tins with nonstick spray or line with paper baking cups.

In a large mixing bowl, combine dry ingredients with a wire whisk. Set aside.

In a medium mixing bowl, combine wet ingredients until well blended. Add to dry ingredients (mixture will be thick).

Spoon mixture into prepared muffin pans until 2/3 full. Sprinkle with coconut flakes. For mini muffins, bake for 10-12 minutes. For regular sized muffins, bake for 12-15 minutes or until toothpick inserted into center of muffin comes out clean. Makes  approximately 20 regular muffins, 40 mini muffins.


Recipe 2: Pumpkin Risotto:
After buying a few pumpkins at Frog Pond Produce Stand to decorate our front door I had pumpkins on my mind…again. I wanted a cozy, comforting pumpkin dish for dinner. What could be cozier than a creamy risotto?

Warm up a chilly evening with this creamy pumpkin risotto.

Creamy Pumpkin Risotto, serves 2
Sage, nutmeg and allspice makes this dish warm and savory with a bit of heat from red pepper flakes.

Ingredients:

1/2 pie pumpkin, seeded (about 1 – 1 1/2 pounds)
cooking spray
2 teaspoons olive oil
1 chicken breast, cut into bite-sized pieces
1/2 cup white onion, finely chopped
3/4 cup arborio rice
1 quart (32 ounces) chicken broth
1/2 teaspoon salt, divided
1 teaspoon dried sage, divided
1/4 teaspoon red pepper flakes
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Directions:

Preheat oven to 400 degrees. In an 8″x8″ pan, add 1/2″ water. Place pumpkin cut side down in pan, carefully score with a knife. Spray outside with cooking spray. Bake for 25-30 minutes or until soft. Let cool for a few minutes, drain any remaining water from baking dish. Peel off pumpkin skin (I actually like to eat it!) and mash the filling in the baking dish with a fork. Set aside.

After the roast.

Pumpkin is very tender, removing skin and mashing with fork will be a cinch.

In a large frying pan, heat cooking oil over medium heat. Add chicken, cook for 1 minute. Add sage and salt, cook 2 minutes more, stirring frequently. Add onions, cook for 1 minute. Transfer to bowl and set aside.

In the same frying pan over medium heat, add risotto and 1/2 cup chicken broth. Stir and cook until liquid is absorbed, adding 1/2 cup more each time but don’t let the pan dry out. Stir frequently and keep adding broth and cook for 20 minutes. Risotto should be chewy, almost done.

If you like, replace 1/2 cup of the broth with a wheat beer or white wine.

After 20 minutes add half of roasted pumpkin (about 1 cup) to risotto, stirring well. Add rest of pumpkin, remaining sage and salt, and red pepper flakes and nutmeg, stirring well for 2-3 minutes. Stir in cooked chicken and onions and cook until heated through, about 2 minutes more. Add more salt to taste.

Serve on a bed of spinach or lightly steamed kale, topped with roasted pumpkin pieces. Enjoy!

Check out other nutritious fall favorites from fellow Recipe Redux members:


It’s the last WIAW that focuses on Fun, Food and Fitness, but after a few weeks it should become habit, right? It certainly seems to be going in that direction, and I can only thank Jenn at Peas and Crayons for this month’s fit-focused theme!

In the way of fitness, I’ve been getting back to a regular schedule with Jazzercise DVDs as well as these awesome workouts:

Last December I was looking for some ballet-inspired workouts (never danced, but I took ballet classes in college and loved it!) and came across Ballet Body by Leah Sarago. The workouts are challenging, to say the least, and uses body-weight resistance with ballet, pilates, yoga and other dance-inspired principles to strengthen and elongate your muscles. Leah focuses on form, so the moves look beautiful and graceful but it takes a LOT of strength and control. Sound like something you’d like to try? Visit Leah Sarago Fitness to find out more about these workouts, see a video trailer, and learn more about Leah!

I exercise in the mornings and have a cup or two of coffee before I start. Post-workout breakfasts have been looking something like this:

Refreshing and healthy!

This protein shake & fruit salad provides you with lots of vitamins, minerals, and protein, plus it’s low in fat. Also, if you’re not big on drinking your 6-8 glasses of water per day, this will definitely count towards it (about 14 ounces in the shake, plus some from the fruits…hey, that’s about two glasses right there!)

Lunch was tuna-tofu salad seasoned with Spike (flavorful no-sodium spice blend):

Those flax chips are nice and crunchy but to be honest, I didn’t like the tuna mix that much…Bumble Bee Tuna is pretty mushy.

For an afternoon snack, I had a couple of Carrot, Almond and Raisin Energy Bites from a recipe posted by Baking Serendipity (please go to her website to view her awesome recipe and photos!) I love the combination of freshly grated carrots and peanut butter, though I did substitute almond butter to suit my husband’s taste. I like the chewy texture of the oats right after I mixed them, and if you let them sit overnight they get softer from the moisture, but are still delicious:

You can pop this whole thing in your mouth!

Dinner was a quick mish-mash of crumbled sausage, mushrooms, onions, kale, tomatoes & carrots. I also cubed up some “soft” tofu (package says ‘soft’ but texture was pretty firm) with our first home-grown, prematurely picked cucumber and seasoned it with shoyu, ginger, and sesame oil:

Tofu, cucumber, shoyu (soy sauce,) fresh grated ginger and sesame oil. I was more anxious to eat that than the mish-mash. :)

All the food pics were taken with my LG phone camera but I miss my old phone which had a much better camera (Samsung Solstice.) I’ve been busy with other things and haven’t been devoting as much time to nicer food pics this week, but I assure you they will be back!

I know we don’t always lug around our SLRs, so what kind of phone do you have? Does it take great pics? What do you like/don’t like about your phone camera? (I can’t shut off the noise of my ‘shutter’…way too obvious when I’m taking a photo of restaurant food!)

Happy Wednesday! Hope everyone is staying fit and healthy as we continue with “Fun, Food and Fitness” sponsored by the very fit Jenn at Peas and Crayons!

Most of my meals could be considered on the healthy side, but there’s always room for improvement. I tried increasing my raw food consumption, but in effect I also increased calorie intake by eating too many nuts and soaked grain products! So right now I’m trying to figure out what are some good sources of lean (uncooked) protein. Well, yogurt has been working out so far, so I’m going to stick with that. Most other raw sources are high in fat, so if any one has suggestions, please let me know!

The other morning I was very, very tired, even though I slept earlier than usual (because  I was so tired!)  I didn’t do my morning exercise routine, but this morning I felt better so did my exercises, tried doing a hill run (puff, puff!) and came back to a watermelon lassi for breakfast:

Added 1/2 scoop vanilla protein powder and juice from 1/4 lime (I like it tart.) A few raspberries made it look pretty.

Lunch was a big bowl of cold watermelon soup…with a twist! I am saving the recipe for Saturday’s Recipe Redux, but I can tell you it was just what I needed for that hot, humid day. I can wait to share the recipe, but I can’t wait to share a teeny portion of my lunch:

green stuff??

Come back on Saturday to view the recipe and the rest of the photo!

I let my husband try some of the watermelon soup as a starter for dinner. He couldn’t eat/drink the whole bowl, I think the flavors were too strong? Green? Piquant? As our main course I made panko-crusted tuna tofu patties: 2 cans water-packed tuna, 1/2 cup medium or firm tofu (more, if you like,) 1 tablespoon white miso paste, 1 teaspoon Spike seasoning, 1/4 cup chopped onion, 1/2 cup shredded carrrots and a  dash of pepper. Squish tofu and tuna together with your hand, mixing well. Stir in rest of the ingredients. Divide into 8 balls, smash lightly to make patties (don’t make too flat, they’ll fall apart.) Coat in mixture of 1 egg beaten with 1 tablespoon cornstarch. Coat with panko, crushed corn flakes or crushed corn chips. Fry in hot oil on medium heat until browned on both sides. Serve on buns, with rice, or on a salad:

You can see the big shreds of carrot in the mashed patty on the bottom and the delicious crispy panko coating on the top patty.

My friend Suzi asked me about watermelon sorbets, which I never made before (no ice cream machine.) I tried making one this morning, but since I didn’t add a lot of sugar, the texture just wasn’t the same. Xanthan gum helped to thicken it up and the vodka kept it from turning into a bowl-shaped block of ice, so rather than forcing it to become something else, I just ended up calling it a slushie.

It may look a bit underwhelming, but I urge you to try this recipe. The addition of cayenne and salt amplifies the lime and rounds out the sweet-sour-salty combination nicely. It’s not spicy and if you want to share with kids, simply omit the vodka.

Refreshing Watermelon Slushie
makes about 12 ounces 

1 1/2 cups mashed watermelon, about 2 cups chopped
zest and juice of 1/2 lime (zest first then cut lime in half)
1 tablespoon natural sweetener such as honey or agave (I used the hollowed-out lime rind as my ‘measuring cup’)
1 tablespoon vodka (used the same ‘measuring cup’ as above)
dash of cayenne
incredibly tiny pinch of salt
1/8 teaspoon xanthan gum (helps thicken it up)

Directions:

Add all ingredients to a blender and mix on low speed until combined. Pour into a shallow bowl or dish and freeze for 1 hour. Stir, breaking up frozen chunks around the edges, and freeze for 2 hours more for slushy consistency.

The lime makes it refreshing, but cayenne and salt adds another dimension to this refreshing, low-sugar version of a classic summertime treat.

Going back to what I was talking about earlier in the post: what are some good sources of protein that are low in fat? How about veggie sources? How do you like to prepare them? I’m looking for more sources, so any suggestions would be most helpful!

If ever there was a fruit that says picnics, barbecues, and summertime fun all in one word, then that would be our Flavor of the Week…watermelon!

Even kitties need some refreshment! Image source: http://aboutalex.blogspot.com

There’s nothing like chewing into a big, fat slice of this summertime treat, both hands holding a two-inch thick piece with juices running down your arms as you challenge your sister to see who can spit seeds the farthest across the driveway.

There’s nothing like a refreshing slice on a hot summer day, but if you care to enjoy this vitamin-rich fruit, try it in a smoothie for a light and refreshing breakfast or snack (if you like pineapple smoothies, here is last week’s post with a pretty pineapple lassi photo.)

Watermelon lassi with protein powder boost

Watermelon Lassi – Combine 6oz. Greek-style nonfat yogurt and 2 cups watermelon chunks in a blender. Boost: add 1/3 scoop vanilla protein powder. Makes 20 ounces of deliciousness with approximately 210 calories and zero fat.

For something more substantial, just add granola and a handful of blueberries:

Watermelon-Berry Breakfast Bowl – In a cereal bowl, add 6 oz nonfat yogurt, 1/2 cup chopped watermelon and 1/4 cup fresh blueberries. Garnish with a tablespoon more of yogurt and top with a sprinkle of granola and chopped mint.

In the following weeks you will see more posts of healthier meals and fewer baked goodies. I know, it makes me a little sad to not enjoy the comforts of homemade cakes and cookies for the time being, but I am trying out a new exercise and meal plan to get stronger, have more energy and cut out extra fat in my diet as much as possible. It will be a nice change, and a challenge for me physically as I try out new exercises, but that’s what makes it more fun!

Here’s an excerpt from the Ayurvedic cookbook, Eat, Taste, Heal. In the chapter “Food as Medicine,” where they talk about the  Essential Ingredients for Health. It’s motivating and inspiring, and reminds us of our uniqueness:

Exercise Your Body and Mind. Physical activity keeps the inner motors of the body running with ease. Through exercising in accordance wit your underlying make-up, you have the ability to keep your body young and vibrant…in order to keep your mind clear and bright, also remember to exercise (your) inner talents and passions…if you regularly exercise your body and mind, you will help exorcise all imbalances and illness.”

Have a great week, everyone!

 

Happy What I Ate Wednesday! I hope you all are enjoying your Independence Day, especially you, Jenn, at Peas and Crayons! Thanks again for hosting another fun-filled episode of WIAW. Our theme this month is Fun, Food and Fitness, and I have a nice way to start it off, as well as a delicious dinner recipe to go with this week’s Flavor of the Week, orange!

Last week I was having fun with new food experiments (like raw chocolate chip cookies) but by the time Friday came along I was ready to take a break from the kitchen and take in some new scenery. After a quick breakfast of coffee and orange date cake we headed up to Ithaca and visited Buttermilk Falls State Park. I was looking forward to this trip for a while and even though there wasn’t much water coming down the falls, it was still beautiful:

Beautiful day at Buttermilk Falls State Park.

The trail takes you right by the creek so you can cool off your hot tootsies!

The trails were nice and shady, but going up numerous stairs in the beginning proved to be a good workout (especially with a bunch of noisy teenagers behind you!) After enjoying the numerous waterfalls, pools, and overall scenic splendor of the park, we headed back to town and popped in to The Mate Factor Cafe & Juice Bar in Ithaca. Unfortunately, they had THE worst espresso in the world. It smelled okay and looked okay, but it tasted like they put half a lemon in it.

THE lousiest espresso in the world.

My tofu-avocado wrap wasn’t bad, though they did go heavy on the Kalamata olives, which made it kinda salty:

Tofu avocado wrap, no onions.

Couldn’t finish it, folded it up like a  little purse and took it home.

We got home early so spent a couple hours doing yard work until around 8:30pm (these long days are awesome!) Dinner was leftover lunch for me and  leftover dinner (below) for my husband:

Saturday night special: spelt crust pizza with pepperoni, mushrooms and fresh basil

In keeping with this week’s Flavor of the Week theme, I wanted to share this recipe for Fish with Orange-Shoyu* ** Sauce I made for dinner  on Monday. I came across a Teriyaki Orange Fish Filet recipe that sounded pretty good, so I just modified a few things, including the name (I hope it’s okay that I did this.)  The fish is simmered in a light sauce of orange and ginger, perfect for the walleye we were lucky enough to get from my sister (her husband’s a great fisherman!) It’s a quick and easy meal, and of course, healthy!

*shoyu = soy sauce. Won’t sound as good if I called it ‘Orange Soy Sauce Sauce’!

**After moving to NY from HI, there are certain words I have to start using in conversation, like ‘soy sauce’ instead of shoyu, ‘flip flops’ instead of slippers, and ‘creek’ (or ‘crick’) instead of gulch. My husband also referred to the continental US as ‘the mainland’ at work the other day, and people were like, “What are you talking about?”

This light, delicate orange sauce is infused with fresh ginger.

Fish with Orange-Shoyu Sauce (modified from Teriyaki Orange Fish Filets at grouprecipes.com)
serves 4

Ingredients:

1 lb fish filets, such as walleye, but use any fish you like
1 teaspoon salt
1 tablespoon sesame oil
1 1/2 cups fresh squeezed orange juice
2 tablespoons shoyu (soy sauce)
1″ piece ginger, sliced thinly or grated
1/4 teaspoon red pepper flakes (optional)
1 1/2 teaspoons agave syrup or 2 teaspoons sugar
3/4 cup thinly sliced yellow onion
4 stalks green onion, chopped (reserve 1 tablespoon for garnish)
zest of 1 orange
4 cups broccoli florets
2 cups sugar snap peas or snow peas

Directions:

Season fish with salt, set aside.

Mix orange juice through agave syrup. Stir in sliced onions and green onion. Add half of orange zest.

In a large frying pan, heat sesame oil over medium heat. Add fish, cook for 1 minute. Spoon half of the orange mixture over fish, letting it simmer before adding more sauce to pan. Cook fish for 2 minutes, turn over and pour remaining orange mixture over fish, adding half of orange zest. Simmer high and cook for a minute then add broccoli and peas. Turn heat down to medium-low, cover and simmer for 3 minutes.

Serve with brown rice and garnish with remaining orange zest and green onion. Enjoy!

These large walleye filets are enough for 4 people…looks like we’ll be having leftovers. :)

Have the rice cooked ahead of time for a quick and easy weeknight dinner.

Low-fat and packed with protein and vitamins, this dish is perfect for a post-workout meal.

What are some of your favorite hiking spots? What’s your favorite post-hike meal? Don’t forget to leave a comment below, I’d love to hear from you!