Busy Day: Day Fifteen

Today has been a busy day- with tanning, training, tax filing, car fixing, grocery shopping, cooking, and finally lounging.  I received the April Martha Stewart Living magazine and found 2 good looking recipes, one of which we Whole30-modified and made tonight!  My mom also signed us up to run the Hot Chocolate 5k next weekend, on a whim.  I think I need to be exposed to some race excitement, and it will be a good challenge to see how fast I can run it.  I’ve only done one 5k before, in Modesto, which wasn’t the most exciting course!  Finishing on 9th Street (where the hookers hang out) definitely wasn’t a highlight!  Don’t have much love for my hometown.  Anyways, it seems like it will be just a fun run.  The only downside will be that I won’t be able to partake in any of the chocolate festivities.

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Maybe March wasn’t the best month to start the Whole30.  Did you know there are 5 Fridays, 5 Saturday’s and 5 Sunday’s this month?  And this only happens every 823 years! It’s that many more weekends to deprive yourself of some weekend treats like fro-yo!  But I know if we didn’t start now, it would always being put off and there would never be a good time to start.

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Seared Halibut with Arugula Gremolata*
Adapted from Martha Stewart
INGREDIENTS
5 yellow crookneck squashes, slicked into 1/2-inch-thick half-moons
4 tablespoons extra-virgin olive oil, divided
Course salt and freshly ground pepper
8 ounces cremini mushrooms
2 cups packed arugula
1/3 cup pine nuts
1 small lemon, zested and juiced
1 lb halibut cut into 3-4 pieces
DIRECTIONS

  1. Preheat oven to 425 degrees F.  Place squashes on a rimmed baking sheet.  Drizzle 1 Tbsp olive oil.  Roast 15 minutes.  Add mushrooms and 1 Tbsp olive oil.  Toss to coat.  Roast until vegetables are tender and golden, about 15 minutes more.
  2. Meanwhile, combine arugula, pine nuts, lemon zest and juice, and 1 Tbsp of olive oil.   Season with salt and pepper; set aside.
  3. Heat remaining 1 Tbsp of olive oil over medium-high heat.  Season halibut with salt and pepper and cook undisturbed for 3 minutes.  If you have an ovenproof skillet, option to finish it off in the oven, about 7 minutes.  If not, continue to cook on the stove top until golden brown on both sides.

-We also cooked 1 lb of salmon (cut into 2 pieces).  Heat 1 Tbsp olive oil over medium-high heat.  Season salmon with salt and pepper.  Place in skillet, skin side down.  Cook undisturbed for 3 minutes and transfer to the oven, still at 425 degress F (make sure you have an ovenproof skillet).  Cook for an additional 15 minutes with the skin side down.  This will produce well-done salmon with crispy-good skin.

*I realized later I completely forgot to buy and omitted the parsley, so maybe the “gremolata” is no longer a gremolata – a chopped herb condiment typically made of lemon zest, garlic, and parsley.  Oh well, it was still delicious!

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