tomatoes, tomatoes, tomatoes!

If you have a garden (or visit the farmers market) you’ve got to have a ton of tomatoes. Right? In addition to having a dog, part of our house-sitting duties were eating the food from the garden! Turns out, that is a very fun chore.

We had a drawer full of tomatoes and they needed to be eaten. Besides throwing them in salads, using them in summer crostini’s and roasting them I was kind of running out of ideas.

So like anyone, I turned to the internet for some tomato inspiration. Here are some of the favorite recipes I found…

 

market salad with goat cheese and champagne-shallot vinaigrette *photo credit

tomato-basil sauce with polenta

fresh corn and avocado salsa

heirloom tomato bloody mary

fresh tomato soup

white bean, garlic, and tomato salsa

garlic-basil grilled chicken with caprese salsa

canned heirloom tomatoes *photo credit

creole tomato salad

mozzarella and tomato sauce omelet

slow-braised tomatoes 

tomato, onion & gruyere bake

If you’ve got a favorite tomato recipe, please share below! 

PS. While we are on the topic of tomatoes…go read this post about fairly harvested tomatoes and send a message to grocery store chains demanding slave-free tomatoes. (It takes seconds!)

copper river salmon

Have you ever heard of Copper River Salmon?

The Copper River Salmon organization fishes the pristine Copper River in Alaska for a few months every year, then ships it all over the country to excited chefs and the guys at the seafood counters. The salmon is some of the best I’ve ever had – full of flavor, gorgeous color and many milligrams of those amazing omega-3 fatty acids!

This year, I’ve partnered with the Copper River Salmon team to track down and locate the stores and restaurants where you can find the prized Copper River Salmon.

Last week I received the first shipment of salmon, so we’ve been eating lots of fresh salmon. It has been absolutely heavenly – I feel so spoiled!

We’ve been keeping things pretty simple and enjoying…

  • Butter Roasted Salmon from Mark Bittman (butter + salt + pepper in the oven)
  • Salmon Ceasar Salads + Avocado Dressing from Laurens Latest
  • Salad Greens + Miso Asian Dressing + Salmon + Fried Egg (sounds crazy, tasted amazing)

 

So head out to your local stores and restaurants and get some Copper River Salmon while it is here! I promise you’ll thank me. Be sure to let me know where you find it and you can upload it, or I’ll upload the locations for you.

Find Copper River Salmon Here

Copper River Salmon Recipe Ideas

Disclaimer: I received salmon from Copper River Salmon free of charge, but did not receive any monetary compensation for my opinions. 

ask the nutritionist: eating out without gaining weight

Last week, when I posted about all of the Korean BBQ I’ve been eating, I received a question from a reader wondering how to eat out when you are trying to lose weight. I should mention that I’m not actively trying to lose weight, just maintain it, so if you are actively trying to lose weight, limiting meals out may be a good idea.

This is not an easy question to answer because there are so many ways, opinions and answers/suggestions on how to eat out and not gain weight.

Eating out for me is pretty much an obsession/favorite hobby of mine. I love exploring new cuisines and ethnic foods that I’m not familiar with in addition to any old delicious restaurant. I’ll try everything and every place once and so far, I’ve liked pretty much everything. :) I prefer to eat out on a regular basis, so I definitely rely on a few “tricks!”

Here are some of the ways that I enjoy restaurant meals without gaining weight: 

  • Decide what calories are worth it and which ones aren’t.
  • Appetizer or dessert.
  • Share! The Taster and I always share meals, and often just share small plates so we can try more items.
  • Take home some leftovers. When we had breakfast at The Griddle Cafe, the portions were so huge that we had enough leftovers to provide another whole meal.
  • Appreciate and savor delicious meals – having someone cook for you should be luxurious and special, treat it as such!
  • Don’t eat until you are stuffed. Sure, this will happen from time to time, but I make an effort to not leave a restaurant stuffed.
  • If you eat a large meal, don’t feel obligated to eat your normal breakfast, lunch, dinner or snacks afterwards – listen to your body! Some meals we’ll eat a little more, and some we’ll eat a little less.
  • Eat the types of meals that you would typically eat at home. I often look for seafood or other protein and will usually request all non-starchy vegetable sides. Potatoes are not worth it to me, so I’ll typically skip them and ask for something else. (If I’m eating a burger, that is a different story).
  • Workout! Restaurant fare is typically a little higher in calories than a meal at home so it is just another reason to workout regularly. :)

Everyone has their own tips and tricks – please share yours! (Even if your tip is not eating out!) :)

chicken field salad {trader joe’s inspired}

I’m pretty sure I’ve tried 98% of the items at Trader Joe’s. I mean, it is just too convenient. It is across from the yoga/spinning studio that I belong to. There are three of them within walking distance of our apartment. And they are absolutely everywhere here in Los Angeles.

So I’ve been doing most of my shopping there and trying everything along the way. I’m working on a Best Of Trader Joe’s post, but I’m struggling with how to organize it – there are so many great things! Anyway, one of our favorite salads is the Chopped Field Salad with Chicken – it has flavorful currants, chewy couscous and the sweet basil dressing – oh, that dressing! I set out to recreate the favorite and while I made a few changes, the flavors are very similar. This chicken field salad has all of the “requirements” for an entree salad, so it’s the perfect salad for lunch or dinner –  full of protein, fiber and flavor!

 

Chopped Field Salad

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 30 minutes

 

Ingredients (2 large entree salads)

For the Salad

  • 1 cup cooked israeli couscous
  • 1 red or yellow pepper, diced
  • 1/2 cup corn, toasted in hot pan
  • 8 oz cooked chicken, chopped
  • 1/4 cup dried currants
  • 2 green onions, sliced
  • 2 Tbsp pecans
  • 2 oz cheese (I used feta but parmesan is used in the TJ version)
  • 8 cups mixed greens

For the Dressing

  • 1/2 cup basil
  • 1 Tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1/2 small shallot
  • 1 Tbsp honey or agave
  • 2 Tbsp apple cider vinegar
  • salt & pepper

Instructions

For the Salad

Toss together couscous, pepper, corn, chicken, cheese, currants, green onions and pecans.

Top greens with couscous mixture.

Drizzle with sweet basil dressing.

For the Dressing

Combine all ingredients in blender or small food processor.

Blend until smooth.

Taste and adjust flavors if desired.

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