Morning Cookin’

I’m a morning person, meaning the daylight doesn’t send me flying back under my sheets as if I were Nosferatu (except when I’m royally hung over, in which case a total eclipse would be most appreciated.) However, I like to really blend into my mornings. I hate being rushed. It’s not that I’m the high maintenance type of girl that needs hours to apply layers of makeup—mascara, maybe, and I’m out the door—or finagle her hair into a fun do—clearly, I don’t have a lot to work with—but I like to spend my mornings mentally preparing myself for the day, which means ample time for oil pulling, a shower that isn’t hurried, time to make 3 outfit changes incase I’m feeling a little chaotic, and moments to listen to a few dubstep beats that are owning my wobbly soul at the time.

An original player in the Dubstep genre 🙂

Can I have her legs, please?


Sometimes inspiration poor planning means I have to get extra beauty sleep in order to wake up and concoct some meal. Plus, I totally dig the morning sunlight for photos. Here is a lunch/dinner I found that will hold me over for 4 meals! It all starts with salmon. During my pesco days I adored this pink fish. I just couldn’t get enough of it. And then I was kind of over it after trying haddock that wasn’t breaded, battered, and fried into oblivion. Salmon took a back seat. I find salmon to be a finicky fish to cook, despite protests that it’s so easy to work with. Mind you it isn’t difficult, per say, but if you walk away for a hot second to long you’ll come back to a pink slab of tough-mess. Edible, but not savory. I’ve charred more than my fair share of salmon, and I admit it’s still a fish I’m working on. Questionable-ness aside, this is hands down the most delicious salmon meal I’ve ever had.  The glaze was perfect: not too sticky and not too sweet. Unlike the partners on Dancing With the Stars, the glaze and salmon meld together, taking care to work in harmony and not outshine the other one.

Fiscal Flash:  don’t be financially intimidated by this meal. I’ll be honest and say I don’t have the money to buy wild Alaskan salmon which is well managed, full of all the good stuff, and yada, yada, yada. If you are eating salmon on a regular basis then farmed might not be the way to go, but for the occasional meal a little bit of farmed salmon is not going to kill you, just like the occasional Big Mac won’t send a healthy person into cardiac arrest. It may seem tempting and easy to buy frozen filets, which I’ve done before, but don’t be afraid  to venture on over to the fish counter. Look for salmon per pound. Those perfect portion filets might seem the good way to go, but I was able to get 1.20 Lb of salmon for $7.50, whereas each 6oz salmon filet would have cost me $4; you do the math per pound and per serving.  Finally, to skin or not to skin? I’m personally a huge fan of the skin. It tastes great and is absolutely gorgeous to look at, like marbling on a perfectly aged steak (which I haven’t actually seen in real life, but it looks amazing on T.V.)  If you are frying or grilling salmon keep the skin on to make flipping it easy. If you are oven baking it you can go skinless. As with all cook, it’s really up to you, but you’ll likely only find skinless on the pre-portioned selection.

To accompany the fish I used rice noodles, which are very rapidly becoming a key player in my shopping cart. For gluten-free ladies and gents these are a god send. Even better, you don’t have to stand over a hot pot making sure they don’t stick together.  Just place them in a bowl, pour boiling water on top, and let them sit for 5-8 minutes (or whatever the package says.) Drain and give them a quick rinse with cold water. They are a little bland on their own, but great covered in whatever sauce and glaze you are making.

Okay, enough of the nitty gritty. Savor these pictures and check out the recipe.



Noodles soaking up the sauce. I let them rest for about 20 minutes and drained the excess.


What happens after “the talent” is done getting pics taken.

A mix-and-match breakfast! I used the “runt” piece as a taste tester. Boy, I was soooo amped for lunch


Peel Away ❤




Fish in the Sea. And my belly

I think it’s time to give you guys some insight to some of the things I eat. Last night I made a dinner I was quite proud of. There is only one recipe that I’ve made up from scratch, it’s quite a challenging thing to do, but recently I have started tinkering with recipes to make them my own. This mainly happens because I’m missing some ingredients. If what you need isn’t key then feel free to play around with stuff you already have in your kitchen. For example, I’ve been really into glazes for meat and fish lately and one of the recipes called for orange marmalade. I didn’t have any, so instead I substituted in some fruit chutney I’d just bought. The outcome was spectacular. Moral of the story? Don’t turn away from creating a meal if you don’t have all the ingredients listed.

So what did I have last night?


I had some frozen raspberries that were just begging to me married to with a glaze for salmon. I’m very partial to honey and balsamic over my seafood, so I Googled some key phrases: raspberry and honey glazed salmon. Extremely difficult, right? The first link to pop up was a recipe for honey and ginger glazed salmon with a spicy raspberry mango salsa. Immediately I regretted eating my mango at work, but it was not the time to get down on myself! Despite all of gingers health benefits, I really cannot stand the taste and commenced tweaking the original recipe:

  • 3 – 6 oz. salmon fillets
  • 2 Tbls. Honey- check! Tip: if you ever need to measure honey, spray the measuring spoons or cups with PAM so it doesn’t stick as much.
  • 1 Tbls. minced fresh ginger– no place in my kitchen!
  • 1 Tbls. Indonesian soy sauce- I used regular soy sauce
  • 1 tsp. minced garlic– I love garlic. But I was rushing to go to a party and I forgot to chop some in L Oh well, always next time
  • juice of 1 lime- bottled lime juice is fine J
  • a big pinch of salt- check!
  • I also improvised and added a splash of balsamic vinegar

I set the oven to 400 F, per recipe’s orders, and lined a baking sheet with tin foil. I absolutely love using foil in my baking sheets/pans because it means no scrubbing dishes. I got the scales off the fish with my filet knife. You can search YouTube for filleting tutorials. I drizzled the sauce, a combination of all the ingredients above, onto the fish. After that I put some raspberries on top and popped the pan in the oven for 17 minutes, though I think 15, like the recipe suggested, would have sufficed. Typically I would have made some rice, but I wasn’t feeling particularly hungry so a side of veggie medley was all I needed. Bon appetite! It met the Chris approval, so all was good.  Think of a recipe you want to try, perhaps a restaurant delight you’ve want to recreate in your kitchen, and set aside a night.

Peel away<3