The Bikini Gardener
Hi there Fit Friends
A couple of months ago I bought a groupon for American Meadows vegetable and herb seed kit. It came with a great variety if seeds & inside growing starter kit. I was excited to plant!
Because our current home doesn’t have a lot of land to garden on I container garden! I love being able to go out on my deck and just clip off what I need or want to use for that meal. It also is a soothing task that I enjoy doing in a bikini.. Why.. Well then I can get sun all while working in the dirt to create a food source… Ooooooohhh multitasking at its best!
So far, I have planted bell peppers (red orange and yellow), strawberries, Swiss chard, Brussel sprouts, cilantro, oregano, sage, basil, chives (grew back from last year!!), cucumbers, 3 types of tomato (Roma, grape, and beefsteak), 2 blueberry bushes, green beans , sugar snap peas, 2 lettuces that both keep growing as you pick them(talk about sustainable!)
It has been fun to explore my green thumb and eat some really fresh food. I will continue to update you on my progress !! Xoxo Ss
Hi Fit Friends
In an effort to have a more plant based diet I have been trying to find fun easy dinners to cook. Then it came to me eggplant Parmesan is classic and easy…. Oh, but the calories, lots of cheese,and its fried YIKES! I made a lighter and still really yummy dish that was easy and under 300 cals per serving. I added a side dish of garlicky green beans to round out the meal! I won’t lie I had some red wine too but I think I deserved it for a job well done!! Enjoy!
Serving Size: 2 eggplant sandwiches
Makes: 4-6 servings
2 cans Diced Tomatoes
1/2 cup of wine dry white or red
1 1/2 cup Panko
1/2 cup Egg white
salt and pepper to taste
Preheat Broiler 500 degrees. Slice 1/4 in rounds of Eggplant.Spray baking pan with cooking spray.
Place Dip eggplant in the egg white and then dredge in the panko til covered on both sides. Place finished pieces on baking pan and place in broiler 3 min on each side til crust is browned. Flip pieces over and repeat 3 minutes until golden brown.
Once all pieces have been browned sprinkle a little cheese on top and place another piece on top of that making an eggplant sandwich!
To make the sauce: Medium High Heat, In a medium pan, mix the diced tomatoes (I like to use the ones with onion and seasoning in it), tomato paste, wine, parsley, oregano, garlic, salt and pepper. Reduce for 20 min until thickens.
PUT IT ALL TOGETHER NOW
Turn oven to 375. Place some sauce in the bottom of the baking dish. Place the eggplant sandwiches in the sauce, top with a little extra mozzarella and a little more sauce .. I try not to cover it completely to maintain the crispness of the panko!! Bake for 15-20 min or until cheese has melted and is golden brown and delicious!! Plate with a yummy green side (I like garlic green beans!) and Nom Nom Fit Friends!!
Lemon Pepper Salmon & Veggie Medley
Fit Food Friends
This is a yummy and good for you meal that is also an easy weekday staple in my house! Crunchy baked salmon with veggies is a winner every time! Bon Appetit!
4 oz Salmon Filets
1/2 cup Panko breadcrumbs
1 Tbsp Mayo (I use Hellman ‘s Canola mayo)
Salt and Pepper
1 Garlic clove
Preheat oven to 375 degrees. Spray baking dish with cooking spray.
Salt and Pepper then spread a thin layer of mayo on salmon.
Mix lemon zest and panko in a small bowl. Cover salmon in mixture. Place in oven for 15-20 min!
Heat olive oil in pan on the stove
Mince garlic, add to oil
Chop asparagus, zucchini, and yellow squash
Squeeze lemon juice on veggies
Salt and pepper to taste
Why It Rocks?!
Salmon is not only delicious but a great source or Omega 3 fatty acids! Of course, it is high in protein, and the “good fats.” But did you know that a 4 oz serving of wild salmon provides a full day’s requirement of vitamin D? It is one of the few foods that can make that claim. That same piece of fish contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium! So eat up!!
Grilled Chicken with Pineapple pico de gallo sides: Grilled Corn on the cob and zuchinni and yellow squash
SO EASY and delish!
Grill 2-4, 5oz Chicken Breast
Salt and pepper to taste (S&P)
Pico De Gallo:
1/2 cup tomato
1/4 c red onion
Salt and Pepper (S&P)
1 Lime (juiced)
1/4 tsp Chili Powder
1/4 tsp Cayenne pepper