Tuna Melt Crispibread

I like Sunday afternoon lunches simple, fast, and yummy. I usually try to whip something up quick right after church and don't want to spend too much time in the kitchen on my day of rest. My chicken salad was one of these Sunday meals. When we got home from church this past Sunday I pureed some leek and potato soup into a nice puree and heated it on the stove. I had a huge craving for a melted tuna sandwhich. As luck would have it we didn't have ANY gluten free bread or wraps. I still had some Orgran Toasted Buckwheat Crispibread left over from my Amazon order so I decided to use that instead. All three of us loved it! Roxy did too because Isabella "shared" some of her lunch with our dog. I am also pleasantly surprised how nice the photos turned out. To be honest canned tuna looks like cat food. You may never admit it, but I know you feel the same way.

Mojo Grouper

Today’s feature recipe is perfect for summer and has a great tropic flavor due to mojo marinade. It wasn’t until I moved at the tender age of 18 to South Florida to attend college that I experienced Cuban food. I never even considered serving black beans and rice together. It was love at first bite! One of my favorite local Cuban places that Rich and I used to eat at while we were dating and early into marriage was Don Ramon’s. Their Pollo Asado and Tres Leches are fantastic!

Now a note about the marinade I made it this morning. I followed the Joy of Cooking’s Mojo recipe and then marinated the grouper in it all day in the fridge. I used Lakewood Organic Fresh Pressed Pure Pineapple Juice. The only ingredient: fresh pressed Juice and Puree from whole ripe, certified organic pineapples; this is the lean gourmet kitchen after all no added sugar here!

Mojo Marinade

¼ cup extra virgin olive oil

4 cloves of garlic minced

¾ cup pure pineapple juice (no added sugar)

½ tsp ground cumin

¼ tsp salt

Pepper to taste

Heat oil gently in sauce pot and add garlic. Heat until you can smell that rich garlic scent  DO NOT brown garlic. Remove from heat and cool. Stir the juice, cumin and salt and pepper in a small bowl and add to oil when cooled. Place pot back on stove to heat gently to a boil. Then remove and cool. Add to grouper fillet and marinate in the fridge all day.

Took cook the fish after marinating heat 1 TBS of olive oil in a broil proof pan and heat the pan on medium heat. Add fish and remaining marinade and cook half way through then finish off cooking by broiling in the oven until golden brown and flaky.

Today's Workout Blip:

Today was legs and abs circuits followed by an incline treadmill workout of my  Get in Shape Girl Bikini Plan.  The toughest part of today's workout was holding planks for 90 seconds; it felt like an eternity especially at the tale end of 2 other exercises back-to-back. So how long can you plank?

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Until next time stay strong and carry on!

Brooklynn

Quick Honey Mustard Salmon

Busy mom. Busy wife. Busy life. Quick dinner!
I created this recipe back in college and my boyfriend, now husband, loved it! Cooking the fish in parchment paper keeps the fish moist because the fillet steams while it is baking. Until I started cooking my fish this way most fillets would end up dry and overcooked.
1 Salmon fillet (1-1.5 lbs)
1 TB Honey
1 TB Dijon mustard
1 TB Lemon
2 TB dry unsalted shelled sunflower seeds
Parchment paper

Preheat oven to 350 degrees. Lay a piece of parchment paper large enough to wrap fillet in inside a 13x9 pan. Lay fillet skin side down on top of parchment. Mix honey, mustard and lemon juice together then spread over fillet. Top fillet with sunflower seeds and fold parchment over and under fillet so it is completely covered and sealed. Bake for 30 minutes or until fillet is tender and flakes.