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Eating healthy energizes our goal of change for the new year

It’s the middle of January and life is getting back to normal: the kids are back to school and the shop is back to our one speed of busy! To maintain the pace, some healthy choices are needed to keep us full of energy.

January is a new start and an opportunity for change, including some healthier eating – I choose to think of it as creating more room in our lives for the things we want to do rather than the things we shouldn’t be doing. For me, then, the challenge is finding the time to put all the New Year’s ideas into action.

With that in mind, reworking dinner is always part of the equation. That extends to encouraging others to freshen up their menu choices.

This salad is quick in preparation, as is the salmon dish. Enjoy the idea and practice of eating clean. Keep up the effort of making your life a better place to be!

Pan-seared Salmon

  • 4 portions of salmon
  • 2 Tbsp. of grainy Dijon
  • 2 Tbsp. maple syrup
  • Cracked pepper
  • Sea salt

Preheat oven to 375 F.

Combine the grainy mustard and maple syrup. Pat dry salmon fillet and season with salt and pepper.

Place a cast iron pan on burner on medium heat. Season with olive oil. Add salmon flesh side down, and sear until there is a nice crust.

Turn over the salmon and add the mustard mixture.

Place in oven and roast for approximately 12-15 minutes.

Serve with salad.

Rejuvenating Moroccan Mint and Spinach Salad

  • 1/4 cup fresh orange juice
  • 1-1/2 Tbsp. minced onion
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. finely grated orange peel
  • 1 tsp. rose water
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup thinly sliced red onion
  • 4 large oranges
  • 5-ounce package spinach
  • 1/2 bunch mint
  • 1/4 cup pitted black olives
  • 3 Tbsp. of feta cheese, drained and crumbled

For the dressing, whisk first six ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.

Place onion in large bowl. Add 1/3 of dressing, toss and let marinate for 20 minutes.

Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices. Add spinach, torn mint and olives to bowl with onion; sprinkle with salt and pepper and toss.

Tuck orange slices into salad and sprinkle with feta cheese.

 

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