So, because I love you guys, and I’m always happy to give back to the people who have given me so much, today I am giving away one of THE BEST blenders on the planet! I’ve been using the Blendtec 725 Designer series since the spring and let me tell you…I luuuuuuurve it. Like, I don’t usually love appliances, because they often suck a lot of balls, but this bad boy is the REAL DEAL. When it says it will blend your smoothie perfectly every time, it ain’t lying….you literally put everything in the jar, push the smoothie button and walk away. When you come back 45 seconds later, voila: a perfectly blended, creamy smoothie. It also has various other preprogrammed cycles that also work impressively well. I once made a salsa in two seconds, true story.
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Living in the Pacific Northwest has it’s ups and downs. Mostly the ups have to do with the beautiful terrain and the amazing food available to us from spring through fall. Some of the very best of our sustainable food comes from the waters that surround my Island, Vancouver Island. Growing up the daughter of a salmon fishing guide (my amazing mother), I got to sample every, single available species of salmon in our waters, and there are many: Chinook (aka spring or king), chum, sockeye, coho and pink and the ever elusive Tyee (a chinook weighing 30lbs or more). I’ve tried them every which way you can prepare them, smoked, raw, filleted, in steaks, in salad, canned, fresh, frozen, tea-brined, etc.
Me likey salmon.
The only way I had not personally prepared it was whole barbecued salmon, which I remedied with this wonderfully delicious, simple recipe that’s perfect for beginners to professionals.
What I am not a big fan of when it comes to salmon, or any seafood species for that matter, is the clean up. There is nothing worse than buying expensive seafood, preparing it, eating it’s deliciousness and then having to deal with it’s stinky leftovers.
What better way to deal with all the stank, then to throw it all into the dishwasher and let it do the work?
This is my last post about my beautiful, fabulous, amazingly quiet KitchenAid Dishwasher. So I hope you’ve gotten a good idea, after all my posts about it, of how it works, what I love and what I somewhat, kinda-sorta dislike about it. So let’s recap what I do love about it:
- Industry leader with amazing customer service
- Whisper Quiet
- Even packed to the BRIM, it still comes out clean
- Dries even those annoying little pockets of water on the bottom of upside down mugs!
What I don’t love about it:
- Typical smudgy stainless steel door (but easily comes clean with a little elbow grease)
- Does not always completely dissolve the soap tabs (I recommend buying a liquid detergent over pods…even for laundry. Man, I hate those things.)
So all in all, I HIGHLY recommend this dishwasher. It is beautiful, sleek, does what it’s supposed to very well and in a quiet and unobtrusive way. There’s really nothing better out there, in my humble opinion. The load that’s featured in these pictures came out spotless, dry and perfect. The best part of all? My electric bill has only gone down since getting it. Yay!
So I must say thank you to KitchenAid for the beautiful piece of art now residing in my kitchen that does all the work that I absolutely hate to do. So thank you a million times over! And thank you, dear readers, for reading along on these advertorial escapades. I know that not everyone loves reading advertising in the form of blog posts, but they help keep this blog alive and without them I would have to shut ‘er down.
But now, on to this delicious fish!
One year ago: Sweet and Salty Coconut Chips
Two years ago: Paleo Fruit Crisp
Three years ago: Peach and Blackberry Upside Down Cobbler
Four years ago: Heirloom Tomato and Polenta Tart
Five years ago: Idle Hand Bars (Sweet & Salty)
- 1 4-5lb salmon, whole (gutted, head, scales and fins removed)
- 1 lemon, sliced
- 1 sprig fresh thyme
- 4-5 large fresh basil leaves
- 3 cloves garlic, peeled and sliced
- 2 tbsp coarse sea salt
- 2-4 tbsp avocado oil
- You will also need some kitchen twine or metal skewers
- Preheat oven or barbecue to 350°F.
- Rinse fish, pat dry and lay on several layers of aluminium foil. Rob outside of fish with oil and season with generous amounts of salt.
- Slash the flesh on the outside (both sides), cutting down about 1/2" deep.
- Stuff the herbs, garlic and lemon slices into the cavity.
- Close the fish with the twine, the skewers or by wrapping the aluminium foil tightly around it.
- Lay on the center of the preheated grill for 35-40 minutes, turning once.
- When done, peel the skin off and flake the flesh away from the bones. Serve.
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This post has been coming for a long time. If you’ve been reading Guilty Kitchen for more than a couple days, you’d know I’ve gone through just about every “lifestyle” diet there is, from Atkins to Vegan, to Paleo and back again. You’d also know I’ve been anorexic, overweight and everything in between. But if you follow my social media, you may have noticed lately, that I’ve been breaking up with paleo.
About two years ago, I started the Paleo Diet, which fuelled my rise into the world of being a multi-published cookbook author, but it also coincided with my first foray into CrossFit, weightlifting and worlds of fitness and strength I had never even heard of. I thrived on it for the first few months. My constant dieting and Beachbody cardio had brought my 5’4″ frame down to a measly 115lbs, but after 2 months on the paleo diet, I was back up to 130lbs. Most of that was not muscle, even though I was doing CrossFit 6 days a week, I still put on mostly fat (though I did gain some serious muscle too).
Continue reading “Breaking Up with Paleo” →
Hello my very favourite readers. Last week I held a very informal poll on my Facebook Page asking my readers what kind of recipe they’d like to see next. The overwhelming answers were “healthy snacks” and “fitness and health informational posts”. So today I give you Peanut Butter Apple Oat Bars, a perfect little transportable snack that is very easy to make, inexpensive and perfect for before or after the gym, or even if you just can’t make it one more minute without sustenance. These bars are moderate carb/high protein and very low fat. Now, I’d like to take a minute and talk about those macronutrients. As someone, in the always friendly world of online commenting, tried to point out that high carb/low fat automatically means that it is unhealthy because, let’s face it, that is what the dreaded food pyramid has been pushing on us for years and is mostly to blame for the obesity epidemic (or so they say). That being said, I’d like to point out that anyone who performs any kind of intense physical activity NEEDS carbs for fuel, as does our brain. Brains running on fat are logey and slow, as our brains preferred energy source is and always will be glucose…as in, carbohydrates. Before, during and after an intense lifting session (and/or especially long endurance sessions), ones body is in need of carbohydrates to replenish their glycogen stores (the energy our muscles utilize for fuel).
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Timing your nutrition is the holy grail of keeping your body composition in check (IE: How much fat you have on your body versus how much muscle), but a lot of people are confused (rightly so) when it comes to putting this knowledge to work.
So how do you eat to optimize body composition? Well, if really depends on who you ask, but taking a page from my own personal experience and those of the people I look up to (Layne Norton, Lyle McDonald, Krissy Mae Cagney, etc.) there is really only one way to do it properly.
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