by Joi on February 13, 2009
Fish (particularly oily fish, like salmon and lake trout) is rich in omega-3 fatty acids, which makes them one of our heart’s favorite foods.
To put it in the fewest words possible, fatty fish fights heart disease. Study after study after study prove that the two omega-3 fatty acids found in fish, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), help make our blood less sticky. This means it’s less likely to clot and cause heart attacks and strokes.
There is also an increasing pile of evidence that shows that omega-3s fight the inflammation process that is thought to be involved in diseases such as heart disease, diabetes, and arthritis. Doctors recommend that we add fish to our weekly menu — just two servings a week will provide the benefits we need.
Omega-3s are most concentrated in sardines, salmon, and mackerel.
I know I praise my beloved George Foreman Grill
nearly as much as I do coffee, but it is absolutely excellent – especially when it comes to cooking fish.
All you have to do is season your fish and let your grill do the rest. Lemon pepper is always a great way to go, but sometimes I like to Cajun it up a little and make sure everyone’s taste buds are paying attention. I actually just posted articles about eating healthy on two of my other blogs, I’ll link to them below, in case you want to check them out. I’m completely motivated to go to the store and load up on vegetables, fruit, and (of course) fish. Have you noticed that you even feel better when you eat the way you should?!?!
Top 5 Tips for Lowering Blood Pressure
Serving up a Dish of Mental Fitness
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by Joi on November 25, 2008
Two of my favorite humans of the male persuasion (or any persuasion for that matter) have recently impressed me at the healm of my George Foreman grill.
Emily’s (daughter #1) boyfriend, Dill, made us all some delicious shrimp a few nights ago. He took the frozen shrimp from the bag (he didn’t even thaw them out) and placed them on the grill. As they were cooking, he seasoned some of them with a spicy blend of seasonings and the rest with lemon-pepper.
They cooked amazingly fast and I can’t even tell you how delicious they were. I fixed a spinach-artichoke dip and served it with pretzel rods and tortilla chips to go along with the shrimp.
Delicous!
Last night, my husband got creative with the grill. He normally does most of his cooking on the patio, but when the temperature gets below 35, he moves his “buns” inside.
He marinated a few skirt steaks in one of A1’s new Heavenly marinades. After he sprayed the grill with a little cooking oil, he cooked the steaks while warming up a few cans of French Onion soup. After the meat was through cooking, he placed them on sourdough bread, topped them with provolone cheese and put them in the Panini Press.
We served the sandwiches with the soup which was perfect for dipping. These were incredibly good. I have to say I made a complete and total pig out of myself.
And I’d do it again in a heartbeat!
Each of these recipes would be ideal for game day treats. They’re fast, simple, and clean up is a minimum. Best of all? They’re delicious.
A Panini Press
and/or one of George Foreman grills would make splendid Christmas gifts. You don’t have to be a frequent or accomplished cook to use them. The guys who waxed brilliant on my George Foreman grill this weekend don’t cook that often – but GF helped them achieve delicious results. A Panini Press is also ideally suited for everyone on your list. It’s about as simple to use as a pencil.
The grill pictured above is the George Foreman GRP99 Next Generation Grill w/Removable Plates N. My own George Foreman grill is a much older model (one of the first huge ones they made) – I have used it for years and it’s still going strong. That says a lot about how exceptionally made these grills are. Mine was even dropped in our last move. I thought it was history – but, like George, it can’t be knocked out that easily.
