I love beets. I also love how I’ve lost 10 pounds since the beginning of this year!
Gretchen organized a biggest loser competition at work and it’s been great. Treats around the office are healthier than they used to be. And everyone is working out at lunch time. There is a $200.00 pot for the biggest loser. I want that pot.
So that explains all of my light and lovely posts. I want to eat great food, period. And this is great food in my book. It’s big on flavor, so a little goes a long way. We had this for dinner, along with Sunshine’s famous swai and broccoli. Swai is a farmed catfish. It’s considered a “best choice” by Monterey Bay’s Seafood Watch because it is farmed in a more ecologically responsible manner. And since it’s farmed, it’s inexpensive.
Roasted Beets with Pistachios and Stilton Blue Cheese
- handful of pistachios
- crumbled Stilton blue, or any blue cheese you happen to like
- 1 tablespoon olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon dijon mustard
- salt and pepper to taste
Preheat oven to 350°. Wrap the beets in foil with a splash of olive oil, salt and pepper. Roast until fork tender, about an hour. Allow to cool, rub off the skins and slice into wedges. To make the vinaigrette: whisk olive oil, lemon juice and mustard together. Season to taste with salt and pepper. Toss the beets in the vinaigrette, top with pistachios and crumbled blue cheese.
Sunshine’s Famous Swai
- Old Bay Seasoning
- Lemon Juice
Preheat the grill. Season the swai with Old Bay Seasoning and a squeeze of lemon juice. Sunshine creates a foil boat and places the swai inside. Cook over high heat for 6 minutes with the grill lid closed. That’s it folks.
The wonder drug. Our pooches decided 3:30AM is an appropriate hour to get the day started. Not anymore… the vet suggested we give Molly and Paige a half of a Benadryl, and now we get to sleep until 5:00AM. It’s a whole new world. See how happy Sunshine looks?