In our own separate ways, Amir and I try to balance our ridiculous love affair for decadent foods with healthier choices and physical activity in order to minimize the damage. I always joke with my physical trainer friends that the best group to target as clientele is comprised of chefs, food writers and food bloggers. We spend our days in the kitchen, pouring through cookbooks, plopping butter pans, spooning batter in prepared muffin tins, slipping spoons into heavy dips, sampling cocktails for parties and beating whipped cream for desserts. This is all before sitting down at the table to enjoy one of the day’s meals. Some of us realize how rough it can be to manage your love for food and make sure your new pants still fit next summer. Once again, you have to go back to basics and create meals that satisfy both sides of the line.
Earlier this summer, I decided that a month of unlimited workouts in a local Crossfit studio would be a great way to add variety to my summer yoga, spinning and pilates routine. After the first class, I could barely walk. After the second class, I had extreme reservations about returning. I texted Amir who planned to start at the Crossfit studio on his side of town. I did not want to scare him, but I wanted to present a fair picture of what he was about to experience. After his first class, he sent me a text that let me know just how crazy he felt after one class. He kept it up, while I decided to end my new relationship with Crossfit. I wanted to incorporate a new activity that I would enjoy and stick with without hesitation or pain.
When it comes to food, I feel the same way. I enjoy eating healthy, but I have to do it on my own terms. And I want to look forward to it. During certain times of the year, I work a job that has me away from my apartment for 13-15 hours a day. When the evening comes, and I walk into the door, the last thing I want to do is make dinner. Because I know a small, balanced meal is the smarter choice, I will dedicate 10 minutes or less to whipping up a bite. With fresh salmon in the fridge, I prepared a fast paprika-laced mustard sauce to drizzle over the fish and a side of steamed potatoes. You’re probably saying to yourself that it takes more than 10 minutes to steam potatoes. That’s where our friend Green Giant comes in.
We were asked to review Green Giant’s new line of Seasoned Steamers™. There are six varieties on the market, including Tuscan Seasoned Broccoli, Mediterranean Blend, Honey Dijon Carrots, Honey Roasted Sweet Corn, Brussels Sprouts and Backyard Grilled Potatoes. Unfortunately, we could only find two varieties in a nearby store–the Honey Dijon Carrots and Backyard Grilled Potatoes. As the vegetables steamed in the microwave, the sauce was prepared in a food processor. In just minutes, dinner was done.
Having never steamed a vegetable in a bag, there was a bit of apprehension as to whether or not this would work. The final result were two side dishes complemented the meal well, although texture-wise, they were a bit softer than preferred. When it comes to vegetables, the first choice is fresh, followed by frozen, then canned. At least with frozen veggies, they are packaged at the peak of harvest. As for the main dish, the sweet and tangy flavor of the sauce, thanks to Dijon mustard, white wine vinegar and maple syrup, was perfect over a fillet of pan-seared salmon. It would also be great as a glaze for brussels sprouts, carrots, haricots verts or asparagus. No complaints here. And no reason to turn down a piece of dark chocolate before bed.
How do you find balance as a food loving person?
Spiced Maple Mustard Sauce – Approximately 1/2 cup
3 tablespoons Dijon mustard
1 tablespoon fresh parsley
1/2 teaspoon paprika
1 tablespoon white wine vinegar
2 tablespoons maple syrup
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/3 cup olive oil
1. In the bowl of a food processor, blend the Dijon mustard, parsley, paprika, white wine vinegar, maple syrup, salt and pepper until smooth.
2. Slowly drizzle in the olive oil until fully combined. Serve or store in an airtight container for 3-5 days.
Click HERE for a printable recipe.
Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors. By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more. In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.
Disclosure: Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.
Other recipes you may enjoy...
Cheaters Sometimes Win
The Brown Butter Chronicles
Calling All Anchovy Haters
Treading the Fine Line Part 1
A Case of Que Sera