All my life I have sworn I would never diet. I don’t like the word, I see it as one of those nasty 4-letter words! But as many of you know, I have multiple sclerosis and recently I’ve read so much about how the way we eat affects the way we feel { logically, I know that ~ as someone who loves sweets, breads and southern food in general it’s much harder to um, accept}. However, I’ve given myself a challenge. I thought for 30 days I would simply *try* to eat healthier – cut out the biscuits, iced caramel macchiatos with 3 pumps of simple syrup, and the sweets. I told myself that I can do anything for 30 days – it’s really not that long among other pep talks!
So in order to start my new regimen of eating (notice I’m not using that 4-letter word!) I got a couple of books to help me out – Slimmer: The New Mediterranean Way to Lose Weight and Everyday Paleo: Real Food for Real Life.
Slimmer, by Harry Papas, begins with “The Slimmer Story” and an explanation of the nutritional plan. I found Papas descriptive and logical explanation of the plan to be easy to understand with lots of research to back up his recommendations.
Studies continue to show that following a Mediterranean-style diet, which incorporates the traditional foods of the Mediterranean regions of Greece and parts of France and Italy, is beneficial to our health on a number of levels. From lowering the risk for heart attack and stroke, to warding off cognitive impairment as well as Type 2 diabetes, cancer, and even obesity, the benefits are numerous and impressive.
What is the Mediterranean nutrition plan and lifestyle and is it doable in our fast-paced, rush rush rush society?
Citrus Glazed Salmon
For the marinade:
Juice of 1 lemon Juice of 1 orange 1 Tablespoon olive oil 1/4 grated orange rind 1 teaspoon prepared mustard 1 Tablespoon chopped fresh dill Salt & pepper to taste {recipe calls for this but I don’t use salt/pepper – rely on herbs for flavor}Directions
- Make the marinade by whisking together all the ingredients in a small bowl.
- Place the salmon fillets in a ceramic or glass baking dish and pour marinade over. Cover & refrigerate for at least 2 hours, occasionally turning the fillets.
- Preheat oven to 375 degrees F. *we grilled the fillets using a cedar plank on the green egg – setting temp to 350 degrees and cooking for about 20 minutes – beyond yummy!*
- Remove cover and bake the salmon in the middle of the oven until firm and pink, about 25 minutes. Occasionally check and move to prevent sticking and to evenly glaze.
