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Cider Glazed Salmon

slider_january17

Serves 8

8 salmon fillets

1c tamari

1c apple cider

4t sesame oil

4t bourbon, plus additional c for soaking planks

2t brown sugar

splash+ tabasco

1t black pepper

1t minced garlic

½t turmeric

 

1. Purée all glaze ingredients

2. Pour over salmon, marinate for 4 hours

3. Soak cedar planks in 1 gal water & 1 c bourbon

4. Lightly spray planks with pan spray, top with salmon

5. Heat gas grill to med high

6. Put planks with salmon on grill

7. Cook with grill top down, 15-20 mins, or until nicely browned

WHAT’S TRENDING?

I love reading the predicted food trends for the coming year. While a Google search will turn up an endless list of what’s treading for 2017, I enjoyed reading the top 5 from a recent Forbes article. Whether or not we will actually see these trends in 2017 remains to be seen, but I am sure many of us will welcome No More Kale (or at least not for breakfast, lunch & dinner).

 

#1: VEGETARIAN COMFORT FOOD

Good news for those of us who would like to consume more vegetables.

My favorite stand by is roasted cauliflower.

 

Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options. According to Pinterest, there’s a rise in the word “veggies” in its comfort food searches by 336% last year, while words such as “lasagna,” “macaroni” and “Stroganoff” were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and (if possible) request for vegetable crust for healthier pizza.

 

#2: ARTISAN BUTCHER SHOPS-PLUS-RESTAURANTS

It’s quality vs. quantity when it comes to meat consumption.

 

Given the rise of vegetarian options out there, expect push back from the other end. This comes in the form of artisanal butcher shops-cum-restaurants, which fortify people’s love for meat. Delivering a more upscale flair to the craft of butchery, this “butcher-to-table” trend lets customers be in awe with the preparation of everything from grilled steak to charcuterie. Plus, you’ll get to eat them right away. 

 

#3: BREAKFAST, UPDATED

Good news for the non-traditionalist breakfast eater.  I know a few people in my house will applaud this trend.

 

For many of us, all-day breakfast is hardly a new concept. But with many fast food chain offerings such as the “Brunchfast” at Jack-in-the-box and spiced up breakfast sandwiches at Starbucks, what’s particularly unique about this trend in 2017 is how the texture of breakfast will change. Forget smoother breakfast offerings such as soft scrambled eggs, buttered grits, or oatmeal’s. What you’ll find are the so-called, more “aggressive” crunchier items like fried chicken, crispy chorizo and chimichurri. As a bonus, smaller chains and independent eateries will justify these around-the-clock breakfast items as perfect hangover cures!

 

#4: KALE NO MORE

Full disclosure, I really do like kale, but am happy to see a much needed break from it’s role as the health savior.   Stick with a variety of healthy vegetables, your palate will thank you.

 

Remember the days when kale represented all that is healthy? Well, according to Whole Foods’ former global grocery coordinator, it’s time to say goodbye (at least when it comes to the consumer packaged version). Nowadays, there are many more options if you’re looking for healthy vegetables that are also good for reducing food waste. For instance, there’s a large range of seaweeds, which pack in more umami flavors for different broths. And as for the waste-not economy, many chefs are looking out for newer, more interesting alternatives such as beet greens, chard, turnip greens, mustard greens, and carrot tops. Since kale seems to have gone past its peak, get ready to find other yet-to-be-discovered vegetable for creative, new dishes.

 

#5: BOWLS, BOWLS, BOWLS

I love the idea of packing healthy goodness into one delicious bowl.

 

First, there were acai bowls. Then, there was poké. In 2017, eating from bowls will be taking over further as restaurants are migrating from serving handheld items to placing in bowls like Korean bibimbap. There are many benefits to this trend. Not only is it less likely for what’s in the takeaway bowls to get splattered on the office desktop, it’s also easier and faster to assemble a bowl than plated upscale entrees. Moreover, holding a bowl would likely make you psychologically more prone to mindfulness. You’ll feel a full a lot faster, and be able to savor all the flavors and textures with every bite. What’s not to like?

 

Source: Forbes

Truth-seeking

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“Perception vs. reality.” Heard that said before?

 

From A Leader’s Relationship to Truth:

Guiding ourselves and others through the process of truth-seeking takes courage and commitment. It requires that we peel back the layers. Look unflinchingly at the situation from different points of view and accept what we find there. We allow ourselves to become more aware. Better prepared to act on what is, rather than what we expect or want to believe.

 

Truth is not a matter of opinion. It’s what is.

For example: is there anything in your workplace that can be cleaner? The truth will always be ‘yes.’ Let’s change the goal from nothing (can be cleaner), to it’s hard to find something that can. And embrace “dirt-seeking.” It’s there. Expose it, deal with it, move forward.

 

…we have a responsibility to pursue the truth and bring it into the light so we can act on it and help others to do the same…

WHAT’S TRENDING?

IMG_5719(2)

I love reading the predicted food trends for the coming year. While a Google search will turn up an endless list of what’s treading for 2017, I enjoyed reading the top 5 from a recent Forbes article. Whether or not we will actually see these trends in 2017 remains to be seen, but I am sure many of us will welcome No More Kale (or at least not for breakfast, lunch & dinner).

 

#1: VEGETARIAN COMFORT FOOD

Good news for those of us who would like to consume more vegetables.

My favorite stand by is roasted cauliflower.

 

Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options. According to Pinterest, there’s a rise in the word “veggies” in its comfort food searches by 336% last year, while words such as “lasagna,” “macaroni” and “Stroganoff” were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and (if possible) request for vegetable crust for healthier pizza.

 

#2: ARTISAN BUTCHER SHOPS-PLUS-RESTAURANTS

It’s quality vs. quantity when it comes to meat consumption.

 

Given the rise of vegetarian options out there, expect push back from the other end. This comes in the form of artisanal butcher shops-cum-restaurants, which fortify people’s love for meat. Delivering a more upscale flair to the craft of butchery, this “butcher-to-table” trend lets customers be in awe with the preparation of everything from grilled steak to charcuterie. Plus, you’ll get to eat them right away. 

 

#3: BREAKFAST, UPDATED

Good news for the non-traditionalist breakfast eater.  I know a few people in my house will applaud this trend.

 

For many of us, all-day breakfast is hardly a new concept. But with many fast food chain offerings such as the “Brunchfast” at Jack-in-the-box and spiced up breakfast sandwiches at Starbucks, what’s particularly unique about this trend in 2017 is how the texture of breakfast will change. Forget smoother breakfast offerings such as soft scrambled eggs, buttered grits, or oatmeal’s. What you’ll find are the so-called, more “aggressive” crunchier items like fried chicken, crispy chorizo and chimichurri. As a bonus, smaller chains and independent eateries will justify these around-the-clock breakfast items as perfect hangover cures!

 

#4: KALE NO MORE

Full disclosure, I really do like kale, but am happy to see a much needed break from it’s role as the health savior.   Stick with a variety of healthy vegetables, your palate will thank you.

 

Remember the days when kale represented all that is healthy? Well, according to Whole Foods’ former global grocery coordinator, it’s time to say goodbye (at least when it comes to the consumer packaged version). Nowadays, there are many more options if you’re looking for healthy vegetables that are also good for reducing food waste. For instance, there’s a large range of seaweeds, which pack in more umami flavors for different broths. And as for the waste-not economy, many chefs are looking out for newer, more interesting alternatives such as beet greens, chard, turnip greens, mustard greens, and carrot tops. Since kale seems to have gone past its peak, get ready to find other yet-to-be-discovered vegetable for creative, new dishes.

 

#5: BOWLS, BOWLS, BOWLS

I love the idea of packing healthy goodness into one delicious bowl.

 

First, there were acai bowls. Then, there was poké. In 2017, eating from bowls will be taking over further as restaurants are migrating from serving handheld items to placing in bowls like Korean bibimbap. There are many benefits to this trend. Not only is it less likely for what’s in the takeaway bowls to get splattered on the office desktop, it’s also easier and faster to assemble a bowl than plated upscale entrees. Moreover, holding a bowl would likely make you psychologically more prone to mindfulness. You’ll feel a full a lot faster, and be able to savor all the flavors and textures with every bite. What’s not to like?

 

Source: Forbes

Salty Caramel & Pecan Oatmeal Cookies

slider_december16

Yields (about) 48 cookies

1c butter, softened

1c granulated sugar

1c packed dark brown sugar

1t salt

1t baking powder

½t baking soda

2 eggs

2t vanilla

1½c all-purpose flour

3c rolled oats

11oz package caramel baking

1c pecans, coarsely chopped

coarse sea salt

 

1. Preheat oven to 350°F

2. In mixer, beat butter on medium for 30 seconds

3. Add both sugars, 1t salt, baking powder, cinnamon, baking soda; beat until combined

4. Beat in eggs & vanilla; then flour

5. Stir in oats, caramel bits, & pecans

6. Using small scoop, drop 1½” mounds of dough, 2″ apart on parchment lined cookie sheet

7. Sprinkle “sparingly” with sea salt

8. Bake for 11-12 mins, until edges light brown

Eat Well, Be Well Returns!

The Eat Well, Be Well blog is officially back. The blog was on an unofficial hiatus after my family welcomed our daughter home in March 2016. Life has now settled into a new normal and it’s time to get back to writing about one of my passions, health & nutrition. My hope in re-starting this blog is to provide useful, reliable information regarding current nutrition trends. The world of nutrition is ever changing and it is certainly not always easy to decipher the science behind it (and honestly sometimes there is absolutely no science behind it). I would love to hear from you dear readers, what do you want to learn about? What questions do you have regarding current nutrition trends? Fitness? Wellness? Please email me at smeyer@merig.com and tell me your ideas.

Walk On

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If you found an extra 20 minutes, what would you do with it?

A simple 20 minute walk each day has scientifically backed benefits:

  • It puts you in a better mood…a short walk will release endorphins that make you feel more positive and generally better.
  • Science also backs up the fact that walking for just 20 minutes will leave you more energetic
  • Regular exercise, even brisk walking…improves your memory…

And how does this impact your productivity? A better mood and a sharper memory can’t hurt it!

Pumpkin Muffins

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Yields (about) 12 muffins

2ea large eggs

1¼c sugar

6t vegetable oil

¾c canned pumpkin, mashed

1c+6T all purpose flour

¼t salt

1t baking soda

1t ground cinnamon

⅓t ground nutmeg

⅓t ground cloves

1 pinch ground allspice

 

1. Preheat oven to 400°F

2. Combine eggs, sugar, oil, & pumpkin; mix well

3. Sift together flour, salt, baking soda & spices

4. Add flour mixture to pumpkin mixture

5. Pour into well sprayed muffin tins

6. Bake for 15-20 mins

note: can add white or dark chocolate chips, dried cranberries, or pecans

Practicing Working Clean: Organization

work_clean_blog

Stress is our body’s way of responding to demands or threats. It’s effects can be emotional (irritability, anger, depression), and physical (fatigue, headaches, high blood pressure). September and October are, shall we say, pretty demanding times in our company. It would be natural and “normal” for there to be some stress in the air. So, what to do about it? Sure to help is daily organization. Start with it, end with it, use it during the day to create purpose and focus for you and the people around you.

From Work Clean and Chef Dwayne LiPuma:
By being organized, you will be more efficient. By being more efficient, you will have more time in your day. By having more time in your day, you will be more relaxed…you will be able to accomplish the tasks at hand in a clear, concise, fluid motion.

Practicing Working Clean: Organization

work_clean_blog

Stress is our body’s way of responding to demands or threats. It’s effects can be emotional (irritability, anger, depression), and physical (fatigue, headaches, high blood pressure). September and October are, shall we say, pretty demanding times in our company. It would be natural and “normal” for there to be some stress in the air. So, what to do about it? Sure to help is daily organization. Start with it, end with it, use it during the day to create purpose and focus for you and the people around you.

From Work Clean and Chef Dwayne LiPuma:
By being organized, you will be more efficient. By being more efficient, you will have more time in your day. By having more time in your day, you will be more relaxed…you will be able to accomplish the tasks at hand in a clear, concise, fluid motion.

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