Back on Track


Well, we’ve been living it up these past few months and my waistline is proof!  Will and I recently celebrated our 5 year anniversary in Mexico and our livers and scales have seen better days.  Last night was my true first attempt at getting back on track.  I made up the salmon recipe (thanks to Pioneer Woman for cooking suggestions) and I found the corn dish on Pinterest and made a few tweaks.  Here’s to healthy eating!



Baked Salmon

  • 2 salmon fillets
  • cumin
  • chili powder
  • garlic powder
  • olive oil spread
  • pepper
  • lime



Spray fillets with olive oil spray.  Lightly sprinkle cumin, chili powder, garlic powder, and pepper on each fillet.  Place on baking tray in cold oven and then heat oven to 400°.  Bake for 25 minutes or until it is cooked to your liking.  Finish it off by squeezing half of a lime on each fillet.




Grilled Corn, Poblano, & Onion Salad with Lime Vinaigrette

*recipe found at For the Love of Cooking, I adapted to our tastes and for 2 people

  • 3 tbsp canola oil, (divided) (I used Olive Oil spray) DSC_9990
  • 3 ears of yellow corn, husked (2 ears)
  • 2 ears of white corn, husked (1 ear)
  • 1 poblano chile
  • 1 sweet yellow onion, cut into thick rings (I used small red onion)
  • 1 avocado, cut into chunks
  • 1/4 cup of fresh cilantro leaves (parsley)
  • 1 tbsp lime juice (1 lime)
  • Dash of cumin
  • 1 clove of garlic, minced (2-3)
  • Sea salt and freshly cracked pepper, to taste
  • tsp of honey



Heat the grill to high.  Rub (spray) corn, poblano, and onion rings with 1 tablespoon of canola oil.  Place onto the hot grill.  Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes.  Remove them from the grill.  Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes.  Remove from the grill and let the corn cool.


Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside.  Let the chile sit in the sealed zip lock for 5 minutes.  Remove the chile from the bag and carefully peel the charred skin from the chile.  Remove the stem and seeds as well; dice and set aside with the onions.


Once the corn has cooled, cut the kernels from the cobs into a large bowl.  Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.


In a small bowl combine the remaining 2 tablespoons of canola oil (accidentally forgot the oil…… oops, but it still tasted GREAT!) with the lime juice, dash of cumin, honey, and minced garlic; mix thoroughly.  Add the lime vinaigrette to the the corn mixture and toss until evenly coated.  Season with sea salt and freshly cracked pepper, to taste.  Serve immediately.  Enjoy.


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