On The Mend

The foot is on the mend and getting better. A ridiculous amount of tests showed one diagnosis...there is NOTHING wrong with my foot. In any test imaginable, I'm the picture of health! I told my doctor I must be the world's best actress and I have my "limp" down to a tee! Ha! Well, my doctor advised more rest so I'm being a good patient and doing just that. It's actually working, my foot is really feeling better and I can walk without my "world famous limp" and workout somewhat. I'm back teaching classes this week so my sanity can some back.



All this downtime has lead to quite a bit of redecorating (sorry Cale) around the house, organizing and coming up with new exercises for my clients (yes, I know you guys are sore). At least I'm being productive!!


A fellow Gluten Intolerant friend of mine gave me a bite of these delicious GF protein bars by Elisabeth Hasselbeck...yummo! They are so awesome and it doesn't matter if you're gluten intolerant or not. You can get them at www.nogiidiet.com.


Another recipe for you...
I love salmon!!! I serve it about once a week around here and my family loves it. I'm always looking for different ways to cook it and this recipe sounds do good!

Citrus-Glazed Salmon
Makes: 8 servings
Prep: 20 minutes
Bake: 4 to 6 minutes per 1/2-inch thickness


Ingredients
• 1 2-pound fresh or frozen salmon fillet, skin removed
• Salt and ground black pepper
• 3/4 cup orange marmalade
• 2 green onions, sliced (1/4 cup)
• 1 clove garlic, minced
• 2 teaspoons dry white wine
• 1 teaspoon grated fresh ginger
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon five-spice powder
• 3 tablespoons sliced almonds, toasted
• Steamed asparagus (optional)
Directions
1. Thaw fish, if frozen. Preheat oven to 450 degree F. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
2. In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
3. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. Transfer fish and glaze to a serving dish with a lip. Sprinkle with almonds. Serve with steamed asparagus, if desired. Makes 8 servings.

Enjoy! And enjoy your fabulous Valentine's Day Weekend! I'll be having a wonderful romantic dinner out with my hubby...lots of good food and time with my special man!