Magazines good place to find tips, recipes

Even though I had a busy weekend, I was able to recover from my injury and to find new motivation and new recipes.

While I was visiting my grandma, we were talking about ways I can improve my path to a healthier lifestyle. She suggested I look at some of her magazines. I ended up taking two Good Housekeeping magazines home with me.

In the June 2009 edition of Good Housekeeping, a couple of articles caught my eye. The first one was the main story about women who lost a large amount of weight in a safe way. Reading their stories about their struggles with weight and how they were able to turn their lives around made me feel good. Reading and seeing pictures of the women gives me hope that I will one day be able to say that I lost weight and live a healthier life. These stories motivate me to stay on track because it will be worth it in the long run.

Another article that caught my eye was the quick meal recipes. The article included meal recipes for meals that require only five ingredients as well as the nutritional facts.

The meal that appealed the most to me was one of the unhealthier dishes. Because you can’t judge a book by its cover, I decided to look at the recipes instead of the pictures first. One of the meals that didn’t look appetizing at first glance sounded like something I might add to my list of recipes.

I grew up fishing and eating the day’s catch, but I understand that not everyone enjoys fish. The roasted salmon with summer squash only takes 30 minutes before it’s ready to eat. As I read over the ingredients, it didn’t seem too difficult. But after I’d read the instructions, this recipe lost its appeal – I think it requires too much work; although, if I ever have the craving for salmon, I might give it a try.

For those interested, here is the recipe:

1 lemon

4 pieces (6 ounces each) skinless salmon fillet

4 salt and pepper medium (8 ounces each) summer squash (zucchini and yellow), each cut diagonally into half-inch slices

1 tablespoon chopped fresh tarragon leaves plus additional sprigs for garnish

1. The oven needs to be preheated to 400 degrees. Grate half a teaspoon of the lemon peel and squeeze three tablespoons of lemon juice.

2. Place the salmon pieces in a 13 × 9 inch baking dish and sprinkle the lemon peel over the salmon. Add one tablespoon of lemon juice, 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper. Roast the salmon for 14 to 16 minutes or until it is almost translucent.

3. While the salmon is baking, place a steamer basket and one inch of water in a four-quart saucepan and boil the water. After the water has boiled, add the squash. Steam the vegetables for about eight minutes or until they are tender. Once they are steamed, put them in a medium-sized bowl and combine them with tarragon, 1/4 teaspoon of salt, 1/8 teaspoon of ground black pepper and the remaining two tablespoons of lemon juice. Arrange the squash, salmon and tarragon sprigs on dinner plates.

This dish provides four servings. Each serving contains about: 275 calories, 37 grams of protein, eight grams of carbohydrates, 11 grams of total fat (two grams of saturated fat), three grams of fiber, 93 milligrams of cholesterol and 375 milligrams of sodium.

Source:goodhousekeeping.com