Archives for category: recipe

Single living has pros and cons. When it comes to cooking and eating, single sized portions & potential leftover quantities need to be considered and juggled to allow for eating a variety of foods and flavors. Both to not be boring, but also to give the body a well rounded variety of nutrients it uses and needs to rebuild and thrive. Food is good medicine, probably the best medicine to stay healthy so treat it as such and you won’t be sick so much!

I prefer fresh food over frozen any day. I try to think ahead about  what might be leftover because I don’t like freezing food. It never tastes good to me. Most things have a really different & unappealing texture–except for maybe cookies and chocolate! So I figure it’s good to talk about what to look for and how to remember to

1. Play with fresh seasonal ingredients

2. Buy what looks appealing without buying TOO much for one (or two, or four, or eight for that matter)!

I’ve always prided myself @ being  good at cooking for an army of people. Too often I can overestimate what’s really needed. Cooking for ONE can be hard… I should say it requires some understand since most packages of food contain more than one person can consume. In contrast but along the same lines, when there’s some lovely produce or product @ the market, sometimes it does pay to buy in bulk.

Probably like you, I don’t want to waste food. There are people starving in my town and around the world. Plus, it’s an unnecessary waste of energy, resources and money.

There’s a fine line between having enough variety but without food spoilage! Do you ever find that your eyes are bigger than your stomach??? I do. Sometimes I over buy. I’m still learning how to get just the right quantity. Maybe one day I’ll figure out a formula–but until then here’s how I like to shop.

Unless there’s something specific I need,  I keep my eyes peeled for fresh items that look appealing. I follow my gut instincts and senses about what I want to eat and how much to buy. You can’t plan BEFORE you go shopping because you don’t know what will look good when you’re at the store/CSA or farmers market. That’s why i find it’s more challenging to make a specific meal plan rather than plan by what looks fresh and tasty.

For instance, when shopping the other day and looking around the bins of seeds, nuts and dried fruits; I came upon these gigantic, plump, amazingly delicious looking Turkish Figs. (photo left) Even the store clerk commented when she saw me scooping the last of them from the bin. She said that she had more (the bin was down to the bottom of the batch), but she said she was rather certain that they wouldn’t be like these. I concurred and scooped out the last of the bin. Mine all mine! I’m on a limited carbohydrate and dried fruit eating plan too. None the less, the quality of these beauties were not to be left behind. They’ll keep well and I’ll use them for grainless granola and some cooking and occasional snack. And so it goes. When the “gettins good”…get.

When you  shop you just have to trust that you’ll pick right. You may want to have a loose plan, but oh please do not pass by the beautiful (whatever amazing item you weren’t planning on buying) because your meal plan calls for a slightly different ingredient. Allow yourself the flexibility to tip and bend  and streeeeeeetch gracefully outside any menu or ingredient lists.

My feeling is Quick and Healthy is Good and Simple no matter how you do it. Bottom line: Pick healthy fresh food. You can not go wrong.

Fly on my apron strings and explore putting together WHATEVER YOU have on hand ~ in a way that’s simple, tasty and nutritious.

A few days ago, I was @ Whole Foods and I saw they had some beautiful, fresh, Wild Salmon. I knew I wanted to get some. It happened to be on sale too. I was TEMPTED to buy more than I needed, (twice as much) but quickly realized the 1.5 lb fillet on the scale MORE than adequately suited my needs and that had I gone for more I would have had to freeze it. For me, not worth it.

The salmon I got was plenty  for  3-4 meals. The first evening I cooked it up searing it in the pan with bacon fat and apples and just a little salt and pepper. I paired the fish with some chayote squash cooked with some wheat free tamari night one. The night after, I put together the arugula, leek & lemon (all of which were in the frig and needed to be used) recipe I’m sharing below, and topped it with cool leftover salmon. It had really nice flavor and pleased me because I’d just put together what I had in the vegetable bin that needed to be used. Oh happy day!

QUICK LEMON ARUGULA & LEEKS with (leftover) PAN SEARED FRESH WILD SALMON cooked with Granny Smith Apple

serves 1 (adjust quantity to serve more easily)

1/2 bag TJ’s organic arugula

1 small leek, bulb only

1/2 – 1 organic lemon (juice)

left over wild salmon or fresh hot salmon or your choice of protein (fish, pork, beef, lamb, chicken and eggs would all pair nicely)


in a hot skillet add 1-2 tsp bacon fat (or your choice of oil)

add sliced leek and saute for about 30 seconds

add juice of 1/2 lemon and 1/2 bag (about 3 oz) organic arugula

stir/mix and saute until arugula is wilted (about 3-5 minutes)

add more  lemon juice to taste

the flavor was fantastic. i didn’t add any salt or pepper~i didn’t feel it needed any but season with salt and pepper to your taste (taste first though!)


I seared the salmon, skin side down in organic bacon fat. It was cooked on a medium – medium/low heat skin side down until cooked part way through. My fillet was rather thick. The trick I’ve learned is to cook it skin down until cooked about 1/3 of the way through, flip and cook until just underdone, remove from heat and let the fish continue to cook through without over cooking as it rests. This prevents dried out fish.

I seasoned this salmon with a little dried dill, tri color pepper, and a splash of garlic. As it was cooking, I decided to cut up 2 small granny smith apples and add them to the pan to add flavor. This is completely optional. Peaches would work and taste great instead, too. Plain salmon or cooked with a fruit (or tomato) up to you and what you may have on hand or see that looks yummy to you.

Here are my leftovers (right):

Night one I ate the fresh hot salmon with chayote sauteed in (wheat free) tamari. (pic below) That’s the 1.5 lbs of salmon, chayote and apples all on one plate~kinda crowded~sorry I don’t have a real platter for ‘show’. It’s just me. 🙂

Night two I had the salmon room temp with the arugula and lemon leek mix. mmmmm Splendid. (photo below)

Funny, but I haven’t eaten the apples I cooked with the fish. When I taste them I’ll amend the post. I’m guessing they’ll taste good with something…

*addendum: the apples have a nicely rounded flavor slightly lemon, lightly sweet (but not sugary) and savory from being cooked with the salmon in the bacon fat. nice.

i highly recommend this simple lemon leek arugula. Give it a try and post your comment below 🙂

EnJoY and be cReAtIvE


rona ❤


Can I tell you a secret? I guess it’s not really a secret. I like fennel a lot. Please, don’t bail out here if you don’t, because I promise, you can make this with something different if fennel isn’t a flavor you fancy or you don’t care for it. But~give it a chance. Make your decision afterwards. Braising it in the butter and orange minimizes it’s pungent flavor to a very subtle hint. In the meantime, here’s what you’ll need on hand to prepare this fresh and flavor bursting dish; I’ll provide some options for you at the end so we can still be friends.

INGREDIENTS (click any photo to enlarge)

(I made this with 3 breasts; you can easily make more, or less)

3 turkey breasts (boneless skinless) sliced lengthwise not all the way through

1 large fennel bulb sliced

1 organic valencia orange

2 tsp unsalted organic butter (may substitute with bacon fat, coconut or olive oil)

a few slices of red onion (optional)

1 bunch organic cilantro

1/3 fresh medium pineapple in chunks or 3/4 1lb can pineapple drained

pink or sea salt

pepper (i like the tri color from trader joes in the grinder)


Slice the breasts lengthwise but not all the way through so you can open them up like a book (you’ll be putting the fennel and onion inside and closing them up again to cook).

Season the inside of the breast with salt and pepper.

Slice the fennel while 2 tsp of butter are melting in a hot pan. Add the fennel to the melted butter and saute until softening slightly, about 2-3 minutes on a low-medium flame.

Squeeze the juice of 1 valencia orange on to the fennel and continue to cook until the fennel begins to lightly caramelize, about 5-7 minutes depending on how finely the fennel is cut. Let the fennel cool enough to handle.

Stuff the breasts with as much fennel as you like or will fit along with a few pieces of red onion (optional). It adds a nice sweetness once cooked along with pretty purple color.

Fold the breasts back to as close to their original shape as you can after stuffing.

I didn’t tie or tether them closed but you could with twine or a toothpick. I found my filling stayed inside nicely.

Turning the breasts with tongs was extremely helpful to maintain the integrity of the filling & keep it inside.

Into a hot, oiled skillet place the breasts to cook over a low-medium heat. Sear and Cook until the bottom layer is just beginning to turn white towards the middle, then flip with tongs. If you don’t own tongs, flip with a spatula, and use caution to not spill the contents.

Continue cooking on this side until JUST right~maybe even a tad UNDERdone and let rest to finish cooking.

*A meat thermometer might be handy, but no worries~just do not eat pink turkey. I used to cut in to my meat to visualize if it was done. Now I just know when to shut off the heat. Be sure your poultry is cooked. You’ll get the gist of when to turn off the heat once you cook breasts a few times I promise.

The addition of the pineapple chunks in the pan once the breasts are turned helps steam and cook the breasts perfectly.

While the turkey finishes cooking, blend the cilantro and pineapple in a small food processor. Chop/grind until pulverized.

The sauce will be sort of thick. I used a full bunch of organic cilantro with about 1/2 c fresh pineapple chunks and two lychee nuts.

*The lychee is a lovely addition but not necessary. I just happened to have some fresh ones on hand (they’re the light heart shaped things in the  photo on the plate with cilantro and pineapple @ 11 o’clock. The magenta skin has been peeled. You’ll see it’s shiny brown pit to the right.)


I promised you didn’t need to bail. If you don’t have fennel, won’t try fennel or want to prepare your stuffed breasts another way, try sauteed shiitake, crimini or portabello mushrooms with tomatoes (fresh or sundried) and thyme, sage or oregano. Add a little sheep milk feta, ricotta asiago, provolone or mozzarella cheese…mmm, beautiful. Lots of options. As the fall and winter months come upon us, you might even stuff the the turkey breasts with pumpkin, butternut, acorn or kombucha squash and season with some cinnamon, ginger, cloves or pumpkin pie spice! (there are ALWAYS options!) Feel free to comment or email me with your questions or creations!

Always EnJoY with Lots of LoVe

Dr Rona 🙂

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