Parmesan Herb-Baked Salmon 

Parmesan Herb-Baked Salmon 

Parmesan Herb-Baked Salmon 

For Alzheimer’s and Brain Health Awareness month this June, we invite you to nourish your mind with the brain-boosting benefits of Omega-3 fatty acids found in Salmon! This easy-to-make recipe combines flaky salmon with a savory coating of parmesan that will save you time brainstorming what to make for dinner. 

Ingredients

  • 1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs)
  • 1/4 cup light mayo
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, finely minced
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives

Instructions

  • Preheat oven to 425F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
  • Combine mayo, Parmesan, garlic and herbs in a small bowl.
  • Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment or foil. Partially bake salmon for 8 minutes.
  • Remove from oven and remove top piece of parchment paper.
  • Spread the top with the Parmesan herb mixture.
  • Return to oven uncovered and bake until the top has browned, and the salmon flakes easily with a fork.
  • The salmon should register 135º F when checked with an internal thermometer probe, about 15 to 18 minutes if the fish is 1 1/2 inches thick, less or more depending on the thickness.

Resource: https://www.skinnytaste.com/parmesan-herb-baked-salmon/ 

Lewis Martin, MS, RD, LD, Nutrition Director with Oregon Dairy Counsel

Healthy Hummus

Healthy Hummus

Creamy homemade hummus —a classic Mediterranean dip perfect for sharing.

Ingredients:

  • 15 ounce can chickpeas/garbanzo, rinsed and drained well
  • juice from 1 lemon about 1/4 cup
  • 3/4 teaspoon kosher or sea salt
  • 1-2 cloves garlic very finely minced
  • 1/4 cup plain yogurt
  • 3 tablespoons extra virgin olive oil plus more for drizzling
  • 1/4 teaspoon smoked paprika
  • minced fresh parsley

Instructions:

  • In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute.
  • While the processor is running, pour in the olive oil. Taste and check for smooth consistency.
  • If the hummus is too thick, add 1 tablespoon of water.
  • Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.
  • Enjoy on pita bread, fresh vegetables like carrots and cucumbers, or as a spread in sandwiches and wraps!

Resource: steamykitchen.com

Asparagus Soup

Asparagus Soup

It’s Spring – Time for Asparagus 

By Laura Swanson

Every vegetable has its season, and for me, a favorite is “asparagus” season – when the first early Spring crops arrive and the price per pound drops.  There are so many ways to prepare asparagus – classic steamed; drizzled with olive oil and balsamic vinegar and roast with garlic of course; and pickled.  Yes, pickled asparagus spears – oh, yum!  

One of our family traditions is to prepare “Spring Asparagus Soup” for St. Patrick’s Day on March 17th.  It’s perfect for our Irish heritage (my mom’s maiden name was Fitzpatrick) to have green soup and corned beef.  This is a quick and easy soup to prepare, low in calories and asparagus is such a nutrient rich vegetable.

Asparagus is a young tender shoot (spear) vegetable, which emerges from its underground root system. Their use as food was well recognized by the ancient Greeks and Romans as a prized delicacy. One of the oldest recorded vegetables, its thought to have originated along the coastal regions of eastern Mediterranean and Asia Minor regions. Botanically, it is a herbaceous perennial plant (meaning it will come back year after year with a little attention and maintenance) belonging to the Asparagaceae family. It is closely related to the Liliaceae plants which also include onion, garlic, tulip, daffodil, etc – all the heralds of Spring.  Plant asparagus crowns in early spring, and once established, this plant can provide an abundance of healthy spears after a couple years.  Young scaly edible spears emerge from the underground extensive matted root systems, which can be ready for harvest in early Spring in some areas, usually by late Spring here on the Oregon Coast.  When I see my asparagus making an appearance in the garden, that’s when I know it’s Spring.

Asparagus is a very low-calorie vegetable. 1 cup (134 g) fresh spears carry just 40 calories.  Fresh asparagus is a good source of dietary fiber, Vitamins A, C, E and K, as well as the B vitamins. Asparagus is an excellent source of minerals, copper, iron,. calcium, potassium, manganese, and phosphorus. 

This soup is so easy to prepare, elegant and very nourishing.  And if Spring had a flavor or taste – it’s Asparagus soup! Serve it for your Easter dinner, and when it’s spring asparagus season – stock up!  The soup freezes well, too.  You can use vegetable stock and then it is vegan/vegetarian and is also gluten-free.

SPRING ASPARAGUS SOUP

  •  2 1/2 lbs. asparagus
  • 3 T. butter
  • 1/2 C. minced onion
  • 4-6 cloves of garlic, minced
  • 1/2 t. ground coriander
  • 4-6 C. chicken or vegetable stock
  • Salt and White Pepper

1.  Steam asparagus to tender, bright green.

2.  Cut tips and reserve.  Cut remaining stalks into 1″ pieces.

3.  Sauté onion, garlic and coriander in butter in large heavy pan, until soft, not browned.  

4.  Add asparagus stalks.  Simmer 10-15 minutes

5.  Puree in blender or with submersible blender

6.  Pour back in pan; add stock; add asparagus tips.  Heat to hot.

7.  Add white pepper and salt to taste.

Parmesan Roasted Potatoes || Kid Approved!

Parmesan Roasted Potatoes || Kid Approved!

Deliciously seasoned potatoes, roasted to perfection and topped with Parmesan cheese for a heartwarming and fulfilling dish. Bonus: It’s Kid Approved!

Ingredients:

  • 3 cups potatoes cut in 1-inch pieces
  • 2 teaspoons vegetable oil
  • ¼ teaspoon each salt and pepper
  • ½ cup grated parmesan cheese

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. In a large bowl, toss potatoes with oil, salt and pepper.
  4. Place potatoes in a single layer on a large baking sheet.
  5. Roast 25 minutes. Sprinkle potatoes with cheese and roast 5 to 10 minutes more. Serve warm.
  6. Refrigerate leftovers within 2 hours.

Notes:

  • Try other types of cheese or a blend.
  • Try adding other herbs or spices with the salt and pepper, such as garlic powder, thyme or rosemary.

Resource: FoodHero.org https://foodhero.org/recipes/parmesan-roasted-potatoes

Navigating the Path to Mental Wellness with Stephen Mintie

Navigating the Path to Mental Wellness with Stephen Mintie

Greetings Everyone! My name is Stephen Mintie and I live in Tillamook with my wonderful wife. I’ve gotten to know a lot of people in the area in the short time I’ve been here which is partially due to my endeavors in amateur videography. This allows me to be a visual storyteller in how I share my life. People regularly get to see a rich personal life I’m very grateful for that includes paragliding, hiking, community involvement, dining with my wife, and various adventures. What they don’t know is that I’ve had some times in my life of deep despair that has translated to some heavy anxiety and depression that still impacts me to this day and it has affected my physical health as well. 

We all face different circumstances and traumas. We all process information and are motivated differently. Our tolerances vary as well. With that said, here are some things that have helped me pull out of my moments of weakness and pain though it is still very much a work in progress. 

Light exercise goes a long way! A job of a physical nature or hobbies can help. There was a time I didn’t have either. I elected to do some sit ups, push ups, and a light jog a few times a week. After about a month and a half, I was improving. The biggest benefit was that physical activity led to better mental strength. Exercise does not need to be about vanity, it only takes a little work consistently for your mind and body to reap the rewards. When the chips are down, you need all the cards you can get in your deck. 

What you put into your body matters. For a long time I was eating a frozen pizza for dinner late at night while washing it down with copious amounts of beer. This absolutely set me back pretty hard. I started developing what felt like an allergy to what I thought was gluten which has since subsided as I’ve changed this habit. The way I went about this was I started eating healthy foods such as greens and vegetables during the day. I felt it was easier to do during my working hours when I wasn’t chasing food for comfort. In the evening, I learned how to take healthy ingredients, but make it into something that tasted satisfying. I was able to feed the habit, and the habit didn’t know it was good for me. – Alcohol doesn’t serve anybody when things are hard. It’s a depressant and after a drink or two, it’s essentially poison. Do I still drink? Yes. Would I benefit from abstaining altogether? Absolutely. I wasn’t going to stop though, but I was thoughtful about its impacts. I stopped buying hard liquor in stores and stuck with low ABV beer. These days I have a pretty set limit of how much I’ll drink, but I wouldn’t consider it to be within healthy ranges. Remember, if your mind is hurting, alcohol is your enemy. A few hours of feeling good is only borrowing a few hours of happiness that has to be repaid back times 4. 

Focus on growth rather than goals. You can fail while growing and even if you hit goals, you still will want to continue growing. Growth means that you don’t stop trying. Growth also means pursuing things that fill your personal cup and provide you with more mental stamina and relief. This varies wildly from person to person. Comparing yourself to others hinders growth. 

In a world filled with people who are healthy and sick, rich and poor, only your story matters because it’s your health and mental well being on the line. We should absolutely care and empathize with others, but you can help people a lot more if you are happy and healthy. Growth also doesn’t have to be solely related towards eating right and exercising. The happiest people out there are also the most gracious. Grow in gratitude, be kind, and help others. Life is full of pain and disappointment for many. Think of ways to put a smile on somebody’s face. If you feel rudderless without direction, sometimes all you can do is your best. If you can’t find the light, be the light! 

Lastly and while this applies to everyone, I’m really speaking to the men out there. Don’t be afraid to say something if you’re hurting. Some of my best pals and I talk about it all the time. It makes us human and relatable. I’ve made more friends in my life being open, honest, oftentimes self deprecating rather than bragging or making it seem like everything is in order. At the end of the day you are not alone. Life is not meant to be lived in quiet desperation and nothing changes if nothing changes. Regardless of your self esteem, say to yourself “I want to feel good, I want to be ok, and I would like to be happy too.” After that, start thinking about little things you are capable of doing every day consistently that will help you head in that direction. The time of my life where I started doing these things was a time I did not have hope whatsoever. I couldn’t see the way out, but I knew if I didn’t try the basics, I was going to sink. While I am a very lucky man now, I often think, “wow, there were so many times I just wanted to give up, and if I had, I would have had none of this.” 

Don’t ever give up and remember, there’s a trick to eating an elephant, you have to take small bites.