I know, it’s unusual to be trying to be more healthy at this time of year. However, I’ve recently had an appointment with my doctor and realized (again) I need to be more intentional in leading a healthy lifestyle. In this season of my life, it seems I’m always on the go. That lends itself to going out to eat a lot, sometimes out of a drive-thru window. However, that’s taking a toll on not only my health, but my pocketbook as well. So, I’m committing to eating more at home where I can control what is in my food. I’m also committing to setting an example for my children on what to eat to fuel their bodies. You have to know that I LOVE to eat. It comforts me when I’m sad or nervous, it’s the center of celebrations, and is used to show love to others. I remember several years ago, my obstetrician once told me that I shouldn’t always eat to enjoy my food, but to fuel my body. Too many times I’m guilty of indulging in yummy, unhealthy foods and not worrying about the long-term consequences. However, I also realize that if I don’t draw a line in the sand, nothing will change.  So, join me in my quest to do better if you aren’t already doing so. I fully intend on enjoying my Christmas get togethers (within moderation), but just stopping the late-night snacks and junk food is a start. So, I would love your help. Please share any healthy (low-fat, low-carb, low-sugar) recipes that you or your family love. I know I can search Pinterest, but I’d love to know what you’ve tried and loved. Here’s one of my family’s favorites to get you started:

Oven-Baked Salmon

4 Salmon Fillets

Salt

Pepper

Olive Oil

Cajun’s Choice Creole Seasoning

Dried Dill

Preheat oven to 325.  Drizzle a tiny bit of olive oil in an oven-safe dish to grease the bottom.   Place salmon in the dish and season with salt, pepper, seasoning, and dill to taste.  (The seasoning isn’t very spicy, but I apply less to the children’s portions.)  Drizzle a small amount of olive oil over the salmon. Place in the oven and cook until the salmon is opaque and flaky, about 20-25 minutes.  Serve immediately.

Note:  In the past, I have cooked this recipe in an oven as hot as 400 or 450 because I was in a hurry. However, I’ve recently learned that this increases that white mystery substance that sometimes appears on salmon. According to America’s Test Kitchen, this can be decreased by simply cooking the salmon at a lower temperature and also results in a more moist fillet.