Posts Tagged ‘Recipes’

Drink, y’all!

June 17, 2011

In these busy summer months, it’s easy to lose track of how much water you’re putting into your body.  Dehydration is no joke.  We’ve all heard of someone landing in the E.R. due to this dangerous condition.  Aside from drinking more water, there are many ways to stay on top of hydration.  Read on:

Certain foods can count towards 20% of your daily water intake.  For instance, a 3-ounce cucumber is like drinking 3 ounces of water, but better:  it contains vitamins and nutrients, too!  Lots of bang for your buck in watermelon, spinach, cantaloupe, peaches, citrus, tomatoes and broccoli, too!

Many brands of sparkling water contain sodium.  Reach for a bottle of Poland Springs, or read the label to ensure that your brand does not contain this dehydrating substance. I also suggest infusing your water with fruit. Some of my favorite combinations are:

  • lemon & raspberries
  • lemon & strawberries
  • mint, cucumber & lime
  • watermelon & blueberries

I’m sure you’ve guessed that I’m no Gatorade fan…unless you’ve just run a half marathon, Gatorade contains way more sugars than you need.  My suggestion?  Water it down, or drink G2, which has half the calories.  Better yet, grab a coconut water, which contains 4 bananas-worth of potassium.  My favorite is infused with mango.  YUM!


Greek Grub Obsession

May 25, 2011

While in Panama the other week, we had some of the best Greek food I’ve ever tasted. There’s something about Mediterranean food that makes me salivate…since we’ve been back in NYC, I’ve been obsessed.  Hummus, giant white beans bathed in dill & tomato sauce and zesty oven-baked fish aside, my favorite appetizer is tzatziki.  O man…I can’t get enough!

Skoog’s Tzatziki…serve with warm toasted whole-wheat pita triangles

1 cucumber, peeled & cubed
1 1/2 cups low-fat plain Greek yogurt
2 cloves garlic, minced
1 teaspoon fresh mint, chopped
1 teaspoon fresh lemon juice
1 teaspoon olive oil
salt & pepper, to taste

Combine all ingredients in a medium-size bowl.  Cover and chill for 30 minutes.  Serve with toasted whole-wheat pita bread.

Seared Tuna w/ Pineapple Salsa!

April 23, 2011

Sushi and I haven’t made friends.  I went through a phase where I believed that if I ate enough of it, I’d acquire a taste and therefore, be cool like the rest of my sushi-addicted friends.  Until I got food poisoning from the stuff.  Now, I wanna gag every time I pass a sushi counter at Whole Foods, or anywhere I smell seaweed & horseradish.  Gross!  In fact, my repulsion went so far that if someone so much as put less-than-100%-cooked fish in front of me, I nearly gagged.

A few months ago, I had a lunch meeting with a client.  He ordered a tuna appetizer that sounded good, so I ordered it, too!  Turns out it was seared tuna.  Red inside.  Always wanting to please and not cause a scene, I ate every last bite…and to my surprise, it was SO GOOD!

So, I share with you my new favorite recipe:

Skoog’s Seared Tuna with Pineapple Salsa

2 (4-6 oz) tuna steaks (3/4 inch thick)
salt & pepper
1 Tbsp canola oil

For the salsa:
1/2 red bell pepper, diced
1/4 red onion, diced
1/4 fresh pineapple, diced
1/2 tsp jalapeno pepper, minced
1 clove garlic, minced
1 Tbsp cilantro, chopped
1 tsp lime juice
salt, pepper to taste 

Combine all salsa ingredients in a medium bowl.  Set aside. Season each tuna steak with salt & pepper.  Heat canola oil in a large nonstick saute pan over high heat until hot.  Cook each tuna steak for 2 minutes, or until golden brown.  Turn over and continue cooking for 1-2 minutes for rare to medium-rare.  Tuna will be red in the center.

For more fun, serve with a dash of black beans & brown rice…hello, fiber!