Archive for May 20th, 2009

Ted really enjoys grilling.  I enjoy it when Ted grills.  The kitchen suffers a minimal amount of mess. 

Tonight we are enjoying 2 beautiful tuna steaks, sent up from South Carolina.

Grilled Citrus and Herb Tuna


  • (2) 6 oz Tuna steaks, about 1 1/2 ” thick each
  • 1/4 cup olive oil
  • 1 TBS oregano
  • 1 TBS basil
  • Juice of 1/2 a lemon
  • 1 TBS lime juice
  • Zest of 1 orange
  • 2 cloves of garlic, cut in 1/2
  • 1 tsp salt

Mix all of the above (except Tuna steaks) and pour over tuna steaks to marinate for 1/2 hour to 1 hour*.

*Tuna is more dense and will handle the additional marinating time, better than a thin, delicate fish.

Heat grill to high heat and cook 4 to 5 minutes per side depending on how well you enjoy your tuna cooked. *See note.

We had our fish with mashed Kabosha Squash.  I simply added 1 tsp orange zest and 1/2 tsp lemon juice and lime juice. 1 TBS of Veggie Broth was added and the top was drizzled with olive oil when put in the oven to keep warm while the rest of the dinner was prepared.

*Note:  We made the mistake of cooking the tuna too long. It was dry and the squash was a little dry as well. I quickly made a sauce to help the dinner out a bit:  1/4 cup Veggie broth + 1/2 TBS lemon and 1/2 TBS lime juice, 1 tsp oregano and 1 tsp basil, salt and pepper.  Added a little olive oil after heating the previous mixture 1 1/2 minutes in the microwave.  It had some “tang” but it worked.


Surprise! Surprise!   What a wonderful gift received from Bob’s Red Mill.   They sent 3 boxes of Gluten Free products.  GF Cornmeal, GF Corn Flour, and GF Corn Grits.  They have a new manufacturing facility which has allowed them to expand their gluten free product line.  The samples are complimentary.    We gave 2 of each to one of Teddy’s friends, Paul, who is doing a bang up job grooming our property.  He and his fiance’ just had a baby so he was so pleased to take these fine products home.


I’d like to send one each of the three varieties to any one of you who might be interested in trying them.  Please simply leave a comment and, depending on how many responses, I will put numbers in a “hat” and send them free of charge to the lucky “number” that Ted draws.  The products came with recipe pages such as GF Cornbread, Corn Cakes, Lemon Poppyseed Layer Cake, Grilled Tomato Polenta with Gorgonzola,  Polenta Stuffed Peppers, Brazilian Corn Cookies, and Gluten Free Corn Pancakes.  Are you up for it?  Please leave a comment and pass the word along.  We will do a drawing on Monday, May 25th.

Have a great Wednesday night!


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A new shake mix was on the menu, “FitSmart Shake”, Chocolate Creme. It is Gluten Free, Preservative Free, and No Artificial Ingredients.  The nutrition values, in summary, are:  Calories: 155, Total Fat: <1g, Total Carbs: 17 g (Fiber=10, Sugars=2), Protein:20g.  The taste is very much like the Jay Robb Chocolate Protein that I typically use.

DSCN1023The unfortunate characteristic about these shakes is that they don’t stay mixed for long.  Enjoy it QUICKLY.


Today was Back and Tricep day:

Warm up with 30 minutes on the elliptical trainer.  4 sets x 12 reps:

  • Bent over rows. One hand tricep press.
  • Pull ups. Two hand tricep press.
  • Cable rear delts. On hand overhead tricep extension
  • Cable mid back row. Two hand overhead extensions.

4 mile run around Proctor Park with Shane.

A new twist on oats. I added 1/4 cup each blueberries and raspberries with 1 tsp maple syrup and cooked up the hot cereal.  There is about 1/2 TBS of  my granola mix from “Mix My Granola” on top. It’s not pretty but it sure is tasty. 


Did you know it’s International Pickle Week?  I’m not making that up.  To bad I’m not a fan. Oh well. Have a great Wednesday 🙂

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