Lose weight, exercise, eat better!

Well I have to tell you that I am getting very excited to get back on the road, but I must confess that my clothes are getting a little tight! It is time for some drastic measures. We only have a few weeks.

I have had more than one guy on our team talk to me about new diets for 2008. It is very important for me to know who on our team is on what diet. I need to know who is watching carbohydrate intake, who wants less fat, who is cutting out sugar, or if smaller portions is going to be the key to a 29-inch waist and bronze body.

With me, it may need to be a drastic combination starting this month. It’s funny because when I feel overweight or like I need drastic measures, I usually complain to Jeg Sr. Why, you ask? It’s funny because I don’t think that I have ever taken his advice when it comes to weight loss. He always thinks that I should try to eat just 10 percent less than I normally would. It sounds great, but, but, but. Okay Jeg, you win: I think that the smaller portion size is going to be my New Year’s resolution, which will play a huge role in creating the perfect body in 2008.

I think that for most people, eating healthy is always a challenge. Taking time to cook seems to always be an issue. So, let’s all try this together. Let’s all try to research what we are eating this year. Just take a minute or two every time that you go grocery shopping to look at the labels of the foods that you are going to consume. Maybe we can make some healthier choices. Maybe go to the produce aisle rather than to the potato-chip aisle. (Just a thought.)

Whatever choices that you decide to make in 2008, just remember that we only have one body. So, the better we are to our body, the better our body is to us!

I am going to share a recipe that I am going to eat as part of my New Year’s resolution. I hope that you will give it a try.

(My other New Year’s resolution: Take my own advice.)




Poached Salmon and Grilled Baby Squash
Two servings

For the salmon
Ingredients
12 ounces fresh skinned, boned salmon, cut into manageable pieces
1 quart water
2 cups white wine
1/2 cup red wine vinegar
2 whole Tellicherry peppercorns
1 bay leaf
1 teaspoon salt

Procedure
Mix all of the above ingredients together except the salmon. This liquid mixture is referred to as “court bouillon.”
Simmer the court bouillon for 20 minutes.
Add the salmon and poach until done. The time will vary with the thickness of the fish. I normally can tell when the fish is done by feeling it, but you may want to break the fish to make sure that it is done throughout.
Note: When you poach fish, it is very important to keep the court bouillon at the proper temperature. It should be between 160 and 180 degrees.

For the squash
Ingredients
1 pound cleaned baby squash, cut in half
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons granulated sugar
1/4 teaspoon freshly ground Tellicherry pepper
3 tablespoons finely diced red onion
3 tablespoons small-diced red bell pepper


Procedure
In a mixing bowl, add the baby squash, half of the salt, and half of the olive oil. Stir until evenly coated.
Place the squash on a hot grill (approximately 400 degrees); cook until tender.
Put the squash back in the bowl and add the remaining ingredients.
Let the squash sit in a warm place for five minutes.
Serve with the salmon.

Enjoy!