Favorite Recipes
Get Fit Slowly believes that successful weight loss begins with food that doesn’t bore you. If rice cakes and tap water tasted good to everyone all the time, then no one would be fat. I’ve collected a ton of recipes that are delicious and nutritious. Here are just a few. Check back often for updates. (Click on recipe title for complete recipe)
Shrimp Tacos
Shrimp Tacos from Better Homes & Gardens (August 2007)
This is one of those few recipes that is totally packed with vegetables, yet I still love it. Another plus is that there are things in it that almost every kid will eat. That’s a winner for every family!
Seared Ahi Salad with Sugar Snap Peas
Seared Ahi Salad with Sugar Snap Peas from Health Magazine 2008
Even though the dressing on this salad adds a few calories from the honey, it’s delicious and I think totally worth the tiny splurge. If you don’t feel like it though, a simple olive oil and balsamic vinegar dressing would also work well.
Indian Spiced Carrot Soup With Ginger
Indian Spiced Carrot Soup with Ginger from Bon Appetit April 2008
Carrots aren’t really well liked in my family. The kids like them raw but not cooked and Pam tolerates them cooked but not raw. I love them any way I can get them. This soup is delicious to the adults in our family and tolerated by the children.
Andean Bean Stew With Winter Squash & Quinoa
Andean Bean Stew with Winter Squash and Quinoa from New York Times 11/08
I’ve only made this recipe one time, but my wife and I loved it. Late Fall or Winter is the perfect time to make this hearty dish and the quinoa in it really adds a unique flavor and texture. It’s really delicious.
Steamed Clams with Herbs
Steamed Clams with Herbs no citation available
This recipe was a hit with the family, even my 3-year-old son loved them. Maybe it was the beer, but any adult meal that a kid eats is a hit in my book. It’s also fast and can be on the table in under 30 minutes.
Crab And Corn Salad With Tarragon Vinaigrette
Crab and Corn Salad with Tarragon Vinaigrette from Health Magazine July 2008
Who doesn’t love a good crab salad. You can buy whole cooked crabs and shell them yourself, or buy the pasteurized and refrigerated canned crab that tastes just as good. It all depends on how much work you want to do to make this salad. That tarragon adds a really interesting flavor to the dressing. I didn’t know I liked tarragon until I tried this recipe.
Salmon And Fennel With Roasted-Lemon Vinaigrette
Salmon and Fennel with Roasted Lemon Vinaigrette from Realsimple.com
This recipe has given me fits, but the flavors are so good that I keep trying to make it perfectly. The first time I over cooked the fennel trying to get the salmon to finish up and the second time I undercooked the salmon. I think the trick is to use the exact weights of salmon and the exact amount of fennel—no fudging on this one. I love the vinaigrette and the lemons have such a different flavor after they’ve been roasted. This is one recipe that I don’t mind trying to perfect.
