Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Monday evening, supper
- Chipotle sausage and seasonal vegetable soup: Organic chicken stock with water, Niman Ranch Chipotle sausage (chopped), swiss chard, celery tops, and beet tops (all from our garden), mirepoix of onions, celery, and garlic (from our garden and our CSA), potatoes (CSA), salt and pepper, topped with grated parmesan
- Homemade artisan bread
The goal of Monday evening’s dinner was simplicity. We had just come home from our trip to Seattle, and didn’t have much to work with in the refrigerator. Thankfully we had an abundance of produce from our garden and from our CSA. Read the rest of this entry »
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Supper, Saturday evening, 5 Spot in Seattle
Saturday evening in Seattle we ate with friends and family at 5 Spot on Queene Anne. 5 Spot is one of our old hangouts, and was a frequent late night dinner stop for us when we were out on the town. 5 Spot’s atmosphere is what I would call “hip quirky” – lots of odd, seemingly random elements on the walls that make it fun just to look around and investigate what’s new, and a really broad range of patrons. This time, they had “spooky” radio drama piped into the bathroom sound system, which is par for the course for 5 Spot. Read the rest of this entry »
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Supper, Friday night at my sister’s home in Seattle
On Friday night of our Seattle trip, we ordered take-out from an Indian restaurant near my sister’s home on Queen Anne. I have a weakness for Indian food, so moderation is definitely a challenge. However, this evening I succeeded in keeping it to one plate, which was my aim. Although I certainly cannot vouch for whether even a single ingredient was local, I think that as with all things, balance is the key. We default to eating local whenever possible, but we also have the occasional indulgence.
The second photo was taken from the window sill of my sister’s home. It was a beautiful summer evening in Seattle – one of those evenings that remind you of why you live in the Pacific Northwest – and a good photo to keep around for the winter doldrums.
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Last night was the first night in a couple of months that I actually got a good night’s sleep, and WOW, what a difference it makes in my perspective.
The last couple of months of transition have been tough for me in many respects. Although I’ve made a lot of really positive changes this year, I’ve struggled lately with unusually pronounced mood swings throughout the day, going from feelings of contentment and happiness to strong feelings of self-doubt and worry. On one day I am ready to conquer the world, and the next I’m feeling as though I’ve been run over by it.
I know for me that this has a lot to do with my sleep patterns. As I’ve been losing weight, one benefit is my snoring is much less pronounced, which usually improves the quality of my sleep. However, lately my mind has been overly full, which means that even when I’m somewhat asleep the wheels are still turning. My sleep is generally of the restless kind, where I’ll spend much of the night tossing and turning until I find an hour here and there where I fall off into a dream state. That is generally just about the time when the kids wake up. Read the rest of this entry »
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Lunch, Friday afternoon, Cafe Besalu in Seattle (Ballard)
Cafe Besalu is one of our favorite places to eat in Seattle, and is on the mandatory list of stops whenever we are back home. Today we shared one of each of the quiches they had left at lunch time; unfortunately, I didn’t write the ingredients down before we left – I was in a culinary haze after eating bites of each of these, and then finishing it off with an Americano and a lemon cookie.
When you eat here, Life, is Good.
Cafe Besalu is the closest we have found to a Parisian cafe outside of Paris. The croissants and pastries are the real thing, the service is excellent, and the atmosphere is simple, intimate, and comfortable whether you are out trying to impress a date or looking for a lunch spot with your wife, toddler, and 4-year-old.
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Supper, Thursday night at my Brother-in-Law’s home
- Homemade Tekka maki (tuna roll), Salmon maki, Kappa maki (cucumber roll) with avocado, and “sushi explosion” (my Brother-in-Law’s name for the “everything” roll)
- Shrimp soup with various vegetables
- Nigiri sushi: Sashimi (raw fish), which included tuna, yellowtail, and salmon (as I recall), on white rice.
- Pickled ginger, wasabi, soy sauce
On our recent visit to Seattle, My Brother-in-Law made sushi for dinner, which is his specialty. He does a great job, and we enjoyed this meal thoroughly. In general, Sashimi takes a little getting used to for the Western tongue, but it is one of my favorite corners of Asian cuisine.
I am also a huge wasabi fan, particularly mixed with soy sauce. I love the effect that it has of making the back of my head and my sinuses feel like something has gone horribly, horribly wrong – and then just as quickly it goes away. 
The shrimp soup was not bad, but not the best we’ve had – but it was just the luck of the draw today. It was a ready-to-cook fresh mix that came from a local Asian market. It was mostly vegetables and fresh shrimp, which were good, but the fish broth didn’t have much flavor.
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Tuesday evening, supper
- Fish taco: Flour tortilla, grilled Oregon Albacore tuna, homemade organic black beans, fresh corn (Farmer’s Market), small amount of shredded cheese, fresh cilantro (from our garden), fresh organic tomatoes, sauce (see below)
- Sauce for tacos: home made sour cream, lime, cilantro, paprika, cumin, salt and pepper, tiny bit of honey
- Rice and beans: Brown basmati rice cooked in chicken broth, home made organic black beans, topped with fresh tomato, cilantro, lime, salt and pepper
- Corn on the cob (Farmer’s Market), butter, salt and pepper
Ed. note: I am slightly behind in posting this week’s photos as we’re up in Seattle visiting family. I’ll be posting photos of several our meals here as well, as I have time.
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Breakfast/Lunch, Tuesday morning
- Omelette: Bantam (Banty) eggs (pastured), artichoke hearts, small amount of bacon (uncured Niman Ranch), onions (from our CSA), a few capers, small amount of mozzerella, a bit of tomato chutney, topped with fresh salsa.
- Roasted potatoes: Fingerlings, garlic, and cipollini onions (from our CSA), rosemary (from our garden), extra virgin olive oil, butter, salt and pepper, hot sauce (for me).
This is not a typical mid-week breakfast for us, but we have guests visiting this morning so April made a heartier late morning meal. This will likely be the primary dish for breakfast and lunch today, with a mid-afternoon light lunch before supper. For supper with our company, we may recreate the grilled Albacore tuna dish from last week.
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. This post is a continuation of the series of photographs of What We Eat. If you enjoy this post, please consider subscribing. Thanks.
Summer supper outside, Sunday evening
- Fusilli pasta with yellow squash, zucchini, and cipollini onions all from our CSA, swiss chard from our garden, and frozen shrimp, cooked in a good quality extra virgin olive oil (quality is key), 4-5 cloves of fresh garlic (CSA), half of a fresh-squeezed lemon, several tablespoons of homemade whole milk sour cream, tablespoon of locally made tomato and pepper chutney (farmer’s market), 1/2 cup grated Parmesan cheese, salt and pepper to taste
- Sauteed carrots (from our garden) in olive oil and butter, salt and pepper to taste
- Fresh organic avocado, salt and pepper to taste
Ed. note: April would like me to clarify that we would normally have accompanied this with a fresh salad from the garden, but alas, it wasn’t meant to be this evening. We eat salad. We promise. Read the rest of this entry »
Welcome to Almost Fit. Almost Fit focuses on improving your health by eating real food in moderation. If you enjoy this post, please consider subscribing. Thanks.
Summer supper outside, Friday evening
Photos of What We Eat #3
- Pizza number 1: Tomato, basil, and olive pizza: homemade olive oil bread dough, tomatoes from our CSA, basil from our kitchen garden, olives, and extra virgin olive oil
- Pizza number 2: Prosciutto, onions, and gruyere on a light béchamel sauce: Prosciutto with the fat trimmed, fresh lightly sauteed onions from our CSA, gruyere cheese, and a light béchamel sauce made from scratch. The one ingredient this is missing, believe it or not, is fresh pear. The light sweetness is a great balance to the saltiness of the prosciutto.
One sidenote: these pizzas look bigger in the photo than they actually are. Each was about 10-12 inches or so, which is about the size of a personal pizza at a lot of restaurants (not that I’ve actually eaten any of those. Heavens no.). Read the rest of this entry »
