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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 »
Summer supper outside, Wednesday evening
- Grilled fresh local Oregon Albacore tuna
- Cucumber in a yogurt and dill sauce (the cucumber is from our garden, the dill from a local farmer (via our CSA), and the yogurt is Nancy’s – another Oregon local product)
- Roasted beets and Fingerling potatoes (both from our local CSA)
- Blueberry and blue cheese salad with a light vinaigrette (all local produce)
Introducing a New Series: Photos of What We Eat
I’ve had several inquiries from readers on what exactly we eat at home, so rather than launching into some long diatribe on the subject, I thought I’d just show you.
This is the first entry in this series on Almost Fit which is tentatively named, “Photos of What We Eat.” (The title’s a bit long, but it’s the best I have at the moment). Today’s photo is locally caught Oregon Albacore tuna, served with a variety of locally grown vegetables that came either from our garden or from this week’s CSA box. And while I am certain you are going to get tired of me saying this, it was truly delicious.
By way of disclosure, in this series I will say that not every meal is going to be perfect – I’m erring on the side of candor, even if it means the photo is little more than a fabulously lit box of macaroni. While we strive to eat seasonally and locally as much as we can, we do buy products that fall outside the bounds of those guidelines. We still buy things like coffee and balsamic vinegar, and if I want an orange in January, well, I buy that orange in January.
We make responsible choices, but we are also realistic: with two young children, sometimes convenience is the order of the day. It is increasingly rare, but on occasion we have been known to feed the kids a bowl of goldfish crackers and a “natural” fruit roll up.
Ah, to be well rounded.
Hope you enjoy the photos. Comments and questions are welcome.
Have you ever had one of those weeks where you feel like you are one step behind in everything you’re doing?
That was my week last week. Actually, maybe the entire month of July.
My biggest immediate challenge is to get my business plan in order – and believe it or not, fitness is part of it. I’ve been more or less in vacation mode this month, trying to adjust to my new situation pursuing writing and blogging projects fulltime, and the looseness of my schedule has been a detriment to getting things done. Fortunately I had nearly a month of vacation time built up before I left my job, so I’ve been floating on that income. That is about to change however, since the month is ending and as expected, there is no paycheck coming from the old steady corporate source. Looks like I’m winging it from here on out. I had better get my act together. Read the rest of this entry »
- Or, “Forgive me blogger, for I have sinned”
On the exercise front, last week was honestly a wash. I ran exactly once at the beginning of the week, and the rest of the week really did slip by. My knees have been giving me a little trouble, but not enough to justify my lack of exercise. The real problem has been my sleep schedule – I’ve been staying up too late, and getting up too late, mostly because I don’t have a set work schedule in place.
For me, my most natural, comfortable schedule is sleeping from 2AM until 10AM – I was able to do this when we were working solely as artists and had no kids or significant responsibilities. We set our own schedule, and it was bliss – and both the art and software engineering worlds in my experience are rarely driven by a 9 to 5 workday. However, with kids that rise at 7AM – going to bed at 2AM does not work very well for more than a few nights in a row. I’m much better off getting up early. Read the rest of this entry »
“Once in a while it really hits people that they don’t have to experience the world in the way they have been told to.”
-Alan Keightley, as quoted from A Brief Guide to World Domination by Chris Guillebeau
Regular readers of Almost Fit know that I have been mentioning the words World Domination for a few weeks now. Have I gone mad? Do I think that eating real food in moderation will create a position as Potentate of some small nation state? Maybe. But if such a seat were ever offered, I would have to pass – The aspirations that are already on my list are more than enough, and do not include the title of Magistrate. But anything is possible. Read the rest of this entry »
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As is our habit, we stopped by the Oregon City Farmer’s Market on Saturday to pick up much of our week’s produce. The Oregon City Farmer’s Market is smaller than many other markets, but we are slowly getting to know the vendors and have found that the size of the market makes it a little easier to recognize familiar faces.
We definitely believe that getting to know where your food comes from, how it’s grown, and supporting the local economy by purchasing from local farmers is a critical value for our family. By both word and example, we hope that these concepts are passed along to our kids who go with us week after week and observe our pleasant conversations with local farmers and vendors.
And nothing is more satisfying than freshly picked berries in berry season here, as our kids know well.
Without further adieu, here are a few photos of this weekend’s spread. And believe me, the food tastes as good as it looks. Read the rest of this entry »
As part of our family experiment with sustainable living, we are putting our money where our mouth is and growing our own fruits, vegetables, and herbs. We supplement our crops with what’s in season at the Farmer’s Markets in our area, namely the Pacific Northwest. I hope this report doesn’t bore you to tears – we are having a blast with it, and wanted to share our progress. Thanks for reading Almost Fit.
The weather in Northwest Oregon has finally turned to hot summer days, with no end in sight. As a result, our garden is going crazy. Rather than a long and boring diatribe of the finite details, here’s a high level list of what’s been happening:
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