now that the calendar is flipped, we are going to rededicate ourselves to healthy eating...the Thanksgiving to New Year goodie run has taken a bit of a toll!

Happy New Year!

I avoided the vast majority of traps, and I also avoided any social events that involved food.

My two downfalls -- I did succumb and have a couple of Mt. Dews, and the sugar is like crack to me, have a couple and I want more. So, that is out again. And, I also overindulged on a few slices of an asiago cheese bread and my fatal flaw, having a block of Kerrygold Dubliner cheese in the fridge, something I just discovered in November and now crave.

So, today, aside from what I made for lunch for the family, big salad, sirloin tip roast with roasted vegetables, a vegetable appetizer pizza (ranch/cream cheese mix on baked crust with vegetables on top).

I avoided the roast, the gravy, the roasted potatoes, and all but a very small piece of the vegetable pizza. Getting back on track.

I need to go out now and do my other "new thing" for 2013, going to try to jog to the end of my street and back, and not die and NOT let my heartrate go too far over my anaerobic threshold, which is only 155 bpm. Gotta get that up there to a higher level.

HNY, and I saw the thread on Gardening, almost time to start seedlings. Wow. I won't start anything until mid-March.

Just curious though. If there is sesame oil in the marinade, why are you pan-searing in both coconut and hazelnut oil. I'm thinking maybe using some oil that won't add any additional flavor seeing you have such a marvelous marinade going on in the first place.

But . . . please let me know the results. I'm always one to try something different and outside the box.

The RD at my gym, who set up my food plan, is big into natural oils and fats, she recommended coconut oil (which is a solid at room temp, not really an oil), nut oils, avocado oil, etc. I just was experimenting, and liked the combination.

I will only use about a T of the nut oil, and probably half that of the coconut because it does have a fairly strong coconut taste. Coconut oil would be great for Asian dishes, Thai, curries, anything you're going to use coconut milk in anyway.

It turns out great. I like to leave the salmon just barely pink in the very center, but still able to flake apart just a bit.

because I'm HUNGRY!

And this salmon...OMG! I'm drooling over that marinade.

Dee-licious sounding.

One of my favs too!