So it’s 2019!! Time to get healthy.
I decided that I want to lose 10lbs. The possibility of being border line for several now common diseases is not appealing to me at 53!!
So I joined #WeightWatchers Saturday January 5th at 158lbs. I lost 2lbs. in 4 days. I’m very encouraged.
Blogging has always been like therapy for me, so I’ve decided to blog my weight loss journey.
Now there are many #weightloss blogs out there, but I hope to encourage others with my journey, delicious #low-calorie #recipes, tips and ideas.
Below is a great recipe. Sometimes I modify to original WW recipe to get the points down, or to eliminate food items that I don’t like.
Salmon with Warm Blueberry Vinaigrette
Yields: 1 filet and 1/4 cup sauce per serving
1 tsp. unsalted butter
1 large shallot, minced
1 cup fresh or frozen unsweetened blueberries
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
2 Tbsp. water
1 tsp. chopped fresh rosemary
1/4 tsp. salt
Freshly ground black pepper
4 (5-oz.) skinless wild salmon filets
1 Tbsp. chopped chives
You can either grill or roast the salmon. If roasting, preheat oven to 400 degrees F. Line baking sheet with foil and spray with nonstick spray.
Heat butter in a small saucepan over medium heat and add shallot. Cook, stirring constantly, until softened, 1-2 minutes. Stir in blueberries, vinegar, syrup, water, rosemary and salt. Increase heat to medium-high and cook, stirring occasionally and pressing the berries with spatula to crush, until mixture is thickened, about 5 minutes.
Meanwhile, sprinkle salt and pepper over salmon and, if roasting, place on baking sheet. Bake until salmon is just slightly pink at center, 10-12 minutes.* Alternatively, you can grill the salmon 4 minutes per side.
Spoon blueberry sauce over each serving and sprinkle with chives.