Herb Baked Salmon Recipe. Delicious and Healthy

This salmon is easy and tasty! I served the fish with quinoa and kale which complemented it very well (originally wrote compliment as if the quinoa turned to the fish and gave it a compliment.) Anyhow, the meal served two comfortably (my hungry roommate and me.)

And I had essentially all of the ingredients in my apartment kitchen already:

1.  2 Salmon Filets ( I used frozen because I am a college student whose mother generously stocks (not stalks) her fridge once every few weeks) but I recommend fresh filets if available (frozen worked very well, too.)

2. Olive Oil (my secret recipe is Garlic and Ginger cooking oil.)

3. Garlic Salt and minced fresh Garlic clove

4. Sea Salt and Ground Pepper

5. Cilantro

6. Chives

7. Honey

8. Parmesan Cheese

9. Lemon

Alas here is the recipe:

1. Preheat the oven to 400 degrees Fahrenheit 

2. In a medium sized mixing bowl mix 1/2 cup of olive oil, allll the juice you can get from 1/2 a fresh lemon, 1 tbsp honey, two or three shakes of garlic salt, 1 minced garlic clove, a piiiinch of sea salt, 4 cracks of ground pepper, and 1/4 cup chopped cilantro.... *gasps for air*

3. Rinse salmon filets in cold water and dab to dry with paper towels 

4. Let salmon sit in the marinade for about 10-15 minutes

5. Make an origami boat perfectly suited for the filet and lay it gently in its bed

6. Pour any remaining marinade over the filets. Make sure to get the herbs in the boat too! There should be some cilantro and garlic cloves decorating the filets along with some oily goodness. 

7. Generously sprinkle some parmesan cheese atop the slippery filets. Because.....cheese. 

8. Now your filets are dressed! Time to go to the party. Just fold the edges of the boat over your filets so they are fully covered. Place the precious tin foil packages on a cookie sheet.

9.  Place the cookie sheet in the oven for 25 minutes (depending on the thickness of the filet.) 

10. ENJOY YOUR AMAZING MASTERPIECE!! (when you plate your salmon pour the juices from the convenient boat onto the salmon for added goodness.)

oh yeah

The New Mary Poppins Bag

My Free People Slouchy Vegan Tote is the New Mary Poppins bag. Not only does it fit everything, it includes a whole other bag- it's reversible! Enclosed in the tote is a large strapless pouch and a smaller wristlet. I purchased the $68 tote in black (my favorite color) with a cream alternative.

I use it to lug my 15" laptop to my internship everyday along with my 2 notebooks (personal and professional,) my wallet, Ralph Lauren Romance perfume, a folder, phone and computer chargers, my David's Tea travel mug and a salad. This all fits comfortably, giving the bag a boho, slouchy look. The straps have also remained strong and sturdy- a feat no other bag has been able to conquer (knock on wood!) I also carry the bag to brunch, the beach, and shopping in Harvard Square.

Whether its with a classic black dress and a blazer or a maxi dress thrown over a beachy maxi dress, the tote gives every outfit a polished look. The best part of the tote, though, is its animal friendly make up! The tote is made from high quality material so you get the look of the leather AND the guilt free conscience of carrying a tote that was not killed for your convenience! I am an animal lover so this aspect makes me all the more satisfied!

This purchase is definitely the smartest and most rewarding one of the summer. I have gotten so much use and so many compliments with this bag that I am deeming Free People's Slouchy Vegan tote the New Mary Poppins bag!

Boston Tea Party

Tea has always been my preferred manner of caffeinating/hydrating. Thus, David's Tea was an exciting find for me in Downtown Crossing. The workers offered refreshing samples of watermelon mint iced tea and the wall was lined with hundreds of colorfully packaged loose leaf tea. The unique teas range from chocolate macaroon to sangria to birthday cake to the classic jasmine green tea. I could not decide on one of these enticing flavors forever but ultimately decided I would go with something I know I love, ginger tea. Super Ginger is described on the website as a "spicy blend" and it delivers! It packs an after taste with a kick that wakes me up and sends me on the way to my internship with a hop in my step.

I purchased the Midnight Green Carry Mug with a mesh steeper built in so I can brew loose leave tea on the go! It is the perfect travel mug because it follows through with its promise of being 100% insulated. I heat water in a tea kettle at 9 am and my tea is still hot (not just warm) at 4 pm! Similarly, if I brew iced tea in the travel mug, the ice cubes I use in the morning stay solid and my drink stays cool and refreshing all day long.

My friend bought chocolate macaroon tea, which tastes as amazing as it smells, and it occurred to us one morning as the creative juices were flowing, that we could mix our uniquely different loose leaf teas and create a potentially amazing and/or disastrous blend. Surprisingly, the mix of ginger and chocolate tasted satisfyingly sweet and spicy-- in a very good way!

I 100% plan on returning to David's Tea as soon as the free time avails. I recommend the destination to anyone who enjoys tea and is open to brewing their own. I am more than satisfied with my choice and plan on purchasing new and different flavors! The day my travel mug gives out, I plan on returning to David's Tea to replace it immediately! The DIY feel that comes along with steeping my own tea leaves me even more satisfied and pleased in consuming my daily dose of caffeine.

Healthy and Easy: Delicious Quinoa Stuffed Peppers in 10 Simple Steps! Feeds 2-4 people

Ingredients

- 2 bell peppers any color

- 1 cup quinoa (I use garlic flavored for taste)

-  1 cup chopped celery

-  1 cup chopped carrots

- 1 cup chopped yellow onion

- 1 jalapeño

- 2 tablespoons of olive oil

- 1 cup shredded cheese: I used mozzarella

Directions

1. Bring about three cups of water to a boil

2. Preheat oven to 400

3. Add quinoa to boiling water

4. Cut the bell peppers in halves and remove seeds and ribs

5. Rub peppers with 1/2 tablespoon of olive oil each and place on baking sheet

6. Sauté veggies on a pan greased with a little bit of olive oil until onions are soft

7. Strain quinoa and transfer to the pan with veggies. Stir and cook for 1-2 minutes on Low

8. Scoop quinoa and veggies into hallowed peppers

9. Cook peppers in the oven for 10 minutes: Sprinkle cheese on top and cook for an additional 2 minutes.

10. Enjoy!