Now that the stigma of fat in the diet has dissipated in modern nutrition circles of thought, it is time to clear up the confusion on fat – what is good for us and in what amounts. The omega-3 to omega-6 ratio has always fascinated me since my graduate school days. Today I am setting the record straight and sharing how to achieve a better ratio for optimal health.
Head on over to Sharecare to read the whole blog post.
If you know me well, you know I am forever a salmon lover. The trick, however, is cooking it just right. Fish can be unforgiving! Once it’s overcooked, it’s no longer good. I finally figured out how to cook salmon perfectly (with a little help from my Sansaire sous vide machine). If you missed my previous post about sous vide, you can check it out here. It completely changed the way I cook my proteins and has replaced my slow cooker for ultimate convenience.
Pair perfectly cooked salmon with some high protein chickpea pasta and cheese. You’ve got a delicious meal boasting all those heart-healthy omega-3 fats.
Share you salmon dishes with me on Instagram!
- 1 cup chickpea pasta
- 1 salmon filet
- 2 tbsp parmigiano reggiano
- Set your Sansaire sous vide machine to 122 F in a large water bath.
- Place salmon filet in a ziplock back and submerge into the water bath. Allow it to sit for 25 minutes in the bath.
- Bring 3 cups of water to a boil.
- Cook pasta for 8-10 minutes or until al dente.
- Toss pasta with cheese and serve with salmon.
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