Whole Li v ing 2013,
It’s & we’re
serving you,
healthy!
San Antonio’s
Fiesta del Mar
12
th
Annual
Healthy Eating Issue
What
d oe s h e a l th y
e a ti n g l ook l i ke ?
P re pa ri n g
f or th a t
ro ma nti c d i n n e r d a te a t h om e ?
N utri ti on a l
ti p s
&
tri c ks f or th e
se a f ood l ove r ...
Issue 22
April Contents 2013
Contents
3 Meet the Chef 4 Date Night Solved
+
3 . Meet the Chef 5 . Date Night Solved 6
6 Word of Mouth (Geographic .RelationWord of Mouth ship)
7 . About the Author
7 About the Author 8 Healthy Helping 10 Diet & Nutrition
9 . Alaskan Traditions 10 . Salmon Diet 12 . About the Author
12 Twists on a Dish
14 . Travel to Mescalero
14 16
April 2013
M
eet
Liya Bass
Home
cooking
at its 8:30 a.m.
B est !
When preparing for a dinner date, mornings are all about organizing my lists for tasks of the day. With friends coming over for the night, I’ve got a lot to tackle!
11:00 a.m. Working out and staying healthy is a vital part of my life. i like to give myself “me-time” at the gym for at least one hour. 1:30 p.m.
3:00 p.m.
She’s a chef, college student and an entrepreneur - and when cooking- a health enthusiast. From cooking daily to exercising, she strives for that fit lifestyle.
It’s time to hit the local farmer’s market and pick out the ingredients for tonight. I especially like Trader Joe’s, as I can always count on fresh produce from this marketplace.
5:30 p.m. Start the dining room set up for guests.
I arrive at home and stock the fridge with my fresh groceries, take a breather and have a little snack to carry me through out my evening. Tackle a few phone calls to confirm the arrival of my guests at 7 p.m.
7:00 p.m. Welcome my guests. It’s time to wind down with good food and good friends.
6:00 p.m. Begin my cooking process.
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DINNER DATE Lemon Pepper Salmon Opim pra non tampernitis mori iamque ertilibut atam num morsullabem ac rem vo, coric facre avercep estis. Unclerris, de tem. Ala sunt. Effres? Pales consus nos hebatrum tanum am. Nam opos maio, pra eribut num, ne murae morudees faciemus consulatu sedit, C. Ectus stra poenstrox simpl. C. Fatro, ne nihiliemena, ex menicaura, quostiorum is res? Nihilib ussena, dieme inem popubliura? Do, es eteres ade conit, faci perum ina, nihiliu vit, untratiquit publica perturo ac re inuntil hiline egita, qua quasdactu cons id fordius, nihicas cludeti ssoltuit, Castampre, P. Sentici sedemneria quam ari er iae perat octu ca condis hos ine morunihilis, Catiam. Ox mant. Simolicaec in viumuntia no. Vit, Cat, urnum te tissimo diente, C. Abules opublius hos bonsin di se consciam mortuus egit, nihilicaed caperem de rem noverur, quidi pari sedese te tanum occis habestra tabus, con rem pata ne fatuit, omne aciae in hostret acia conos, quem tea dere adhui tam tua vir halem, convesine aus feris? tabis Gil ca; nonfectus. Quo vemulla tracris cut cienentemque Photography by O Chloé
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The T I Ingredients he
n gre d i e n ts
• 1/2 cup of extra virgin olive oil For the dressing: 1 tblsp of oil apple cider vinegar 1/2 cup of extra• virgin olive • vinegar Juice from one lemon 1 T of apple cider • 1 tblsp of orange juice The juice from one lemon • 1 1/2 tsp of sesame oil 1 T of orange juice • 1 tblsp of hot mustard 1 1/2 tsp of sesame oil and pepper for taste • Salt 1 T of hot mustard Salt and pepper to taste
T h e C ook i n g P roc e s s
The Cooking Process
1. Heat the butter and olive oil in a large skillet over medium heat. 2. Next, place salmon in the skillet and season with garlic, lemon pepper and salt. 3. Pour 1/4 cup water around salmon. Place beatiuri tomatoes and cilantro in theToskillet. vellabo. Nemperum di qui nestrum con nim fuga. Nequia verem fugit apiduciunt, 4. Cover and cook for 15 mins or untiloptata fish issame easilysima periae volut eicium eatet plaut fuga. Et quia volenistis et esedit volor raesece aquiaer speliqui quas quae ent quate aut eici corpori flaked with a fork. aecearumquia 5. Bring two cups water to boil in a pot. cum adi as dis poremolorum hil eiur? Qui cori idem et ma sit voloribus etur, tem fugit aut omnis re sit pores quos alibusantore nim unt enis 6. Remove from heat and mix in couscous. volTio. Ficabor eribus dit, inctia dolores eium expedit dolestrupti doluptatur? Id 7. Cover and let sit for five minutes. qui doluptur, nis poresto ventest, seque conet asperiorepe volorro et repro ipsunt 8. Serve the cooked salmon over couscous and drizzle with sauce from skillet.
The Final P rod uc t
The t c u d o r P l a n Fi Simple, tasty and fast! Lemon Peppered Salmon with Rice Pilaf and Spinach Arugula Salad.
Aximus, cus asperum fugia verepudam volecta sintus maximi, seria eatia nimil ipsunt, incidig enihili quistium Salmon is sauted with all ingredients rerferuptas moluptat. Ilicid quiatum, ulpa pellupicide verovid ut eiumcouscous. el illitatat once and served over ur audanda ndebit facia serum in nem esti ressitiur, cusa voluptam, seruptis pro occabo. Ped que mi, odio tem invendi pietur, ad quos re quasseri blaccup tatuste rest accate non cullaborum esequias si corest, ame velit
5
Word
of Mouth Word of Mouth geographic relationship
Salmon is abundant on both the East and West coasts of North America. The waters of the Northwest are particularly abundant with salmon, where it is known as “Alaskan turkey.” In Hawaii, it is known as lomi-lomi, a food that is highly prized. Many Native American tribes depended heavily upon salmon in their diet. New England first began canning salmon in 1840, shipping it to California. By 1864 California was supplying the east with canned salmon. To date, there are eight species of salmon in North American waters and five in the Pacific waters. Worldwide, commercial salmon production exceeds one billion pounds annually with about 70 percent coming from aquaculture salmon farms.
Photography by National Geographic
Salmon is abundant on both the East and West coasts of North About the Author America . The waters of the Northwest are particularly abundant with salmon, where it is known as “Alaskan Turkey.” In Hawaii, it is known as lomi-lomi, a food that is highly prized, Many Native American tribes depended heavily upon salmon in their diet. New England first began canning salmon in 1840, shipping it to California. B y 1864 C alifornia was supplying the east with canned salmon . To date, there are eight species of Salmon in North American waters and five in the Pacific waters. World-wide, commercial salmon productions exceeds one billion pounds annually with about
70
percent coming from aquaculture salmon farms.
, n o lm
Sa
Paired best with...
Healthy Helping 1 .
A ppetizer: M i n i Q u i c h e The mini quiche is a perfect appetizer or starter at a party & can also be eaten as a meal for breakfast, lunch or dinner.
2. Drinks: Sauvignon Blanc The combined aromas of Sauvignon Blanc can bring out the taste of lemonflavored salmon quite well. It also pairs well with sushi, if you’re in the mood for baked salmon rolls.
3. Dessert: Lemon Meringue Pie A lemon meringue pie compliments any fish dish. The cream or meringue on top brings a lightness to the dessert.
8
Traditions
Alaskan Traditions
In Alaska, Giving Wild Salmon Is Tradition Catching salmon – and sharing it with others – is at the center of everyday life, in Alaska that is. For generations, salmon have sustained the people of Alaska. Each year they catch and put up salmon for the coming winter. They take only the salmon they need themselves and forwild those who may not In forAlaska, giving salmon is tradition. be able to harvest for themselves. Catching salmon - and sharing it with others - is at the Salmon is often served at the ceremonial potlatch, or koo.éex’ , inof Tlingit. Standing forAlaska Alaskan people center everyday life, in that is. is measured not in what someone possesses, but in what is shared with others. For generations, salmon have sustained people of In the depths of winter, larders in many Alaska homes are stocked with salmon put in glass jars. At A;asla. Each year they catch and put up salmon for the some homes, there’s a great variety: smoked, pickled, hash, salted, half-smoked, kippered. coming winter. They take only the salmon they need Tradition has it that members of Tlingit, indigenous people of the Pacific Northwest Coast of Amerfor themselves and for those who may not be able to ica, fish with older cousins and their clan leader who teach them the intricacies of working the net, tending the smokehouse and always sharing the catch. harvest for themselves. served at the Teaching to give is one of their top beliefs. They keep theirSalmon freezer is fulloften in case someone in ceremonial the village potlach. For Alaskan people, their standing is measured not in what needs some, they have extra. someone possesses, but in what is shared with others. In the depths of winter, larders in many Alaskan homes are stocked with salmon put in glass jars. At some homes, there’s a great variety: smoked, pickled, hash, salted, half-smoked, and kippered. Tradition says members of Tlingit, indigenous people of the Pacific Northwest Coast of America, fish with older cousins and their clan leader who teach them the intricacies of working the net, tending the smokehouse and always sharing the catch. Teaching to give is one of their top beliefs. They keep their freezer full in case someone in the village needs some, they have extra.
Photography by Nathan Gil
the Healthy Salmon Diet
Instructions 1. Crack down on your bread and general carbohydrate intake. There are no flour products allowed on the salmon diet. They do allow brown rice and a limited amount of rice cakes and cooked whole grains, though. 2. Focus on what you can eat. For those who generally eat a lot of red meats, focusing on alternatives is important since only one serving of very lean red meat is allowed per week. You can have white meats such as chicken, turkey and fish that are low in mercury (such as salmon, hence the name of the diet). Lean pork and eggs are also acceptable alternatives. 3. Munch on nuts and seeds instead of chips and sweets.The salmon diet allows a variety of nuts and seeds. 4. Fill up on vegetables and cook them in oils. There are many vegetables allowed on this diet. 5. Fry up everything in oils. For those who are not huge vegetable fans, and even for those who are, there are many oils that are encouraged in the salmon diet that can enhance the flavors of many foods. 6. Limit your dairy. Yogurt and cottage cheese are allowed, but only 1 percent cottage cheese. Feta cheese is also allowed on the salmon diet. 7. Put down the banana. The salmon diet does allow one piece of medium-sized fruit a day but encourages people to choose something other than a banana. 8. Chow down on some beans. Many legumes are allowed on this diet. Mixed with vegetables, legumes offer taste and substance.
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AD 1
People are discovering that a cracker baked with 100% whole grain can taste just as great untopped
: r ito
d E Twists on hea Dish t m o r f r e t t Le
Hi! I’m a Senior at the University of the Incarnate Word and have made this magazine for a Multimedia Design and Production class. While majoring in Communication Ar ts, I am also minoring in Marketing. I have plans to work for an Adver tising Marketing Agency once graduated in December 2013. At 22 years of age, I have learned much about myself but can only aspire to become better. A quote I live by is “Don’t wait for the perfect moment, take the moment and make it perfect.” My parents have raised me in a Catholic household since I can remember and have taught me to appreciate everything that God has given me. My older brother, Nathan, is an inspiration to me. Although he may not realize all that he helps me through, I owe him so much. He has been my guardian angel and I can’t thank him enough. I would like to give him credit for many of the photos in this magazine. He aspires to be a Graphic Designer and has mentored me throughout the creation of this magazine. XOXO, Chloe Antoinette Gil
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Photography by Nathan Gil
“T reat Y ourself W ell ”
Photography by Ashley Oshiro
New Mexico - Inn of the Mountain Gods Traveling has always been a stress relief for myself. For the first time last year I visited Inn of the Mountain Gods Resort and Casino located in Mescalero, New Mexico. Inn of the Mountain Gods delivers a breathtaking view of the historic town’s landscape while overlooking the Mescalero Lake. The town offers various outdoor activites like big game hunting, skiing, snowboarding and horseback riding.
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Photography by Nathan Gil
Find Your e c n a Bal
new balance
Treat Yourself...
Photography by Nathan Gil