Pan-Fried Perch

I’m back! I took a break for finals, some “me” time, and orientation week. I did a lot of writing the last month and needed a break in my personal time.

A lot happened during this time, but I think the highlight was the AcroYoga workshop that I attended. I attended my first beginners AcroYoga workshop back in January and have been attending the bi-weekly classes over the summer. I was super excited when I got the opportunity to attend an intermediate workshop! The focus of the workshop was Star Pose, and we learned a lot of poses that lead up to it, including: stag, candlestick, folded leaf, and a few others.

For me, the most exciting part of the workshop was right at the moment this photo was snapped! (Thanks for capturing the moment Leena!) There, in the green tank top, is my FIRST EVER ever handstand.

Acro-Yoga Hanstand! Photo Credit to Super-Amazing Yoga Instructor Leena Miller -Cressman (http://instagram.com/p/dOBTerMKgY)

Handstands, unassisted, still freak me out a bit a lot. However, I’ve made a point of practicing them with my AcroYoga friends. They’re becoming less intimidating, and I’m more confident. Having spotters around makes the idea of falling much less scary as well.

The weekend after the workshop, I visited my Nana for dinner. I made some pan-fried perch fillets. She made the side dishes: long grain rice and yellow beans (her favourite vegetable).

Pan-Fried Perch

Ingredients

  • 2 pounds perch fillets  – approximate cost $20.00
  • 1 1/2 cups flour  – approximate cost $0.40
  • 2 tablespoons paprika  – approximate cost $0.25
  • 1 tablespoon baking powder  – approximate cost $0.20
  • 1 tablespoon sea salt  – approximate cost $0.10
  • 1 teaspoon black pepper  – approximate cost $0.10
  • Oil for frying (I used canola oil)  – approximate cost $1.00

Method

  1. Combine flour, paprika, baking powder, sea salt, and pepper in a large freezer-sized zipper bag.
  2. Shake well to mix ingredients.
  3. Add 2-3 perch fillets to the flour mix.
  4. Seal and shake until fish is well-coated with the flour mixture.
  5. Set fish on a plate.
  6. Repeat steps 3-5 until all of the fish fillets are coated with the flour mixture.
  7. Preheat a frying pan adding about 1/4 inch oil in the bottom of the pan.
  8. Fry perch fillets — a few at a time so as not to overcrowd the pan — until golden.
  9. Flip and continue to fry until the other side turns a golden colour.
  10. Remove to a plate with paper towels (they will soak up any excess oil).
  11. Repeat steps 8-10 until all of the fish is cooked.
  12. Serve with your favourite side dishes and enjoy!

Makes 6 servings (approximate cost: $3.68 per serving).

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Fluster Buster

AcroYoga Workshop and Pasta with Bacon and Greens

Over the weekend, I attended an AcroYoga workshop hosted by Queen Street Yoga. 3 hours of intense work-shopping. The workshop started with some of the less scary exercises to get us warmed up. Check out this super awesome people-stacking (plank pose)!

Photo credit to Leena and Emma from Queen Street Yoga

At one point, I tried to be the third person in the stack. Turns out it’s not so easy for a person of average height…

Chair pose – it was surprisingly hard to get to this pose, but fairly easy (at least for me) to maintain once there.

Photo credit to Leena and Emma from Queen Street Yoga

Transitioning from one pose to another was probably the most difficult part. It took a lot of strength (and trust) for both the “base” and the “flyer.”

Photo credit to Leena and Emma from Queen Street Yoga

Throne pose was probably my favourite one to learn at this workshop. It was stable. As the “flyer,” there was a lot of stretching and core work.

Photo credit to Leena and Emma from Queen Street Yoga

The class was so much fun! I got to catch up with a few of my yogi-friends before and after class. Learned some new yoga poses. Got a good workout. And most of all, had a lot of fun while learning! If you ever have an opportunity to try an Acro-Yoga class, give it a try! It’s very different from a more traditional class, but tons of fun.

Understandably, at the end of three hours I was exhausted… so I went to Dad’s for dinner (and had a long walk with the dogs). Thanks dad! I probably would not have made a nutritious dinner on my own that night, I very much appreciated having someone else cook for me. 🙂

What does this have to do with the dish I’m sharing today? Absolutely nothing. Except that, after this class, I was craving a meal that was both healthy and filling, which reminded me of this pasta that I made a few weeks back and am just getting a chance to share with you today.

Pasta with Bacon and Greens

Ingredients

  • 500 grams whole grain spaghettini – approximate cost $1.50
  • 4 teaspoons olive oil – approximate cost $0.40
  • 6 slices of bacon, diced – approximate cost $3.00
  • 2 cloves garlic, minced – approximate cost $0.15
  • 3 fresh eggs – approximate cost $0.60
  • 1/2 cup Parmesan cheese – approximate cost $1.00
  • 4 tablespoons sea salt – approximate cost $0.30
  • 1 cup Cookin’ Greens Athlete’s Mix – approximate cost $1.00
  • 1 zucchini, sliced – approximate cost $0.75
  • 1 onion, diced – approximate cost $0.75
  • 300 grams crimini mushrooms, sliced – approximate cost $1.25

Method

  1. Cook the bacon pieces in a wok over medium-high heat.
  2. Remove the bacon pieces to a plate when crispy.
  3. Bring a pot of very salty water (about 4 tablespoons of sea salt) to a boil.
  4. Cook spaghettini according to package.
  5. Add diced onion to the wok, cook until softened (about 5 minutes).
  6. Add minced garlic to the wok, cook until fragrant (about 1 minute).
  7. Add slices of crimini mushrooms, cook until softened (about 4 minutes).
  8. Add slices of zucchini and Cookin’ Greens Athlete’s Mix, cook until softened (about 3 minutes).
  9. Return bacon to the wok and mix well with the vegetables.
  10. Remove from heat.
  11. Combine fresh eggs, Parmesan, and olive oil in a mixing bowl, whisk until completely combined.
  12. Place the cooked spaghettini in a large mixing bowl.
  13. Drizzle with the egg mixture, stirring constantly so the noodles are covered in the sauce and the egg cooks (pasta should still be hot).
  14. Add the vegetable and bacon mixture and mix thoroughly into the pasta.
  15. Serve and enjoy!

Makes about 3 servings (approximate cost: $3.57 per serving).

Wednesday Link Parties

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White Lights on Wednesdays

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