Real Food Movement

Did anybody catch Jamie Oliver's show this past Sunday? I'll probably have to see if I can catch it online since I missed it, but curious to know what ya'll thought if you saw it. Post to comments!

More on real food movement. The Fat Head movie came out a couple years ago where comedian Tom Naughton basically says, and demonstrates, that everything we've been told about eating healthy and obesity is a bunch of "balogna." He also responds to the documentary Super Size Me and brings in his opinion on what the goverment classifies people who are 'overweight.' I have seen both movies and recommend both (along with Food Inc. but that's another story), it will definitely give you something to think about.

Fat Head trailer:


Clip from the movie:


Adding on to Marge's blog last Tasty Tuesday, yes - make sure your cheat foods are worth it and it's okay to have one once or twice a week, but make sure to avoid the food 'itis'. With that said here is a guide from Fuel As Rx to help you choose "wisely" if/when you find yourself cramped for time with no lunch and somehow end up at a drive-thru window. Or if you're just out with some friends for some happy hour. Hitting the Restaurant: Caveman Style.

Recipe of the day: Halibut Cheeks and Asparagus, courtesy of Paleo Girls.

Ingredients

• 1 lb. fresh Halibut Cheeks
• Market Spice Seafood Seasoning Rub (or any seasoning of your choice)
• Olive Oil
• 2 Bunches Fresh Organic Asparagus
• Fresh Ground Black Pepper
• Sea Salt (optional)

Instructions

• Preheat oven to 415.
• Prep Asparagus by breaking off the tough ends (they'll snap in a natural spot about 1"-2" from the bottom). Wash and dry asparagus, and spread them on a baking pan.
• Sprinkle with Olive Oil, Fresh Ground Black Pepper, and Sea Salt. In lieu of Sea Salt, you could also use a sprinkling of lemon juice.
• Put the Asparagus in the oven, and set the time for 12 minutes. (12 minutes is good for medium-sized spears - if yours are extra fat give them an extra minute or two and vice versa for the petite ones).
• Heat a skillet a little above medium heat - at about a level 6.
• Coat the Halibut Cheeks with your seasoning of choice on both sides. Put a little Olive Oil in the skillet to heat, to keep the Halibut from sticking to the pan.
• When the Asparagus have 6 minutes left, put the Halibut Cheeks in the skillet.
• They only take 2-3 minutes per side. If you happen to have a big one in there, it might take just a minute longer. These cook quickly, so keep your eye on them!
• When done, they should be flaky and break apart easily with your fork.
• Plate up, and enjoy!

I don't know about you, but I can't wait to try this one out! Have a great week! :)