New Year, New Me…that’s what we all say, right? These past couple of years have been an up and down journey and I feel that finally this year I’m coming back to myself. I have to admit, I totally put my family’s health before mine and ignored the 40 or so pounds I put on in two years. That’s right I said it, 4-0, 40! And that’s just since Mia was born. In my college days I was a skinny minny. Then came Tim and being with a musician leaves you with bar food at night and whatever gas station stop you find on the road. This usually meant day old burritos in the desert and a beer as the morning coffee…blek! A far cry from the egg white omelets I was used to. Years down the line when Mia came I didn’t have a chance to gain weight or even pop a cute preggers belly since she was born so soon. But what I did do is live off hospital cafeteria food every meal everyday for 5 months. Then the stress of being a new mom to a tiny baby with health issues packed on the pounds. Now with Mia healthy and the holidays behind me, it’s finally time to get back to my old self. And to do this I’ve joined the classic Weight Watchers plan to help me get back on it. So far, it’s pretty awesome and doing it on-line frees me from finding a babysitter for meetings (because in Waco there is not a family friendly meeting…uh, hum).

I strive to always post fresh and healthy recipes but for the next couple of months I will be trying to post leaner family friendly meals, including the WW point value if applicable. Food Blogger on a diet is such an oxymoron but we’ll see just how far we can take it. Happy New Year to you all!

Ginger Orange Roasted Salmon serves 4

• 1/4 cup fresh orange juice (about 2 oranges)
• 1 Tbs soy sauce
• 1 Tbs balsamic vinegar
• 1 Tbs honey
• 1 1/2 Tbs fresh grated ginger
• 1/2 Tbs orange zest
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 1/2 pounds Wild Atlantic Salmon

*WW points = 6 per serving, serve with 1/2 cup brown rice and steamed vegetables for a 9 point meal

In a small bowl, whisk the first 8 ingredients together.

Place the salmon in a glass dish and pour the marinade over the salmon, coating it completely. Cover with plastic wrap or foil and place in the refrigerator for 45 minutes to an hour, flipping the fillet halfway through the marinating time.

Once marinated, remove the salmon from the marinade and place the fillet on a baking sheet. I cover my pan because fish always sticks and I hate, no despise clean-up.

Place in a 425° oven for 10 to 12 minuets. Serve!

This is so simple and brings a delicate orange and ginger flavor to the salmon. If you would like a stronger sweeter flavor you can reserve the leftover marinade, place it in a sauce pan, and simmer for 5 to 10 minutes or until it has reduced by half. Spoon a teaspoon or so over the salmon when serving.

So far this is Mia’s favorite salmon dish!