Salmon hidden under peppers, carrots and very visible celery.

I did another salmon with peppers – this time rather than red and yellow, I used red and green.  A large slice of onions, quartered, some celery that I got and a carrot.

There was a good amount of vegetable matter – I was happy.  I feel it is important to have enough to eat so you are not hungry when done, but likewise not having more than one can eat.  Its a matter of learning what ‘full’ is.  There is an interesting study that came out recently on eating cues which reinforces the importance making sure I don’t cook too much food.  It also points out an explanation of why going out and eating out every night for a few years can mess up weight management – restaurants giving you too much food.  This combined with the American culture of cleaning your plate (how many people don’t have parents or grandparents who wouldn’t let you leave the table until your plate was clean?) has lead us as a country to not knowing when to stop eating.  Could it be the Depression and that culture that came from that separates Americans from the French in how we stop eating (in the 1920s in American, one cleaned your plate and it was never enough).

Back to the food, I was happy with the celery in the packet – added a nice crispness or crunch to the food.  I’ll have to see about trying an asian variation with water chestnuts and bamboo shoots…. somehow.