Posted on Leave a comment

A Variety Of Salmon

Salmon is one of my absolute favorite things to eat and I can literally eat it multiple ways in the same week. When looking for options, here are a few of my go-tos.

Salad: searing salmon with some fresh herbs and fresh lemon juice is a great way to pack in the flavor and keep it simple. In addition to a variety of greens, I like to things like avocado, walnuts and chopped apples to round out the nutrition. 

Basil Pesto: Pesto makes everything wonderful and is especially tasty with Salmon. With a few simple ingredients: basil, garlic, pine nuts and olive oil, this is a quick sauce to make that holds up well throughout the week. I find that I like it with and without Parmesan, especially when watching the added fats in a dish. You can always experiment with other nuts you have on hand if you’re not a fan of pine nuts.

Simply Seasoned with a whole grain: A little pressed garlic and fresh squeezed lemon juice is a simple accompaniment to salmon. I also love to use fresh thyme and lemon and served over warm quinoa or a bulgur pilaf.

What’s your favorite way to prepare salmon? Let me know your thoughts on my favorites.

Posted on Leave a comment

Revive Your Salad Game

Spice up your salad game with new flavors to keep things interesting. People often lament eating salads; however it’s important to keep them flavorful and filling. I like to change up both the proteins and the assortment of veggies. Check out two ideas below.


Chicken Fajita Salad: All of the accompaniments of chicken fajitas make a wonderful salad with a few handfuls of mixed greens. I caramelized onion with yellow, red and green bell peppers with mushrooms and sautéed some spicy chicken to go on top a bed of mixed greens, sliced and seasoned avocado and some sliced jalapeño peppers. This can be an intentional dish, or a way to repurpose leftovers from a taco night.


BBQ pork salad: Flavorful pork can definitely make the slide of vegetables go down easier. For this salad I used mixed greens, tomatoes, cucumber and some assorted olives I had on hand. You could always swap the olives for picked jalapeños if you typically eat those with the pulled pork. I topped the salad with some microgeens I have been growing for some added nutrients and flavor. Keep the dressing simple with a lime and garlic dressing or balsamic vinegar just on the greens. There’s plenty of fat on the salad already with the olives, avocado and pork so adding more in the dressing is not needed. Once again this salad is a great way to use leftover bbq, roasted pork or chicken to mix up meals or get in more vegetables. 

Posted on Leave a comment

Helping Hands

Tasty and healthy meal assistance

A little help from the store can go a long way to making quick work of dinner. I’m a big fan of portioned proteins for easy freezer storage and easier use for making the right number of portions at a given time. This shrimp and kale dish was elevated with a simple sauce using onion, garlic, a little stock and a roasted eggplant and tomato spread from Trader Joe’s. The spread while low in calories, was packed with flavor that easily added to this quick dish. This took 10 minutes to make and additionally, I made enough to freeze. You can always double this portion for a family of 4 or to have additional portions to freeze for easy meals during a busy week. Check out the recipe below.

Ingredients:

1/2 lb of shrimp

2 cups fresh kale

1/2 cup of fresh mushrooms sliced

1/2 cup of onion

1/4 cup of chicken or seafood stock

1/4 cup of eggplant spread

1/2 tbsp avocado oil (or olive)

1/2 teaspoon cayenne

1 tbsp onion powder

1 tbsp garlic powder

Salt and pepper to taste

Pinch of water


Directions:

  1. Rinse and kale and add to a skillet with a pinch of water over medium heat. Add onion and stir.
  2. Slice mushrooms while kale cooks and add mushrooms to the pan. Season and reserve a little of the powders for the shrimp. Cook for 3-5 mins.
  3. Add the eggplant spread and stir in. Add stock to deglaze the pan. Cook for 2 minutes and add to a plate.
  4. Add oil and let it warm. Add shrimp and seasoning and cook for 2.5 minutes before flipping and cooking for the same time.
  5. Top greens mixture and enjoy.