Simple Salmon Salad

Simple Salmon Salad

At the ripe old age of 25, it seems I can't go a week sitting at an office desk with out walking away with some gripe about sitting all day, a grumble about having a stiff back, or whining about feeling tight. True story: I once went to Urgent Care because I was worried something in my back was seriously messed up 😳 Thankfully, they told me I probably just had a micro-tear in a muscle, and would be just fine. It's possible they were just being nice and trying to give me some credit, when they actually saw nothing wrong. 🤔 (Well, that was embarrassing to admit! Moving right along.)

After that little stint, I realized I really just need to commit to treating my spine better. 

Simple Salmon Salad

First, I set a reminder on my work computer to work at a standing desk every day at noon. It was a cute attempt, but with in two weeks the alert became nothing more than a pesky piece of dust on my screen, which I would wipe away with a single strike of my track pad. "I'll stand later, when I'm less busy" (yea right). 

So the next thing I did was promise myself I would go to yoga once a week for the next two months. That's it. Once a week. Not long ago, when I was much more dedicated to yoga as a practice, yoga once a week would have been laughable. But we all evolve, right? And as I found new activities, I found I did yoga less and less. Daily practice diminished to weekly and then weekly diminished to "I'll just do some yoga at home in the living room" which almost always turn into "Ohhemmmgee, I had no idea there were so many dust bunnies under the couch! I need to clean them. NOW." and, well, there goes yoga practice. 

Simple Salmon Salad

But this time, I kept my promise to myself: once a week for two months. No less (and I'll admit it: no more). What a difference it makes! By week 4 I was already telling Oliver I could feel the difference. The deep, impossible to massage or stretch tightness that I was experience week-over-week? Gone. It feels miraculous but it was really just a commitment. 

By week 5 I was really struggling to convince myself to go. By week 6 I was convinced I might go twice in one week. This is week 7, and we'll just have to see what happens. When my 8 week stint is up, I'm going to try hard to keep up my once-a-week pace going. If a skip a week here or there it's ok, I'll just tell myself to jump back on the train. 

Do you practice yoga? What does it do for you? What keeps you committed?

Simple Salmon Salad

If you like this recipe, you might also like my tuna power salad recipe! 

Simple Salmon Salad

Paleo, Primal, Grain-Free    |       

I prefer salmon salad over tuna salad, as it has more flavor.

Serves: 2   |    Total Time:



Ingredients:

  • 1 six-ounce can of salmon
  • 3 tablespoons mayo OR greek yogurt
  • 1 tablespoon dijon mustard
  • 1 stalk celery, chopped into small pieces
  • 1 tablespoons minced onion
  • 1 dash granulated garlic
  • Salt & pepper to taste
  • Optional: sprinkle of dried oregano or 1 tablespoon minced parsley
  • To serve: salad greens, cucumber, tomato, avocado, etc.

Directions:

  1. Put salmon, mayo/yogurt, mustard, celery, onion, granulated garlic, and a sprinkle of salt and pepper in a bowl, and mash with a fork until everything is combined. Add optional oregano or parsley at this time, and stir in.
  2. Serve salmon salad over bed of greens with your favorite salad add ons: cucumber, tomato, avocado, etc.

2 Comments

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Jicama Slaw with Honey Lime Vinaigrette

Are you ever so brain dead after work that you pull into your drive way and realize you just listened to the public radio pledge drive the whole way home? Or worse, a solid 20 minutes of commercials? And by listen, I mean you actually heard every word...you just couldn't think enough to care or change the station? This is me, all the time.

On the other hand, some days I get in the car and hear the news start, and immediately have to just turn it off. No more words, too many words! Peace and quiet is all I can handle on those days.  

These are the days I want to come home to dinner already prepped and ready to go: zero effort, just delicious satisfaction on a plate so that I can do nothing more than relax. 

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Lately, we've been getting home pretty late, after we manage to leave the office and hit the gym. Like 8:30pm. When I get home at 8:30pm, the last thing I want to do is cook dinner... By the time 9pm hits, I'd rather be in bed than pulling something from the oven or dishing something onto a plate! 

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Anyways, it's made me want to start planning ahead of time, by loading up the slow cooker with Korean Pork or Enchilada Beef in the morning. When I'm doing really well, I'll even prep a side dish while I'm making breakfast or packing lunches--something that will stay fresh if it's stored in the fridge all day. This Jicama-Pineapple Slaw is perfect for these days, because the jicama and carrots stay crisp and fresh long after you put everything together. 

You can eat this slaw as a topping for tacos or taco bowls, but you can also just eat it as a salad. Make a big batch! You'll save yourself chopping and planning the next day. 

Jicama-Pineapple Slaw with Honey Lime Vinaigrette
Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Paleo, Primal, Grain-Free    |       

This slaw works as a topping for tacos or as a salad on it’s own.

Serves: 6   |    Total Time:



Ingredients:

  • 1 Jicama (2 cups, chopped into matchsticks)
  • 3 large carrots (1 cup chopped into matchsticks)
  • 1 mandarin orange or tangerine, cut into wedges
  • 1/2 cup pineapple, diced
  • 1/2 cup minced cilantro
  • 1 small jalapeño (or 1/2 large jalapeño), cut into thin slices
  • Juice from 1 lime
  • 1 1/2 tablespoon honey
  • 2 tablespoons olive oil
  • Dash paprika
  • Dash granulated garlic (garlic powder)
  • Salt & pepper

Directions:

  1. Toss jicama, carrots, orange wedges, diced pineapple, jalapeño and cilantro in a salad bow.
  2. Then, whisk together lime juice, honey, olive oil, paprika, granulated garlic, and a dash each of salt & pepper.
  3. Drizzle dressing over vegetables, and took until coated.
  4. Store in airtight salad until you are ready to eat! Stays good for 3-5 days in the fridge.

1 Comment

Raw Gingerbread Energy Bites

Raw Gingerbread Energy Bites

When I first started thinking about all of the holiday goodies in the world and which ones I wanted to make (and share) this season, I jumped to gingerbread pretty much from the start. Even though I already have this recipe for grain-free gingerbread men on the site, I wanted to share another recipe because the cozy combination of spices is just quintessential wintertime for me. 

What I hadn't thought through yet, was how many sweets come with the holiday season, and how every year I wish for those classic holiday flavors in a healthier form. It was right around the time that I began researching for a chewy gingerbread cookie that my friends over at Made in Nature asked me if I would help them with some holiday recipes. Ding! It was as if the stars had aligned and everything came together. Of course. Why not make a chewy gingerbread bite using dates? 

I went to the Made In Nature test kitchen this morning... The end result is delicious.

Raw Gingerbread Energy Bites
Raw Gingerbread Energy Bites

These raw gingerbread cookies are something I would take climbing or skiing, but I also just grab one out of the fridge when I need a little something sweet. Heck, I'd even take a batch to a holiday cookie swamp-- it's always so nice to have something a little healthier in the mix. 

Made in Nature provided me with product and compensation for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made In Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Raw Gingerbread Energy Bites

Raw Gingerbread Energy Bites

Published December 15, 2016 by

Yield: 12   |    Active Time: 20 minutes



Ingredients:

  • 6-ounces pitted Deglet Noor dates
  • 1/2 cup pecans
  • 1/2 cup unsweetened desiccated coconut
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ginger, grated on microplane
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • Pinch of salt

  • Directions:

    1. Place all ingredients in a food processor and run until the a sticky crumb forms. Everything should stay together when pinched between two fingers.
    2. Roll mixture together by the tablespoonful to make a single bite. Place on a plate and repeat until all of the mixture is used.
    3. Store in an air-tight container in the fridge.