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. 

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. 

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?

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

Simple Salmon Salad

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

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

Serves: 2   |    Total Time: 10 active minutes

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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.

Jicama-Pineapple 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. 

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! 

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

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

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

Serves: 6   |    Total Time: 20 minutes

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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.

Roasted Asparagus & Crunchy Radish Salad

Early spring always feels like such a tease. For two weeks it was 80°F and the next week we were watching spherical snow fall from the sky and land on the road where it turned instantly into slush. Even though March feels like it should be all spring and flowers and showers, it's usually the snowiest month of the year for us. Whatever accumulates never lasts long this time of year, melting with in a day or two. 

The moment you have yourself convinced it's finally spring and the warm weather is here to stay, Mother Nature takes charge again and drops some white stuff outside your window. It is too warm for soup. Potatoes and winter squash are long gone, but asparagus and spring radish are yet to come. This is the limbo between winter and spring we are in. I desperately crave fresh produce picked from the garden, a dose of vitamin D from the sun, and a late evening where the skies stay light past 6pm.  

Roasted Asparagus & Crunchy Radish Salad

Published March 9, 2017 by Caitlin Sherwood

Serves: 3-4   |    Active Time: 25 minutes

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Ingredients:

1 bunch asparagus

1 tablespoon avocado oil (or other neutral cooking oil)

1/2 red onion

1/4 cup pine nuts

2 cups baby spinach

1/2 cup radishes, sliced

2-3 tablespoons parsley, minced

Freshly cracked pepper to taste

For the Vinaigrette:

1 clove garlic, minced

Juice of 1 lemon

2 teaspoons dijon mustard

1/4 cup olive oil

Pinch of salt

Directions:

1. Preheat oven to 450°F.
2. Chop the thick ends off of the asparagus and discard. Chop remaining asparagus into 3rds and toss in avocado oil. Cut red onion into wedges. Spread in even layer on baking sheet. Place in oven and bake for 12-15 minutes, until asparagus begins to crisp. Remove asparagus from oven, and allow to cool.
3. Toast pine nuts in oven on a separate baking sheet for 3-5 minutes, or until fragrant and lightly browned.
4. Meanwhile, make vinaigrette: place all ingredients in a jar. Close jar, and shake until combined.
5. Assemble salad: Place spinach and radishes in large salad bowl, and top with asparagus and red onion. Sprinkle with pine nuts. Drizzle vinaigrette over salad and toss to coat, and season to taste with black pepper. Serve.
6. Notes: Crumbles of goat or feta cheese make great additions to this salad, just sprinkle on top at the end.