When shelter-in-place orders went into effect in early March, the workday for many office workers changed completely and may be the “new normal” for some of us longterm. Makeshift desks have popped up on kitchen tables and in weird crowded nooks filled with books, plants, and nik naks. Screaming children and barking dogs now interrupt zoom meetings on the regular. The commute is thankfully gone, but many of us have replaced it with more hours in front of the computer, unable to separate work life from home life.Read more “9 Ways to Beat the Work-From-Home Groundhog Day Blues”
I created this simple and delicious baked salmon last Saturday during my best friend’s baby shower weekend. A few of us stayed in a house by Muir Beach where we enjoyed both the shower and a few days of much-needed girlfriend time. As is usually the case with girlfriend time we ate! And we ate healthfully too! This salmon was made with just salt, pepper, herbs de Provence, lemon, and green onion. Yep, that’s it. I added it atop some sautéed greens and quinoa to make it a complete and healthy meal.
This recipe feeds a crowd. The same instructions apply for small, individual-sized filets, but you may only need 8 -10 minutes. You can also make the whole recipe and use this as meal prep for ready to go dinners/lunches – put it on salads, in wraps, mixed with scrambled eggs and veggies, or in a bowl with quinoa, veggies and a dab of hummus.
Servings: 8 | Easy | Prep time: 5 minutes | Cook time: 20 minutes
Calories: 141 | Protein: 24g | Fat: 4g | Carbohydrates: 1g
- 24 oz filet of salmon (with or without skin)
- 1 tbsp dried herbs de Provence
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 1 – 2 lemons
- 3 green onions/scallions
For the bowls:
- 4 cups Costco Quinoa salad (or quinoa, some veggies, and a simple vinaigrette – here’s copycat recipe)
- 8 cups baby spinach or power greens
- 1/2 tbsp extra virgin olive oil
- pinch of salt and pepper
- Squeeze of lemon
Preheat your oven to 400 degrees F. Line a large sheet pan with parchment paper. Place the salmon onto the parchment. If you filet is massive, cut in two and arrange side by side.
Sprinkle with the salt, pepper, and herbs de Provence. Zest 1 lemon and sprinkle evenly on the filet. Cut thin slices with the zested lemon (using about have the lemon) and place them on the filet. There can be some space in between the slices.
Slice the scallions into 2 inch strips (cut large bulbs in 1/2 or 1/4 lengthwise. Scatter evenly on fish. Pop into the oven for 20 minutes until flakey.
Make your greens. Heat a large skillet to medium high and add the olive oil followed by the spinach, salt and pepper. Stir gently until the greens wilt down. Turn of the heat and squeeze 1/2 a lemon.
In each bowl, create a bed using 1/2 cup quinoa salad (or just quinoa), then 1/8 of the greens and top with 1/8 of the filet. Garnish with more lemon/scallion tops and some fresh parsley.
- Roast a sheet pan worth of veggies tossed in 1tbsp olive oil plus a pinch of salt and pepper alongside the salmon. Mushrooms, eggplant, peppers, broccoli, asparagus, Brussels Sprouts, and potatoes are all great choices. If making potatoes, add them to the oven 10 – 15 minute prior to the fish and cut them into bite-sized pieces
- Add a little minced garlic to the salmon marinade
Last weekend my husband and I attended a friend’s wedding in Vegas. They did the Elvis Presley ceremony, a fancy brunch, friends, drink, gambling, the whole Vegas experience. It was a blast! It also spotlighted some anxieties that crept up and a new awareness of how life and behaviors have shifted during the pandemic, and which changes I want to keep as we emerge into our “new normal”. Perhaps it can help you get aligned with who and how you want to be as you go back out into the world too.Read more “Viva Las Vegas and all the post-pandemic anxiety that comes with it”
If you know me, you know greens are one of my favorite go to quick meals. This version was soooooo delicious, I felt compelled to share! It combines tons of veggies – kale, carrots, mushrooms, bell pepper, tomato, and onion with some of the quintessential flavors of Moroccan food such as cinnamon, coriander, and cumin. It’s all rounded out with a healthy dose of vegan protein, in this case tofu. Oh yeah, it’s exceedingly good for you, low in calories, and in your belly in under 15 minutes!Read more “Moroccan Greens & Tofu”
What a week it’s been. A routine visit to the vet came back with a cancer diagnosis, my planned restful 3 days working away from home were cancelled due to waiting for my dishwasher replacement to get delivered although it never did (that’s its own long story), work was especially good and busy this week, and all this while dealing with aunt Flo and uterine fibroids (imagine a murder scene’s worth of blood and lots of dizziness and fatigue). “Life” happened on many levels this week, as it does, and now that I have a moment to pause, tired and reflective, I’m centering in on the learnings of this week, and there is truly beauty in the breakdown. Here are my 5 main takeaways.Read more “There’s beauty in the breakdown”
Quinoa is a fabulous and delicious, versatile, gluten-free grain. Being nutrient dense and full of protein and fiber, it has become a staple element for anyone focused on whole foods and plant-based eating. It can be flavored any way you desire, so you can use it anyplace you’d normally use rice or couscous, including for breakfast! Here are two yummy, simple ways to enjoy quinoa. 1. Breakfast Quinoa bowl, with green beans, hummus, and fried egg. 2. Quinoa Sausage Kale Bowls.Read more “Quinoa Bowls Two Ways”
I love a good hardy bowl of chili. I created this one because I had a surplus of butternut squash (this seems to happen to me frequently for some reason). The squash add a nice kick of sweetness that is balanced nicely with the smokey and very spicy heat from chipotle in adobo.
I also added some chia seeds at the very end. They make the chili nice and thick without using a starch. They also help fight inflammation and provide a plant-based source of protein and heart healthy omega 3 fatty acids.
You can keep this dish vegan/vegetarian by using a plant-based ground such as Beyond Beef or just adding beans. This dish is also fabulous with lean ground turkey or beef. If you’re watching your saturated fat, go for just beans or the turkey.Read more “Butternut Squash Chili”
Happy Holiday 2020!! First of all, a moment of celebration to acknowledge that we made it all the way to December in this wild and crazy year. In accordance with everything else 2020, your holidays might be looking a little bit different this year. Perhaps you are home instead of traveling (like me), or maybe your home is feeling a little more empty than usual with friends and family unable to visit.
If the holidays are feeling a little off and you’re feeling less than festive, I hear you, it is definitley different htis year, but it doesn’t have to be a season of despair. Here are a few potential silver linings and ideas to make the 2020 covid Christmas a little brighter, including some recipesRead more “2020 Holiday Survival Guide”
I’m a huge mushroom and stuffing fan. This dish brings them both together for an irresistible, comforting meal. We are using Beyond Beef and quinoa for the stuffing base which makes this meal meatless (vegan/plant-based) and gluten-free. It’s seasoned with fresh thyme and parsley, garlic, and onions, and a little vegan parmesan for a nutty, salty, cheesy flavor.Read more “Stuffed Portobello Mushrooms”
This recipe was born because I had an extra-large bunch of fresh cilantro on hand, a very large acorn squash, and I love Mexican Food! This dish is extra hearty with both beans and Beyond Meat Ground. I added smokey chipotle in adobo, cumin, and chili powder to generate a rich, slow-cooked flavor profile that pairs very nicely with the slight sweetness of the squash.Read more “Mexican Stuffed Squash with Cilantro Goddess Dressing”
Food tracking. I’ll be the first to admit, this can get tedious. But bear with me. Have you ever heard the saying “knowing is half the battle”? Well that certainly applies here. We may think we know every calorie we’re putting into our mouths, but study after study, such as this one, show that we tend to underestimate how much we’re eating and overestimate how many calories we’re burning. This can be frustrating when we think we’re doing everything right and don’t know why we aren’t seeing results.Read more “Knowing what you eat and why helps meet weight goals”