Mayo-Less Salmon Salad (Whole 30)

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Unpopular opinion, but I love tuna salad. Unpopular by many because 1. tuna. 2. mayo (yuck) 3. the smell. You can get my mayo-less whole 30 tuna salad recipe here.

Well today’s recipe is similar, but the star is salmon instead of tuna. Salmon is much more liked in the food industry it seems. However, I’d never bought canned salmon until now. Not sure why, because I just became obsessed. Being obsessed with a canned fish may be slightly concerning, but I’m going with it.

This recipe is giving my weekday lunches life right now. Just like my tuna salad recipe this is free of mayo, but the best part is it’s free of the stench that tuna has. Your office mates will thank you! Classic salmon flavors like dill and lemon are added to really bring it full circle.

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Salmon Salad
yields 3 servings

Ingredients:
12 oz wild pink salmon, no salt added
1/4 cup dijon mustard
Juice of 1/2 a lemon
1 tbsp. pickle juice
1/4 cup pickles, finely chopped*
1/4 cup green onions, finely chopped
2 tbsp. fresh dill, chopped
1/4 tsp. paprika
salt and pepper to taste

Directions:
Drain your cans of salmon and add to a medium size bowl. Fluff the salmon with a fork. Add the mustard and pickle juice and stir to combine. Add the pickles, green onions, dill and paprika. Season with salt and pepper. Taste and add more seasoning or mustard if needed.

Serve with butter lettuce and pickled red onions. I also love eating mine with GG crackers.

*If you don’t like pickles, celery would be great here

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Annie

Bites of My Life

Consistently my favorite weekend in OKC. The last week/weekend of April is home to the Festival of the Arts and the Memorial Marathon. I've been going to the arts festival for as long as I can remember. I'm partial to the "culinary arts" aspect of the festival, but it is all great none the less. See past visits here, here and here. And a ghetto archived post here.

The Memorial Marathon is always a favorite event too. My knees won't allow me to run it, but I love waking up at the crack of dawn to watch friends and co-workers over the years. Helps that the marathon runs right through my parents neighborhood. 

To add to the weekend, there was a baseball game, a basketball game (RIP the Thunder's playoff season), a charity event and the most fun couples shower. You know you helped throw a good party when it transitions from barbecue, to flip cup tourney to all-guest dance party lasting until 1AM. 

April, you were exhausting but a good one.

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-Death by BBG. Kathleen and I are now on week of BBG. While it's terrible, it helps to have a buddy and works. 
-Working through dinner aint so bad with an açaí bowl on the back patio. 
-Cauliflower fried rice recipe aka a freezer clean-out. Recipe is highlighted on my instagram!
-Got it from my momma // 1 scoop vanilla, 1 scoop chocolate Arbonne protein, 1/2 frozen banana, some ice, 1 tsp. almond butter and almond milk!
-I typically branch out more at the arts festival, but you can't beat a classic Indian taco.
-Loved the little details for our "I Do BBQ"
-Showered our Staysh!
-All eyes to Gabe in the corner of this picture. Cheering on the marathon runners at Gorilla Hill. 
-After a v long weekend and all the eats and drinks this was necessary. An all green veggie salad eaten in bed, then promptly to bed right after (at 6:30PM).

Annie

Lite Bite: Peppermint Mocha Protein Shake

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I've been toying with the idea of doing these "lite bite" posts. "Lite" as in quick or easy. I often come up with recipes on the fly or by accident. These recipes don't get a full camera roll of pictures, or a length story filled blog post, but still deserve to be shared. I mean, let's be honest, no one really reads blog posts anymore anyway. We al just  skip to the section with the recipe listed out. Or is that just me?

I'm going to start posting more "lite bites" when these quicky recipes work out! Enjoy. 

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Peppermint Mocha Protein Shake
serves 1

Ingredients:
2 scoops Arbonne Protein Powder, chocolate or vanilla
1 tsp. cacao powder* (only add if using vanilla powder)
1 tsp. coffee grounds
1 drop peppermint essential oils
shake of cinnamon
1 cup almond milk
1/2 cup frozen cauliflower
handful of ice

Directions:
Blend items together. Serve in a mug just like you would sip your favorite coffee drink out of! 

Annie

Lemon Turmeric Energy Bites

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If there is an event that involves me, then you know there will be treats. I had so much fun hosting a private Beyond 500 class for friends and followers last Sunday. I wanted to bring something sweet to reward everyone for the hard workout, but I didn't want to blow all the work we would be doing in the class. Energy bites (not energy balls, I refuse) were the perfect post-workout treat. 

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Lemon Turmeric Energy Bites
yields 20 bites

Ingredients:
1 cup raw cashews
1/2 cup raw pumpkin seeds
6 oz pitted dates
1 Tbsp. chia seeds
1/2 tsp. turmeric
1 tsp. vanilla extract
zest and juice of 1 lemon

Directions:
Put all ingredients into your food processor and process until everything comes together, about 3-5 minutes. Stopping and scraping down the sides every minute or so. You want to make sure the nuts, seeds and dates are finely processed and it comes together like a dough.  

Using a tablespoon size cookie scoop, portion out the dough and roll to form balls. Store in the fridge for up to a week. Each bite is only 85 calories. 

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With protein from the cashews and chia seeds, natural sugars from the dates, and an energy boost from the lemon and turmeric, they make for the perfect pre-or post-workout snack. 

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Annie

Italian Chopped Salad

Recipe posts are BACK! After a two and half month hiatus, I come back with a recipe for non other than...a salad. This chick loves a good salad though, so be it.

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I used to eat wimpy, non-protein, rabbit food salads. That just won't cut it now. I'm not sure if I'm still growing or that I'm working out more, but I want all the protein, healthy fats and goodies in my salads. With sliced salami, salty artichokes and kalamata olives, fresh tomatoes and protein packed chickpeas, I'm crushing on this Italian Chopped salad! 

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Once you marinate the chickpeas and artichokes the rest of this salad comes together in under 10 minutes. Serve it as a hearty main salad or divide amongst your friends and fam with grilled chicken or fish as a side! Skip to the bottom to see how I stretched this salad out over a week to eat for lunches. 

Italian Chopped Salad adapted from Foodie Crush
serves 2 as a main, 4-6 as a side*

Ingredients: 
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. salt
14 tsp. pepper
1, 15 ounce can of chickpeas, drained
1, 14 oz can plain artichoke hearts
4 cups chopped romain lettuce (2 large romaine hearts)
8-10 oz cherry tomatoes, quartered
1/4 cup kalamata olives
4 oz salami, sliced into strips
Maldon salt, to finish

Directions:
In a small bowl or mason jar, combine olive oil, red wine vinegar, garlic powder, dried thyme, salt and black pepper. Shake or whisk to mix. 

Drain and rinse your can of chickpeas. Pat dry then place in a medium bowl. Drain your can of artichokes and chop into quarters, then add to the chickpeas. Pour 2 tablespoons of the dressing on the chickpeas and artichokes to marinated for 30 minutes. Reserve the rest of the dressing for later.

Add the chopped romaine to a large bowl. Add your tomatoes, olives, and sliced salami. Add the chickpeas and artichokes in the dressing to the lettuce mixture. Pour the reserved dressing over the salad then toss to coat. Sprinkle over some Maldon salt and fresh cracked pepper to finish.

*I have been eating this all week for lunch. To preserve the lettuce, keep each component in separate Ziplocks and Tupperware, including the dressing. Each morning I toss it all together with a drizzle of dressing and it is still fresh at lunch time! I got 4 days of salad from this recipe. 

Annie