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

I’m not doing my best at delivery a “bite of my life” so far in 2019. 4 weeks in and only 2 posts to show for it. However despite the lack of posts, there is still plenty to share! The year started with me going through a major rut in my work and kind of in my personal life too. With a little perseverance and prayers and I’m really starting to feel the wind change! Things are looking up.

As far as work, instead taking some work load off my plate, I countered by adding on more. In the form of fun projects, clients (yup!!), grabbing coffee with those who inspire me and taking courses to continue to gain new ideas. As far as personal life goes, I turned to retail and travel therapy. Nothing like a couple new sweaters and a trip out of town that can’t pull you out of a slump!

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-Fun project/client #1 has to do with one of the coolest new spots in town.
-Exhibit A of taking a course to help me stay inspired and creative in my field.
-One of my retail therapy purchases includes this headband from H&M that I feel entirely too good in when I wear. It’s the little things people.
-A local beer crawl with all your besties is the perfect way to spend the cold/boring January weekends.
-Whole 30 Chicken Piccata from the Whole30 queen, The Defined Dish on tap for dinners last week. Note, I omitted the chicken stock in the recipe because I was meal prepping and didn’t care to have a sauce.
-Perks of traveling United early in the morning. I love these stroopwafel’s with coffee and tea!
-My travels led me back to the west coast for the second time in the past 3 months! The weekend had big intentions of being a surprise, but life happens and so does the stomach bug, and sometimes you have to tell the birthday boy his friends are showing up in 12 hours and ya got to rally!
-Newport Beach I love you.
-Cliche “best weekend with the best people” kind of feeling.

Annie

Cauliflower Soup (Whole 30)

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Hello soup season! This time of year, if it’s served in a bowl, I’m game. Some of my favorite soups include this one, this one and this one. This cauliflower soup is simple, but real good. It resembles potato soup, but a little healthier for you. Not to mention whole 30 compliant and vegan depending what type of broth you use!

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Ingredients:
2 tbsp. olive oil
1 yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 heads of cauliflower, cut into florets
32 oz cups of chicken, veggie or brone broth (TJ’s is now selling this and I love it)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
*½ cup coconut cream from coconut milk (the thick stuff from the top of the coconut milk can - do not shake!)
chopped green onions, cayenne and olive oil for garnish

Directions:
In a large pot, heat olive oil over medium-high heat. Add the onion, garlic, salt, pepper and cayenne pepper. Sauté until the onions are cooked down and translucent. 

Add the cauliflower florets to the pot and pour in the broth. Turn the heat to medium and cover the pot. Let simmer for 15 to 20 minutes. It’s done when the cauliflower is fork tender. Using an immersion blender or food processor, puree the soup until very smooth. An immersion blender is ideal, but if you are using a food processor, puree in 2 to 3 batches to avoid an extreme mess. (I know this because I do not have an immersion blender, and while the processor worked, it was messy).

After pureed, pour back into your soup pot unless you used an immersion blender. Whisk in the coconut cream. Add a pinch more of salt and pepper to taste. If the soup is too thick you can add a bit more broth. 

Serve with a garnish of chopped green onions, a pinch of cayenne and a fancy drizzle of olive oil. A little cheddar cheese or crispy bacon bits would be great too to resemble potato soup! Great by itself but would also be great with a piece of crusty bread or a kale salad on the side. 

*Grocery stores sell "coconut cream," DON'T buy that. Buy regular coconut milk in a can. Do not shake the can of coconut milk. Open with a can opener and scoop out the thick cream from the top. Discard the rest. 

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Annie

Lite Bite: Mayo-Less Tuna Salad

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Tuna salad. Do you love it or does it make you gag? I'm on a HUGE kick right now and I'm real obsessed with my recipe so I had to share. It's free of mayo (EW) and gets tons of flavor from subbing in mustard. Makes for a perfect lunch that is satsifying and healthy!

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Mayo-Less Tuna Salad
yields 1 serving

Ingredients:
1, 5 oz can tuna packed in water, drained
1 tbsp. grainy mustard
1-2 tbsp. dijon mustard
1.5 tbsp. chopped pickles or relish
1.5 tbsp. diced red onion
salt and pepper
GG crackers, rice cake or bibb lettuce for serving

Directions:
Drain your can of tuna. In a small bowl combine all ingredients. Adding more mustard if you want it creamier. Serve with crackers, rice cakes or in little cups of bibb lettuce making it whole 30 compliant (as long as your mustard is sugar free! I like this brand, for obvious reasons)!
 

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Annie

Spaghetti Squash with Turkey Meat Sauce

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I've officially eaten this meal three weeks in a row. Obsessed yes, overboard yes, but delicious enough to eat week after week. 

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Over the past few months I've loved getting plugged into a new community group through my church. They found out I had a food blog and quickly decided that a cooking class was a must. I easily obliged. We finished our study going over this book (which I love, have read twice now, and highly recommend) two weeks ago. We used last week's meeting as a time to have fellowship over food and conversation instead of our regular study. 

Sticking to what I know, I led a them through how to make this beloved new dish of mine, and paired it with Perfect CCCs of course!

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Spaghetti Squash with Turkey Meat Sauce
yields 6 servings

Ingredients:
2 - 3 spaghetti squash, halved
1 pound lean ground turkey
1 tablespoon olive oil
2 medium zucchini, shredded
2 medium carrots, shredded
1 (15 ounces) can tomato sauce, no sugar added
1 (28 ounces) can diced tomatoes
2 cups raw spinach, tightly packed
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste
Dairy free or regular shredded mozzarella

Directions:
Preheat your oven to 425 degrees. Microwave each spaghetti squash for 5 minutes (this makes it easier to cut in half). Take out of the microwave and slice in half. Scoop out the seeds. Arrange spaghetti squash halves on a roasting sheet. Drizzle with olive oil and season with salt and pepper. Cook for 25-30 minutes.

While your squash is cooking, in a large pan over medium heat, cook the turkey in the 1 tbsp. of olive oil until almost completely cooked. When just a little bit of pink is left add the zucchini, carrots, tomato sauce, diced tomatoes, spinach and spices. Stir to combine and let cook until the spinach has wilted. Turn to low, cover and let simmer for 20 minutes. 

Once your spaghetti squash is done, use a fork to scrape the insides and create the “spaghetti noodles.” Layer a spoonful of sauce, draining some of the liquid of the sauce and using more of the meatiness, over the top of each squash. Turn on your broiler. Sprinkle the top of each squash with some cheese. Place under your broiler for 2 minutes to melt the cheese. Fresh cracked black pepper over the top and you are ready to serve!

*The sauce makes a ton. I like to pile on the sauce, but any leftovers store well in the fridge or freezer. When cooking for myself I prep one squash at a time and keep the sauce in the fridge. I take a cooked squash and the sauce and heat in the microwave. Then repeat the broiler step for a fresh hot meal each night. 

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The meal went over well with the group and the cookies scored a win. Hope you love it as much as I do! 

Annie