This recipe came about as a kitchen clean out but is now a staple in my dinner rotation during the colder months. For some reason, as much as I love both soup and pork chops, I rarely find myself eating either of them. Not only is this meal a healthy version of comfort food for when its too cold outside that you need something to warm your bones, but it is incredibly easy to prepare and something that will seriously impress anyone you have over for a dinner party. Plus, make a huge vat of this soup and you can freeze portions to last you the rest of winter.
Something I never thought I’d say: add the salmon to your food processor. After trying these collard green wraps for the first time recently for my Whole 30 approved burger night, I quickly fell in love and set my mind on creating all different ways to use them as a bun replacement vehicle. Similarly, I recently toasted purple cabbage in sesame oil and questioned what the hell I’ve been doing for the past 25 years without this staple vegetable side in my kitchen. Falling head over heels for both, I decided to do the only thing logical and create a recipe that combined them. Alas, this salmon burger was where my mind steered. Unclear how to make this idea a reality, I found myself hesitantly reaching for my food processor and dropping in the salmon filet while questioning my logic and also wondering what the F I was doing. To my pleasant surprise, I did not end up with raw salmon soup but instead finely diced salmon that, when mixed with some almond flour and bell pepper, formed perfect burger patties. And while I was tossing all my random closet hidden ideas together I figured, why not add in some mango avocado salsa. Bring all the freaks to the table.
As a peanut butter addict, I always have at least one, but most of the time multiple, jars of different nut butters on my desk at work. While I’m surprised anyone would ever question this obsession, it recently stated a conversation with a colleague where to explain my obsession, I made the bold statement that nut butters go well with just about anything. “Seriously”, I question, “what is one thing you wouldn’t put peanut butter on?” The response I got was a simple statement: “pasta”. So here is my counter argument to my colleague, who I will without a doubt make this meal for to further prove my point. Brown rice spaghetti with a creamy almond cashew butter sauce topped with zucchini and carrot ribbons, toasted sesame cabbage, grape tomatoes, and coconut baked salmon. See? Nut butter goes well on EVERYTHING.
People often ask me why I am so obsessed with my cast iron skillet and this is the picture I send them in response. This. Chicken. Just look at it. It’s fucking gorgeous. Chicken can be so over eaten and under-flavored and just plain old bland; but not this chicken. I don’t know about you, but I absolutely love crisped chicken skin. I will strip an entire rotisserie chicken of it’s skin and simply munch on that before even enjoying any of the tender and juicy meat. I know, that’s really freaking weird. And kind of sounds cannibalistic (I hate that we still have to call it “skin”). But it is what it is. Once you make this dish you will understand what I am saying and never question me again about my love affair with my cast iron skillet.
This bowl of goodness will leave you feeling fresh, light, healthy, and like you’re ready to dance around in a bikini. Okay, maybe not, but as close as you would ever come to doing that post eating dinner.
Love buffalo wings? Does your stomach and/or acid-reflux filled chest hate you after devouring an entire plate? Me too. But that doesn’t mean I’m going to give up on them for good because, really, what is football Sundays without wings? Instead, I decided to make my own healthier version that I don’t have to feel guilty about devouring.
Is it a fall or winter Sunday night? Do you want an incredibly delicious, heart warming, soul comforting meal but you have a ton of things to do during the day and no time to cook? You are in luck! This meal takes around ~15-20 minutes to prep and then cooks itself while you are running whatever errands you have (or drinking at a bar, because, no judgment here).
There are few things that a burger and fries cannot cure. Actually, I truly don’t know if there are any. Having a bad day? Just got dumped? Cry your misery into a burger. And then on the flip side: Got promoted? On a great date? Celebrate with a burger. This truly is the universal crowd pleasing meal. As a burger addict and someone who has a note on their phone dedicated to a continuous ranking of local burgers in NYC, I probably eat this meal too frequently. No matter how hard I try to convince myself that this meal isn’t really that unhealthy, there is always room for improvement. So I present you with my healthy version of burger night because, even if I am partaking in Whole 30, I am not going to survive a whole month without a burger.
Since trying to eliminate buying breakfasts at work I have noticed one common, and sad, theme: I am not eating nearly as many eggs as I once did and would like to. If you are someone who buys breakfast at the office or a nearby deli, I’m sure an egg omelet is one of your go-to orders. However, when trying to cook all of your meals and scale back on the unnecessary $8 dry, overcooked, tinfoil container stuffed, deli omelets, eggs immediately take a back seat to other breakfasts. This is mainly due to the incredibly other easy recipes there are out there (oatmeal, overnight oats, smoothies, etc), but also because eggs don’t travel well in all styles. That is why I present to you, your revamped deli order omelet in easily prepped, packed, and even freezable muffins.
Want to feel like you are eating breakfast out of a Pinterest board even though you have zero idea how to DIY anything? This breakfast will help you achieve that goal. It will also make you feel the emotions every millennial female strives to capture once the leaves begin to change colors: all things fall (without having to go to an apple orchard simply for the Instagram).