We're officially a quarter of the way through 2016 and it's no secret that the year has already thrown a variety of unexpected hurdles my way. 1 or 2 downfalls hardly amounts to a catastrophe, but it can be easy to allow yourself to get swept up in negativity once you start collecting negativity. These things have a way of snowballing and soon enough, if you allow it, begin breeding their own problems. That's precisely why I'm writing today to share the importance of a healthy body, and how it directly impacts a healthy mind. If you've ever heard 'food for the soul,' these recipes might, quite literally be food for my soul. Featuring fresh vibrant super foods and wonderfully vibrant flavor profiles, eating healthy seldom looked so good.
At the beginning of 2016 I overhauled my diet even more drastically than in 2015. I began eating smaller, more frequent, portions throughout the day. Snacks became fresh veggies and delicious ripe fruits. Every dinner was accompanied by several heaping servings of greens. At first, I was cranky. Then my body fell in line with the rhythm. It began burning 'fuel' instead of 'fillers' and I found a new energy. And energy that has quite honestly carried me through these past few months with a calm and positivity I've never experienced before.
As a Sam's Club member I enjoy many benefits which help me save time and money while making smarter, healthier, decisions. Sam's Club is a one stop shop for me- I can call in a prescription and have it waiting at the pharmacy, pick up a 90 day supply of my preferred Omega-3 supplement, and shop a variety of fresh produce and meat selections, as well as stock up on frozen sides and items for busy nights when I don't quite have time. I've been a Sam's Club member since I was old enough to hold my own membership, and I constantly find new value in it.
What Daughter Says: A healthier diet has helped me find the energy and mental strength to fuel me through some big challenges.
Pistachio Crusted Salmon
***Click here for printable Pistachio Crusted Salmon recipeServes 3-4
* (24oz) 3-4 Fresh Skinless Salmon Fillets
* 1 Lemon, Juiced (about 3-4 TBS)
* 3TBS Spicy Brown Mustard
* 3/4 C Shelled Pistachio Nuts
* 1/3 C Panko Bread Crumbs
* 2.5 TBS Olive Oil
* Salt and Ground Pepper To Taste
Preheat oven to 375F
1. Arrange the salmon, skin side down, on a baking sheet lines with parchment paper.
2. Combine the mustard and lemon juice in a small bowl and spread evenly along the top of the salmon.
3. Coarsely grind the shelled pistachios in a food processor. Add Panko break crumbs, oil, and salt/pepper. (The bread crumbs should be slightly damp in order to adhere to the salmon.)
4. Sprinkle the Pistachio mixture over the mustard to cover salmon evenly. Top/layer with additional Pistachios/Bread crumbs as desired.
5. Bake the salmon 15-20 minutes at 375F, or until the fillets begin to 'ooze' white along the sides and the texture springs back when pressed.
6. Remove from oven and allow to sit an additional 5 minutes, in which time the filet will continue to finish cooking internally.
Broccoli Kale Superfood Salad
***Click here for printable Broccoli Kale Superfood Salad Recipe
1 1/2 C Fresh Chopped Kale
1/2 C Fresh Chopped Broccoli Florets
1/4 C Dried Cranberries
1/2 C Halved Walnuts (add Pecans if desired)
1/2 C Red Wine Vinegar
1/4 C Organic Maple Syrup
2 TSP Spicy Brown Mustard (or Dijon)
3/4 C Extra Virgin Olive Oil
Salt and Pepper to Taste
1. Prepare dressing by combining vinegar, maple syrup and mustard in a blender on Pulse. Gradually add the olive oil in a steady stream with the motor running.
2. Toss the salad ingredients in a large bowl while drizzling the dressing as to coat evenly. Serve immediately and enjoy.