Simple Dinner

April 12, 2013

Time got away from me this week so my hummus post will be coming next week!  I blame it on the fact that I am turning 30 on Saturday and slowly losing my mind!  But really, I’m turning 30!  How weird is that?  I remember when my dad turned 30…I remember what his 30th birthday cake looked like.  It’s kind of freaking me out that I knew my dad when he was 30.  Anyways, moving right along, I wanted to share a meal we have every week.
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Nelson usually picks up the salmon from Central Market since his office is close by, but I found this Wild Alaskan sockeye Salmon in the frozen section at Trader Joe’s for under $7.   It’s important to buy wild salmon because farmed Salmon is typically pumped full of coloring agents, antibiotics, and pesticides.  Noah has always loved salmon so this is such an easy meal.
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*Full disclosure- Noah only ate one green bean but all of his salmon!

To prepare the salmon I lay it on a foil lined cookie sheet and sprinkle Chef Paul Magic Salmon Seasoning on it.  Squeeze fresh lemon juice over the salmon (and olive oil if desired but not necessary).  Preheat the oven to 415 degrees and bake for 15-20 minutes.  We eat about 1.25 pounds between Nelson, myself, and Noah.

I love the seasoning, although it does have sugar in it so I may look into seasoning it with my own spices.  How do you season your Salmon?

I try to do a vegetable and fruit with every meal.  This week I sauteed frozen vegetables in Coconut Oil and Braggs Liquid Aminos (a great alternative to regular soy sauce which is most likely genetically modified) and they were really yummy!  It was my first time to use the Liquid Aminos.  I also made the whole wheat sandwich bread recipe from which turned out pretty good!  It was a little dense but for my first loaf ever of homemade bread I was proud!!!  I made paninis on our George Foreman grill with the homemade bread, *grass fed butter, raw cheese, marinara sauce, and spinach for dinner last night and they were a hit!  I made myself one of these paninis a few days ago on Toufayan pita bread (picture below) that inspired my dinner last night (forgot to take a pic until it was in our tummies!)…mmmmmm…
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I’m continually amazed by how good, easy, and fulfilling real food can be!  I’ve kept food journals for myself, Noah and Ruthie this week to help me see how many fruits and vegetables we are eating and what I need to adjust.  It has been so eye opening (especially Noah’s journal)!  More on that soon ;o)!  Have a happy weekend and I’ll see you next week at the ripe old age of 30!!!!

*See benefits of full fat, grass fed, unpasteurized dairy here.