Salmon salad is one of my favorite lunches (who am I kidding… snack, dinner, appetizer!) to whip up any time of year.
It’s easy, delicious, filling and everyone in my family will eat it—no complaints. So that’s a win in my books! And it’s just as good the next day in the refrigerator after a little stir.
It pairs well with crackers, bread, or even sliced vegetable. My kids love it with cucumber.
2 cans of boneless salmon (6 oz each)
1 celery stalk diced
1/4 cup minced onion
1 large pickle diced
1-2 tbsp reduced sugar dried cranberries
1/3 cup mayonnaise (just mayo is my favorite)
Stir it all together until well combined. Serve this salmon salad with your favorite bread, cracker, or raw vegetables. And enjoy!!
I avoid egg because of a food sensitivity and we try and stay away from most refined sugar for obvious reasons. But, I believe you’ll be hard-pressed to miss either one in this cookie.
If you too have similar food sensitivities or are simply looking for a healthier version of the peanut butter cookie, I am sure this version will please!
1 stick butter (or ghee)
1/2 cup honey
1/2 cup natural peanut butter
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1. Stir peanut butter and honey into softened butter.
2. In a separate bowl combine dry ingredients. Add dry ingredients to wet ingredients—stirring until well mixed.
3. Chill dough in the refrigerator (about 1 hour). Preheat oven 375 degrees. Roll dough into balls and press with fork to create a criss-cross pattern.
4. Bake 7-10 minutes, depending on the size of cookie. (They will be slightly golden when done. Be careful. Over-baking will scorch the bottoms.)
This is the best guacamole ev”ah”. At least, we think so. It meets two very important criteria for us–it’s simple and delicious.
And you’ll notice we swapped a lemon for a lime. It was something Brance and I did for lack of ingredients one night, but we actually think it tastes WAY better this way.
Our friends and family tend to agree.
Let us know what you think of this guacamole with lemon!
Update: I originally mistyped the salt amount. I’ve since corrected it to 1/4 teaspoon. Continue reading
I just received the best compliment a person could ever ask for. My darling little daughter told me she thinks I am the greatest cook around and wondered how I got so good at cooking.
I melted. Precious words like those make all the hectic, crazy of being a parent worth it, right?
Of course I am the best cook around in her 7-year-old mind, because, really, I am the only one that she samples food from on a daily basis. But it was so sincere and what mom doesn’t need a little boost here and there. I’ll take the compliment :).
Thank you. Well, I told her, it’s probably because I get lots of practice preparing food for you guys. I cook a lot–like 1-2 meals every day.
She nodded in agreement and then twirled on to another room.
I thought I would share one those recipes I have had a lot of practice perfecting over time. It’s a twist on the egg roll and it is one of our family favorites. We call it the egg roll meal.
I am always on the lookout for dairy-free, low-calorie dessert replacements. And I feel like it is a huge win when I find ones that my family loves too. While my kids and hubby are not on a strict diet like me, I do try to limit sugar and wasted calories in their diet as well
I was super excited to be introduced to this delicious smoothie when hanging with a new friend. We have made it several times since she shared it with us last week. Yum. Our friend is one of those awesome cooks who doesn’t need to measure, so here is a recipe I developed from her delicious pumpkin pie flavored smoothie that my family now calls “pumpkin pie in a cup”.
This recipe makes two servings.
This is a perfect chili for cooler fall nights. We just had some this evening after an invigorating walk by the bay where we had fun observing some sea creature swimming just below the surface (and blowing water at one point!). We’re still not sure what it was. A dolphin, maybe?
Even more perfect, though, is the fun you’ll have saying the name, Smoked Chipotle Chicken Chili, 5 times in a row during dinner. It’s quite the tongue twister and our girls were in fits laughing as we all took turns. Brance had us beat. Although, Haddie did a surprisingly good job and Abigail probably won for being the cutest :).
We enjoy coffee around here. Like a lot. Have you ever heard of people hand-grinding their coffee beans and measuring them by grams on a scale? Sound a little crazy? Yeah, well, we do. Really, it’s Brance’s doings. And although at first I thought this was all a little over the top, he really does make one amazing cup of joe.
Recently we have been into cold brew coffee. Don’t let the name fool you. You can make both iced and hot coffee from it. Room temperature brew might be a more accurate name ;). The flavor is amazingly smooth and it is less acidic than a normal cup of coffee. So much so, that some people who suffer from GERD can actually drink this kind of coffee without any reflux. Pretty cool.
The basic recipe is simple: