I’ve been wanting to share recipes on this blog, but I’m finding as a new “working” mother….who the hell has time to eat? I used to cook everyday and both my husband and I were plump and happy (not really but it creates a good visual). I belong to a organic co-op farm in Puyallup, WA called Terries Berries http://terrysberries.com/ and I come home each week with a bounty of fresh yummy goodness. This summer after I had my daughter most of those veggies rotted or I gave them away. Dealing with a newborn, I had it burned in my brain to eat when I can even if it’s a handful of nuts or a piece of cheese.
Now that I’m back at work, I still have all the yummy goodness in my refrigerator, but I’m not using it unless I crockpot something or make a soup. At some point the husband will get sick of liquid meals. In order to adapt, my new creative endeavor is to make up as many variations of a salad as I possibly can. My husband Jon is very excited to eat eggs in his salad, and that is now one of the main ingredients I work around.
Here is my favorite salad so far. If anyone has suggestions for others or soups please chime in 🙂
Jeni’s Salmon Salad
Two Dinner Plates filled to the brim with spinach and/or any type of lettuce
1/4 ea filet of cooked salmon or chicken breast pieces
1/4 ea Cucumber sliced
1 ea small cooked Yukon Gold Potato cut into squares
1 ea – 6-8 Fresh Cooked Green Beans
1 ea hard boiled egg
1/2 Avacado equally divided for two plates
1 apple sliced and equally divided
1 ea handful pecans chopped
Honey Mustard Dressing is the best on this one! mmmmmmmmm