Spinach Salad with Ginger Turmeric Salmon

 

Period cramps are the worst, but did you know that eating the right foods can help you with all your annoying period symptoms? I teamed up with organic tampon company Cora to come up with this period-friendly recipe to help get rid of all that pesky PMS. 

Ingredients (serves 1)

Ingredients for Salmon

  • 1 wild salmon filet 
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric

Ingredients for Salad

  • 2 cups spinach leaves
  • 1/4 cup artichoke hearts
  • 2 tablespoons sun-dried tomatoes
  • 1 tablespoon raw pumpkin seeds
  • Handful of assorted micro greens

Ingredients for Dressing

  • 1/2 tablespoon tahini
  • 1 tablespoon apple cider vinegar

1. Preheat oven to 400 degrees Fahrenheit. Drizzle olive oil on salmon and top off with garlic powder, ginger, and turmeric. Bake for about 20 minutes or until fish is cooked all the way through and flaky. 

2. While salmon is cooking, add spinach to a bowl, along with artichoke hearts, sun-dried tomatoes, and pumpkin seeds. Prepare dressing by combining tahini and apple cider vinegar in a bowl until smooth.

3. When the fish is ready, add it to the salad bowl, and top with dressing and micro greens. 

Savory Oatmeal with Spinach Walnut Pesto, Roasted Tomatoes, And Egg

 

Have you guys ever tried savory oatmeal? I don't like to eat sweet food in the morning, but I like to still get in my fill of oatmeal to get all its heart-healthy benefits by eating it as a savory dish instead. I paired up with Quaker Oats to bring you this recipe. 

Ingredients (serves 1)

  • 1/3 cup halved cherry tomatoes
  • 1 teaspoon extra virgin olive oil, plus a little extra for egg
  • 1/2 cup Quaker 1-minute oatmeal
  • 1 pasture-raised egg
  • 1/4 avocado, sliced

Ingredients for Spinach Walnut Pesto

  • 1 clove garlic
  • 1 cup spinach
  • 1 tablespoon basil
  • 1 teaspoon walnuts
  • 1 teaspoon extra-virgin olive oil
  • Juice of 1 lemon

1. Spread cherry tomatoes on an aluminum-foil lined baking sheet, and drizzle with olive oil. Bake at 425 degrees Fahrenheit for 20 minutes.

2. Prepare pesto by blending ingredients together. Pesto should be smooth, with some texture.

3. Prepare oatmeal according to package. Transfer to a medium bowl. 

4. In a small pan, heat up a little bit of olive oil on medium heat. Add egg, and cook for 2-3 minutes or until whites are cooked through and edges are crispy, but yolk is still runny. 

5. Add cherry tomatoes, egg, avocado, and pesto to bowl with oatmeal and serve warm. 

Garlic Parmesan Lentil Pasta with Spinach and Egg

 

Lentil pasta has arrived at Trader Joes! I have always loved pasta, but wheat pasta, especially white wheat, but even whole wheat, isn't exactly the healthiest option to eat regularly. I usually stick to brown rice or quinoa pasta, or even spiralized noodles or black bean pasta. But I have to say, I think this lentil pasta is going to be my new go-to! It has a nice mild flavor, and it's loaded with all that great protein! 

Ingredients (serves 1)

  • 1 cup lentil pasta
  • 1 tablespoon extra-virgin olive oil, plus a drizzle for the egg
  • 2 cloves garlic, finely chopped
  • 1 cup spinach leaves
  • 1 pasture-raised egg
  • Handful of Parmesan (to taste, it's up to you!)
  • Dash of black pepper

1. Prepare lentil pasta according to pasta. Drain, and set aside.

2. In the same pot, heat up olive oil on medium-low heat. Add garlic and spinach, cooking for about 2 minutes or until spinach as wilted. Add in pasta, and mix until spinach and garlic is evenly tossed in the pasta. Remove from heat.

3. In a small pan, add a little drizzle of olive oil on medium heat. Crack the egg, and cook for 2-3 minutes until the whites have set and the yolk is still runny.

4. While egg is cooking, turn the pasta heat back on low to keep it warm. Add the Parmesan, and toss into pasta. Remove from heat, and add pasta to a bowl. Top with egg when it is cooked, and serve warm. Top with black pepper, to taste. 

Mediterranean Tuna Arugula Salad

 

Lately I've been trying to figure out different ways to incorporate tuna, and I think this may be one of my favorite ones. This salad manages to feel light and fresh, but also filling and flavorful. Not going to lie: It makes me want to jet off on a trip to Greece or Italy...

Ingredients (serves 1-2)

  • 2 cups arugula
  • 1 5 oz can skipjack tuna
  • 2 tablespoons feta cheese
  • 1/2 cup artichoke hearts
  • 2 1/2 tablespoons chopped red onion
  • 1/2 avocado, diced
  • 1-2 tablespoons hemp seeds
  • 1/4 cup chopped tomatoes
  • 2 tablespoons Greek dressing (I used Primal Kitchen) or dressing of choice!

1. Combine all ingredients in a large bowl. 

2. Toss with dressing.

3. Enjoy!

So simple!!

Granola Cups with Yogurt & Berries

 

Most people love granola. But most people also don't realize that it's super easy for your granola to actually be very unhealthy. Many granola brands are loaded with sugar or other processed ingredients, so if you're buying your granola at the store, it's super important to LOOK AT THE INGREDIENT LIST. Look for granolas low in sugar or that are sweetened lightly with natural sugars such as maple syrup or honey. 

If you're looking for a good brand, I definitely recommend Paleo Passion Foods. Their granola is grain-free and filled with healthy nuts and seeds. The best part is: it's only sweetened with honey.

 

This recipe uses the Caribbean Coconut Granola, but you can use any flavor you want! You can also try the granola yourself and get 15% off with free shipping if you use the code "kalememaybe" by going to www.paleopassionfoods.com.

These cups are great for breakfast, a snack, or even dessert! Feel free to top them off with whatever you want!

Ingredients (makes 4 cups)

  • Coconut oil spray/non-stick spray
  • 1 cup granola (You'll want the smallest pieces possible, so you might want to smash or grind them up a little)
  • 1/4 cup melted coconut oil
  • 1 egg
  • About 6 tablespoons Greek yogurt
  • Berries of choice (I used raspberries and blueberries)
  • 1 tablespoon chia seeds

1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with coconut oil spray/non-stick spray.

2. In a medium bowl, combine granola, melted coconut oil, and egg. Make sure the granola is evenly coated so it all gets wet from the coconut oil and egg.

3. Spoon the granola mixture into the muffin tin, patting it down. Use a spoon to press down into the center to make a indent for the Greek yogurt. 

4. Bake for about 15 minutes. You may not need to blot the extra coconut oil off the cups when finished. Let cool for 5-10 minutes. You can remove the bowls with a knife, but they should come out easily. The granola cups should be firm and stay together. 

5. Top with Greek yogurt, berries, and chia seeds.