Lite Bite: Asian Sheet Pan Salmon and Veggies

Asian Sheet Pan Salmon and Veggies
serves 2 (with leftover veggies)

Ingredients:
2, 4 oz Wild Caught Salmon Filets, boneless, skinless
1 lb. asparagus spears, ends trimmed
1 lb. baby carrots or veggie of your choice (broccoli, sweet potatoes or bok choy would be great
1 Tbsp. coconut aminos
1 Tbsp. almond butter
1/2 tsp. agave or honey
1/2 tsp. ground ginger
1/2 tsp. garlic powder
salt and pepper
sesame seeds

Directions:
Preheat your oven to 400 degrees. On a parchment lined baking sheet arrange veggies and salmon so everything is on an even layer. Season the salmon and veggies with salt and pepper.

In a small bowl whisk coconut aminos, almond butter, agave, ground ginger and garlic powder. Brush 1/2 of the sauce over the salmon and veggies. Bake for 10 minutes, then brush with remainder of the sauce. Bake for another 5 minutes.

Divide among plates, sprinkle with sesame seeds and serve.

Annie

Bites of My Life

Back to school for some, back to the same for me. Adult life is slightly depressing this time of year without the excitement of back to school shopping, new teachers and the first day of school. But them I'm reminded that summer doesn't end so abruptly, I'm getting paid for how I spend my day instead of having to study and I love what I do, and let's be honest, I didn't love school. So all is still right in the world. 

Bites last week consisted of chili, a steak (YUM <--especially from this veggie loving gal), toast ;), salmon, breakfast foods, a grill out and ice cream! Non edible bites included finishing another book and starting a new one (follow me on goodreads!!), rain, and more rain and one last pool day of the season.

-It's been raining cats and dogs in Oklahoma (which I've been loooooving). It's giving us a taste of fall and cooler wedding, which quickly meant chili night in our house! P.S. top your chili with a dollop of guacamole instead of sour cream and thank me later. 
-Morning mirror selfie to show off my new Made By Maddie earrings. Loving this red and turquoise combo! 
-If you follow @themorningtoast on instagram, this was my picture they reposted. If you know you know, if you don't, don't worry. 
-Spent too much on this salmon. Baked it, made a mustard sauce, roasted asparagus, got real excited... only to be let down real quick. It tasted fishy and gross and now I probably won't eat salmon for at least 3 months. Let alone buy it. 
-Book 11 out of my 12 in a year goal! I'm crazy! PSA: this book will make some heads turn if you read in public. I had too many people comment on it while I was reading on the elliptical. All boys too on that note. Just beware you will have to explain yourself if caught in public reading Lauren Weisberger's new book aka the author of The Devil Wears Prada.
-This mix >>>> almonds, pistachios and dark chocolate covered espresso beans. Killer afternoon slump snack. 
-This muffin mix has been sitting in my pantry for too long. Woke up Saturday morning with an itch to bake and I was very pleased with how these Gluten Free Blueberry muffins from Brandless turned out. I'm also nostalgic to muffins from a box. That's how it was done when I was little, and sometimes food from a box just needs to happen.
-My first attempt at protein pancakes. Look amaze tasted ehhhh. I got some tips after sharing this photo on social media, so another go will be happening soon.
-A ice cream craving cured with the OG. Frozen yogurt twist on a cone from Braum's. My order since I was little. 

Annie

Open-Faced Smoked Salmon Sandwich

We had a major salmon moment this past weekend. It was salmon for dinner, salmon for lunch, and if we had any leftovers we would have scrambled some into our eggs for breakfast! 

When I was waiting in line at the butcher counter to get our salmon filet for dinner, the smoked salmon caught my eye. I love bagel and lox but rarely get the chance to eat it. My dad and I have been talking about how we need to get some smoked salmon (lox) and do something with it. I picked up a package and then created this super easy sandwich for lunch the next day!

It's a take on bagel and lox (the classic breakfast bagel with cream cheese, smoked salmon and red onions), but I switched it up a little bit to make it more acceptable for lunch. The recipe makes one sandwich, so the ingredients are a little vague. 

Smoked Salmon Sandwich
recipe makes one open face sandwich

Ingredients:
1 slice of whole wheat bread, toasted
Big spoonful of mascarpone cheese (cream cheese will work too)
dash of dried dill
pinch of minced garlic
2-3 thin slices of packaged smoked salmon or lox (I used Spence & Co.)
a few spinach leaves
a few scallion or red onion slices
salt and pepper 

Directions:
While your bread is toasting, mix together the mascarpone, dill and garlic. Spread the mixture on your toasted bread, layer on the spinach, then salmon. Top with scallion slices and garnish with salt and pepper. Slice diagonally and enjoy!

The sandwich was so good and made for the perfect lunch! It was a good change from the standard ham and cheese. I've been thinking about it since last Saturday...

Annie

Friday Night Dinner

I know it's Tuesday, but we are talking Friday night dinners today. For all you Gilmore Girls watchers, you know how important "Friday Night Dinners" were. I got home last Friday and I was ready to hit the kitchen. My sister and I took over and made dinner for my mom and dad. We planned the meal and made sure we had all the ingredients. It ended up being a lot simpler than I thought it would be and came together really quick.

We decided on poached salmon with feta and pesto (original recipe here), honey and parmesan roasted brussels sprouts (original recipe here), pear and candied walnut salad and ginger cookies for a late night dessert!

I'm big on meals. I love reading blogs and getting new recipes, but I'm always left with well what am I supposed to serve with this cheesy caprese quinoa bake?? Help me out food bloggers and give me tips for side dishes.

I'm here to help out all you meal planners. I don't have the recipe for the salad because it is tucked away somewhere in the mass amount of recipes my mom keeps, but I can give you the salmon and brussels sprouts recipe! 

Poached Salmon with Pesto and Feta
serves 4 people

Ingredients:
1 lb salmon filet
1/2 cup chicken stock
1/2 cup dry white wine
2 cloves garlic, sliced thinly
1/2 teaspoon salt
1/4 cup fresh basil pesto
1/4 cup crumbled feta cheese

Directions:
Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitting lid). Add the salmon filet and lay the garlic slices evenly over the top to coat the fish. Cover with the pan’s lid and let the fish simmer in the hot stock for about 10-15 minutes, or you’ll know it’s done when it flakes as you press the flesh with a fork (I cooked the whole pound of salmon at once so it took a little longer. Remove the fish from the pan immediately, discard garlic, and spread evenly with pesto while the fish is still hot. Sprinkle with feta and serve!

Honey and Parmesan Roasted Brussels Sprouts
serves about 4

Ingredients:
1 lb fresh brussels sprouts
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. onion powder
pinch of pepper (to taste)
1/4 cup parmesan cheese, grated
1/8 cup honey

Directions:
Preheat oven to 450 degrees. Line a sheet pan with foil and spray with non-stick cooking spray. Place brussels sprouts on prepared pan and spray with cooking spray (this helps seasonings to stick). Season with salt, pepper, and garlic and onion powder. Divide parmesan cheese evenly over brussels sprouts.

Roast brussels sprouts for 12-15 minutes, or until parmesan cheese becomes lightly golden brown. Remove from the oven and drizzle honey evenly over brussels sprouts and enjoy!

The whole meal came together in about 25 minutes! It is simple to make, but very impressive! Since I don't have the pear salad recipe any side salad would be just as great!

The recipe for my ginger cookies we had for dessert will be coming soon!

Annie