I would love to collaborate with you! I have gotten emails and comments from some of my amazing readers and I would love feature some of your blogs. 

Simply send me an email with a link to your blog. If there is a certain recipe you want me to showcase please tell me! I hope to have a blog to share with you every week or two. I can't wait to see all of your awesome blogs!

Turkey Pecan Salad

All of the muscles in my neck and back ache and I am exhausted. Home improvement projects are not fun. My dad and I have been mudding and peeling a border off of the walls in my brother's old bedroom. Peeling a border off is horrible and we still have to sand and then paint, UGH!

Tonight we finished peeling the border off and after I was in no mood to make a complex dinner. Salads are always my quick go to and tonight was definitely a salad night. 

Turkey Pecan Salad

• 1.5 cups organic spring mix lettuce
• 1/5 avocado, diced
• 1/3 cup diced bell pepper, I used red and orange
• 3 cherry tomatoes, sliced in half
• 1 tablespoon unsalted sunflower seeds
• 1 tablespoon pepitas
• 1 tablespoon pecans
• 1 teaspoon dried tart cherries
• 1 teaspoon organic coconut flakes
• 2 slices oven roasted turkey breast

I always save the smaller toppings, like sunflower seeds and coconut flakes for the very top of the salad. It makes it look more presentable, but it also helps everything spread out as lettuce underneath is eaten. 

It was a quick and healthy meal full of flavor. I will definitely be making it again!

Almost Salmon Florentine

This is going to sound strange, but stick with me. I love salmon. It can be prepared almost any way and I will eat it, however I am not a fan of cheese. When I do eat cheese there are only a few types that I will eat. 

Traditional salmon florentine is made with ricotta cheese, but I can't stand ricotta cheese. So, I broke the mold and made salmon florentine without ricotta cheese. While it goes against tradition it is still delicious- and if you don't like ricotta cheese (like me) this recipe is just for you!

Almost Salmon Florentine

• 3 salmon fillets 
• 1/2 small yellow onion, diced
• 1 Roma tomato, diced
• 1 9 ounce package organic frozen spinach
• 1 teaspoon olive oil
• pepper to taste

In a small mixing bowl toss the diced Roma tomato and yellow onion in olive oil. Add in pepper if desired. Set aside.

Spray a skillet with nonstick cook spray and turn to a medium heat.

Once skillet is heated cook the spinach until it is almost completely melted. Add in tomato and onion. Sauté until onion is lightly browned then remove from heat.

Preheat oven to 400 degrees.

Line a small baking sheet or pan with tin foil. 

Place salmon fillets on baking sheet. Drizzle fillets with oil oil if desired. 

Top salmon fillets with spinach, tomato and onion mixture.

Bake for 20-25 minutes. Check that salmon is all the way cooked through. The salmon should be tender and fall apart when lightly prodded with a fork. 

Serve immediately. Store leftovers in an airtight container in fridge for no more than three days.