Meal Prep: Berry Pecan Salad

Happy Thursday, or as I like to call it pre-Friday! This week has flown by and I haven't had any down time to write up any of the recipes I've made. Hopefully this weekend I will have time because HOLY MOLY I made the BEST pancakes! I am a bit of a pancake snob, but these pancakes are fluffy, delicious, best of all they're healthy- low carb, low fat, high protein, gluten free and can be vegan! Is your mind blown yet? It took a decent amount of tinkering to get the recipe right, but now it is dead on. I'm getting giddy just thinking of sharing it (weird I know). 

Anyway I needed to share the second half of the meal prep for this week, the berry pecan salad. To me this salad screams summer. It's bursting with fresh fruits and it contains pecans, which are a great source of healthy fats. I loved having this salad for lunch at work. Most days I threw in salmon burger to have more protein in the salad. This salad is definitely the perfect way to kick off summer!

Berry Pecan Salad

• 2 cups kale, spinach, romaine lettuce mix
• 3 strawberries, sliced
• 1.5 tablespoons blueberries
• 1.5-2 tablespoons pecan halves, I used unsalted
• approx. 1.3 tablespoons no sugar added dried cranberries
• 1/8 cup mandarin oranges in water, don't get the kind in syrup it just added calories and lots of sugar

Combine everything in a bowl or tupperware container and keep in fridge until you're ready to eat it. If you're packing it for lunch I would recommend using a cold pack to keep it cold- no one likes room temperature salad.

For added protein top the salad with a salmon burger.

*The ingredients listed are for one salad. It's easily doubled or tripled though. 

Thursday Thoughts #7

1. I got to go to a fish store! That probably doesn't sound overly exciting and I'm probably lame for getting excited about it, but dang it I had fun! I used to have an aquarium, but dealing with the mess got old and when all my fish died I got rid of the tank. I still like going through fish stores and looking at all the pretty fish. My favorite fish are always bright and colorful. Plus the jellyfish bubbler was just awesome (again I'm strange I know).

2. Not overly shocking, but I had an açai bowl on Sunday. However, I tried a new granola a few weeks back and I seriously cannot get enough of the stuff! Crunch Granola comes in 3 varieties, it's gluten free, it's made in Michigan, and it donates part of it's profits to a local food bank! It's only available in Michigan stores right now, but order some online because IT IS AMAZING! The peanut butter and chocolate is my favorite!

3. Speaking of made in Michigan Naturally Nutty peanut butter has a variety of products that are made in Traverse City (in Northern Michigan). They're so good! Meijer carries their products in the peanut butter aisle FYI. Naturally Nutty has almond butter, peanut butter, and trail mix. I am all about supporting Made in Michigan products, especially when it involves nut butters :)

4. As my brother would say I like to live in the "Danger Zone" (it's a semi-old song for those of you who don't know). My brother likes to bust out that song at strange times. I really hate getting gas and now that I have to drive over an hour each way for my internship I go through gas like none other. I'm glad gas is cheaper this summer, but it's still depressing to fill up my tank. 

5. Awkward photo #5010101- but really. I hate selfies, but I love this shirt! I got it years ago on clearance and I think I've worn it a total of 2 times (including the day I wore it). I pulled it out from the hidden realm of my closet and was like yes I'm wearing this. It's silk and so crazy soft. Sadly to comply with office dress policy I had to wear a blazer over it, but as soon as I got to my car after work the blazer came off. It's literally the perfect work day to fun night shirt.

6. Sneak peak! A heart shaped pancake to tell of my LOVE for these pancakes. No joke these bad boys are my favorite pancakes- and I'm a pancake snob! These are no ordinary pancakes, they're low carb, low cal, low fat, high protein, gluten free, and can be vegan! Excited? You should be! Best of all there's no crazy ingredients. 

I hope you're having a wonderful Thursday! Go out and enjoy the sunshine! 

Meal Prep Monday: Salmon Burgers

Happy Meal Prep Monday!! The weekends seem to be FLYING by, or is it just me?! It rained poured for most of the weekend so the do list got switched from outdoor work to indoor work. It got freezing cold on Sunday, but it's supposed to warm up this week so fingers crossed that June is sunny and warm!

On a side note now that it's officially June only 20 days until my birthday!! I got excited because I got my notice that it's time to renew my drivers license. Everyone thought I was weird for getting excited about having to go to secretary of state but I get to take a new picture and I am thrilled that I won't look 16 in my pictures (goodbye ugly t-shirt!). 

Anyway this weeks meal prep is super simple! I made salmon burgers and a berry pecan salad for lunch at work. I don't want to make this post a mile long so I will post the salad soon. These salmon burgers took me less than 10 minutes to prep and pop in the oven. When I used the frozen salmon it did take me a little longer only because I had to cook the frozen salmon for a bit and then do the rest of the prep, but regardless it is an easy peasy meal that is ready in well under an hour! It's packed with protein that is sure to power you through your work day!

Salmon Burgers

• 13 ounces raw salmon, skin off
• 1 small onion, sweet or spring work best
• 2 Tablespoons gluten free breadcrumbs
• 1 teaspoon fresh lime zest
• 1/2 teaspoon chili powder (add more or less to taste)
• 1/4 teaspoon dill seafood seasoning
• pinch ground black pepper
• pinch garlic powder
• 2 teaspoons Dijon mustard
• 6 Tablespoons egg whites

Line a baking sheet with tinfoil and spray with nonstick cook spray or coconut oil. 

Preheat the oven to 400F degrees.

First dice the onion.

For the salmon you can use frozen salmon, however you will have to cook it for a bit first. For the frozen salmon I cooked it at 400F for 12 minutes, then broke it apart and put it in the food processor.

Cut the raw salmon into chunks and add to food processor. 

Add the onion to the food processor with the salmon. Process until everything is minced.

When the salmon and onion are combine add the remaining ingredients to the processor- bread crumbs, lime zest, chili powder, pepper, garlic powder, mustard, and egg whites.

Process until everything is well combined, but you don't want to over process everything and make a paste.

Scoop 1/2 cup of the burger mixture at a time onto the baking sheet. This will make 5 burgers.

I used a fork and pressed the patties down to be thinner and more "burger like."

If the salmon is completely raw cook at 400F for 18 minutes, flipping the burgers halfway through. 

If the salmon was frozen and had to be cooked cook for 7 minutes, flipping halfway through. 

Cook time may vary depending on the strength of your oven.

Serve warm or allow burgers to cool before storing in fridge. Burgers also freeze nicely.

Nutrition per serving:

MACROS: 4C/4F/17P

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 161
% Daily Value *
Total Fat 4 g	6 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 13 mg	4 %
Sodium 313 mg	13 %
Potassium 15 mg	0 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 0 g	2 %
Sugars 1 g
Protein 17 g	34 %
Vitamin A	1 %
Vitamin C	4 %
Calcium	1 %
Iron	3 %