Whole Grain Salmon & Avocado Bowl

I'm starting to get that feeling that summer is winding down. There are no sad feelings because I have been able to enjoy some super sweet moments with my family. Watching Riley change from a baby into a boy has been fascinating and terrifying and more wonderful than I could have ever imagined. He loves bugs, roaring, making up stories with us, and talking non-stop. There is never a dull moment and even though it's exhausting there isn't a moment I would trade. Sometimes, in the midst of it all, I neglect to put together a healthy and complete meal for myself. On those days when I'm lost in the wonder of watching a little boy explore the world around him, this whole grain salmon & avocado bowl is a serious lifesaver.

There are no frills with this one-bowl meal but I did make one change to the typical rice bowl: instead of using white or brown rice, I used a whole grain medley. Most grocery stores sell whole grain medleys in the rice aisle or the bulk section. The particular one I chose to use was a combination of brown and wild rice, bulgur wheat, and quinoa. The combination of textures and nutty flavor is perfect with the flaky salmon and creamy avocado. For a little brightness, I added some simple pickled red onions but you could use any kind of pickled vegetable you like. This time of year would be the perfect time to try some pickled zucchini.

It can be so easy to fall into the black hole that is "convenience food" that are often filled with sugar, bad fats, and ingredients that have been so far removed from their natural state that they have no nutritional value left. This whole grain bowl is convenient (make a large batch of the whole grain medley at the beginning of the week to have on hand), versatile, fast and so healthy.

And the biggest reason to make a healthy lunch like this for yourself? It will help you enjoy every moment of your day, whether you spend with a toddler or not.

Whole Grain Salmon & Avocado Bowl

Serves 1

Total time: 25 minutes

Ingredients

• 4 oz salmon fillet
• 1 teaspoon olive oil
• salt & black pepper
• 1 cup cooked whole grain medley
• 1/2 avocado, sliced
• Scant 1/4 cup pickled red onions (recipe here)

Instructions

1. Begin by heating the olive oil over medium-high heat. Meanwhile, season the salmon with salt and pepper.
2. Place the salmon in the pan and cook until golden brown, about 2-3 minutes, then repeat on the second side. Cook until the salmon is just opaque in the center.
3. While the salmon cooks, put the whole grain medley in a bowl and top with the salmon, avocado and pickled onions.

5 Recipes to Make for a Road Trip

We just returned from a week in Iowa/Minnesota. We drove. Did you know that there is a lot of Nebraska out there? And it all mostly looks the same? I'm sure it's a lovely state in some respects but when you're driving from Denver to Minneapolis it can be hard to see anything but the backs of your eyelids. Am I wrong?

It was all worth it to get to Minnesota though...

I'm not going to paint a rosy-colored picture for you when it comes to road-tripping with a 2 year old. It isn't easy and it certainly isn't always pretty. This time was worlds easier than the first road trip when Riley was only a year and a half old. This time we were able to play games like "I Spy", he was able to color without immediately dropping all the crayons and his coloring book on the floor, and a simple handful of cheese crackers kept him happy for at least 10 minutes at a time. Huge improvements. Seriously.

And yes. We let him watch some educational shows on our iPad. With a child who refuses to sleep in the car this is sometimes the only way I can keep myself sane.

The first family vacation we took as a threesome was when we visited Kyoto, Japan. Riley was almost 4 months old and I remember looking at his peaceful little face as he snoozed away on the Shinkansen. We strapped him into his carrier and explored some of the most beautiful places I've ever seen. Riley fell asleep in the peaceful bamboo forest, played on the tatami mats at restaurants while we slurped noodles and dipped tempura, and flirted with anyone and everyone who would pay attention to him.

Kyoto Lunchbreak | Set the Table

It was a wonderful, joyful trip as you can probably tell from the above photo. Plus, in Japan, we were never far away from a place that served incredible food. Handmade inarizushi, comforting Japanese curry, and big bowls of ramen were always around to fill our stomachs and keep us going. Unfortunately, the same is not true when driving through the Midwest in the United States. Rather than giving in to the many fast-food chains at each and every exit along the interstate, I wanted to give you some other options that will make you feel better about what you're putting in your body.

1. Quinoa Salad with Peas, Bacon & Golden Raisins

Sweet, salty, and healthy. This is an ideal alternative to heavy pasta salads that travels well. Pack the salad in mason jars for easy, spill proof storage and keep in a cooler.

2. Irish Soda Bread with Dried Fruit & Nuts

There is no denying bread's status as a great comfort food. Slice the bread and put it in an airtight container before you start your drive. Add a little almond butter and you've got a protein-filled snack to get you through those long hours of driving.

3. Chocolate Dipped Coconut Macaroons

These chocolate-dipped macaroons are the perfect 2-bite treats for long car trips. They are reasonably healthy and last for 2-3 days in an airtight container. No need to stick in the cooler UNLESS you are driving during a really warm time of year. In that case, stick 'em in the cooler so they don't melt everywhere. Got it? Good.

4. Smoked Salmon Dip in Endive Cups

Say hello to the perfect light lunch! Flavorful, filling, and easy to eat on the go. Or during a picnic in the back of your mini-van. Whatevs.

5. Smokey Homemade Cheese Crackers

Cheese. Crackers. Homemade. Need I say anymore? I'll take two handfuls pleaseandthankyou.

Salmon Sashimi Rice Bowl

This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass of crisp white wine this was an ideal way to end a long, busy day when I just didn't want to cook anything at all. And really, how could you not enjoy salmon sashimi, a perfectly poached egg and creamy avocado over rice?

Exactly.

We enjoyed this dish last week when my mom was visiting from Minnesota. For 10 days she helped me out by playing with Riley while I got some work done. She read endlessly, tossed a basketball countless times, braved the world of toddler crafts, and sang sweet lullabies. It was wonderful. When she stayed with us in Japan we made this rice bowl for her and she immediately fell in love. Since then, every time we are in the same kitchen, my mom requests this meal.

Sadly, salmon sashimi is not as easy to come by (or as affordable) as it was in Tokyo. Still, when we see a beautiful piece of fish this is usually how we enjoy it. Sometimes I'll make this exact recipe with broiled or pan seared salmon, which is delicious as well. Sprinkle the finished bowl with some nutty, salty furikake (want to make your own furikake? click here) and a drizzle of light soy sauce mixed with wasabi and there it is: perfection in a bowl.

I should ask: do you have a rice cooker yet? If you don't, you need one. Trust me. They are indispensable in my opinion. I'm not one to want frivolous appliances so I was wary of adding a rice cooker to our collection. In Japan, I realized very quickly that they get daily use in most homes. We may not use ours every day, but on average we break it out once a week. With the push of a button you can have perfectly cooked rice (white or brown) without having to do much of anything. And rice makes the perfect base for using leftovers. Got roasted veggies to use up? Toss them on top of some rice! Grilled chicken? Yep. Perfect. Not enough leftover chili for a full bowl? RICE.

Just trust me on this one. It's worth it.

More recipes you might enjoy:

• Perfect Soft Boiled Eggs at High Altitude

• Spicy Sesame Napa Cabbage with a Soft Boiled Egg

• Brown Sugar Miso Ice Cream

• 15 Minute Salmon Rice Bowls

Salmon Sashimi Rice Bowl

Serves 2

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

Begin by poaching the eggs:

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

9. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

10. Scoop the rice into two serving bowls.

11. Top with the sliced avocado, sashimi, and poached egg.

12. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

13. Serve immediately.

14. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

15. Scoop the rice into two serving bowls.

16. Top with the sliced avocado, sashimi, and poached egg.

17. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

18. Serve immediately.

Smoked Salmon in Endive Cups

I've been reading a lot of articles lately about being a mom. More specifically, they've been about being a mom who isn't afraid of imperfection. I have to admit that, while the thought of letting go a little is nice, I'm not sure how to get away from the feeling that all I want to be is perfect for my family. I don't mean that I need to be a perfect human being, but I want life to be something my children and husband look back at and love. That warm love that joy and comfort and laughter and security creates in our hearts. It's hard to know how to make that a reality when you yourself are still figuring out how to be a "grown-up" without making a total disaster out of everything.

I've been pondering this concept a lot lately and I've come to this conclusion: if we love- with generosity and joy and genuine acts- we are being as perfect as anyone can hope to be. We are providing a tool for our families, our friends, and our communities that will help them overcome difficult times and celebrate happy ones. Isn't that all any of us need? Someone who, without a doubt, loves us and does everything possible to make sure we feel that love in the every day moments so that when things get hard- really hard- we know we are not alone?

Perfection is not the goal. But creating an environment of cozy, comforting, lasting love? That is something to strive for.

And no. None of this has anything to do with smoked salmon appetizers. So let me explain the recipe I'm sharing with you today before you think I've sent you up the river without a paddle...

This time of year can get away from us. We get caught up in the cookie-baking, gift-wrapping frenzy of it all and forget that in 30 minutes we have to be walking out the door to attend so-and-so's Christmas cocktail party. And by the way, you're supposed to bring a dish to share. It happens to the best of us. I know. You don't have to make excuses in front of me- I've been there, too. So, in the spirit of holiday last-minuteness, I bring you the easiest, most elegant appetizer for the holidays. Smoked salmon is mixed with a little sour cream, cream cheese, a few green onions, and some lemon juice before being spooned into beautiful endive leaves. It's a fresh, flavorful recipe to counter the heavy choices that typically wind up making an appearance at soirees this time of year.

(If you'd like to make it even lighter, add greek yogurt in place of the sour cream.)

These little bites are perfect with the Meyer Lemon Gimlet I posted last week. Click here for the recipe!

Smoked Salmon in Endive Cups

makes 15-20 pieces

Total time: 15 minutes

Ingredients

• 8 oz smoked salmon
• 2 scallions, chopped
• 1/4 cup sour cream (or Greek yogurt)
• 1/8 cup cream cheese
• 2 tablespoons Meyer lemon juice (or 1 tablespoon regular lemon juice)
• salt and pepper to taste
• 2-3 heads endive leaves
• Additional scallions for garnish

Instructions

1. Cut the ends off the endive and separate the leaves. Rinse them well and lay out on paper towels to dry.
2. While the leaves dry,
3. Combine the sour cream, cream cheese, scallions and lemon juice in a medium bowl. Stir to combine.
4. Break up the salmon with a fork and fold it into the sour cream mixture.
5. Season with salt and pepper to taste.
6. Using a small spoon, scoop about 2 teaspoons worth of the smoked salmon into the endive leaves.
7. Arrange the leaves on a platter and garnish with additional scallions.

Top 5 Toddler Approved Foods

One of the most difficult things about parenting can be getting your child to eat a healthy, balanced meal. Riley has been an amazing eater for the most part, but now that he is getting closer to 2 years old he enjoys exercising his ability to reject what I’ve placed in front of him. He usually does this by throwing it on the floor. It’s great fun.

Fortunately, I have an arsenal of no-fail recipes that rarely see the floor. A lot of people ask me what I make for Riley and my answer is that 90% of the time I make the same thing for him that I’m making for Brad and myself. When that doesn’t work after a few tries, I’ll go to one of these 5 foods to make sure Riley gets healthy, nutrient-rich food into his little toddler body.

1. Riley’s Kale & Pineapple Smoothie

This smoothie has been a saving grace in our house and Riley ALWAYS finishes every last drop. Sometimes, he asks for more. "More, quease!" he says in his adorable little voice. I make this smoothie at least twice a week and Riley gets a huge amount of healthy green kale, protein rich almond milk, and sweet pineapple. You can substitute baby spinach leaves or even chard for the kale. I usually make enough so that I can have a glass as well, making it a double win. And no, the kale flavor is not as intense as it can be in some smoothies. So. Good. Click here for the recipe.

2. Basil Pesto + Pasta

I’m confident that I could put pesto on just about anything and Riley would eat it. We mix it into scrambled eggs, spread it on toast, and mix it in with whole wheat pasta. For the last 2 summers, I’ve grown an insane amount of basil and made a huge batch of pesto with it. I then freeze it in ice cube trays for a couple of hours, transfer it to a freezer bag and we’re ready to go for a few months. The frozen pesto is thawed in the microwave for a few seconds and stirred with warm pasta. On our “adventurous” days, I’ll add chicken or salmon as well. See below for my pesto recipe.

3. Grilled Cheese & Arugula Pesto

More pesto! I try to mix things up when I use pesto. I’ve fallen in love with this kale pesto recipe. It is creamy, full of bright flavors, and a beautiful shade of green (some kale pesto recipes end up paste-like and kind of a muddy color). I have a stash of it in the freezer next to the basil pesto. We also love arugula pesto on grilled cheese. Sometimes, I use a George Foreman grill (fancy, I know) so that I don’t have to add butter to the bread. This is the perfect lunch after a morning at the park.Click here for the grilled cheese recipe.

 4. Simple Roasted Salmon

Salmon is such a powerhouse when it comes to health and I try to work it into our weekly meal plan on a weekly basis. Typically, I buy my salmon in bulk and freeze portion sizes. They are easy to thaw last minute and even faster to cook. Riley loves it mixed with Japanese sticky rice and a little soy sauce or just plain with some healthy sides like apple slices and whole grain crackers. Find the recipe at the bottom of this post.

Cracker Stealer

 5. Homemade Cheese Crackers

OK- so this one is more of a treat than the first 4 foods on the list. But fortunately, you can make it healthier by adding some whole wheat flour. What’s most important in my mind is that I know exactly what is in these crackers (and can spell each ingredient). When I make these, Riley cannot keep his hands off of them from the moment they come out of the oven. Cheesy and hearty, these crackers make a perfect snack; it only takes a few rather than handful after handful to feel satisfied. Click here for the recipe.

Some other foods we typically have success with are roasted broccoli stirred into macaroni and cheese, peanut butter and banana toast with wheat germ, and yogurt. Always yogurt.

I hope this list helps some of you when it comes to a picky toddler! I really recommend trying the pesto. That one ingredient has been a revolution.

What are your most successful toddler meals? I’d love to be able to add to my list!

Roasted Salmon

Ingredients

• One 2-3 pound salmon fillet, skin on or off
• salt and pepper to taste
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 475 degrees F.
2. Season the salmon fillet with salt and pepper.
3. Place the butter on a rimmed baking sheet.
4. Melt the butter in the oven for 2 or 3 minutes, being careful not to let it burn.
5. Carefully remove the baking sheet from the oven and lay the salmon fillet over the melted butter.
6. Return to the oven and roast until the salmon is cooked through but not overdone, about 8-9 minutes. The salmon should flake easily with a fork and will be a very light pink (but not raw) in the center and more opaque near the surface.
7. Cut into portions and serve.

Basil Pesto

Ingredients

• 4 cups basil leaves, tightly packed
• 2 garlic cloves (equal to 2 tablespoons chopped)
• 1/4 cup pecans, walnuts, or pine nuts
• 2 tablespoons fresh lemon juice
• 2/3 cup olive oil
• salt and pepper to taste

Instructions

1. Combine the basil, garlic, nuts and lemon juice in the bowl of a food processor.
2. Pulse a few times until just combined and roughly chopped.
3. With the food processor running, gradually add the olive oil.
4. Transfer the pesto to a bowl and stir in salt and pepper to taste.
5. If you would like to freeze the pesto, spoon it into an ice cube tray and top with a little extra oil this helps preserve the color).
6. Freeze for an hour or two until frozen through.
7. Transfer the pesto cubes to a freezer bag and store for up to 3 months.

Simple Poached Salmon Recipe

The past 2 weeks have been a bit of a whirlwind. Brad, Riley, Decorah-the-dog and I got in the car at 5:30am on July 13th and drove until about 10:00pm. Riley slept a total of 20 minutes the whole day. Decorah-the-dog bolted out of the car at a gas station and got hit by a car (she's fine, thankfully) and we all felt a little bit of "what on earth were we thinking?" as we drove through Nebraska and into Iowa. But that night, we stayed with some dear friends from our Luther College days. That was all we needed to remind us that this trip was going to be worth it in so many ways. The next morning, we lingered at our friends house after enjoying some scrambled eggs, avocado, and toast (my favorite breakfast combo!), and headed further east. We spent the next night in Indiana with some family that we rarely get to see. The next day, we drove north to Saugatuck, Michigan to stay with friends we met in Tokyo. They have a summer home there and are very close to the lake. We spent time chatting about our days in Japan, wondering what the coming years will hold for us all, and feeling determined to make this trip a yearly event.

For the most part, the majority of the trip went smoothly. We had a few bumps in the road but we all made it from Michigan to Minnesota in one piece, even after getting lost on the Upper Penninsula in Michigan at 1:00am. It's scary-dark there at night. There are no street lights, very few buildings, and when there is a bridge closed things get very complicated, as we found out.

Family Portrait @ Lake Michigan

In spite of all the bumps in the road, we have made some wonderful memories on this trip. I got to meet up with some blogger buddies, which was SO great. Living in Japan, I found myself wishing that I could meet more people from the blogging community in person. (It's a little difficult when you live on the other side of the globe.) So this was a great thing to be present for. We enjoyed a little lunch, some cocktails, and got to know each other a little better. Thanks to Kristen from Dine & Dish, Liz from The Lemon Bowl, and Sheila from Eat 2 Gather for being so nice and welcoming!

Torch Lake

Decorah Swimming in Michigan

Now, Riley and I are in Minnesota with my parents, Brad and Decorah-the-dog have gone back to Colorado, and we are soaking in what little is left of summer. We just got back from Duluth yesterday, which was magical as always. I'll write more about that later. For now, I want to share one of my new favorite ways to prepare salmon: poached. It's light, simple, and healthy with lots of fresh flavor using seasonal ingredients. I have always loved salmon. It was one of my favorite foods in Japan, too. We would have it at least once a week at our house and it was always the first type of sushi we would order. You can't go wrong with a classic, right? Riley loves salmon too, which is great because it has so many good things in it to help him grow. That makes everyone happy!

Salmon Monster!

He's huge, isn't he? He'll be 2 years old in 4 months. FOUR MONTHS. Just sayin'.

Salmon for Poaching

This salmon is poached in white wine, a tiny bit of butter, and lots of fresh herbs. I use whatever is available, but I've written my favorite combination in the recipe below. From start to finish, this takes less than 30 minutes to prepare and dirties very few dishes (always a plus at my house).

All you need is a skillet with a lid and you're all set!

Herbs for Poaching Liquid

Poached Salmon Recipe

How to Poach Salmon

I used salmon without the skin, which worked well in my nonstick skillet. Skin-on is the more traditional way to go, but either way will work beautifully. If you have salmon that has an especially low amount of fat in it, I would suggest adding a touch more butter to the poaching liquid but that is totally optional.

Incidentally, this meal is the perfect light solution to dinner after a long road trip. Perfect with a salad of mixed greens, blueberries, and Gorgonzola cheese.

Simple Poached Salmon

Recipe adapted from Simply Recipes

• 1 lb salmon fillets or large piece of salmon
• 1/2 cup dry white wine
• 1/2 cup water
• 1 teaspoon butter
• 1 bunch fresh chives
• 3 sprigs fresh thyme
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• salt and black pepper

Season the salmon with salt and black pepper.

In a large, nonstick skillet, combine the wine, water, butter and herbs. Bring to a simmer over medium heat.

Add the salmon, skin side down if it has skin, and cover. Cook for 5-10 minutes depending on the size of the salmon and how done you'd like it.

Season with additional salt and pepper if necessary. Serve immediately.