Nourish Northwest

We used to teach this recipe in our Food and Mood cooking class. It’s a favorite of mine and comes together easily with the use of canned salmon. People were always surprised at this ingredient choice but it’s a step easier than using fresh, plus it tastes just as good, is more affordable and is equally nutrient dense. Make sure to not skip the sauce… it’s the best part and a good source of those little omega 3 packed anchovies. Enjoy!

I always turn to these crepes when I realize my kids haven’t been eating a lot of veggies lately. These come togther easily but flipping the crepes does take a little practice…I typically mess up the first several every time before I get it right. The end result is worth it… perfect plain or stuffed with lemon ricotta or cream cheese and salmon.

In the eleven years I’ve had this blog, I’ve posted hundreds of recipes and this is only the second one that included beef. There are many reasons for this, the number one being that I don’t cook with/eat much meat myself and simply don’t have that many meat related recipes in my repertoire. In general I follow a diet heavy in plants for both nutritional reasons and taste preferences. While I strongly believe that plants are both better for the environment and health (for most people), I equally firmly believe that all foods can have a place in the diet should you so choose. A few months ago I started cooking for a client who follows a meat heavy diet, forcing me to become more comfortable with cooking meat. This recipe has become a favorite in my household and one that we have made several times. It’s very hands off, has tons of flavor and is super tender, which is great for my little ones, who gobble this up. If you choose to include some meat in your diet, you gotta try this recipe! You will love it!

Sometimes you just need an easy dinner that no one is going to complain about… and I don’t know many people that would complain about a creamy pasta dish. This is a perfect quick, yet elegant spring time dinner. Enjoy!

I just realized this recipe is not on our blog and I simply can’t believe it being that it is the recipe that I have literally prepared the most times for Nourish Northwest corporate cooking demos and given out to clients in meal plans. It is also the recipe that my clients cook the most often. Why??? Mostly because it is so delicious but it is also balanced, filling and easy to batch cook for a week’s worth of lunches. I’m not exaggerting when I say that everyone who has had this salad loves it!

While I am resposible for introducing this salad to thousands of people, I cannot take credit for creating it. It is adapted from The Perfect Protein Salad from the deli at Seattle’s PCC Markets. When I lived in Seattle during grad school, this was a very common meal of mine. We adapted it to make it vegan, gluten free and just a little simpler to prepare. Enjoy! I just KNOW you will love this one!