The nice thing about my "real" job and my "side" job are that they both involve wellness. This means that I get to attend some pretty neat conferences and seminars where I get to learn new things to help aid in my knowledge of healthy living.
Recently I had the good fortune of hearing Dr. Ann Kulze speak at a conference about how nutrition impacts health. She was a keynote speaker, but also had a breakout (which I attended) that revolved around Brain Food. For those of us in the nutrition world, there are a handful of foods that you can eat to improve your brain health. I was pleased that her list was similar to the one that I use in my seminars (always helps when your research lines up with those of actual doctors!).
I began thinking more about her talk, and about my own brain health. Of course, when I came home that night I made myself a heaping salad with many of the foods she suggested - which leads me to this recipe.
I've never really been a big fan of canned fish - the smell of canned tuna makes me gag (although a fresh tuna salad sandwich always looks appetizing to me!). I thought I would try my luck at canned salmon - and wouldn't you know, I actually liked it! This may be my first step in trying canned tuna too.
This salad is a much heartier one than I normally eat - making it absolutely perfect for the cold weather months when you're craving a salad with bold flavors.
Brain Food Salad
serves 2-4 (I can seriously eat this whole bowl by myself!)
Salad:
1 bunch of kale, stems removed and sliced thin
drizzle of olive oil
1 can salmon, drained (you could easily use fresh fish or white beans instead)
1 pint cherry tomatoes, halved
2 hard boiled eggs, sliced
1 clove garlic, minced (or pressed if you're unsure of raw garlic)
1 avocado, pitted and cubed
1/4 c raw walnuts, crushed
Dressing:
1/4 c EVOO
1 T Dijon mustard
1 T champagne vinegar
salt & pepper to taste
In order to eat kale raw you really must massage it, as it's a thicker leafy green. Start by putting your sliced kale into a bowl, drizzle EVOO and use your hands to massage the greens. Work the EVOO into the kale for about a minute. Then add the rest of the ingredients to the bowl and toss with dressing.
Recently I had the good fortune of hearing Dr. Ann Kulze speak at a conference about how nutrition impacts health. She was a keynote speaker, but also had a breakout (which I attended) that revolved around Brain Food. For those of us in the nutrition world, there are a handful of foods that you can eat to improve your brain health. I was pleased that her list was similar to the one that I use in my seminars (always helps when your research lines up with those of actual doctors!).
I began thinking more about her talk, and about my own brain health. Of course, when I came home that night I made myself a heaping salad with many of the foods she suggested - which leads me to this recipe.
I've never really been a big fan of canned fish - the smell of canned tuna makes me gag (although a fresh tuna salad sandwich always looks appetizing to me!). I thought I would try my luck at canned salmon - and wouldn't you know, I actually liked it! This may be my first step in trying canned tuna too.
This salad is a much heartier one than I normally eat - making it absolutely perfect for the cold weather months when you're craving a salad with bold flavors.
Brain Food Salad
serves 2-4 (I can seriously eat this whole bowl by myself!)
Salad:
1 bunch of kale, stems removed and sliced thin
drizzle of olive oil
1 can salmon, drained (you could easily use fresh fish or white beans instead)
1 pint cherry tomatoes, halved
2 hard boiled eggs, sliced
1 clove garlic, minced (or pressed if you're unsure of raw garlic)
1 avocado, pitted and cubed
1/4 c raw walnuts, crushed
Dressing:
1/4 c EVOO
1 T Dijon mustard
1 T champagne vinegar
salt & pepper to taste
In order to eat kale raw you really must massage it, as it's a thicker leafy green. Start by putting your sliced kale into a bowl, drizzle EVOO and use your hands to massage the greens. Work the EVOO into the kale for about a minute. Then add the rest of the ingredients to the bowl and toss with dressing.
Since your brain is made of mostly fat, it needs healthy fats to ensure it's functioning in a healthy manner. The healthy fats from the salmon, egg yolks, walnuts and avocado are like a quadruple bang for your buck! Dark leafy greens like kale offer more nutrients per calorie than any other food. The garlic and EVOO are both anti-inflammatory foods.
Pretty much everything in this salad helps you maintain a healthy brain and body - so eat up and enjoy! If you are only cooking for one or two, this salad keeps nicely in the fridge for a couple days. I would suggest making the dressing separate and only dress what you plan to eat at that sitting. You can easily pack up more dressing and salad for a brown bag lunch, or dinner the next night.
Pretty much everything in this salad helps you maintain a healthy brain and body - so eat up and enjoy! If you are only cooking for one or two, this salad keeps nicely in the fridge for a couple days. I would suggest making the dressing separate and only dress what you plan to eat at that sitting. You can easily pack up more dressing and salad for a brown bag lunch, or dinner the next night.
Enjoy!
XoXo,
Nicole
XoXo,
Nicole
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