This awkward holiday week is KALE(ing) meeee…this CHILI SPICED SALMON bowl wit…
This awkward holiday week is KALE(ing) meeee…this CHILI SPICED SALMON bowl with this LEMON DILL hummus is doing quite the opposite though ?seriously anyone else find it hard to focus on tasks at hand? Getting back to some basics today…craving some extra veggies…not that I didn’t enjoy every moment of the chocolate and sugar and ice cream this past week, I’m in need of some wholesome food. Currently at Starbucks getting some work done, but I made this before I left…hoping to finish my end of the month work so I can finally get my nails done tomorrow and run some errands before the weekend. Happy Thursday!
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Deets: chili spices @eatmarkethouse Wild salmon (seasoned with chili powder, salt and pepper and seared in coconut oil for about 3 minutes per side on medium high), roasted tomatoes, leftover hassle back mini potatoes seasoned with Zaatar seasoning), avocado and hemp seeds, kale massaged with olive oil and lemon, and this hummus. Hummus: one can chickepeas (I remove outer layer with a paper towel), 2 tablespoons tahini, 2 tablespoons olive oil, 1/3 cup dill, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, 2 tablespoons lemon juice, 2 cloves garlic, 1/3 cup water. Blend until smooth in food processor and add water if you want it thinner. •
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