One of the things that I love about cooking is that it connects me to my meal. My meal becomes an experience, rather than the all-too-often game I play of waiting until the last minute to eat and then shoveling in whatever I can find to calm my hunger. It’s like a weird game of roulette I play, and it often ends up poorly.
This particular meal is perfect for those days when you let your hunger go on too long, but you still want to nourish your body with something healthy. Most of these items are pantry staples, and it’s super easy to swap out the beans or the fish for something else you have on hand.
Recipe inspired by Run Fast Eat Slow.
Ingredients:
1 can of wild caught salmon, drained
1 can of white beans (or black beans, or garbanzo beans, etc) drained and rinsed
chopped up onion to taste (I prefer red, and I have a heavy dose of onions because I love them)
sprinkled in with chopped up black olives, feta cheese, sunflower seeds - I usually keep it at olives and call it good
dressing made up of a few tablespoons of olive oil and a generous pour of apple cider vinegar, whisked
Directions: mix everything up in a bowl. Season generously with fresh ground sea salt and black pepper. Serve on top of crackers, on a bed of greens, or on toast… in a pita, or wrapped in a tortilla with arugula, or aside some roasted brussel sprouts…
You get the idea. Versatile, quick, delicious, and full of protein and fiber. Can’t go wrong!