Recipes, Uncategorized

Strawberry Spinach Salad

white bowl filled with green spinach, cooked chicken, strawberries, red onion, pecans, and goat cheese

Strawberry Spinach Salad: Foodie Friday

TGIF y’all! Boy has it been a long week, I am ready for the weekend. This Friday I bring you a super simple salad that is definitely one of my favorites. The sweet and savory combo hits the spot and you can have this meal ready to go in no time at all. Just what I like on a Friday night.

Strawberry Spinach Salad: What you will Need

This recipe calls for very minimal ingredients and you can add or subtract as you fancy.

  • Spinach ( Organic Baby is my preference)
  • Strawberries (Organic as usual especially berries)  If you don’t care for strawberries you can try blueberries, raspberries, blackberries or a combo of all the above.  You can also sub for apples, pears, or peaches.  If you are in a big pinch add in dried fruit of your choice
  • Pecans you could also sub almonds, or walnuts.  if you have a nut allergy sunflower seeds work wonderfully
  • red onion
  • cooked chicken breast.  You can also sub in a rotisserie chicken for quick prep
  • goat cheese
  • Add olive oil and vinegar vinaigrette.  You can also sub in balsamic, poppy seed dressing, or homemade.

Strawberry Spinach Salad: Directions

  1. Start by breaking up your spinach into smaller pieces if you desire.  This is not necessary but we prefer our leaves more bite sized.
  2. Wash and slice your berries use as few or little as your desire
  3. Dice about a fourth to one half of red onion
  4. Add in your cooked chicken I use around a pound for four servings
  5. Add in around four ounces or a cup of pecans
  6. Add in four ounces of goat cheese
  7. Combine all of these ingredients
  8. Add dressing of your choice.

Strawberry Spinach Salad: Dressing Options

Below are a few of my favorite go to premixed dressings that can be found at most local grocery stores or on amazon. I like that they do not contain high fructose corn syrup, are made with olive oil, and have very little ingredients. You absolutely can mix a dressing with one part vinegar to two or three parts oil and add in spices of your liking.

It is World breastfeeding week and in honor of that I would love for you to check out my previous blog post on breastfeeding here.

Newborn baby in white sheet with pink bow in hair

Whats up Wingo:

This past weekend I was able to get the master closet organized and am super pleased. During all of that organization I found and purchased this mirrored jewelry organizer. It was just delivered from amazon and I can’t wait to get it put in the master closet. If you missed my previous post this week about vitamin d and how important it is click the link here. I also posted a picture of our sloppy Joe sweet potato to Instagram it was a big hit! Make sure you are also following me on Instagram for more frequent postings. What have you all been up to this week? Let me know what recipes you all would like to see in the future. Happy Eating!

Disclosure: As an Amazon Associate I earn from qualifying purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link. Thank you for your support.

Recipes, Uncategorized

The Best Gluten Free Salmon Cakes

White plate salmon cakes and remolaude dipping sauce

The Best Gluten Free Salmon Cakes: for Foodie Friday

I hope everyone has had a good week and is looking forward to the weekend. Today I have a recipe for you that features the best gluten free salmon cakes. Growing up my mom frequently made salmon cakes and they were always a big hit. I didn’t realize just how simple and healthy those lovely golden brown patties could be. Now that I am gluten free I find these as a super easy go to meal when I need to get a little more fatty fish into my families diet. Stay tuned for the recipe, but first I’m going to tell you a little bit about why you need to make these cakes.

The Best Gluten Free Salmon Cakes: High in Omega 3s

Salmon is considered a fatty fish and it is high in Omega 3s. As I have mentioned in a previous post Omega 3s are essential to our diet. Essential fatty acids are those that can not be made within the body but instead are obtained through our diet. Eating fatty fish a few times a week is a great way to ensure that you are getting adequate levels of omega 3s. The only problem with this is cooking fish the same old way can get super boring. In comes the Salmon Cake to the recipe rut rescue.

The Best Gluten Free Salmon Cakes: Family Friendly Recipe

This recipe is not only healthy and easy but is family friendly. It can be difficult to get kids to eat fish at times especially fish with a stronger flavor like Salmon. This recipe is definitely kid friendly and once you add my Remolaude sauce it will be a big hit.

The Best Gluten Free Salmon Cakes: Ingredients

cutting board with sliced lemon garlic and red onion

For this recipe you will need the following:

For the cakes: Serves four to six

  • four 6 oz cans salmon skinless boneless. Wild caught is the best
  • 1/2 cup red onion diced
  • 1 egg
  • salt pepper to taste
  • 1/2 tsp garlic powder
  • a splash of lemon juice
  • 1/2 c almond flour
  • 1 tbsp parsley dried
  • 1 tbsp old bay seasoning or seafood seasoning of choice
  • 1/3 cup gluten free panko bread crumbs plus more for dredging
  • 2 tbsp coconut oil for frying the cakes

Remolaude Sauce ingredients: You may want to double your recipe its just that good

  • 2 cloves garlic finely diced
  • 2 tablespoons red onion finely diced
  • 1 tbsp relish I used dill
  • dash hot sauce. I prefer franks
  • 1/2 tbsp Dijon mustard
  • 1/2 cup mayo
  • 1/2 lemon juiced
  • dash of pepper and old bay seasoning

The Best Gluten Free Salmon Cakes: Directions

Remolaude Sauce:

This sauce can be made ahead and actually tastes better if done so. However if you are in a hurry it is still delicious if made right before serving.

Finely dice 2 cloves garlic and two tablespoons onion place in a medium bowl. Add relish, mayo, Dijon mustard, dash of hot sauce, half of lemon that is juiced, and spices. Stir all to combine.

Refrigerate until ready to serve.

bowl of remolaude sauce on counter top

Directions for the Cakes:

Start by draining your salmon place into a medium to large bowl. To the bowl add one egg, 1/2 cup diced red onion, splash of lemon juice, spices, and salt and pepper to taste.

Next add in 1/2 cup of almond flour and 1/3 cup gluten free panko bread crumbs. Combine the ingredients and refrigerate for about 10 minutes. After refrigeration If you find your mixture to be do dry add an extra egg or if to moist add addition bread crumbs. Use your hands to form into patties however large or small you prefer.

Fill the bottom of a plate with some additional bread crumbs and dredge your patties in the bread crumbs and press to coat flip and press on additional side.

To Fry:

Put two tablespoons of coconut oil in a frying pan and heat to medium high heat. If you do not like the taste of coconut use refined coconut oil instead of unrefined. You can also use a different oil of choice.

Once your oil is warm add your patties in a single layer pan fry until golden brown. Flip and fry on additional side.

Once cooked through and golden brown place on paper towel lined plate to absorb extra grease.

Serve along side coleslaw or sweet potato fries and enjoy!

Check out my other recipes for more salmon inspiration.

Foodie Friday: Cobb Salad With a Twist

Whats Up Wingo

I hope you all had a great week and enjoy your weekend. We plan to do some swimming this weekend and I hope to get my closet organized. We recently bought a Eufy which is a robotic vacum cleaner for the upstairs Ill place a link below if you are interested.

https://amzn.to/2ywAPN4

As you can see I am feeling the need to purge and clean. Coming up next on the blog I have a few posts planned. One is all about vitamin d and my breastfeeding series is still in the works. Hope you all have a great weekend let me know in the comments how you plan to spend it.

Disclosure: As an Amazon Associate I earn from qualifying purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link. Thank you for your support.

Lifestyle, Recipes

What I Feed My Toddler

Pink kids divided plate filled with cubed cheese, ham, and grapes

What I Feed My Toddler for Foodie Friday

Today I wanted to do something a little bit different for Foodie Friday. I am going to walk you through what I feed my toddler. As many of you already know I am a Registered Dietitian. I get questions quite often about what exactly I feed my daughter. These are my opinions and may or may not be what is best for your family. I hope I can provide some help to new moms who are looking for ideas on what to feed their toddler.

First Foods

When Amelia was six months old we introduced solids. Our first food was avocado. We chose this due to the fact that it was soft and not sweet. Ill let you take a look at the pictures below to see if you think she liked it or not.

As you can tell she was not a fan of avocado and still isn’t to this day. We stuck with a rule of one new food per three days. This was in order to determine if any allergies or intolerance may have occurred. This is such an important step when introducing foods. It can take a few days before you notice any changes in diapers, skin, etc. I kept a log so that I knew which foods we tried and the days in which we tried them. Needless to say she wasn’t too happy for a few days with just plain avocado. We decided to add in banana and mix it with the avocado and she loved it! Every few days we would add in a new food and continued with the old.

Food Textures

There are many different ways to start solids with little ones. This can include purees, baby led weaning or a little bit of both. Amelia did not do well with chunky textures at first. Gagging is unfortunately a normal part of learning to eat. It helps babies learn to move food back up to be further manipulated into more manageable pieces to swallow. We stuck with mostly smooth consistencies because along with the gagging she also vomited several times (TMI I know). I don’t know about you all but I HATE getting sick. Above all I wanted her to have association with food.

As she progressed and learned more about gumming her foods we attempted a thicker chunkier texture. If this lead to her getting sick we would not make a big deal about it and would try again later. As she reached around nine months she really wanted to hold onto her food. We introduced teething crackers which helped her learn how to chew and swallow even further. Amelia could feel them better in her mouth and learned what was too big of a bite. We continued with purees and slowly but surely went from puree to finger foods. By the end of her first year she could eat pretty much anything even without teeth!

To Make or Not to Make

It can be a tough decision when deciding exactly how to approach feeding your toddler. We made 99% of our baby food. It is cheaper, we had control of the ingredients, and we wanted to feed her what we ate. For example if were having Mexican sweet potatoes we would puree her up some sweet potatoes, and avocado. If chicken and broccoli are for dinner, broccoli puree it was.

I did some batch cooking for her to make it even easier. I would purchase the organic vegetables that were on sale. Bulk cook them and freeze them for later. I cooked grass fed ground beef added a little bit of broth and pureed that and froze it. This is a great way to make sure your little one is getting adequate iron. As we added in more food groups I made sure to provide more variety for optimal nutrients.

Spices, Garlic, and Fats Oh My

I was careful to be sure to include good fats like coconut oil and olive oil in my cooking. When she was still getting puree foods I mixed coconut oil in with her foods. She would sometimes take it straight off the spoon! Fat is excellent for brain development and I wanted to be sure she was getting enough of it. Currently we continue with healthy fats in addition to herbs, garlic, onions, spicy stuff and she typically gobbles it up.

Picky Eaters

We have been very careful to try and feed Amelia exactly as we eat. For this reason I believe we are blessed with a pretty good eater. There are times when some items are a little too spicy, tough, to chew etc. However for the most part she eats what we do.

I believe kids are picky in part because we allow them to be. Kids watch us and anticipate how to react even as young babies. If a parent doesn’t like a particular food and they make that known their children pick up on it. Now, I’m not saying you or your kid has to like broccoli. However I think its important to let our children decide for themselves if they like it or not. A prime example is grape tomatoes and black olives which I don’t care for. I am proud to say those are two of my kiddos favorite foods. I put my own bias aside and this has allowed her to develop her own opinion.

Clean your Plate

This is a controversial topic but I am going to give my opinion. A large reason why many people today have a problem with being overweight is due to being forced to clean our plates. Yes it is not good to waste but unless you are planning to donate your food it isn’t going to end up on the plate of those less fortunate anyway.

In my house we put an amount that we think Amelia will eat on her tray. She eats what she eats and we save the rest for later. It is as simple as that. In order to tell if your kiddo is full or not look to see if they are getting distracted. They tend to turn away and loose interest when they are done. As she has gotten older she will say “up”, or sometimes the food gets thrown on the ground. The biggest thing is to learn and pay attention to their cues.

I believe we are born with the innate ability to control what our body needs. If we are mindful we eat when we are hungry and stop when we are is full. Obviously you don’t want your kiddo going several meals without eating. If your child has skipped several meals, and you are worried please contact your pediatrician.

Links to some of the food items we used.

We bought a baby blender but found we didn’t like it as much as our regular blender. I know this is rather pricey but let me tell you its worth it! We have a Blendtec and I would repurchase again and again. If you are not looking to spend this much I have heard great things about the Ninja blender too.

Once we blended the food we would place in these silicone one ounce molds and freeze.

I purchased these reusable pouches which I still use today. We use them for smoothies and apple sauce. I also purchased these silicone toppers. I find they are more gentle on your little ones mouth and keep the food from getting everywhere.

We used this brand baby food if we needed to purchase in a pinch. I always choose organic and tried to stick with glass, and bpa free. Earth’s Best and Happy baby both make some great pouches and even Aldi has some good options.

These Creamies are awesome and they are full of really clean ingredients. They are also diary free for those babies who might not be able to tolerate diary.

These are my favorite teething “cookies” they are very clean and have very little sugar. They have a few different flavors and we like them all. I love that they are organic also.

Amelia loves freeze dried fruit. It can be hard to find organic but when you do its an awesome snack.

Here is a link to the divided plate pictured above

https://amzn.to/2Jhr2AJ

Food is For Fun

Remember the saying that before one food is just for fun. I tried to remind myself this on days where she didn’t eat as much. Remember to keep trying as tastes change, try and cook the item in different ways. I continue to offer the items that my daughter doesn’t like without force. One day I hope she will try it and decide she likes it. Take comfort in knowing that food is just for fun until one. Since you are breastfeeding or formula feeding for the first year its ok if a large amount is not consumed. Take this time to really experience flavors, textures and have fun with it!

If you have left over burgers from your fourth festivities and are looking for a delicious sauce try my tzatziki recipe. Add a little feta cheese and red onion and you have yourself a Greek burger.

Wooden bowl with metal spoon cucumber dip inside

Whats up with you

I hope you all have had a great fourth. Let’s keep the conversation going. Let me know what you feed your little ones.

Disclosure: As an Amazon Associate I earn from qualify purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link .

Recipes

Taco Salad For Foodie Friday

crisp romaine lettuce in a bowl with a fork topped with seasoned ground beef, carrots, olives, topped with sour cream and salsa

Taco Salad for Foodie Friday

I hope you all had a good week. This week has been really busy for me and lets just say TGIF! This week I am sticking with a super simple recipe of Taco Salad for Foodie Friday. This salad is so tasty and with all the veggies it is definitely far from boring. Lets get on to the recipe.

Ingredients

Serves 4

  • 1 head of romaine chopped and washed.
  • 1 small can of sliced black olives drained
  • A whole carrot peeled and julienne
  • A pound Ground beef
  • 1 cup Shredded cheddar cheese
  • 1 avocado sliced
  • Sour cream and salsa of choice to taste
  • cooking fat (optional)
  • 1 tbsp of this primal palate taco seasoning or seasoning packet of choice

Let’s Get Cooking

  1. First combine ground beef and taco seasoning cook through, add cooking fat of choice if needed.
  2. While your meat is cooking wash, cut and dry lettuce. Place in a bowl.
  3. Prepare your avocado, use peeler to julienne your carrot.
  4. Combine the avocado, carrot, sliced olives, and shredded cheese.
  5. Add your cooked ground beef.
  6. Top with salsa and sour cream to your liking.

serve immediately and enjoy

Check out some more salad inspiration https://whatsupwingo.com/2019/06/14/foodie-friday-cobb-salad-with-a-twist/

white bowl with romaine lettuce topped with salmon, cheese, bacon, boiled egg, and avacado

Whats up with you?

I am looking forward to the weekend and the fourth which is just around the corner. Keep the conversation going and let me know what is up with you. Happy Friday!

Disclosure: As an Amazon Associate I earn from qualify purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link .

Recipes, Uncategorized

Shrimp Alfredo with Asparagus

Shrimp Alfredo with Asparagus

Shrimp Alfredo with Asparagus for Foodie Friday

Welcome to the second edition of Foodie Friday Shrimp Alfredo with Asparagus. I am always on a mission to find the best alternatives to pasta. My favorites provide additional nutrients and are lower in carbs. I have recently discovered the use of asparagus instead of pasta and I love it! While I am a fan of zucchini noodles, and they definitely have their place, they can be a pain to spiralize. Because they put off so much moisture, they tend to make the sauce watery. If you are an asparagus and Alfredo fan you definitely should give this recipe a try! Not only is this a healthy alternative to pasta it is extremely tasty and I am willing to bet you might not even miss the pasta.

Asparagus

Asparagus is super tasty and an extremely healthy vegetable. It happens to be choked full of folate and vitamin C. In addition to this it is a low carbohydrate, non starchy vegetable with very few calories and a good amount of fiber. Folate is a very important nutrient during child bearing years and has been shown to help decrease the incidence of neural tube defects. Vitamin C is also considered an antioxidant and is an essential nutrient meaning that we cannot make it within the body.

How to Choose and Store Asparagus

According to realsimple.com the size of the Asparagus does not determine its quality and taste. Instead look at the color and firmness of the spears. You want a more purple tent to the tips and firm in texture not limp.

According to real simple you should trim your spears and soak in a wet paper towel or cup dipped in water in the refrigerator to extend the shelf life. Check out the linked article for all the info.

Ingredients Needed for Shrimp Alfredo with Asparagus

8 oz mushrooms sliced

1 bunch asparagus chopped to about an inch long

3 garlic cloves minced

1 and 1/2 tbsp butter divided

1 tsp olive oil

one pound shrimp raw, peeled, and de-veined.

1 cup heavy whipping cream

1 oz cream cheese

1/3rd cup Parmesan cheese

Salt , pepper, and dried parsley to taste.

Be sure to check our my very first Foodie Friday where I made a Cobb salad with a twist.

Cobb Salad with a twist

Lets get Cooking

Recipe serves: 4

Prep time: 5 minutes Cook time: 10 to 15 minutes

Total time: 15 to 20 minutes

Start by de-thawing your shrimp if you have not already done so. Salt and pepper liberally.

Place 1/2 tbsp butter and 1 tsp olive oil in your pan to heat up for a minute over medium to medium high. Cook the shrimp until they are pink and cooked all the way through then set aside in a dish.

Add remaining tablespoon of butter to the pan. Place sliced mushrooms in the pan to cook until they are browned.

After your mushrooms are browned add in garlic, and asparagus and cook until asparagus reaches your desired texture. We like to leave ours a little crunchier.

Next add 1 oz cream cheese and mix well allowing it to melt. Once it has melted add 1 cup of heavy whipping cream being sure to stir constantly. When the sauce begins to bubble and thicken enough to coat the back of a spoon add Parmesan cheese and stir to combine.

Asparagus with mushrooms cream cheese and heavy whipping cream

Add shrimp back into the dish to warm. Garnish with parsley and additional Parmesan if you desire.

Remove from heat and serve.

Shrimp Alfredo with asparagus in white bowl with fork

I like to serve mine with a salad. Today we chose Cesar salad made with organic baby romaine, Cesar dressing and Parmesan cheese. Simple and tasty.

Cesar salad and Shrimp Alfredo with asparagus on wooden tray

Whats up with you?

I hope you all have a great weekend. Keep the conversation going and let me know what you all are cooking up this weekend.

Foodie Friday: Cobb Salad With a Twist
Recipes

Foodie Friday: Cobb Salad With a Twist

Cobb Salad for Foodie Friday

Cobb Salad will be the first featured recipe on my new segment on the blog called “Foodie Friday”. Each week I will share a recipe with you all. I hope you find inspiration with these recipes and I look forward to hearing what you all think. Now on the the Cobb Salad.

Cobb Salad With a Twist

This week on my first Foodie Friday I will be featuring a super simple recipe that is a twist on the traditional Cobb Salad. Salads are amazing but can also get so boring. They are an easy way to add in some greens and extra vegetables into your day. However when you go on a salad/health kick they get old fast. This recipe is anything but boring and I hope you enjoy it as much and me and my family does.

Omega 3 Fatty Acids

This glorious Cobb Salad features a different source of protein and includes one of my favorite fatty fishes salmon. Omega 3s are essential nutrients that many of us are lacking. The key word here is essential as they can only be obtained through diet and not made within the body. I am a big fan of obtaining our nutrients within our food whenever possible. This is mainly due to the synergistic effect that occurs when vitamins and minerals are combined and not isolated. In other words vitamins and minerals often need each other in order to be digested and used more easily.

Getting In More Fish Is a Struggle

Getting in enough fish can be boring. This salad helps with that and provides a new and interesting way to add in your omega 3s. It may even help you overcome that salad rut you might be in.

On to the Recipe: Cobb Salad With a Twist

This recipe is super simple and can be tailored very easy to meet your individual needs. Please be sure to add or take away any ingredients as you see fit, but most of all enjoy!

Serves 4:

  1. One to two bunches of chopped romaine. (I use organic whenever possible)
  2. Two hard boiled eggs peeled and sliced or chopped.
  3. One pound Baked Salmon. You can even bake from frozen and add seasonings like salt, pepper, garlic powder, or spice it up with some lemon pepper seasoning. (whatever you choose)
  4. One sliced avocado.
  5. Bacon bits, a few tablespoons.
  6. One cup of shredded cheese of your choice. ( We chose Monterrey and cheddar)
  7. Dressing of choice to taste. ( We chose ranch)

Enjoy Your Cobb Salad

I hope you enjoy this recipe and my new series. Please be sure to leave any comments and your thoughts if you try it! That’s what I am up to on this Friday what are you up to?

Check out some of my previous recipes.

Steaks on a Grill
https://whatsupwingo.com/2019/06/02/sous-vide-steak-our-first-attempt/
https://whatsupwingo.com/2019/04/24/the-very-best-tzatziki-sauce/