Fall is absolutely beautiful here in Indianapolis!! We arrived just in time to watch the leaves change and boy what a sight that was!
To go along with the festive nature of the season, I created a recipe to include a lot of flavors from this time of year, including cranberries, sage, and rosemary!
Try this quick and easy Festive Salmon Salad for an delicious taste of the fall season!
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, Whole30 compliant, & keto friendly!
$ What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
Contains salmon which is super supportive for your sacral chakra as it is orange in color, combines water and fats in one supportive package that help the body vibrate the frequency of the sacral chakra.
Contains orange colored foods. Orange vibrates at about the same frequency as the sacral chakra. So, eating orange foods helps to maintain the proper root chakra frequency.
Contains leafy greens, which are especially supportive to the heart chakra as they contain life force, layers and depth.
Contains raw veggies, which are especially balancing to the heart chakra as they contain balancing cooling properties.
Contains green colored foods, which support and balance the heart chakra.
Contains red colored foods. Red vibrates at about the same frequency as the root chakra. So, eating red foods helps to maintain the proper root chakra frequency.
$ A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well!*
Use the brand "CoYo" for my plain coconut yogurt if you're sensitive to dairy, nuts, or if you're in the strict phase of the AIP. You CAN also use regular cows milk plain yogurt or a plain nut based yogurt if you're not in the strict phase of the AIP or sensitive to any of the ingredients. As for brands, coconut yogurts can vary widley. The CoYo brand has a mild, tangy taste and a thicker more greek yogurt like consistency. Two other brands I have used with success for this recipe are Coconut Collaborative & Culina. Do not mistake the suggested CoYo brand for a similar brand called "CocoYo"by GT's. This one is very vinegar like in takes and while its good for some, its taste and consistency will not be right for this recipe.
When it comes to canned seafood, quality is key! Always be sure to buy wild caught and sustainably harvested brands. We love Wild Planet and Costco/Kirkland wild caught options. Note, that if you use Wild Planet, do NOT toss the liquid in the can; it's not water and helps to rehydrate the fish.
$ Equipment Needed to Create this Recipe:
large mixing bowl
a wooden spoon
Festive Salmon Salad
(gluten free, egg free & AIP/paleo)
Prep time: 10 minutes Cook time: none Yield: 3-4
6-8 cups of arugula
2 cans of wild caught salmon
¼-1/3 cup dried, unsweetened cranberries
1/3-½ cup celery, chopped
3-4 tbsp. Coyo plain coconut milk yogurt
Sea salt, a pinch or 2
⅛-¼ tsp. garlic granules (depending on your palate)
1 tsp. each of fresh sage/rosemary, minced
1tsp.-½ tbsp. of water to thin to your desired thickness (you only need this if the salmon you're using doesn't come with liquid from the fish)
How to Create this Recipe:
In a large bowl, mix together the ingredients for the festive dressing, the yogurt, sea salt, garlic, and fresh herbs. Set aside.
Next, add the salmon, cranberries, & chopped celery, to the dressing mixture. Mix well to combine.
Portion salad into 3-4 servings. Right before eating, place salmon salad portion over 2 cups of arugula per serving.
Serving Size: 1 (based off of 4 servings total)
Fat: 6 g
Carbs: 7 g
Protein: 26 g
*All nutritional information are estimations and will vary.