“I want to cook more at home, but I’m never prepared during the week. I wish there was some sort of guide with easy recipe ideas for dinner and a full shopping list so that I know exactly what to buy and how much. I hate buying something and only end up using very little of it.” Well, wouldn’t it be cool if I came up with some sort of guide around this? That’s exactly what I’m doing! Next month, I’m launching a four-week meal planning challenge and I want YOU to be a part of it! Every Friday, I’ll send you recipes for the following week, along with a shopping list. Most of the recipes will be ready to serve 45 minutes, and they’re all made with easy-to-find ingredients. The best part is that it’s all FREE! {UPDATE: The four-week challenge is over} My goal for this challenge is to show you how easy it is to prepare healthy meals in less time than it takes to order takeout. (I swear, every single time I order food to be delivered to me, it takes over an hour.) This isn’t about weight loss—it’s about eliminating all that stress that goes along with wondering what to cook for dinner. Plus it would be fun for all of us to just cook together! If you are up for it, sign up here! {UPDATE: The four-week challenge is over} Now, on to this salad. Not long after I developed the recipe for my shrimp spring rolls, I used the strawberry almond sauce as a dressing for a salad, and it tasted AMAZING. I made the salad into a meal by adding roasted potatoes and baked salmon, and all the flavors paired so well together. Honestly, I couldn’t stop talking about how delicious the salad tasted, until my husband interjected, “It’s good. I get it.” Message communicated.
MASTERING MY MISTAKES / COOKING NOTES
Line baking sheet for the salmon: Make sure you line your baking sheet for the salmon! The teriyaki sauce will drip to the bottom of the baking sheet and will burn. To make cleanup easier, line the baking sheet.
