I find I tend to be a bit of a creature of habit when it comes to the way I eat, and to be perfectly honest I think it’s a trait I’ve inherited from my father.
My dad tends to go on these food kicks and eat the same thing day in and day out, to the point that myself my mom and my sister mock him obsessively. Mind you being surrounded by just woman he really can’t seem to catch a break.
At first it was campbell’s cream of mushroom soup, but then he started to kick things up a notch. He would do mushroom chicken, curried mushroom chicken with rice, mushroom chicken chili. He was probably eating mushroom covered cheerios for all I know. But what I do know is the smell of mushroom soup was in the air constantly.
Then there was the pasta phase, which included noodles, tomato sauce and enough pepper to give his lunch the illusion that it was covered in a blanket of black dust. But the best part was the way he used to cook it; casserole dish, plastic wrap and then into the microwave so long that the saran wrap would actual be clinging to the noodles for dear life. Mmmmmmm, spaghetti a la cling wrap.
Kids please don’t try this at home
As of late he seems to be kick free, mind you I have stripped his diet of all things gluten, so no fun and fun free. It feels like that moment when you find out there is no Santa Claus.
Maybe for father’s day I’ll wrap up a piece of bread and give it to him, just as long as he eats it out in the backyard…
But for all of you naysayers out there that think bread is the only way to lunch love I am here to say that it is time to open up your hearts to lettuce, cause greens need love too.
Wild Salmon Lettuce Wraps
3 pieces of green leaf lettuce (the bigger they are the easier it is to wrap)
4 slices of cucumber
1 radish sliced
4 slices of red onion
1 carrot peeled and grated
1 piece of wild salmon
This may look like a lot of work but I promise you it’s not.
Simply wash and dry your lettuce then set aside. I use one piece of lettuce as the base for each wrap and then I split the third in half to use as extra security so my foundation doesn’t bust open while enjoying my lunch.
Slice up your veg, cut open your avocado (I only use half but by all means feel free to polish off the entire thing, after all it’s a good fat)
Then we are going to cook our salmon. Heat up a pan to medium high heat with a touch of avocado oil, once the pan is hot drop in your salmon skin side down and lower the heat. You’ll want to cook it on each side for about 3-4 minutes depending on the thickness.
Once the fish flakes easily you know it’s done. I like to let my salmon cool before I build my master piece as I don’t enjoy hot lettuce.
Told ya it was easy.