staying creative : desperate fridge dinner winner

This week’s picture comes with a recipe! It’s a 2 for 1 deal!

So last night. Dinner. Go out? No. Smoothie bowl? Been there, done that, more times than I remember…this week. Something healthy? And easy? And using up old groceries? YES.

I had frozen salmon in the freezer and quinoa in the pantry. The spinach and arugula expired a few days ago but what’s in a stamped date? Everything else was added on the fly.

Winner, winner, desperate fridge dinner!


Spinach and Arugula salad base

For the quinoa:

  • 1/4 cup quinoa dry, rinsed and drained
  • 1/2 cup water
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • sliced scallions (about 2 Tbsp)
  • fresh parsley (about 2 Tbsp)
  • fresh ground garlic salt to taste

For the salmon:

  • 4 oz. salmon filet
  • 1/2 Tbsp maple syrup
  • 1/2 Tbsp dijon mustard
  • 1/2 Tbsp apple cider vinegar


Boil the quinoa until water has been absorbed, about 15 minutes. When just a little water remains, turn the heat off and let sit, covered, for another 5 minutes or so. Fluff with fork and add remaining ingredients.

While the quinoa is boiling, whisk together the maple syrup, mustard, and vinegar for the salmon glaze. Coat a grill pan with non-stick spray and heat to medium-high before adding the salmon. Cook each side for 4-6 minutes, adding glaze as you flip.

Make a bed with the salad, add the quinoa, and top with the salmon.

Healthy old groceries dinner in under 30 minutes.

As Nike would say, BOOM.

beka stays hungry : salmon salad

Salmon and I have been BFF’s recently since I’ve been on the 10 Day Cleanse. We’re usually the type who gets together once a month or so, but this week, we’ve rekindled our relationship with daily bonding.

Case in point: this salad.


Usually I wouldn’t put salmon/chicken/tuna/meat of any kind on top of a salad. It’s just not how I roll. But I’ve been trying to incorporate more protein into my meals so adding some leftover salmon to my salad seemed like an easy solution to that problem.

And it was delicious, too!

This was one of those whatevers-in-my-fridge salads. Here’s what’s in my fridge/in my salad:

  • Spinach and Arugula Mix
  • Cherry Tomatoes
  • Avocado
  • Bell Peppers
  • Red Grapes
  • Carrots
  • Hummus
  • Salmon

Happy lunching, everyone!

(Also, if any of you guys get stuck trying to come up with new protein-packed lunch ideas too, check out these suggestions from Shakeology. The breakfast, dinner, and snack plans are great also!)

beka stays hungry : parchment paper salmon

Right now I’m doing a 10 Day Cleanse as part of AdvoCare’s 24 Day Challenge. But it’s not one of those dramatic cleanses where you can only eat grapefruit and drink shots of wheatgrass. Instead, you eat wheatgrass and drink shots of grapefruit juice.

Juuuuuust kidding. It’s actually really reasonable: eat vegetables, fruits, lean proteins and some complex carbs; don’t eat sugar (chocolate!), caffeine (COFFEE…), dairy (Greek yogurt!), things that are fried, things that are white, and things that you generally shouldn’t be eating in the first place.

When I decided to do this I thought that the Dinner Challenge for this week would be totally lame-o.

Like Steamed Grapefruit on a bed of Wheatgrass.

But nope! This meal was anything but blah.

I got the idea for the ingredients from this recipe on Whole Living and the idea for the cooking method from this recipe on Whole Living. And then I put the two together in the aisles of Wegmans.

It’s how I roll.

Parchment Paper Salmon


  • 1 salmon fillet (4-6oz)
  • 2-3 lemon slices
  • handful of parsley
  • salt and pepper


Lay the salmon widthwise on a piece of parchment paper (12 inches x 17 inches, approximately). Season with salt and pepper. Place lemon slices on top of seasoned salmon and lay parsley over lemon. Bring the top and bottom ends of the parchment paper together and fold them to form a crease, continuing to fold until you reach the salmon. Then wrap the sides of the parchment paper underneath the salmon so that it forms a nice little package.

(If you’re more of a visual learner, or if my directions are less than helpful, you can check out Martha’s video tutorial.)

Bake at 400 for 12-15 minutes, depending on the size of the fillet. Serve over brown rice and mixed greens. (Also pictured with a side of orange blob, which is actually 1/4 of a gigantic sweet potato mashed with cinnamon, a drizzle of olive oil, and salt and pepper.)

Now, truth be told, I’ve seriously hated the whole rating process I had going on with these Challenges. I’d let out a long and loud “UGHHHHHH” when I got to the rating section of each post because I had to hunt down the original text and then answer my own ridiculous questions and the whole thing just made me disgruntled…for no valid reason. So from now on I’m just going to give a numerical rating and an explanation to preserve my sanity and the purity of my thoughts. This week I’d say:

Rating: 4.5/5. This is going to become a staple, I can feel it. So healthy, so easy, so good!