At first, I wasn’t sure if I wanted to start a food blog.
I am, by no means, able to compare to the likes of The Pioneer Woman, or Smitten Kitchen, or my favorite, Sophistimom. I will attempt, of course, but mine will not be nearly as fancy. If I do upload a picture (which I can’t guarantee I will; I know my abilities, and I can say that most times I’ll be far too lazy to do anything so ambitious), it’ll be from my little Canon camera, or, quite possibly, from my phone. But this is not what this blog will be about.
I am notoriously horrible at communicating. Keeping in touch is not one of my strong suits, and it’s always something I’ve wanted to improve. So, in my own way, this blog will accomplish that; keeping in touch via food.
In the end, though, what convinced me to start a food blog were two things. The first, anyone who knows me knows that I’ve always wanted to write. I’ve had stories I’ve played around with over the years, but the thought of writing a book is just too daunting, especially now that I have the Monkeybear to consider. The second, is that being a stay at home wife and mom has opened me up to the world of cooking, and enjoying healthy, (and hopefully) tasty food. That, to me, is something worth sharing. Food that satisfies your stomach as well as your ego.
Tell me you haven’t been secretly proud of yourself for ordering salad at a restaurant, when you really wanted that burger. I dare you.
Having said that, I would be remiss if my first recipe didn’t involve salad.
I will preface this recipe by saying the following; I’m not really a salad person. If you see me eating a salad, it is for one or more of the following reasons:
1. I’m feeling fat, and I’m punishing myself by eating a salad.
2. I’m a poser, and what other people think of me is important. Being the wife of an Ironman triathlete and an ultra-runner has a certain image associated with it that I’d like to maintain.
3. I’m at a restaurant, and I don’t trust the establishment enough to order anything else. If you can manage to screw up a salad, you have bigger issues, my friend.
4. I’m in an odd mood, and actually want a salad. Absurd, but it does happen.
Most salads, to me, are boring. I’m not the biggest fan of lettuce to begin with, so already I’m destined for failure. Most salads are just a hodgepodge of toppings heaped on the lettuce to disguise the fact that there’s lettuce in there. There’s either no theme to the salad, no flavor, or too much of everything, and you’ve lost the point of trying to eat healthy.
Don’t get me wrong, there are many wonderful salads out there. Cobb, Asian-inspired, I could go on. But most just have something… missing.
I am pleased to report that this wonderful little salad has no lettuce. Or it can, if you wish.
I was inspired to make this salad by another blog; it was a lima bead, tuna, and avocado salad. I automatically wanted to try something similar, but as I have no lima beans in the house, and I can’t stand canned tuna, I knew I’d have to improvise, and I’m so glad I did.
This recipe has Asian flair, awesome flavor, and is full of Omega-3 fatty acids, as well as monounsaturated fats and protein. It’s also dead simple to make, and quick for those days when you want to eat healthy, but don’t have the time to do anything extravagant.
This recipe is also Monkeybear tested-and-approved, so there’s that, too.
Shrimp and Edamame Salad
8 oz. frozen cooked salad shrimp, thawed
1 ripe avocado, peeled, seeded, and cubed
8 oz. frozen shelled edamame, thawed
Chopped cilantro to taste
¼ c. Low-sodium Soy Sauce
1 tbsp miso
1/2 inch ginger, peeled and grated
1/2 clove garlic, minced
Salt and pepper to taste
1. In a bowl, whisk together soy sauce and miso until the mixture is smooth and there are no lumps. Add in ginger and garlic, and then taste for seasoning. *Miso is intrinsically salty, so do not, DO NOT season this before you taste it, or it could potentially turn out too salty*
2. In a separate bowl, add in shrimp, edamame, avocado, and cilantro. Pour over dressing, and gently stir.
Plate up, and enjoy!