food – The Salty Exchange

Kendall’s Natural Cold Remedies

November 13, 2025by thesaltyexchangeLeave a Comment

Well the cold has come and gone about three times since school started in August. Having small children means having large amounts of germs. It’s a parental rite of passage that my husband and I accept. Now, while we may accept it, we also fight it with both modern and traditional forms of medicine. Here are a few of my favorite natural remedies that we keep in stock in our house.

Flu Bombs
You can’t go wrong with homemade flu bombs that you can store in your freezer. There are a ton of recipes out there but here is the one that I use:

1/2 cup of fresh squeezed orange juice (2ish oranges)
1/2 cup of lemon juice (2-3 lemons)
1 cup of coconut water
1/3 cup honey (plus an extra dollop)
1.5 tsp of Turmeric (you can use fresh turmeric as well… I use like an inch and a half)
Smidge pinch of pepper

Throw it all in a blender and pour into an ice cube tray (I use a deep square one) and freeze.
When you are ready to enjoy, pop a cube out and throw some hot water on it. Voila- goodness in a cup!

Homemade Cough Syrup
Cut up about a quarter to half a white, red, or yellow onion. Throw it in a mason jar. I use a large one so I use like half an onion. Cover the onion with honey but leave some room at the top. Close the lid and let it sit for 24 hours. I store mine in the fridge. Take a tablespoon or two as needed. This serves as both a cough suppressant and decongestant.

Fermented Garlic and Honey
Why? Need help with inflammation? CHECK. Good for your cold? CHECK. Helps activate immune system? CHECK. This is the recipe I use. I also use the cloves (once fermented) in my cooking and the honey on toast or drizzled on charcuterie (credit for these uses goes to my friend who got me hooked on this).

Fire Cider
Just google it. There are a plentiful amount of recipes for you to choose from. Since I am not patient, I buy mine from the fancy organic store in town. A shot of this when you are sick or others are in your house are sick helps activate all the good things in your body that are needed to fight sickness. It also helps with coughing and sore throats. Recipes vary so find something that appeals to you.

Italian Penicillin
This recipe is a family favorite. There are MANY versions of this out there. Here are two that I think are worth checking out.

The first link is for a vegetable only version:
https://www.facebook.com/watch/?ref=saved&v=1430971577532420

This second link is for a more traditional chicken recipe:
https://www.facebook.com/watch/?ref=search&v=1714313876116569&external_log_id=724b4c4e-8a54-45fc-9193-0d7647e9d7e3&q=chicken%20italian%20penicillin

I am not a doctor and as such, my tips and tricks are just that… tips and tricks. If you are sick, see a doctor! This is just where I start my journey. I am not stubborn… if I need medicine, I take the medicine. Do what is best for your body!

Be well!

Photo by Nataliya Vaitkevich on Pexels.com

Kendall: Food, Food, Food

November 15, 2022by thesaltyexchangeLeave a Comment

If you follow us on Instagram, you know that both Shari and I just had babies. Shari is opening up about that this week and I will do so in the weeks to come. For now, I want to talk about food.

Food has been on my mind. A lot. I am breastfeeding again and my little boy EATS. Like, EATS. I sometimes feel queasy during or after because of how much he is eating. When that happens, I also feel hungry. It’s a disastrous marriage of feelings. Due to his healthy appetite and it’s affect on me, I have been really thoughtful about food.

Normally, my husband and I do not eat a lot of carbs. Lately, I have needed the carbs to keep my energy up and to satiate that terrible hungry/queasy feeling. I like to be thoughtful about what I eat. I am in my thirties and I can’t just eat whatever I want and expect to not see any consequences. Eating smart is paramount. BUT, I also want to enjoy my food. With that said, here are my favorite fall recipes that I have been making over and over that feel good to both my tastebuds AND to my body and what it needs.

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch (Half Baked Harvest)
OMG these are so good and so easy to make- even the homemade ranch and crispy taco part. You can doctor this to meet your cravings. These tacos are filling and have such good flavor.

Homemade Tomato Soup (Joy Food Sunshine)
I hated tomato soup as a kid. But in recent years I have become a total fan. This is super easy to make and can be served alongside a small salad or yummy bread. Tips: Instead of throwing the mixture in a blender, you can also throw it in to the pot and use an immersion blender. If you are wanting more tomato flavor, blend in a can of San Marzano tomatoes to the mix!

Marry Me Chicken (Delish)
This dish is REALLY good. My husband adores this dinner. You can throw it over a bed of pasta, rice, cauliflower rice or vegetables. I made this recipe last night and added in steamed broccoli. It was so satisfying it felt like it was a “cheat” meal but it was actually pretty decent for you. Enjoy!

Breakfast- Anything from Downshiftology
Browse her breakfast recipes. Most everything is super easy, nutritional, and can be catered to the different seasons. For example: paleo pumpkin pancakes or sweet potato toast anyone?

There you have it. That’s what I am eating these days and I hope you find something tasty to try out too!

Kendall’s Favorite One Pot (Almost) Dinner

October 14, 2021by thesaltyexchangeLeave a Comment

It’s fall! It’s cold! Life starts changing from lazy summer days to busier ones. I love ANYTHING that saves me time in the kitchen. That is why one pot meals are sort of my favorite. Simple meals that you can change up a bit and rely on to feed your friends or family are what I gravitate towards these days. With that said, here is one of my favorite one pot meals!

Harvest Pasta with Sun-dried Tomato Sausage

Ingredients:

2 tbsp avocado oil (really any oil is fine)
1 package of sun-dried tomato chicken sausage (I get mine from Trader Joes) sliced up
1 red bell pepper thinly sliced
1/2 yellow onion thickly sliced
1/2 a bag (or more) of spinach
3 cloves garlic minced
1 jar Trader Joes Autumnal Harvest Creamy Pasta Sauce
1 package fusilli pasta OR 1 package of cauliflower rice (this makes it more Keto AND has the benefit of being a total 1 pot meal)
**Cheese of choice

To prepare:

First, wash all of your produce!
Then slice the vegetables that need slicing and mince the garlic that needs mincing
If making the pasta version, get your water boiling and throw in a generous of salt (and I do mean generous portion)
Once the water is boiling, throw in your pasta to cook
Meanwhile, sauté down your onion, garlic, and bell pepper (about 5-6 minutes and this is also where you can slice up your sausage) and then throw in your sliced chicken sausage to cook together for about 5 minutes
Then toss in your jar of sauce to start cooking with all of your goodies
About two minutes later throw in your spinach
Right before the fusilli is finished (so at around 6-7 minutes but all stoves may vary) remove from heat and drain before tossing the pasta into your sauce mixture
Let it cook together for about 4-5 minutes
Turn off heat, dish up, and toss with cheese!
**IF using cauliflower rice (like I did last night) add in your cauliflower rice between the vegetables sautéing down and adding in the protein and follow the rest of the steps.

Easy clean up. Easy dinner. Under 30 minutes. YES, please! Enjoy!

Shari’s Favorite Fall Recipe: Beef Stew

October 14, 2021by thesaltyexchangeLeave a Comment

Shari- Fall recipes

Maybe it is the crisp air and the cooler mornings or the fact that fall brings the desire for warmth and comfort. Whatever it is, I tend to always take out and hug my slow cooker this time of year. Okay, I don’t hug it but I do have a new found love for it as I transition into Fall. The smell of a homemade meal that is hot and ready with minimal effort made… is there anything better? A favorite fall recipe of mine is beef stew. I think I love it so much because I don’t really need to measure, I can just take a bunch of ingredients and just throw it together. That being said, I know that most people like to follow a recipe, so I will break it down for you. I hope you enjoy my hearty beef stew recipe…

Shari’s Beef Stew:

1-2 pounds stew meat
1 bag of small carrots
2-3 potatoes (or parsnips if you want to make it more Keto friendly)
4 stalks of celery cut into half inch pieces
1 onion (cut in thicker pieces)
2 bay leaves
1 tablespoon minced garlic
2 tablespoons Worchestire sauce
4-5 cups of beef broth
2 tablespoons tomato paste
(I don’t use a thickener)

Add all the ingredients to your slow cooker and cook on low for 8 hours. Take out the bay leaves and serve hot. Enjoy!

Recipe Dump Courtesy of Shari and Kendall

August 19, 2021August 18, 2021by thesaltyexchangeLeave a Comment

This week, we are keeping it simple. The truth is, we love cooking. The truth also is that sometimes cooking is just a pain in the butt- especially midweek. SO- here are some of our favorite recipes courtesy of Natalie of Tastes Lovely. She is all about clean eating and making that clean eating fun for everyone that you are trying to get dinner on the table for (friends, kiddos, partners, etc). With Shari currently off on family vacation and me (Kendall) in the thick of a toddler screaming for more Trader Joe’s Honey Oh’s (because YES she knows the difference between Honey Nut Cheerios and the TJ’s version), we need some simplistic and clean options to save time. Without further ado, here are some favorite tried and trued recipes from the lovely Natalie. Make sure to check out Tastes Lovely for more recipes and inspo!

Dairy Free Queso Nacho Cheese

Ok- we know, you are probably thinking, “Dairy free? Yeah right…”. BUT you would be remiss to ignore this recipe. It is super good, healthy, and easy to make. You can throw it on top of nachos, burrito bowls, veggies, etc. The sky is the limit. Make a large batch to keep on hand for the week. You will not regret it.

Keto Creamy Pesto Shrimp Pasta

Look, don’t be scared off by the word “keto.” Take a chill pill- keto stuff is actually pretty delicious. Just ask my husband. Anyways, if you want pasta but you don’t want the bloat and all the extra carbs that make the morning after harder, look no further. It’s easy, it’s delicious, and it feels… nourishing to eat. That’s a trifecta of things if you ask me.

Keto Zucchini Pizza Bites

Oh. My. God. Delish. Healthy. Kid friendly. A great appetizer for parties. Mic drop.

Keto Beef Enchiladas

Look, friends… I (Kendall) am just a Hispanic girl who loves her Mexican, Tex-Mex, and Latino foods. Living in Vermont, I don’t really get many options so whatever I am craving, I gotta make. I am telling you- this is so freaking good. I spice it up with, literally, extra spices and it’s perfect. I also am not gassy or bloated after… I call this a win. It’s great to make a large batch of these and keep them in the fridge for the week.

Whole 30 + Keto Zuppa Toscana Soup

Shari and I love soup. Like, love soup. Soup is the hallmark of the fall and winter seasons. Soup makes us feel warm inside. Soup gives us satisfaction. SO, here is one of our favorite recipes from Natalie. It kicks The Olive Garden’s version of this soup in the booty. Keep this one on deck for late September.

Thanksgiving Edition: Kendall’s Homemade Mashed Potatoes

November 19, 2020by thesaltyexchangeLeave a Comment

It blows my mind when my family tells me that as a small kiddo (we are talking the ages of maybe 2-3) I didn’t like mashed potatoes. Like, seriously… WHAT was wrong with me. I never turn my nose up at a starch or carb. Evidence of which is on my hips.

Anyways, my mom made the BEST mashed potatoes. When she died, I vowed to figure out how she did it and replicate it. Some days, I get it just right while others, I am left wondering what I did differently. Cooking is sort of magical and even if you have a recipe, you are using your imagination to add a little more salt there or an herb as a garnish over here. It’s… fun! Thanksgiving cooking… it scares me. I am so afraid of disappointing people so I stick to my lane and I am always responsible for mashed potatoes.

Everyone has their own recipe for mashers. And in all honesty, all of them are really good. Some people add a hint of lemon or garlic while others keep the skins on or use a medley of different potatoes. Without further ado, here are my tips and tricks and recipe for mashed potatoes!

Things To Consider:
Mix it up! A lot of people I know are married to the idea that you can only use one kind of potato for mashed potatoes. My friends, this is simply not true! I love to use a medley of red, gold, AND russet.

Watch the water! One of the biggest mashed potatoes fails happens because the potatoes boil too long. Stand at attention and check your potatoes every few minutes once they’ve started really boiling. Set a timer on that smart phone if you need to… just don’t get lost and start thumbing through Facebook or Instagram because then you will really forget to check on the coveted Thanksgiving side dish.

Once they are perfectly boiled and you are mixing them together, do me a favor. DO NOT OVER MIX. That’s when the texture gets all goopy instead of whipped.

Ingredients:
4 Medium Russet (or baking) potatoes
3 Medium Yukon Gold potatoes
3 Medium red potatoes
*Mix up the medley however you want, just know you want around 5 pounds of potatoes total
8 Tablespoons of butter
1 cup of milk
Salt (I use Johnny’s Seasoning Salt because my mom did but you can also use something like Lawry’s or plain ole’ regular salt)
Pepper
Electric mixer of your choosing

Instructions:
Peel and cut the potatoes up into even sized pieces. Mine are usually about an inch thick.
Put the potatoes into your pot that you will be using for boiling.
Fill the pot with cold water until the water sits about an inch or so above the potatoes.
Throw some salt in your pot- about a tablespoon or a tablespoon and a half.
Turn the heat on high and start boiling.
Once you get a good rolling boil going turn the heat down just a smidge to keep the boil consistent.
Here is where it gets tricky, but you HAVE to watch your potatoes. In theory, your mashed potatoes should be done in about 12-15 minutes. But they might be done as soon as 10 minutes or take longer than 15 minutes. Every stove top is a little different… so watch them. The test for me is being able to take my wooden spatula and cut a potato piece in half… that shows they are soft enough.
Once your potatoes are soft enough, drain the water. Transfer your potatoes to whatever bowl you will be using for mixing.
Drop your butter in and let it melt within the hot potatoes. Also, at this stage, season with salt and pepper.
Start mixing! Once they are almost to your desired fluffy goodness point, slowly add the milk (you may not use all of it) and finish mixing.
Adjust salt and pepper to taste!

Then eat and eat and eat and don’t let anybody make you feel bad about it.

Happy Thanksgiving, friends!

Thanksgiving Edition: Shari’s Green Bean Casserole

November 19, 2020by thesaltyexchangeLeave a Comment

When Kendall and I decided to share a pre-Thanksgiving recipe, I thought it would be super easy to choose my favorite to share with you. I was mistaken. There are too many dishes that I love and must have at the dinner table including (but definitely not limited to) stuffing, sunshine jello, salad, dinner rolls, and our family pickles- check out Shari’s family recipe here! The reason I ended up choosing the Green Bean Casserole is because it makes me think of Thanksgiving and we (my husband and I) have been asked to make it the past several years.

The beauty of the Green Bean Casserole is that you can buy all the ingredients from the store and throw it together super quickly OR you can make it from scratch. This year I told my husband that I wanted to make the cream of mushroom from scratch and he said, “Well, we don’t use cream of mushroom soup”… WHAT?! It’s true!! I just forgot. Below is the recipe we have been using the past few years and everyone raves about it! Happy Thanksgiving, friends!

Ingredients:
3-4 cans cooked & cut green beans – Green Beans (our family cans our own green beans so I will be using two jars of those)
1 small Onion
3 tbsp Butter
1 tbsp Flour
4-6 oz Sour Cream
1 dash of black pepper & salt

Topping:
1 container – Fried Onion Pieces (Trader Joe’s 8 oz can)
1 small package of Cheddar Cheese

Directions:

Preheat Oven to 375 degrees F.
Saute (finely chopped) onions in butter until they are translucent.
Add in flour, stir.
In a large mixing bowl stir together green beans, onion mixture, and sour cream. Mix thoroughly.
Pour mixture into the casserole dish and add toppings (optional) fried onions and/or cheese on the top.
Bake for 15 -20 minutes.

Serve immediately!

Kendall’s Spaghetti

November 5, 2020by thesaltyexchangeLeave a Comment

Growing up, spaghetti was a big deal in my house. My mom made delicious spaghetti. Like, really good. I mean, I liked it, but my dad? He LOVED it. After my mom passed away, my dad, sister, and I were sitting in the funeral home waiting on our coordinator and my dad started crying. Seeing him cry, I asked, “Dad, do you need a minute?” His response? “I just realized I will never get to eat your mom’s spaghetti again.” As you can imagine, the days after my mom’s sudden death were really emotional. But this moment made me laugh- hard. It made me start thinking about all of my mom’s signature dishes that I wouldn’t ever get to devour again. It was emotional. Food brings us together. It’s an essential part of living our lives and it can be super connective.

As hard as I try, my spaghetti will never be my mom’s. And this is ok. I still make good spaghetti. My husband also has an obsessional connection to my spaghetti; so in a way, I feel close to my mom when I am making it. I am not making it because I want it, I am making it because I want my family’s tummies to be satisfied. It comes from a place of love… which Italians will tell you is the best way to prepare food.

Kendall’s Spaghetti:

Ok, I am terrible with measurements because it changes depending on how many people I am cooking for- so adjust as you see fit. ALSO, I can make homemade spaghetti but usually I don’t budget enough time, so the below is the easier way- with canned sauce, diced tomatoes, and tomato paste!

The below recipe will comfortably serve 2-4 people depending on how hungry you are.

Ingredients:

1.5 pounds of ground beef
16 oz of spaghetti pasta (a whole box- yep, just do it)- if your local grocer is out because people have stocked up on their COVID supplies, linguini will do too.
8 oz. of sliced white mushrooms
1 yellow onion finely chopped
¼ cup of dry red wine
Thyme
Oregano
Dried basil
Red pepper flakes
Garlic powder OR real garlic (about 2 cloves minced)- you can pick or use both
Salt
Pepper
Parmesan
2.5 oz. to 3 oz of canned tomato paste
20 oz of canned tomato sauce
15 oz of canned diced tomatoes

Process:

I like the meat in my sauce to have really good flavor, so I always toss it into the skillet first on medium heat and liberally season with salt, pepper, and ALL OF the seasonings mentioned above (EXCEPT red pepper flakes- unless you want to, of course). Season to your tastes. As it cooks, keep stirring it up and adjusting the flavor as you like. When the beef is about 5 minutes from being done, toss in your onion and minced garlic (if using). Let it all cook together for about another 5 minutes on medium heat.

At this point, start heating up your heavily salted water for pasta (should taste like salt water).

Right as that is all finishing, toss in your wine and let it stew for a few minutes before adding in your canned tomato goods. I like a really thick sauce which is why I use so many variations of tomato! Once all of your tomato is in the pan with the meat, season again with the above seasonings- use what you want and how much you want… taste it as you go. Then, once it’s all assembled, let it simmer for 30 minutes.

Once your pot of water is boiling, get your pasta in there and cook until it is your desired texture. I prefer a firmer noodle but my 2 year old likes it a bit on the soggier side.

Once everything is done, mix it all together in a big bowl with some parmesan. Dinner is served!

THIS IS NOT A FANCY RECIPE. This is a really simple recipe that is meant to get dinner on the table quickly. For a truly homemade from scratch spaghetti recipe, tune in next month. I only make it once a year!

Enjoy!

SHARI ON BEING SCANDINAVIAN & EMBRACING HYGGE

November 5, 2020by thesaltyexchangeLeave a Comment

At work I am on the Wellness Committee and someone suggested we do our next “corporate challenge” on the Danish concept of Hygge. This is a concept I am very aware of with my Scandinavian ancestry and involvement with a local Scandianvian group here in WA. If you follow @thesaltyexchange on instagram you might remember that when I took over the stories on Monday, November 2nd I took a picture of my Zoom board meeting with the Daughters of Norway. I got involved with the Daughters of Norway back in 2012 after helping with their annual Scandinavian Fair. I worked as the event coordinator for the venue where they hosted their annual event (since November 2010). Over the years, I got to know the ladies (who I lovingly referred to as my “Nanas of Norway”) and every year they would invite me to attend their monthly meetings. Finally I did and I have been a faithful attendee ever since. They have become friends and family that I never knew I needed and have taught me about Scandinavian traditions not just from Norway but from Sweden, Denmark, Finland, and Iceland.

Regardless of how excluding the name of the organization can sound, it is extremely inclusive. Even if you aren’t Scandianvian but are married or related to someone with Scandinavian descent, you can join! Their purpose is to celebrate the traditions, customs, and stories from their homeland. As a natural leader, I was asked to be on the board relatively quickly. I think they liked the idea of getting some of the younger generation involved. So now 7+ years later, I have served on the local lodge (Nellie Gerdrum #41) board since 2013 in various positions (Trustee, Vice President, President, and currently as Judge). I, along with the current President, am hosting a virtual Scandinavian Fair this year due to COVID cancelling the 21st annual in-person event and already our little local lodge has reached over 200,000 people from all over the world with our Virtual Scandianvian Fair facebook event (event link will have archived videos and content after November 7th, 2020).

My top takeaway from being a member of this amazing group is the passion that comes from learning your heritage and taking part in celebrating it. A concept I heard years ago was the Danish word Hygge. I loved that it incorporated so many of my favorite parts of being Scandinavian and most of all that it isn’t really so much of a word but more of a feeling. See a rough translation below:

[hu-guh] noun

A calm, comfortable time with people you love, a complete absence of frustrations or anything emotionally overwhelming. A quality of coziness that comes from doing simple things. Often enjoyed with good food and drinks, warm blankets and candlelight.

Also known as the Art of Happiness.

Happiness… who doesn’t want more of that in their life, amiright?! There are a lot of ways you can incorporate hygge into your environment, especially during the winter months…from décor (add candles), crafts (make a wreath), cooking (see Glogg recipe below), reading (set aside time to relax), etc. The list of things that are considered ways to bring you joy and happiness is extensive. Some of my favorites are lighting a candle (no scent, purely for the flickering lovely light), making a home cooked meal (I prefer easy and in the crockpot), reading a good book while curled up in a cozy blanket, or even turning on my “fireplace” (a heater that looks like a fireplace) and wearing my fuzzy socks are all ways in which I find my hygge in the midst of the colder seasons. Year round I enjoy hygge in playing outside, painting, gardening, crafting and doing this…co-blogging for The Salty Exchange by sharing what I love.

Here are some of my favorite resources to learn more about Hygge:

Beginners information on hygge:

https://www.newyorker.com/culture/culture-desk/the-year-of-hygge-the-danish-obsession-with-getting-cozy

How Hygge Can Help You Be Happier

Ideas for hygge at home:

10 Ways to Hygge Your Home

Shari’s favorite books on hygge:

Scandinavian Gatherings by Melissa Bahen

The Little book of Hygge by Meik Wiking

Making Winter by Emma Mitchell

The perfect season to make a pot of gløgg (a spiced drink that Scandinavians associate with hygge and also Shari’s favorite part of German traditions too):

Package up some DIY holiday hygge

Happy Hygge to all, and to all a good Fall & Winter!

Kendall’s Top 5 Favorite Recipes From Tasty

October 22, 2020by thesaltyexchangeLeave a Comment

Earlier this week a great friend of mine texted me asking for my Apple Cider Cupcake recipe. I quickly sent her the link from my handy dandy Tasty app and she replied that I should put that on my blog this week… which got me thinking…

I can’t exactly take credit for the recipe (I wish I was that creative) but I can share with you some of my favorite recipes from Tasty that are household staples. So, without further ado, here are my top 5 favorite recipes currently on Tasty!

** So if you aren’t on the Internets a ton, you may have not heard of a crazy little thing called “Tasty.” Tasty is a brand of the news outlet Buzzfeed and it’s sole focus is food. They have everything from kid friendly recipes, one pot meals, snacks, and full on gourmet meals. They even have an added section for this crazy time called, “Quarantine Cooking.” Their goal is to make sure YOU eat good food. You can visit their website OR download their app from your app store (hint: search for Tasty)! I also recommend following them on all of your social media channels for constant food inspiration.

Gourmet Salmon Dinner

OMG this is a favorite of mine… it’s a wonderful meal to spoil yourself with (if you like salmon). For being “gourmet” I didn’t feel like it took an obscene amount of time. If you present the dish as they suggest, it feels even more luxurious to eat!

Creamy Lemon Butter Chicken Pasta

This pasta dish is THE way to my husband’s heart. It’s quick to prepare, filling, and comforting. If you like lemon, if you like chicken, if you like butter, and if you like pasta- search no more! And go make this right away. Hint: I double the recipe so that we always have leftovers AND add extra lemon since my husband has an obsession with all things lemon.

Apple Cider Cupcakes

Are you looking for a yummy fall treat to share with no one since you are in quarantine/social distancing? Well, here you go! This cupcake recipe came to my attention about 3 years ago and I made them while we were living in Spain (traditional apple cider like we enjoy here in the states was difficult to find but, luckily, Tasty linked the recipe to homemade apple cider within this one and all of my problems were solved). These became a favorite for my Valencian neighbors and fellow Americans alike!

Baked Avocado Tacos

So, my husband and I are always contemplating going vegetarian and we’ve even taken some steps to reduce meat from our diet. We hope to be more aggressive in the coming year- do you have any transitional tips? Anyways, these baked avocado tacos were one of the first vegetarian recipes that I made that convinced us that, just maybe, we didn’t need meat. They are FULL of flavor, quick to make, and just really freaking enjoyable.

Mixed Berry Spinach Salad with Strawberry Balsamic Vinaigrette Dressing

This salad combines the things I love- berries, dressing, and spinach. I randomly tried this recipe when we were going to a lunch thing a few years back and I remember being floored at how good it turned out to be. It’s a great spring and summer addition to any meal and it’s super easy to whip up! I love how fresh it tastes and how light it feels in my tummy. And the fact that I am saying this about salad should count for something.

Anyways, those are my current top faves. Go check out Tasty and start eating.

** And no, I am not paid by them. I am just a fan. Obvi.

Kendall On Food… The Other “F” Word

October 8, 2020by thesaltyexchangeLeave a Comment

I. Love. Food. Like, alot. I like health food, I like comfort food, I like exotic food, I like food. I am that person that doesn’t think food photos on social media are stupid… I am very interested in what you are eating because I might want to eat it too! With that said, I am always trying to figure out a balance with my cooking. I love trying out new recipes and experimenting with new ingredients. In a way cooking soothes me.

Food is a touchy subject in my household. My husband and I are always trying to eat “right.” For him the food we eat deeply affects how he feels both physically and mentally. For me the balance is difficult when I feel like we have been doing too much of one thing… I am a girl who likes to mix my food up. It is with this in mind that I strive to blend health and comfort in positive ways. This tends to be harder as we enter into the colder months… I want warm food… yet I don’t want heavy food. Warm and heavy sort of go hand in hand in a beautiful, delicious, winter coat kind of way. I try to make really fresh and seasonal salads but let’s get real… I want a warm casserole with lots of cheese on a 36 degree day… or steaming hot bowl of my homemade beef stew. I don’t want a cranberry and orange salad with champagne vinaigrette (which is a great accompaniment to your winter meals). So, as my family and I head into this cold and beautiful season, my mind is racing with food ideas and questions.

I already know that I need to get some fun winter food prep ideas. Thank goodness for Lisa at Downshiftology. She has compiled seasonal food prep lists (fall foods in link) that are a game changer for me. Not only do I get to keep food exciting, but I am learning how to cook with different ingredients. AND I am keeping it clean and healthy for my partner. This is a win/win! My husband has a healthy appetite… he also works out every single day doing incredibly intense weight lifting and cardio… yet people always comment on what he eats like it’s a display at the carnival. It’s annoying and a little insulting to me after a while. Issy is driven by the food he eats. It works for him. If I were to look at the food the way he does, it would not be good for me, personally. If he were to look at food the way I do, it would discourage him. Thus, balance is key in our household. That and leniency. We love to cheat! And we love to push ourselves with our fasting. This dynamic works for us. One of my closest girlfriends thrives on counting calories… she is a super healthy person and enjoys food… is she wrong to count? Nah. It works for her! Is it wrong that Issy and I fast? Definitely not! It works for us.

I am a firm believer in balance. Food is something that makes me happy and, as such, I always want to have fun with it. I have seen a lot of people go through really unhealthy relationships with food… these experiences range from friends having eating disorders to other people straight up hating food. Our culture makes it really easy for us to hate ourselves because of what we put in our mouth… and that’s just a load of crap. Food is also something that we end up judging each other by. “So and so ate 3 plates of dinner!” Or, “He Who Must Not Be Named didn’t touch anything on his plate.” Food has become the OTHER “F” word; a forbidden, dirty, and gluttonous thing that we should avoid at all costs. It has the ability to ruin people’s days and create resentment in one’s soul.

Food has been on my mind a lot lately. I want warm and yummy foods on cold evenings. But I know I need to be responsible not only for my husband and I but for Rosemary! I want her to enjoy autumn vegetable dishes AND that hearty bowl of homemade mac and cheese. But inside my heart, I am constantly eating hot pasta, pumpkin bread, and hearty stews… just so you know- that’s the desire of my food heart. But instead, I am making a delicious taco salad tonight that is guaranteed to help me with my energy tomorrow AND ensure a good night sleep tonight. I refuse to look at food as forbidden fruit. I am going to be eating it for the rest of my life- so it’s best to just accept and respect not only how it tastes but what food can do for my body in a positive way. What is your favorite dish these days? How do you feel about food?